Peppers! Tomatoes! Your best salsa recipe?

[Habibi]

In spite of the completely crappy summer we've been having here in Upstate New York, I've got tomatoes and peppers ripening in the garden. Got a favorite salsa recipe you'd like to share? I can google "salsa recipes" of course, but then I'd have to wade through 7,387,498,014 hits, and I just want a couple of good ones that people swear by.

Mild, moderate, or rectum-reddening, bring 'em on!

[curlyred]

1. roasted tomato and jalepeno salsa

I usually use plum tomatoes for this, but I imagine other types would work too.

Put tomatoes and peppers on a cookie sheet under the broiler until charred. (It helps to spray them with a little pam or other cooking spray) Roasted garlic is nice too, but takes longer than the tomatoes and peppers.

Let cool, peel and chop. If there is too much juice, drain it off. I add red onion, chopped cilantro, and lime juice to taste.

As far as quantities go, it really depends on how hot the peppers are, and your taste in such things.

[Habibi]

3. Yum!

I imagine the charring intensifies the flavor? I'll have to try that.

[AngryAmish]

19. Actually, charring sweetens the flavor

it releases the sugars.

[cheezus]

2. oh man, somebody give me a "texas caviar" recipe

there is one prof who makes this, and it's the best thing ever

it's like a salsa with less tomato, plus beans, plus vinegar, plus sugar... some corn and blackeyed peas too, I think.


but I don't know exactly, and that's why I'm asking.

[Habibi]

4. Like this?

http://www.cookingcache.com/dips/texascaviar.shtml

[Ilsa]

8. I use black beans, not black-eyed peas.

Also, I don't use a viniagrette. I use some lime juice, garlic, chopped jalapeno, cilantro, chopped tomato, corn, chopped red onion, salt, pepper, and black beans (they are firmer than black-eyed peas). I think that's it. Nothing sweet or soupy as that hides the flavor. Great with big fat corn tortilla chips.

[Catshrink]

9. Texas Caviar Salsa

from the Arizona Republic:

Texas Caviar Salsa
From Nancy Muns
Jul. 28, 2004 12:00 AM
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (15 1/2 ounces) hominy, rinsed and drained
1 can (8 1/2 ounces) white shoepeg corn
1 can (4 ounces) chopped green chiles
3/4 cup chopped green onions
2/3 cup chopped, seeded tomatoes
1 bunch chopped cilantro
1 bottle (16 ounces) Kraft Zesty Italian dressing
1 jar (16 ounces) mild picante sauce

Mix all ingredients together in a large bowl. Chill before serving.
Makes about 12 cups, or 48 servings.

Approximate values per serving ( 1/4 cup): 100 calories, 6 g fat, 0 cholesterol, 3 g protein, 10 g carbohydrates, 2 g fiber, 119 mg sodium, 52 percent calories from fat.

[MallRat]

5. I gots your recipe RIGHT HEAH!

1. Go to store.
2. Buy a jar of Newman's Pineapple Salsa.
3. Go home.
4. Open bag of tortilla chips and jar of salsa.
5. Serve immediately.

Serves 8-12.

-MR

[Habibi]

6. Sounds good

but what do I do with all these tomatoes and peppers?

[MissMillie]

7. have you tried his peach salsa?

YUMMMY

[LWolf]

10. Here ya go.

I don't do "recipes" very well; a little of this, a little of that, whatever I feel like at the moment...I never measure things. So I can't tell you how much of each to use. Just play with it, a little at a time, until you get it right.

Fresh, ripe tomatoes. You can scald/skin them, just chop them fresh, or run them through a food processor. However you like the texture best.

Fresh peppers; you can roast 'em & chop 'em, or just chop them fine and fresh. Wash your hands well after you chop them. Depending on how hot you like your salsa, remove all seeds, or leave some in. I use jalapenos, serranos, and anaheims in different ratios depending on the heat/flavor I'm looking for.

Finely chopped onion, as much or little as you like.

Liberal amounts of fresh cilantro, washed and chopped.

cumin powder, a little or a lot to taste.

Small amount of your favorite vinegar.

I don't use salt, but if you like things salty, toss some in.

Play with the amounts, and taste-test until it's just the way you like it. Remember that the heat will increase after it sits; Let it sit in the refrigerator for half a day or so before serving.

Chips, fresh Salsa, and a good margarita...my favorite meal.

[Catshrink]

11. Bob's Hotter 'n Hell Habanero Salsa

Bob's Hotter 'n Hell Habanero Salsa
From Gail Norton
Jul. 28, 2004 12:00 AM
12 medium jalapeño peppers
4 serrano peppers
4 habanero peppers
4 tomatillos, husks removed
4 large garlic cloves
1/2 large onion
1/2 bunch cilantro (no stems)
Juice from 2 limes
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground cumin
2 cans (about 14 ounces each) diced tomatoes with basil, garlic & oregano, undrained

Parboil peppers and tomatillos by dropping into a pot of boiling water for 1 to 2 minutes, or until slightly soft. Drain, then chop very fine. Finely chop the garlic, onion and cilantro.

Combine chopped ingredients in a large bowl. Add lime juice, salt and cumin. Add canned tomatoes and mix well. Pour mixture into blender and blend on lowest speed.

Makes about 1 quart, or 16 servings.

Approximate values per serving (1/4 cup): 35 calories, less than 1 g fat, 0 cholesterol, 2 g protein, 8 g carbohydrates, 2 g fiber, 139 mg sodium, 7 percent calories from fat.

[Catshrink]

12. Salsa Rojo

Salsa Rojo
From Carl Shores
Jul. 28, 2004 12:00 AM

1/2 cup habanero vinegar (see note)
1/3 cup Key lime juice, or freshly squeezed regular lime juice
3 teaspoons coarse sea salt, plus more for seasoning
3 tablespoons dried Mexican oregano, crushed fine in hand
6 cloves garlic
1/4 cup hot New Mexican chile paste (rehydrated dried pods processed with olive oil)
1 cup red chili sauce, medium heat
6 chipotle peppers (add more peppers one at a time until you reach your heat preference)
2 bunches fresh green onions, coarsely chopped
1 bunch cilantro, with stems, finely chopped
1 large onion, quartered and blackened under broiler or on gas grill
2 cans (15 ounces each) peeled, diced tomatoes with juice (or the equivalent volume in fresh Roma tomatoes, quartered and seeded)
Black pepper

Combine vinegar, lime juice, salt, oregano and garlic in food processor. Pulse until garlic is finely chopped. Add chile paste, chili sauce and chipotle peppers and pulse until well mixed. Add green onions, cilantro and blackened onion quarters; pulse until onion pieces are pea-size or smaller. Add tomatoes with their liquid. Pulse only long enough for them to be combined with the mixture. You want the tomatoes to add texture to the salsa; you do not want it to be perfectly smooth. Season with coarse salt and pepper to taste.
Best if made about 2 days before needed. Will keep in refrigerator for 2 weeks.
Makes 2 quarts, or 32 servings.
Note: To make habanero vinegar, crushed a few habanero peppers, put them in a jar, cover with distilled white vinegar and age 1 month.

Approximate values per serving: 17 calories, less than 1 g fat, 0 cholesterol, 1 g protein, 4 g carbohydrates, 1 g fiber, 242 mg sodium, 7 percent calories from fat.

[Catshrink]

13. Fruit Salsa

Fruit Salsa
From Susan Chard
Jul. 28, 2004 12:00 AM
1 to 1 1/2 cups each mango, papaya and pineapple, cut in approximately 1/2-inch chunks (fresh is best but the jar type works fine; be sure to drain first)
1/2 to 1 red onion, chopped
1/2 to 1 jalapeño pepper, seeded and chopped
Fresh cilantro, chopped, to taste
Juice from 1 to 2 limes
2 to 3 green onions
Salt and pepper
Combine all ingredients in a large bowl and mix well. Salsa is best made a day ahead. Keeps for several days. Serve on fish, with tortilla chips, or with any Mexican food.

Makes about 5 1/2 cups, about 11 servings.

Approximate values per serving ( 1/2 cup): 33 calories, less than 1 g fat, 0 cholesterol, 1 g protein, 8 g carbohydrates, 2 g fiber, 5 mg sodium, 4 percent calories from fat.

[Catshrink]

14. Sweet White Corn Salsa

Sweet White Corn Salsa
From Pam Petterborg
Jul. 28, 2004 12:00 AM
1 can (28 ounces) diced tomatoes
1 bunch cilantro, stems removed
1 bunch green onions, sliced thin
Juice from 1/2 lime
Juice from 1/2 lemon
Salt and pepper
2 cloves garlic, minced
1 to 2 jalapeños, diced
1 avocado, diced
1/2 of a 16-ounce bag of frozen sweet white corn


Put all ingredients in food processor except avocado and corn. Blend for a few seconds. Stir in corn and avocado by hand.

Serve with homemade or purchased chips.

Makes about 6 cups, about 24 servings.

Approximate values per serving (1/4 cup): 29 calories, 1 g fat, 0 cholesterol, 1g protein, 5 g carbohydrates, 2 g fiber, 56 mg sodium, 30 percent calories from fat.

[Catshrink]

15. Roasted Tomato Salsa

Roasted Tomato Salsa
From Lee Ann Aronson
Jul. 28, 2004 12:00 AM
1 pound plum (Roma) tomatoes
1 medium red bell pepper
1 jalapeño pepper
2 medium garlic cloves, unpeeled
2 medium shallots, chopped
1 chipotle pepper in adobo sauce, chopped
1 teaspoon fresh lime juice
1 cup vegetable juice (such as V-8)
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
Salt

Heat broiler rack 8 inches from flame or coil. Place tomatoes, bell pepper, jalapeño and garlic on broiler pan. Broil until evenly blackened, turning often, taking care not to burn, and removing each as it gets done.
Peel bell pepper, jalapeño and garlic. Seed and trim ribs from bell pepper and jalapeño. Peel some black away from tomatoes. Add broiled vegetables, shallots and chipotle pepper to food processor. Coarsely chop by pulsing briefly. Place vegetables in large bowl. Swish out processor container with vegetable juice; add juice to bowl. Add lime juice, oregano and cumin to mixture. Blend well. Cover. Chill at least 4 hours. Season with salt to taste.

Makes 3 cups, or 12 servings.

Approximate values per serving ( 1/4 cup): 19 calories, less than 1 g fat, 0 cholesterol, 1 g protein, 4 g carbohydrates, 1 g fiber, 78 mg sodium, 8 percent calories from fat.

[Catshrink]

16. Spicy Sweet Salsa

Spicy Sweet Salsa
From Bonnie Rzonca
Jul. 28, 2004 12:00 AM
1 can (28 ounces) whole tomatoes, chopped, with their juice
1/2 bunch cilantro, stems removed, chopped fine
Juice of 2 limes
2 dashes garlic salt
1 to 2 dashes cracked black pepper
1 jar (24 ounces) mild picante sauce
2 cans (4 ounces each) diced green chiles, undrained
2 bunches green onions, chopped
1 cup sugar

In an extra-large mixing bowl, mix all ingredients until well blended. Refrigerate overnight in a glass container. Serve with tortilla chips (especially good with lime-flavored ones).
Makes about 16 cups, or 64 servings.
Approximate values per serving ( 1/4 cup): 32 calories, 1 g fat, 0 cholesterol, 0 protein, 5 g carbohydrates, 0 fiber, 47 mg sodium, 36 percent calories from fat.

[Habibi]

17. Damn, Catshrink

Those all sound wonderful.

Thanks, everyone! Am bookmarking the thread--got a wedding coming up in less than 2 weeks, and some of this good stuff will make an appearance!

[Catshrink]

18. Thanks..

I saved that article. My nephew loves salsa -- he tried the Texas Caviar and loved it.