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Old 11-24-2009, 05:30 PM   #1
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ISO fresh salsa recipe.

I was in CA for couple of days and the place I ate served this wonderful fresh salsa, I do not think anything was precooked in it. It was a store bought, we do not have it here in MN. I really need a good simple recipe fr Salsa, I'm cooking for a wedding shower for this sunday. Originaly I thought to just get some from the store. But it would be so much better to make something fresh instead of 3 year old salsa on a shelf from a store here in MN.

Please help.

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Old 11-24-2009, 05:50 PM   #2
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I make mine more like a pico di gallo (sp?), but one could puree it to a desired consistency:
tomatoes (or tomatillos)
onions
green onions
canned diced green chilies
fresh diced green chilies (whichever you prefer, there are many types)
fresh, diced jalapenos
lime juice
cilantro (some folks hate it so you could leave it out)
salt

I find that using different types of onions as well as different types of chilies (including the canned variety) adds a complexity to the flavors, more layers.
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Old 11-24-2009, 06:14 PM   #3
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Do you have amounts?
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Old 11-24-2009, 06:20 PM   #4
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No, depends on personal taste as well as how much you are making. Not hard to screw up. if you want less onions, put in less. If you want more tomatoes, put in more. taste it as you go. Unless I am baking, I don't measure.
if you want it mild, remove the seeds and ribs from the jalapenos.
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Old 11-24-2009, 06:35 PM   #5
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Since I do not like spicy things and don't really make salsas, exept once that is not going to help me. I just do not have time to experiment. Thank you anyway.
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Old 11-24-2009, 07:17 PM   #6
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try here:
fresh salsa recipe - Google Search
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Old 11-24-2009, 08:06 PM   #7
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If you're cooking the salsa in a soup pot, don't add too many tomatoes otherwise it will get super watery... unless you boil it down to nothing.. but thats no fun.

I use:

7-8 cups coarsely chopped tomatoes
2 cups of coarsely chopped onions
1 cup chopped green pepper
1 cup jalapeno finely chopped (sub green pepper if you dont want any spice)
6 finely chopped garlic cloves
2/3 cup red wine vinegar
1 tbsp salt
1 tsp white pepper

Bring it to a low boil over medium high heat for about 20 minutes. It will thicken once it sets, too. I use this recipe for canning salsa.
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Old 11-24-2009, 08:40 PM   #8
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I find that for a more restaurant style salsa, use the canned diced tomatoes as the base. Picco is all fresh, more body, more crunch, more better(imo), but salsa style tomatoes in the can have a lot more "give" to them as they have been blanched and peeled.

I am surprised to read it is store bought, and nothing cooked. The acidic levels of tomatoes have been breed out to the point that sliced tomatoes/ready to eat, are now considered a "hazelnuts food" by HD and HAACP standards.

Less is more, once again, imo.

maters
jalapeno
cilantro
red onion
green pepper
salt
pepper
lime juice

for a refreshing addition;
diced cucumber
a wee bit of mint
a splash of vinegar
a shot of tequila
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Old 11-24-2009, 09:29 PM   #9
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Quote:
Originally Posted by Saphellae View Post
If you're cooking the salsa in a soup pot...

Well, I did not want to cook salsa at all, I wanted fresh. Do I have to cook it?
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Old 11-24-2009, 09:49 PM   #10
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Quote:
Originally Posted by Wyogal View Post
try here:...
Thank you some of these recipes do look good, I would still prefer TNT recipe.
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