bagochips Posted March 17, 2010 Report Share Posted March 17, 2010 A nice little article in the NY Times. Who has some killer recipes for me? Rediscovering Salsa Link to comment Share on other sites More sharing options...
StaggerLee Posted March 17, 2010 Report Share Posted March 17, 2010 I use this one from Rick Bayless all the time:Roasted Tomatillo SalsaSalsa Tomate Verde AsadoIf all-raw tomatillo salsa is all light-fresh-immediate, roasted tomatillo salsa is richer and more settled, balancing freshness with the sweet caramel of pan-roasting. I love the way it perks up grilled steak tacos or makes a black bean tostada a dish to dream about. And a soft tortilla full of chorizo sausage and browned potatoes plays incredibly well with roasted tomatillo salsa. You can make the base of this salsa in advance—as much as several days. But I'd advise you to add the cilantro (finely chop it) and onion when you're ready to serve.Makes 1 ½ cups * 4 medium (about 8 ounces total) tomatillos, husked, rinsed and halved * 2 large garlic cloves, peeled * Hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped * About 1/3 cup (loosely packed) roughly chopped cilantro * ½ small white onion, finely chopped * SaltSet a large (10-inch) non-stick skillet over medium-high heat (if a non-stick skillet is unavailable, lay in a piece of foil). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)Scrape the tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 3 minutes. Add the chile, cilantro and ¼ cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about ½ teaspoon.In the summertime when the tomatoes are good I like this one from the Rebar cookbook:Fresh-Cut Tomato Salsa:6 tomatoes, finely diced1 jalapeno pepper, minced½ small red onion, minced⅓ bunch cilantro, stemmed and finely choppedjuice of one lime1 tsp brown sugar½ tsp salt, or more to taste Link to comment Share on other sites More sharing options...
rubberdinghy Posted March 18, 2010 Report Share Posted March 18, 2010 Fresh-Cut Tomato Salsa:6 tomatoes, finely diced1 jalapeno pepper, minced½ small red onion, minced⅓ bunch cilantro, stemmed and finely choppedjuice of one lime1 tsp brown sugar½ tsp salt, or more to tasteThis is a staple in my house...I usually leave out the sugar, and add tons of garlic though Link to comment Share on other sites More sharing options...
Freak By Night Posted March 20, 2010 Report Share Posted March 20, 2010 A couple of years ago I made some salsa out of tomatoes and jalapeno peppers that Ollie gave me from someone's garden (Sorry Ollie I can't remember who's garden you said it was). To those garden tomatoes and peppers I added fresh lime juice, garlic, and cilantro. It was probably the best thing I've ever made. Link to comment Share on other sites More sharing options...
SolarGarlic Posted March 21, 2010 Report Share Posted March 21, 2010 Here are 3 recipes from the NYTimes Food Section:Salsa Roja 2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)3 tablespoons vegetable oil6 to 8 dried chiles de árbol1 small onion, sliced1 garlic clove6 cloves1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspiceSalt.1. To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.2. In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.Yield: about 3 cups.Note: You can simmer poached chicken in the salsa or serve it separately with steak or roast pork.Salsa Ranchera 1/2 ounce dried guajillo chilies, stemmed and seeded6 ripe plum tomatoes2 garlic cloves3/4 cup finely chopped onion1 teaspoon ground cumin1 green poblano chili, roasted, stemmed, seeded and dicedSalt.1. In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.2. In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.3. Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.Yield: About 1 quart.Note: For huevos rancheros, place two fried tortillas on a large plate, top with 1/2 cup cooked black or pinto beans, two fried eggs, hot salsa and grated Cotija cheese. Salsa can also be served with steak, roast pork or chicken. Salsa Verde 3 tablespoons vegetable oil2 pounds tomatillos, papery husks removed, cut in half8 to 12 serrano chilies (depending on heat tolerance)1/2 onion, peeled1 garlic clove6 whole sprigs cilantro, stems includedLime juiceSalt. 1. In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.2. Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.Yield: About 2 cups.Note: This salsa is good on fish and particularly good with tongue. Link to comment Share on other sites More sharing options...
rubberdinghy Posted March 21, 2010 Report Share Posted March 21, 2010 Note: This salsa is good on fish and particularly good with tongue. mmmmmm salsa tongue... Link to comment Share on other sites More sharing options...
d_rawk Posted March 27, 2010 Report Share Posted March 27, 2010 I've always wanted to try a fermented salsa, but haven't gotten around to it. I had a recipe bookmarked on the old machine that people raved about, but can't find the exact one.Here's a couple lactofermented ones that I stumbled across via Google though.For the brave:http://tryingtraditional.wordpress.com/2008/08/03/lacto-fermented-salsahttp://familyfermentation.blogspot.com/2009/06/lacto-fermented-salsa.html Link to comment Share on other sites More sharing options...
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