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Old 08-11-2006, 11:47 AM   #1
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Homemade Salsas

I was wondering if anyone can help me with a recipe for a red salsa and a green salsa. I have tried a couple of red salsas before and they never turn out to good. Thanks.


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Old 08-11-2006, 11:53 AM   #2
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Here is one that we like...

2 avocados, large and slightly firm, diced
2 tomatos, large firm, diced
1 jalapenos, seeded and diced
1 white onion, medium-size, diced
1 small clove garlic diced
2 pinches salt
2 tablespoons lemon juice
2 teaspoons cilantro
Mix all of the above together and serve at once. Plan ahead to use it all, as this salsa will not keep.

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Old 08-11-2006, 12:27 PM   #3
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hands down...the BEST and easiest salsa i have ever made!!

Tomato and Pineapple Salsa Fresca:
1 pound ripe tomatoes (about 3 medium), roughly chopped
1 (14.5-ounce) can pineapple pieces, juice strained
1 clove garlic, roughly chopped
1 small jalapeno, seeded and finely minced
3 scallions, finely sliced into 1/8-inch rounds
1 lime, juiced
2 pinches superfine sugar
Kosher salt In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.
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Old 08-11-2006, 12:31 PM   #4
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and just incase anyone wants the recipe for the chicken empanadas...here ya go!!

For the filling:
1/4 cup vegetable oil
1 small onion, finely chopped
2 cloves garlic, pressed
1 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (15-ounce) can black beans, drained and rinsed well
1 1/2 cups finely shredded cooked chicken
Kosher salt and black pepper
1/2 cup packed fresh cilantro leaves

1 package prepared puff pastry
Flour, for rolling out pastry
About 1/4 cup vegetable oil, for brushing
Tomato and Pineapple Salsa Fresca, recipe follows

Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent,

about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season

with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat

and let mixture cool fully. Add cilantro and stir well.

Preheat the oven to 375 degrees F.

Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff

pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make

sure the squares are well floured and stack them in a little pile.

To form empanadas:
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a

diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges

of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal

the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake

about 12 to 14 minutes, or until golden brown and puffy.
I hated going to weddings. All the grandmas would poke me saying "You're next". They stopped that when I started doing it to them at funerals.
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Old 08-11-2006, 12:34 PM   #5
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-I usually make mine with a can of good quality chopped tomatoes or a few tomatoes from my garden (never the supermarket).

a half of a small onion, one jalepeno, 2-3 cloves of garlic. Heat cast iron skillet to smoking and roast these ingredients until charred on the outside then cool.

Dump roasted stuff into food processor. Add half the maters, a handful of chopped cilantro and the juice of one lime. Salt, black pepper, Penzey's adobo seasoning and a pinch of sauzon Goya.

Whirl for about 20 seconds. Check for seasoning. Add the rest of the tomatoes and whirl only briefly so that some of the maters are chunky. Check seasoning.
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Old 08-11-2006, 12:59 PM   #6
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I am a huge fan of blended salsa... my green salsa gets its color from cilantro rather than tomatillos. Also, roasting your ingredients is a great way to get some new flavors in your salsa.

3-4 plum tomatoes, quartered and seeded
1 bn cilantro
2-4 habaneros, halved and seeded
- or 3-5 jalapenos for less heat
1 med yellow onion, quartered
4-6 cloves garlic
3-4 T lime juice

Combine half at a time in blender; blend until smooth.

To roast your ingredients, place the tomatoes and onion on a broiling pan and broil for about 10 minutes, or until the skins brown and blister. If you bake your garlic as well, it's a good idea to include a clove or two of raw garlic, or you lose their kick altogether.

While roasting the chiles will produce a nice taste, it will also seriously reduce their heat. Using raw habaneros as well as roasted jalapenos is a decent combination.
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Old 08-11-2006, 01:35 PM   #7
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I can highly recommend my salsa fresca.. fresh salsa... it is simple, easy, tasty, and quick. It is also much like a pico de gallo, but not as sharp.

I don't have a real recipe- I just make it....

3-5 fully ripe tomatoes- skins removed- (cut "X" in the end of the tomato, drop into boiling water- wait no more then 20 seconds- plunge in cold water- peel off skin)

cut the tomato in half and remove the seeds and gel-like interior.

dice the cleaned tomato medium.
1-2-3 or more jalapenos, depending on taste, medium dice- seeds removed if you like.
lots of cilantro-
meat of green bell pepper- medium dice.
Onion- for 3 or 4 medium tomatoes I use a half of medium onion.
a good squeeze of lime...salt... fresh pepper.

that's it... did I mention lots of cilantro?

and next- this is a salsa I call Fire and Ice- wonderful on grilled salmon.
jalapeno, onion, cilantro, bell pepper (if you are making a large quantity- it is cool to use different colors of peppers- lke yellow, orange and green), tomato, lime juice and watermelon...!
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Old 08-11-2006, 07:29 PM   #8
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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.
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Old 08-11-2006, 09:48 PM   #9
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Coincidentally, I just bought the ingredients yesteday to make Salsa Verde. I have not tried this recipe, but I will let you know how it turns out tomorrow. I bought 3 pasilla chiles for the large green chiles.

Salsa Verde

12-15 tomatillos, husks removed, quartered
5 cloves of garlic
1 medium white or yellow onion, skin removed, coarsely chopped
1 bunch cilantro
1 teaspoon salt
1 teaspoon vegetable oil
1 jalapeno, seeds removed
3 large green chiles, roasted and skins removed
1 tablespoon lime juice

Add onions, jalapeño and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and pulse until desired consistency. Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.
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Old 08-11-2006, 10:37 PM   #10
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Thanks everyone, I can't wait to try these salsas.

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