August 21st, 2009

Death-Neil Gaiman

Salsa Recipe

This is a public gastronomic service.

Several people have asked me about recipes for salsa. I posted this one as a reply to the lovely Violante, and decided to share with you. This recipe is for cooked salsa.


Salsa (No.1)

3-4 Roma tomatoes (or two large ones of any kind)
1 clove or garlic
1 jalapeño or serrano or whatever you have (or more if you want more heat)
1/2 onion (optional)
1 bunch of cilantro (you won't need to use it all)
Salt to taste

In a saucepan, put your tomatoes, chilies, and garlic. Simmer for about 20 minutes or until the skin of the tomatoes start peeling off. Take everything out (reserve the water, for later if you need it), peel the tomato if you want (I am lazy and I don't), devein the peppers if you want (I don't), and blend all of it (including the garlic) in your blender (without the water). Add salt to taste. The salt with cut the heat.

BEAR IN MIND, when you take off the lid of your blender jar, the smell will be hot. Don't taste your salsa immediately. For some reason, salsa is spicier immediately after blending. Pour into a bowl and let it rest.

Chop your onion very finely. Chop as much cilantro as you wish (rinse it well as you don't want it gritty), and add both to your salsa.

If you want to make it more soupy, add some of the water in which you simmered your tomatoes, garlic and chilies.

And there you are. You can use this salsa as a snack, or you can use it to cook huevos rancheros, add to quesadillas, add it to chicken breasts, etc.

That is all. :-)

EDIT: This salsa can be refrigerated or frozen and keeps well. You can make it in larger quantities and freeze in smaller ziploc bags for later use.

Another Salsa Recipe

I have been asked about fresh (raw) salsa, and the use of lime juice. There are a number of recipes for salsa. I will give you now the recipe for Pico de Gallo, as we make it in Northern Mexico. Here it is


1 or two 3 or more Roma tomatoes (or slicing tomatoes), chopped in small cubes.
1 or more jalapeños or serrano peppers, chopped small (you can take out the veins and seeds if you want less heat)
1/2 onion chopped small (more if you want, or you can leave out if you are allergic)
1/2 bunch of cilantro, chopped finely

Juice of 1 or 2 limes

Mix the first four ingredients in a bowl. Add the juice of the limes and a little bit of water. Add salt to taste (salt cuts the heat a little bit, and brings out the flavor).

Refrigerate before serving (or not).

This salsa is awesome served fresh, but it tends to wilt and get really sad from one day to another in the fridge. You may want to prepare it and use it the same day. It can be used as a snack with chips for a party, or as a side dish or garnish for stuff like milanesas, grilled chicken, pan fried steak, etc.

(Milanesas recipes, original and altered for a lower fat option to be posted at some other time.)

And now, back to the salt mines.


EDIT: I realized that one or two Roma tomatoes does not do. You need at least three. Feel free to use more. Large regular tomatoes are good too. Tomatoes will be your base. :-)