posted on May, 4 2006 @ 07:26 PM
I’ve let this thread go for quite some time….
Here’s my secret recipe for salsa -Tell no one!
Salsa With Balls’a
10 Cloves garlic, peeled
4 Jalapeños, tops removed
4 T EV Olive Oil
8 Vine ripened tomatoes, skinned, chopped
2 Yellow Bell Peppers, large dice
1 Green Bell Pepper, large dice
1 Red Onion, large dice
4 Serano peppers, roughly chopped
2 T Chile powder
2/3 cup Cilantro, freshly chopped
2 T Tomato paste
Freshly Ground White Pepper
Preheat your oven to 350 F
In two separate ramekins, place your jalapeños and your garlic – Season with salt and white pepper – Coat with 2 T of olive oil each, or more as
needed to just cover – Place ramekins on baking pan, and roast for 45 minutes in oven. Garlic will be a light golden brown when ready.
While the garlic and jalapenos are roasting, set several quarts of water (or about half a soup pot) worth of water to high and let it come to a boil.
By cutting in an inward and circular motion, remove the remaining stem matter from the top of the tomato. Flip it over and along the bottom carve a
shallow “X” that extends about ½ inch in either direction.
Prepare a bowl of iced water. Once the water on the stove gets to boiling, throw in a good deal of salt to set a strong boil. In small batches,
place the tomatoes in the boiling water and let them go until you begin to see the flaps around your “X” gently lift the skin of the tomato –
This should take no more than 30-45 seconds. Quickly transfer to the ice water. The skin of the tomato should now peel right off. Dice into medium
Mix with remaining chopped vegetables.
In a blender, combine your Serrano peppers, roasted garlic, jalapeños and tomato paste. (You can hand dice the Serranos if you like, but I prefer
the blender as it saves from burning your skin and distributes the heat better in the salsa.) Blend these ingredients into a smooth paste and add to
Finish off with the juice of your lemon and lime, and remaining spices/herb.
As with all homemade salsas, this will only get better and better as it sits – And spicier too!
For a twist, depending on season and/or availability, try adding:
Chipotles in Adobe Sauce
Adding more than one variety of tomatoes to the salsa works well too…
If you like your salsa extra chunky, leave it as is…
Otherwise, blend it in batches to a consistency you like…
Might as well through in a Guacamole recipe since we’re in the same ballpark….I love homemade guacamole as a dip – Believe it or not, it usually
goes faster than my salsa…
Fresh avocadoes is the key here….You’re looking for a dark purplish-green tinge with a touch that just begins to give when you press in on the
Follow my instructions above for the roasted garlic, jalapeños and serranos – Except half the measurements
10 Avocadoes, chopped (I like the California hass avocadoes personally)
1 Red Onion, diced
2/3 Cup Cilantro, freshly chopped
Freshly Ground White Pepper
½ Cup finely blended salsa from recipe above
After you have that sultry garlic pepper paste, throw in your Avocadoes, followed by the red onion. Squeeze in your lemon/lime juice and add the
remaining spices/herbs. For that finishing touch, add that ½ cup of salsa to the guac…
I usually will just take a good ‘ol fashioned potato masher and grind at it for a bit until I find a consistency I like, but you can also use a hand
mixer or blender – I wouldn’t make it too smooth though….Chunky guacamole stands out as more desirable than a thick green paste….
Hope you all enjoy!
Forget the wine-pairing....All of the above goes well with a cold Cerveza!
[edit on 5/4/2006 by EnronOutrunHomerun]