recipe-help Good recipes for habereno?

[Kingwook]

Just looking for some basics on the method to actually make a good salsa always tried but never had a successful finished dip

 

[The Hot Pepper]

Smooth or chunky?
Cooked or raw like pico?

 

[Kingwook]

Any and every gona try to make as many different ones as possible

 

[The Hot Pepper]

For a good pico you have to start with really good, ripe roma tomatoes and a very sharp knife for a good dice. Onion, jalapenos or hotter peppers, cilantro, and lime juice. Do a large dice for the tomatoes, medium for the onions, small for the peppers. Pico is best FRESH or within a few hours, a little self-marination is good. But it will not be good the next day, it will all taste like onion so only make it when you can use it. Good with chips as a chunky salsa, and good with any Mexican meal as a condiment.

 

[Kingwook]

Will do

 

[The Hot Pepper]

I don't salt pico because it draws out water and creates a soup in the bottom. However sea salt is nice as a finishing salt (when served).

 

[AzJon]

A tip for making your pico (or other fresh salsa) not taste like onion is to dice it up and toss it into ice cold water for 5-10 minutes. Takes a lot of the onion bite out of your salsa and can keep it from being overwhelmingly 'oniony'.

 

[The Hot Pepper]

Also, use vidalia.

 

[salsalady]

I will post the pico recipe when i get on the other computer

making salsa at the school

Yesterday was salsa day in Salsakid's class! We did this last year also and the kids had such a great time, they wanted to do it again. I supplied the ingredients, equipment and recipes, and they did the work. They made a pico de gallo salsa and a black bean, corn and cilantro salsa. Both...

thehotpepper.com

Lots of recipes here, and check out ones that sound good...like tropical ones,... and substitute habaneros.

http://www.oocities.org/pepperfool/recipe_home.html

Sorry....having trouble with the Pepperfool link.

Have fun!
SL

 

[HellfireFarm]

I don't salt pico because it draws out water and creates a soup in the bottom. However sea salt is nice as a finishing salt (when served).

Hmm...

I salt and let it sit on a strainer. But maybe with good fresh tomatoes that's not quite as necessary. Been relying too much on store-bought "hothouse" tomatoes recently.

As for onions, I prefer red.

 

[The Hot Pepper]

The Roma/plum varieties are the best! Even store bought. You get a lot of deep red tomato, and not a lot of water or pink/white flesh.

 

[AzJon]

Hmm...

I salt and let it sit on a strainer. But maybe with good fresh tomatoes that's not quite as necessary. Been relying too much on store-bought "hothouse" tomatoes recently.

As for onions, I prefer red.

This is the method I was taught.

Dice your tomatoes, lightly toss them in salt, then let them drain. Sucks the water out and leaves you with more tomato goodness.

Same goes for cucumber in a tzatziki sauce.

 

[HellfireFarm]

Pretty sure that's how my dad did it. Or my grandma. (or both). I learned it from somewhere...