Salsa recipies!

[Too Tall]

I put this on grilled Yellowfin Tuna...

Bumper crop of basil...Pesto is in the works.

Eff me you are good with the knife boy. I must get you hammered someday and do some cooking too. That's great. Inspired, I've got the menu for sunday now....big piece of bluefish a mashup of Steve and yours to top it on the grill with fried green tomatoes. Yup.

[steve garro]

I put this on grilled Yellowfin Tuna...

Bumper crop of basil...Pesto is in the works.

oh, yeah! there are quite a few Thai "pestos" that are Basil heavy............ummmmm.

[kpomtb]

Was lucky enough to try the arbol and roasted garlic salsas today. Both were outstanding. Thanks Steve for the hospitality, and the beautiful frame!

[JoB]

OK - i finally wrote this down as per request by Creighton & many others, so here it is: Steve's Salsa de Arbol/Chipolte

I made this on Saturday and took it to a party. It was excellent! I cut WAY down on the spiciness - can't imagine what this would taste like with the full load. Mine had about a third of what Steve uses, and it's still plenty hot. I thought I liked spicy foods, maybe not :-)

[jon]

just had this with some popseye steak for dinner... as mentioned in prev posts - habanero to taste! i use 2 with seeds removed.

500g tomato (if you are keen, de seed, if not it doesnt matter much)
a tennis ball sized white or 'mellow' onion
radishes. 20-30
cucumber. about 20cm long/5cm girth (yeah yeah)
mint leaves...a handful.
coriander leaves (cilantro!) 1.5-2 handfuls
some salt.
splash of orange juice.
juice of 2 limes.
0.5-2 (more?!) habanero..important for the the taste, i havent found a decent substitute.
a little jicarma root if you have it.

all roughly chopped....rather than blended.

ace with fish too....really fresh and zingy.

enjoy

[caleb]

Anyone have a pico de gallo recipe that they really like?

I've got a bowl of tomatoes here that aren't going to keep. Tell me what to do with them.

[maunahaole]

Recently been messing with this mango/cactus mix:

Couple of diced mangos
About an equivalent amount of chopped grilled prickly pear cactus, salted after removal from grill. The stuff in the jar would probably work fine, too
hot peppers to taste.
some cilantro
some onion, I usually use a sweet onion, since that's what I have and the flavor doesn't overpower the rest of the stuff.
some lime juice

let it sit for a day or two to get the flavors to come together. Good on chicken or fish. No reason it wouldnt be good with chips, either.

[Disturbed]

This_is_great_imo.

Restaurant Style Salsa | The Pioneer Woman Cooks | Ree Drummond


So easy a dog trainer could make it.

[EFHeath]

If anyone is partial to Desert Pepper Company Spicy Black Bean dip, but is like me annoyed at its cost, here's an approximately reverse-engineered version I came up with. Still needs work, I am afraid, but still pretty good:

Spicy Black Bean-Chipotle Dip

Black Beans, 2 - 15 ounce cans, 1 drained, one not
Tomato, 1 - 15 ounce can crushed, drained of liquid
Red Onion, 1 small, chopped
Red Bell Pepper, 1, fire-roasted, de-seeded, chopped
Green Bell Pepper, 1, fire-roasted, de-seeded, chopped
Garlic, 3 cloves, peeled and chopped
Chipotle Chiles, canned in Adobo sauce; 3 chilies, chopped
2 teaspoons Mexican Chili Powder
3-plus teaspoons cumin seed
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1 heaping teaspoon chicken bouillon powder or veggie broth powder
10 grinds of black pepper
1-2 teaspoon powdered white pepper
1 teaspoon mild vinegar
juice of 1 lime
1/2 to 3/4 cup fresh chopped cilantro

Fry onions, 1 ½ t. cumin seeds, and garlic in a little olive oil. Before garlic burns, add tomatoes. Fry until dry and oil seperates, (as in Indian cooking). Add bell peppers, drained and rinsed beans, chipotle chiles, Chili powder, garlic powder, dried onion flakes, onion salt, chicken powder, black pepper, white pepper, the other 1 ½ t. cumin (ground), and enough water to cover.
Simmer until quite thick..
Add lime, cilantro, and vinegar.
Cook several minutes.
Blend with blender stick or in blender or food processor until smooth.
Check seasoning.
Cool, eat with Hint 'O Lime Tostitos.

[caleb]

March isn't exactly the full moon for salsa here in upstate New York, but this is the time of year I start craving spicy food to take my mouth on a vacation. You know: jerked chicken with those little orange peppers, Thai curry that isn't hot until it's too late, and just plain old tacos.

Speaking of tacos, I've been making some chicken tacos and fajitas here lately, along with the occasional breakfast burrito. Given that my local salsa options consist of canned stuff or pico that looks like it contains that dying skin from under a band-aid, I figured I'd make my own. The problem is, I didn't (and don't; my tenses are going to get away from me) have any good tomatoes available. Could I make a passable March salsa from stuff out of cans?

Inspired by The Pioneer Woman, I saw if I could make salsa from canned tomatoes. The first round was passable but meh. The second round that I made last night was the business, better (to my tastes) than any of the jarred alternatives at the grocery store.

Put the following in a blender:

2-3 canned, whole, Roma-sized tomatoes, or equivalent volume. I used the Italian ones recommended here in the thread about pasta sauce.
2 chipotle peppers in adobo sauce, w/seeds (the canned kind).
1/4-1/3 medium onion, chopped.
4 medium garlic cloves, diced.
1/2 of a green bell pepper, chopped.
10+ stalks of wilting cilantro from the back of the fridge, chopped.
Less black pepper than you'd think.
More good salt than you'd think.
A serious squeeze of lime juice.
Pinch (or three shakes) of cinnamon.

Pulse the blender two or three times until you have the consistency you want. Put on top of food that should have salsa on it.

It might not be August, but it's good terms upon which to reacquaint yourself with the sun.

[caleb]

Laying in a stock of the basics.










Where we go from here, nobody knows.