Salsa

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Jim M

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I'm looking for a good homemade salsa recipe, and spicy is prefered.

Had some roma tomatoes this weekend, and tried to make salsa following a recipe I found online, and it was terrible.

Also, some chunks are ok, but I don't want it too chunky. I want salsa, not pico de gallo.
 
Then you need chilies, fresh or dried, depending on what you want to make. Tomatoes don't appear in many salsas but I am assuming you want one with since you mentioned them.

For fresh salsa:

Line a sheetpan with foil. Place a pound of plum tomatoes along the center of the pan then broil about 4 inches from your element till blackened. Turn the tomatoes over with tongs then blacken the other side. They should be completely soft. Gently pour any juices into a bowl.

Allow to cool then remove as much of the skin as you can. (If you want, remove the seeds.)

Meanwhile, heat a CI or other heavy pan over med heat. (No oil.) Into the pan chuck 2 or 3 jalapeños and 3-4 unpeeled garlic cloves. Blacken the skins of the peppers and the garlic, turning as needed. (The peppers will take 5-10; the garlic about 10 or 15.)

Cool all the pull the stems off the chiies. Peel the skin off the chilies and peel the garlic. Remove the seeds and ribs of one or more chilies if you'd like less heat.

Normally you'd now use a molcajete to finish but you can use a blender. First, make a paste out of the chilies and garlic by blending them with a little salt, scraping down the sides once or twice. Add the tomatoes and pulse just a few times to blend--but don't purée.

Dump into a bowl. Add any reserved tomato juices. Finely chop half of a small white onion, stick the chopped onion in a sieve and rinse well under cold water. Shake to drain well then stir into the salsa alnong with 1-2 t cider vin and, if desired, 1-4 T minced cilantro. Adjust salt; serve.
 
I happen to have a recipe handy, not tried it but it sounds about right (I make Salsa Fresca ... according to wikipedia aka pico de gallo
icon_smile.gif
), let me know what you think if yo udecide to try it

1 1/4 lb tomatoes, seeded
1 medium onion diced
1 - 2 fresh jalaps or serranos, seeded and finely diced
2 cloves garlic minced
1 medium diced green bell pepper
2 T fresh lemon juice
1 T fresh oregano (or 1 t dry)
1 bay leaf
1/2 t sugar

<condensed instructions>
Blend tomatoes to desired consistency.

Put it all together in a pot, bring to boil, reduce heat, simmer uncovered 30 minutes (or until it gets to desired consistency).



In your case you might want to puree it all before cooking or perhaps puree some of it with a stick blender after the fact.

Edit: don't forget to pop the bay leaf out before blending

It calls for 1/4t salt when simmering but I'd honestly test it with my chips or whatever THEN salt it.

I'd roast all the peppers like Kevin suggested, not tried roasting tomatoes but I'd give that a go too.

The fresh herbs would really make this stuff. I'd throw them in half way through simmering. Could probably stand some fresh basil like maybe 1t, perhaps a pinch (1/8t) of cumin and/or toasted ground coriander (1/4t).

I'd probably leave the bay leaf in a day or two.

That's how I'd do it. Might use more like 1 T of sugar, not sure.
 
Here's a different one but a favorite. My SO's mother is from Mexico a very good cook (ran a catering business) and it's become one of her favorite salsas when visiting. However, how I make it is never hot enough for her. Excellent flavor, be sure to char everything and when you thing you've charred it enough, char it even more.

Enjoy:
Salsa Negro
4 roma tomatoes
1 red pepper
1 med red onion
1 or 2 jalapeno (depending on desired heat)
Juice from one lime
2 cloves garlic minced
½ to 1 bunch of cilantro chopped
Salt to taste

On a grill or cast iron skillet char all vegetables
Place charred veggies, garlic and lime juice in food processor and blend to desired consistency.
Add cilantro and pulse cycle to blend in to salsa.
Flavors meld nicely after 24 hours in the fridge

Note for additional heat ½ teaspoon cayenne pepper can be added
 
Also, if you want to 'cheat', you can purchase canned roasted tomatoes such as Glen Muir brand. I did a batch last week. Typically, I don't measure anything and throw in what's available.

This time it was:

canned roasted tomatoes - drained (save juice if needed later)
1 poblano (charred over burner; skin removed after cooling)
2 dried ancho, 2 dried chipotle and a couple of dried pasillas (seeded first,then boiled to soften)
half an onion
few fresh cloves of garlic
dash of vinegar
salt

Whirl it all up in the processor. Simmer entire batch for a few minutes to help blend flavors together.

The ancho and other dried chiles will provide a very deep rich red color. Fast and easy.
 
Just a suggestion, Paul:

When you work with dried chilies try reconstituing then puréeing with the roasted fresh chilies or without. Thin, if necessary with a little water--you're looking for a thin-ish paste. Heat a little oil or melted lard in your pot then 'fry' the chile purée in the fat, stirring frequently, , for several minutes, then add your other ingredients. The fat tempers the acidity of the chilies and really carries the flavors well. You restore this (in a different fashion) by adding the vin later.

If you char the onion (you can slice thickly first, char in a dry pan along with unpeeled garlic cloves (if you wish), then finely dice or mince), you can fold it in just for the last minute or two and retain a bit of texture, if desired. (The garlic would go in sooner--either purée with the chilies or mash well with some of the tomatoes before adding with the tomatoes.)

Just a thought.
 
Because when you fry it it will reduce and nearly immediately get thicker. If you start with it thick there is a danger of scorching.

Note that if you are going to use the salsa for meats you can sub chicken stock or a meat stock for the water used in the purée.
 
It's especially good cheated into salsas for grilled fish. Try it with salmon or Arctic char, dolphin or grouper.
 
My wife self published a family favorite recipe book a few years back... In it this is called "Sids Salsa". Its pretty mild, but we like it.

3cans (14.5oz) tomatoes
1/3 c. vinegar
5 cloves garlic
1c.onion
1/4 tsp. cumin
salt and pepper to taste
20 slices pickled nacho jalapeno peppers

In a food processor, or by hand, chop the tomatoes, onion, garlic, and peppers.
Place ingredients in heavy saucepan and simmer 1 hour. Add salt and vinegar to taste and to consistency desired... Pour into glass jars, and store in the refrigerator. Makes 3 pints.

Great with chips, or as a topping on enchiladas or tacos, etc.
 
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