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Old 05-22-2015, 05:44 PM   #1
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Fresh Tomato Salsa

Friends,

A few years back, Randy and I spent the better part of a weekend perfecting our fresh salsa. We never used a recipe before - just put the ingredients in to taste. Several of our friends wanted an actual recipe so that they could make it themselves. We thoroughly enjoyed eating the "mistakes"...

This salsa can be used for more than just a dip with chips. I love it as a salad dressing, a baked potato topping, on fresh grilled fish, chicken or steak, and I confess to eating it with a spoon once.

Without further ado, here is the fresh salsa recipe:

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Ingredients:


6 Medium Roma Tomatoes
3 Large Tomatillos
1/3 Medium White or Sweet Yellow Onion
1/2 Medium Jalapeño Pepper
1/2 Tbs Minced Garlic
1/2 Tbs Lime Juice
1 Tbs Tapatio Brand Hot Sauce
1/2 tsp Salt
1 Tbs Dried Cilantro Flakes (optional)


Preparation:


Slice tomatoes in half. Remove outer skin from
tomatillos, and quarter them. Remove seed pod
from jalapeño. Place all ingredients in food
processor, and chop until at desired consistency.
Can be served right away, but for best flavor,
chill for at least 4 hours in refrigerator. The
salsa is mild as shown. Use more jalapeño and/or
hot sauce if desired.


Serves about 6-8 people as a dip. Works well as a topping, too.

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Old 05-22-2015, 05:47 PM   #2
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I forgot - anyone here is free to repost this recipe as long as you give me the credit.

Also, if you make any changes, please let me know as I'd love to try them. I knew someone who replaced all the tomato with pineapple and it was fantastic.

The ingredient list was designed to be easily adapted to other kinds of salsa.

Enjoy!
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Old 05-22-2015, 07:48 PM   #3
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Sounds good. I was just thinking about making fresh salsa. I can't get tomatillos here. I'll just substitute extra tomato. I'll probably use a hot sauce I already have, as well.
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Old 05-22-2015, 08:34 PM   #4
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Quote:
Originally Posted by taxlady View Post
Sounds good. I was just thinking about making fresh salsa. I can't get tomatillos here. I'll just substitute extra tomato. I'll probably use a hot sauce I already have, as well.
TL--I'm surprised you can't get fresh tomatillos in Montreal. Produce Depot in Ottawa has had them all winter (and still has them). They are available locally late August-first frost. I also have seen them canned in the Latino markets here and frozen in the Mid-Eastern stores. I bet you can find them in Montreal.
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Old 05-22-2015, 08:43 PM   #5
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Quote:
Originally Posted by CWS4322 View Post
TL--I'm surprised you can't get fresh tomatillos in Montreal. Produce Depot in Ottawa has had them all winter (and still has them). They are available locally late August-first frost. I also have seen them canned in the Latino markets here and frozen in the Mid-Eastern stores. I bet you can find them in Montreal.
You forget that I'm only near, not in, Montréal. I'm just not willing to drive the 20-25 km, fight with traffic, and deal with parking for some tomatillos. I hadn't thought of canned. I'll have a look around here for canned tomatillos.
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Old 05-23-2015, 03:03 AM   #6
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Quote:
Originally Posted by taxlady View Post
Sounds good. I was just thinking about making fresh salsa. I can't get tomatillos here. I'll just substitute extra tomato. I'll probably use a hot sauce I already have, as well.
Every ingredient in the salsa is interchangeable, truth be told. If you can get some green tomatoes, it might be even tastier. Might want to add extra lime juice to get the citrus-y taste that the tomatillos bring to the party.

I posted the Tapatio brand as that is our favorite, and some of the least expensive we find here in Texas. I know folks who like ghost pepper sauce and habaneros instead of the Tapatio and Jalapeño. No way I'd want to subject my body to that much heat...

I've even substituted green & red bell pepper for the Jalapeño & removed the hot sauce when making it for folks with sensitivities to spicy hot things. It actually turned out pretty good. I like a medium heat so that I can actually taste the actual food I'm eating.

I'm betting that your version will turn out YUMMY. I can't wait to hear how well it goes over with everyone.
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Old 05-23-2015, 03:06 AM   #7
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Quote:
Originally Posted by taxlady View Post
I hadn't thought of canned. I'll have a look around here for canned tomatillos.
I've used canned in a pinch and they worked pretty well. I've even used dried cilantro in a pinch and people liked that one better. Plus the dried cilantro lasts longer. Cilantro is a totally optional ingredient. I love it, but I know folks who totally despise it. No worries. Big huge batch of Salsa with cilantro for me, tiny batch without cilantro for them.
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Old 05-23-2015, 07:47 AM   #8
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I love this one by the pioneer women
Restaurant-Style Salsa Recipe : Ree Drummond : Food Network
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Old 05-23-2015, 11:09 AM   #9
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Where's the ghost pepper. It's got to have ghost pepper, especially if they're smoked.

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Old 05-23-2015, 11:20 AM   #10
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Nice recipe, Maelinde! I would not have thought of using a hot sauce, great idea!
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