Ribs, salsa de tomate con jalapeno onion, artichokes and need your best salsa recipe.


 
JeffG

JeffG

TVWBB Emerald Member
Did the baby back ribs 2 -1-1 rubbed in a Kinder's Brown sugar rub, Trader Joe's Coffee and Garlic rub, Jake's Santa Maria rub, pepper and k-salt.
Almost done.

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Sweet Maui onion with chopped bacon and garlic and smothered in El Pato salsa de tomate con jalapeño.

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Steamed Artichokes withe the kitchen sink thrown in..;)

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And now todays haul of Black Krim and little tomatoes from my front yard.
To date off of 4 tomato plants 143 tomatoes.

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Anybody with a great salsa recipe care to chime in....thanks in advance and thanks for looking..
 
Clint said:
ceviche: http://tvwbb.com/showthread.php?49769-Shrimp-Salsa&p=543797&viewfull=1#post543797

I know you didn't ask for guac but here it is anyway: http://tvwbb.com/showthread.php?27873-Guacamole&highlight=salsa

I searched for my favorite salsa recipe but didn't find it quickly.
Click to expand...

Thanks Clint for the the quick posts from fellow TVWBB alum's, they look great.

I guess i should have said any tomato recipe's, since i have an abundance of tomatoes.

Spaghetti sauce is next weekends adventure and i make a wicked spaghetti sauce, just haven't brought it to the grill.
 
Great looking ribs and 'chokes Jeff. Those are some great looking 'chokes! What a bounty of tomatoes. I never get enough to cook with so I always use canned but you could probably convert the recipes below for fresh tomatoes. They are all pretty good...

Marinara Sauce

Kari's Salsa:

1/2 to 1 Green Pepper (half if large)
1/2 Sweet Onion
2 Cloves Garlic
1 Large Can Whole Tomatoes (substitute six of your fresh tomatoes (seeded and rough chopped))
1 Tbs Fresh Cilantro (more to taste if desired)
2-3 Jalapenos (more or less to taste)
1 tsp Kosher Salt
1 tsp Lime Juice

Put all oingredients in a food processor and pulse to achieve a coarse chop. Put in a non-reactive sealed container and refrigerate for at least one hour - overnight is better.

Dehydrated Tomatoes:

Whenever I have extra garden tomatoes (which is almost never). I slice them to about 1/8" thick on a mandolin, sprinkle them lightly with KS, and chopped oregano (either fresh from the garden or homemade dried). Then I spread them on my dehydrator racks and dehydrate for four or five hours at 135 F. Vacuum seal the dehydrated tomatoes and store them for winter. They make an awesome summery snack in the dead of winter...


Regards,

John
 
John Sp said:
Great looking ribs and 'chokes Jeff. Those are some great looking 'chokes! What a bounty of tomatoes. I never get enough to cook with so I always use canned but you could probably convert the recipes below for fresh tomatoes. They are all pretty good...

Marinara Sauce

Kari's Salsa:

1/2 to 1 Green Pepper (half if large)
1/2 Sweet Onion
2 Cloves Garlic
1 Large Can Whole Tomatoes (substitute six of your fresh tomatoes (seeded and rough chopped))
1 Tbs Fresh Cilantro (more to taste if desired)
2-3 Jalapenos (more or less to taste)
1 tsp Kosher Salt
1 tsp Lime Juice

Put all oingredients in a food processor and pulse to achieve a coarse chop. Put in a non-reactive sealed container and refrigerate for at least one hour - overnight is better.

Dehydrated Tomatoes:

Whenever I have extra garden tomatoes (which is almost never). I slice them to about 1/8" thick on a mandolin, sprinkle them lightly with KS, and chopped oregano (either fresh from the garden or homemade dried). Then I spread them on my dehydrator racks and dehydrate for four or five hours at 135 F. Vacuum seal the dehydrated tomatoes and store them for winter. They make an awesome summery snack in the dead of winter...


Regards,

John
Click to expand...

Doesn't get any better than that.... Thanks John Sp
 
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