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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.



( 2 comments — Leave a comment )
Aug. 21st, 2009 02:24 pm (UTC)
No lime?
Aug. 21st, 2009 02:28 pm (UTC)
Nope. That's for Pico de Gallo, which is fresh salsa. I will have to post that one too. :-D
( 2 comments — Leave a comment )

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