salsa recipe?

nagirl37 · Post by **nagirl37** » Mon May 28, 2007 5:39 pm

Im looking for the hottest freshest salsa recipe! also I want to learn how to make fresh tortillias? help please anyone?

favorite_aunt24 · Post by **favorite_aunt24** » Mon May 28, 2007 5:46 pm

Smoky Four-Pepper Salsa serves 12

INGREDIENTS

8 ripe plum tomatoes
1 tablespoon vegetable oil
4 poblano peppers
4 Anaheim chile peppers
1 jalapeno chile pepper, or more to taste
1 large green bell pepper
2 tablespoons chopped cilantro leaves
2 tablespoons white vinegar
1/4 onion
2 cloves garlic
2 teaspoons salt
1/4 teaspoon mesquite flavored liquid smoke concentrate (optional)

DIRECTIONS

Preheat an outdoor grill for medium heat.
Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
Peel tomatoes and drain excess liquid. Peel and seed peppers.
Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

Corn Tortilla Chips

INGREDIENTS

1 quart oil for frying
1 (12 ounce) package corn tortillas, cut into 6 wedges each
salt to taste

DIRECTIONS

Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.
Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

debbie f · Post by **debbie f** » Mon May 28, 2007 5:48 pm

red and green chilis sliced and diced,onion the same way and tomato sauce not paste. mix together and let sit refridgerated and it will be hot and yummy.you can also add some cilantro and jalapeno if you want it real hot.

Ray Ray · Post by **Ray Ray** » Mon May 28, 2007 5:50 pm

For a super great taste on salsa.... put the tomatoes and jalapeÃ±os directly to the fire in low flame on the stove (try not to burn yourself)... move them constantly until they are a little bit burnt (don't burn the whole thing though!)... then put them on the blender with just a little bit of water if needed and add some garlic salt... it taste super and authentic Mexican style!! you can add onion if you'd like... you can put the onion on aluminum foil paper and also direct to flame. Then just chop it with a knife and add it to the salsa.

Good Luck!

scodag77 · Post by **scodag77** » Mon May 28, 2007 5:51 pm

I love to grill the peppers and tomatoes. It gives the salsa a nice roasted flavor. The blacker the better on the skins.

6 medium tomatoes
1-2 jalapeno peppers
1 chopped clove of garlic
1/8 cup chopped yellow onion
salt and pepper to taste

After grilling or charring the outside of the peppers and tomatoes, throw all ingredients into a blender and blend for about ten seconds. Let sit for about a half an hour and then place in the fridge. Should be good to go in a few hours. It's quick, easy, and delicious.

E L · Post by **E L** » Mon May 28, 2007 6:05 pm

Whatever everyone else says.....but make sure you take the skin off the tomatoes...it keeps it from getting foamy.

I personally like garlic, Jalapenos, cilanto, onions, and slat

korkie · Post by **korkie** » Fri Jun 01, 2007 4:44 pm

6 tomatoes chopped
cilantro chopped
large onion chopped
4 pieces of garlic chopped fine
jalapeno peppers to taste
remember you can always add more to chopped mix and taste
actually this is called pico de gio and when working with the pepper were gloves or just remember keep your hands off your face