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Old 11-04-2007, 01:54 PM   #11
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Quote:
Originally Posted by CharlieD View Post
what is Spanish onion? I know the red one.
Spanish and red are the same creature.
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Old 11-05-2007, 12:06 AM   #12
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elfie, i've always known spanish onions as large red or yellow onions, having a milder, sweeter taste than regular onions.

not as sweet as vidalias, and not as sharp as regular onions. somewhere in between. and they are usually quite large.


django, here is a mango salsa recipe that i posted a while back: http://www.discusscooking.com/forums...lsa-21970.html

i've gotten a coupla good reviews on it.

as for regular ol' salsa, i don't skin my tomatoes. i just dice them by hand, being sure to slice the skin into tiny bits. if the pieces of tomato are too large, the skin rolls up into little spikes, and is unpleasent to eat. but, by not putting them in boiling water to skin them, you retain the completely fresh flavor of the tomato.
in order to keep the salsa from being too watery, i slice the tomatoes in half, core it and cut out any white parts, and gently squeeze out some of the seeds and mucillageny. then they're maniacally diced.

i've been making a lot of regular salsa lately, using:
5 cups finely diced tomatoes
2 1/2 cups finely diced green peppers (bell and cubanelle)
2 1/2 cups finely diced red onion
1/4 cup finely diced jalapenos
2 large cloves of garlic, minced
1 lime, juice and zest
2 tbsps of chopped, fresh cilantro
salt and pepper

except for the jalapenos, the rest of the peppers are cut in half, core/seeds/pith removed, cut into thin strips, then across into small bits. the jalapenos are just sliced into strips (after chopping off the stem), including pith and seeds, then across into bits. this adds a good level of heat. you can always remove the seeds and pith if you prefer it less hot.

i'm going to make a new salsa tomorrow, using a slightly under-ripe pineapple, zucchini, tomatoes, yellow onions, jalapenos, garlic, cilantro, and lime.
i'll tweak it as it goes, and if successful, will post my pineapple salsa soon.
i'm hoping the relatively bland zucchini will pick up the flavors of the salsa, as well as add texture.
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Old 11-05-2007, 04:43 AM   #13
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Mango Salsa

2 tbs finely minced red onion
1 Mango
2 tbs Lime or Lemon juice
1 garlic clove
Half tsp Salt
Optional: 2 Tbs minced fresh Cilantro, Cayenne to taste

Combine all the ingredients and chill.
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Old 11-05-2007, 05:34 AM   #14
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Well, I do not have the measured ingredients, but I like this. Use your eye and personal taste.

Diced Green Apple
Cucumber
Cilantro
Red Onion
Lime Zest
Honey
S+P
A Little paprika
A Little Oil
A hint of madras Curry Powder.

Goes great with chips, pork, seafood.
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Old 11-05-2007, 08:39 AM   #15
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Quote:
Originally Posted by kitchenelf View Post
Spanish and red are the same creature.
This is what I have always known as a Spanish onion. Like Bucky said, the ones I know are yellow and somewhat sweet.

I did not know they could also be red. I am happy to say that I don't have to learn anything new today because I got my quota of one new thing in bright and early.
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Old 11-06-2007, 01:23 PM   #16
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gb, i've only seen onions labelled "red spanish" once or twice. actually, most red onions i've found were large, round, and sweet, so i wonder if they classify as spanish?
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Old 11-06-2007, 04:46 PM   #17
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I pretty much make the same as Buckytoms here, but add 1/2 can black beans as they are. Mash up the other 1/2 can and stir that in along with some Mango Chutney. Kind of a black bean/mango salsa...


Quote:
Originally Posted by buckytom View Post
elfie, i've always known spanish onions as large red or yellow onions, having a milder, sweeter taste than regular onions.

not as sweet as vidalias, and not as sharp as regular onions. somewhere in between. and they are usually quite large.


django, here is a mango salsa recipe that i posted a while back: http://www.discusscooking.com/forums...lsa-21970.html

i've gotten a coupla good reviews on it.

as for regular ol' salsa, i don't skin my tomatoes. i just dice them by hand, being sure to slice the skin into tiny bits. if the pieces of tomato are too large, the skin rolls up into little spikes, and is unpleasent to eat. but, by not putting them in boiling water to skin them, you retain the completely fresh flavor of the tomato.
in order to keep the salsa from being too watery, i slice the tomatoes in half, core it and cut out any white parts, and gently squeeze out some of the seeds and mucillageny. then they're maniacally diced.

i've been making a lot of regular salsa lately, using:
5 cups finely diced tomatoes
2 1/2 cups finely diced green peppers (bell and cubanelle)
2 1/2 cups finely diced red onion
1/4 cup finely diced jalapenos
2 large cloves of garlic, minced
1 lime, juice and zest
2 tbsps of chopped, fresh cilantro
salt and pepper

except for the jalapenos, the rest of the peppers are cut in half, core/seeds/pith removed, cut into thin strips, then across into small bits. the jalapenos are just sliced into strips (after chopping off the stem), including pith and seeds, then across into bits. this adds a good level of heat. you can always remove the seeds and pith if you prefer it less hot.

i'm going to make a new salsa tomorrow, using a slightly under-ripe pineapple, zucchini, tomatoes, yellow onions, jalapenos, garlic, cilantro, and lime.
i'll tweak it as it goes, and if successful, will post my pineapple salsa soon.
i'm hoping the relatively bland zucchini will pick up the flavors of the salsa, as well as add texture.
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Old 11-06-2007, 04:58 PM   #18
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Can't remember if I posted this one or not, but here is the salsa dh & I devised a while back:

Our House Salsa

6 roma tomatoes, diced
3/4 c. green onions, sliced
4½ cloves garlic, minced
1 c. cilantro, chopped
1½ jalepeños, seeded & diced
3 Tbsp. fresh lime juice
1 Tbsp. Tapatio sauce (actually, I prefer Marie Sharp's but can't find it anymore)
½ sm. can tomato paste
Salt to taste

Mix all ingreds in a glass mixing bowl. Refrigerate overnight.
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Old 11-07-2007, 04:20 AM   #19
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I have just made a bean dip.
I whizzed up freshly cooked white beans(the flavours blend better if u make the dip while the beans are still warm), fresh garlic, oregano, yogurt, red and black peppercorns, salt.
I would also have added the following if I had them in the house.
Lemon Juice
Sugar or honey
Tomatos
Green onions
Cucumber
Fresh herbs

Mel
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Old 11-07-2007, 07:33 AM   #20
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[quote=jkath;504824]Can't remember if I posted this one or not, but here is the salsa dh & I devised a while back:

Our House Salsa
[quote]


darn, now you've got that song in my head... our house, in the middle of the street, our house, in the middle of the street.

thanks jkath. i'm going to try your salsa, using the romas, paste, and green onions.

umm, 4 1/2 cloves of raw garlic, in that ratio? whoooo baby!

this is one to be eaten at home, for sure.
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