Decided to move this over here....
This is the basic method of making fresh salsa I've been using for 15 years or so.....
Fresh Salsa 101
Use a blender or food processor
Basic ingredients:
∑ 1 or 2 tomatoes (substitute fruit or carrots if you like)
∑ some chile peppers (to taste)
∑ 4 or 5 FRESH limes
∑ 3 or 4 cloves fresh garlic (to taste)
∑ one medium sweet onion
∑ salt and pepper to taste
Optional stuff:
∑ fresh cilantro
∑ dried chiles ( more on that later)
∑ vinegar
∑ carrots
1. Before you start think about whether you want to make a chunky salsa or a more “liquid” hot sauce
2. Prep your tomatoes and onion, cutting into medium chunks. If you’re using cilantro you need to pull the leaves off the stems…don’t use the stems.
3. It’s a really good idea to invest in a lime squeezer. It’s one of the best “gadgets” I’ve ever bought. If you don’t have one cut the limes in half and twist a fork into them while holding them over something to catch the lime juice.
4. Prep the garlic. Peel the cloves by smashing them and removing the paper.
5. Prep the chiles. If you cut them just below the stem, removing the stem then you can slice them lengthwise about a third of he way along the pod and remove the seeds and ribs. The seeds and ribs can be left in if you want more heat but they don’t have much flavor. I usually discard ‘em.
Now it’s time to start grinding stuff up. Here is where planning helps. The ingredients you put in first are going to be the most “liquefied”, so, if you want chunks of tomato, onion and pepper reserve most of those for the last addition.
There’s a lot of ways you can do this but I’ll just explain how I make chunky salsa. First you want to make sort of a base so start with the limejuice and garlic. Grind those good to get the garlic really fine. Then you can make the base with a portion of the tomato (or peaches or mango or carrot) and about half the onion. Now is a good time to add the salt and pepper…about a half teaspoon of each.
Now add any reconstituted dried chiles you have. What’s that? Well I’ll explain, but remember, this is an optional ingredient and you’ll want to do this before you get started with the other stuff.
1. I like to use Anchos when I do this but you can use any dried chilies…Chipotles are great too.
2. Heat a skillet to a medium heat.
3. Put the dried chiles on the skillet. Don’t burn them! Every minute or so fling a little water on ‘em off your fingertips. Keep them moving around the skillet.
4. After 5 or 10 minutes of this nonsense cover them in boiling water. Turn the heat off and let them sit for 20-30 minutes. Put a plate or something over them to keep them submerged.
5. Now you have reconstituted chiles. Yay! I’d dump the seeds before adding them but that’s up to you.
When you add the reconstituted chiles (if you decide to do that) the base will turn a dark blood red. It’s cool.
Now you can add the rest of the ingredients. Remember, the chunkier you want something to be the later you want to add it. And don’t over blend…. unless you want liquid hot sauce in which case the order you add stuff doesn’t matter so much.
This takes a little practice to get a good blend of flavor, but it’s not hard to do this. Remember, a good salsa is all about balance.
If I have one tip it’s this: Don’t skimp on the fresh lime juice. It makes it taste FRESH.
Good luck!
This is the basic method of making fresh salsa I've been using for 15 years or so.....
Fresh Salsa 101
Use a blender or food processor
Basic ingredients:
∑ 1 or 2 tomatoes (substitute fruit or carrots if you like)
∑ some chile peppers (to taste)
∑ 4 or 5 FRESH limes
∑ 3 or 4 cloves fresh garlic (to taste)
∑ one medium sweet onion
∑ salt and pepper to taste
Optional stuff:
∑ fresh cilantro
∑ dried chiles ( more on that later)
∑ vinegar
∑ carrots
1. Before you start think about whether you want to make a chunky salsa or a more “liquid” hot sauce
2. Prep your tomatoes and onion, cutting into medium chunks. If you’re using cilantro you need to pull the leaves off the stems…don’t use the stems.
3. It’s a really good idea to invest in a lime squeezer. It’s one of the best “gadgets” I’ve ever bought. If you don’t have one cut the limes in half and twist a fork into them while holding them over something to catch the lime juice.
4. Prep the garlic. Peel the cloves by smashing them and removing the paper.
5. Prep the chiles. If you cut them just below the stem, removing the stem then you can slice them lengthwise about a third of he way along the pod and remove the seeds and ribs. The seeds and ribs can be left in if you want more heat but they don’t have much flavor. I usually discard ‘em.
Now it’s time to start grinding stuff up. Here is where planning helps. The ingredients you put in first are going to be the most “liquefied”, so, if you want chunks of tomato, onion and pepper reserve most of those for the last addition.
There’s a lot of ways you can do this but I’ll just explain how I make chunky salsa. First you want to make sort of a base so start with the limejuice and garlic. Grind those good to get the garlic really fine. Then you can make the base with a portion of the tomato (or peaches or mango or carrot) and about half the onion. Now is a good time to add the salt and pepper…about a half teaspoon of each.
Now add any reconstituted dried chiles you have. What’s that? Well I’ll explain, but remember, this is an optional ingredient and you’ll want to do this before you get started with the other stuff.
1. I like to use Anchos when I do this but you can use any dried chilies…Chipotles are great too.
2. Heat a skillet to a medium heat.
3. Put the dried chiles on the skillet. Don’t burn them! Every minute or so fling a little water on ‘em off your fingertips. Keep them moving around the skillet.
4. After 5 or 10 minutes of this nonsense cover them in boiling water. Turn the heat off and let them sit for 20-30 minutes. Put a plate or something over them to keep them submerged.
5. Now you have reconstituted chiles. Yay! I’d dump the seeds before adding them but that’s up to you.
When you add the reconstituted chiles (if you decide to do that) the base will turn a dark blood red. It’s cool.
Now you can add the rest of the ingredients. Remember, the chunkier you want something to be the later you want to add it. And don’t over blend…. unless you want liquid hot sauce in which case the order you add stuff doesn’t matter so much.
This takes a little practice to get a good blend of flavor, but it’s not hard to do this. Remember, a good salsa is all about balance.
If I have one tip it’s this: Don’t skimp on the fresh lime juice. It makes it taste FRESH.
Good luck!
