I'm looking for a recipe for a smooth salsa not chunky but the kind of salsa in mexican food joints. Anybody got one?
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condiment smooth salsa
- Thread starter arkansaspepperguy
- Start date
You can achieve this consistency with a blender. I prefer it also.
2 large fresh tomatoes
2 cloves garlic
Hot peppers to taste
1 onion
1 tsp salt
Blend thoroughly. Jalapenos are the most common pepper in mexican restaraunts.
2 cloves garlic
Hot peppers to taste
1 onion
1 tsp salt
Blend thoroughly. Jalapenos are the most common pepper in mexican restaraunts.
Here ya go APG...
Salsa recipe
1 bunch of cilantro
4 Jalapenos (or pepper of your choice, Serannos are good)
½ medium size onion
3 to 4 cloves of garlic
1 teaspoon cumin
1 teaspoon of salt
3/4 teaspoon of sugar
2 medium size cans of chopped tomatoes
Preparation:
Bake the Jalapenos, onions and garlic.
Place all ingredients in food processor and grind to the consistency you like.
Salsa recipe
1 bunch of cilantro
4 Jalapenos (or pepper of your choice, Serannos are good)
½ medium size onion
3 to 4 cloves of garlic
1 teaspoon cumin
1 teaspoon of salt
3/4 teaspoon of sugar
2 medium size cans of chopped tomatoes
Preparation:
Bake the Jalapenos, onions and garlic.
Place all ingredients in food processor and grind to the consistency you like.
Try this one if you like green:
Tomatillo Green Salsa
Yield: 5 pints
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green cayennes
1/2 cup seeded finely chopped jalapenos
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
You may use green tomatoes in this recipe instead of tomatillos.
Tomatillo Green Salsa
Yield: 5 pints
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green cayennes
1/2 cup seeded finely chopped jalapenos
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
You may use green tomatoes in this recipe instead of tomatillos.
To make a tomato-based sauce that doesn't get too watery, scoop out the centers of the tomatoes and reserve those innards. When you blend/process the ingredients, you'll end up with a relatively dry sauce. If you need more moisture, add some of that reserved tomato innards to adjust the texture to your liking.
