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Old 08-11-2006, 11:54 PM   #11
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Quote:
Originally Posted by cliveb
RED Salsa

5-6 very ripe red tomatoes
1 red jalapeño, seeds and vein removed if you don't like it too hot
1 tsp tomato paste
1 small red onion, finely diced
Fresh lime juice
a pinch of cumin
1 tbsp freshly chopped cilantro
Salt to taste

Dice the tomatoes and place in a bowl. finely chop the jalapeño ( I sometimes get lazy and dump it into the blender with a little of the tomato and the tomato paste...) and add to the tomatoes. add the diced red onion, all the other ingredients, and a tsp of salt. Mix together, then taste. depending on my mood, or salt/acid deficiency/surfeit, I add more salt or lime.Mostly, I add more chilli...

For the green version, use green tomatoes or, even better, tomatillos. Green onion, a little roasted green pepper and serrano chiles.
cliveb, i am going to make this tomorrow. i harvested some nice tomatoes and jalapenos from the garden today, so i'm looking for ways to use them asap. thanks for posting this.

also, mugsy, the pineapple one sounds great. have some fresh golden pnieaple chiilin' in the ice box, so i'll give that one a go as well. thanks.
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Old 08-11-2006, 11:57 PM   #12
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cliveb - I make mine pretty much like yours but add red chile powder for extra spice. I also dice an avocado and throw it in before serving.
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Old 08-12-2006, 12:19 PM   #13
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I can't give you any exact measurements, because I improvise as I go along, but here's my basic recipe:

tomatoes, chopped
green peppers, chopped
jalapeno, diced...if I don't have fresh, I use jarred ones
onions, chopped
garlic, diced
chopped fresh basil (we don't like cilantro)
salt, pepper
chili powder
cumin
El Patio Mexican style tomato sauce (small yellow can with big kick!)

Once you get all your vegies chopped and mixed up, start seasoning, a little at a time, until it tastes good. You need to spice rather heavily, as tomatoes will soak up a lot of seasoning.
The El Patio Sauce is what really makes the salsa, but go easy on it, or you'll be needing a fire extinguisher!
Let the salsa stand in the fridge so flavors can meld.

*Note: Sometimes I add a little balsamic vinegar to the mix...depends on how sweet and flavorful the tomatoes are.
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Old 08-12-2006, 12:24 PM   #14
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I notice that you all use either lemon or lime juice in your salsa. I'm I missing something here?
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Old 08-12-2006, 01:35 PM   #15
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Quote:
Originally Posted by buckytom
cliveb, i am going to make this tomorrow. thanks for posting this.
You're very welcome!
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Old 08-12-2006, 01:36 PM   #16
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Quote:
Originally Posted by corazon90
cliveb - I make mine pretty much like yours but add red chile powder for extra spice. I also dice an avocado and throw it in before serving.
Well I didn't want to go mad with the hot stuff for public consumption... but I'll confess that I always add another couple of chiles to mine!! The hotter, the better!

Hey, love that avocado touch. Mmm!
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Old 08-12-2006, 06:50 PM   #17
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I getting ready to get up in a bit, and make some salsa. I'm going to add the lemon juice to it, since y'all seem to use citrus of some kind. I'll let you know how it turns out.
Kim has taken his hot-rod Chevy truck to a car show tonight, and won't be back until about 9:00 PM. We have leftover calzones, so I don't have to deal with supper.
I have the evening to myself. That's kinda nice sometimes.

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Old 08-12-2006, 06:52 PM   #18
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I made the Salsa Verde today. I added an additional jalapeno pepper, because I like my salsa hot. This salsa turned out good with a lot of flavor and a nice medium consistency. I processed mine in the food processor for a bit longer than the recipe required because I did not want the salsa to be too thick. It made 4-5 cups of salsa.
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Old 08-12-2006, 07:34 PM   #19
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How about a simple but tasty salsa with a chipotle kick?
4 plum tomatoes, quartered and seeded
1 bunch fresh cilantro, chopped
2 serrano peppers, chopped and seeded
2 chipotles in adobe sauce, chopped
1/2 med onion, chopped
2 cloves garlic, chopped
3 tbsp lemon or lime juice

If you like a chunky salsa, mix all the chopped veggies together (it will be called pico de gallo). If you like a smooth texture, puree in blender and cook for 10 minutes in a bit of olive oil. Enjoy!
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Old 08-13-2006, 05:42 PM   #20
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I cheat, and mix fresh with canned. I don't like a cooked down version. I use one can diced tomatoes, one can ro-tel, then add diced fresh, garden tomatoes to desired consistency, with chopped garlic, onion and cilantro. There is a little restaurant here in Oz called Totos Tacoz, and their green salsa is ADDICTIVE. All they will tell me is tomatillos.....
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