Wrangler95
Well-Known Member
Anyone got a good salsa recipie?
Salsa!
- Thread starter Wrangler95
- Start date
Not a red chips & dip salsa, but my favorite is a chipotle & tomatillo salsa:
(8-10) medium to large tomatillos, quartered
(1 white onion) large-chopped
(1 head of garlic) slice the top of the head off to expose cloves, then remove most of the paper, but leave enough on that the garlic head stays together.
Toss the above in a light dose of olive oil and place on a roasting pan. Generously salt & pepper, then roast in a 425° oven until the onions develop a nice bit of char. Once you've pulled the pan from the oven, let everything cool a little bit. I like using an immersion blender for this next part because it let's me control the chunkiness of the salsa. I don't want a smooth purée from a standard pitcher blender because I like this to have a bit of a thick consistency.
Throw all your roasted stuff in a bowl and squeeze the juice of two limes over everything. Toss in a single raw garlic clove, and a tablespoon of chopped chipotle peppers in adobo (I'll post a separate comment below for this particular product). I love this because a can of whole peppers in adobo will usually leave me with a mess to deal with and leftover peppers that might not be needed for one recipe.
Blend everything together: tomatillos, onions, garlic, and chipotles. Once it's chunky/smooth, I toss in chopped cilantro and pulse it a few more times. Dial in the salt, lime, and spiciness to your liking. This stuff comes together quickly, but I like letting it sit and mingle in the fridge for a while.
(8-10) medium to large tomatillos, quartered
(1 white onion) large-chopped
(1 head of garlic) slice the top of the head off to expose cloves, then remove most of the paper, but leave enough on that the garlic head stays together.
Toss the above in a light dose of olive oil and place on a roasting pan. Generously salt & pepper, then roast in a 425° oven until the onions develop a nice bit of char. Once you've pulled the pan from the oven, let everything cool a little bit. I like using an immersion blender for this next part because it let's me control the chunkiness of the salsa. I don't want a smooth purée from a standard pitcher blender because I like this to have a bit of a thick consistency.
Throw all your roasted stuff in a bowl and squeeze the juice of two limes over everything. Toss in a single raw garlic clove, and a tablespoon of chopped chipotle peppers in adobo (I'll post a separate comment below for this particular product). I love this because a can of whole peppers in adobo will usually leave me with a mess to deal with and leftover peppers that might not be needed for one recipe.
Blend everything together: tomatillos, onions, garlic, and chipotles. Once it's chunky/smooth, I toss in chopped cilantro and pulse it a few more times. Dial in the salt, lime, and spiciness to your liking. This stuff comes together quickly, but I like letting it sit and mingle in the fridge for a while.
Salsa
1 1/4 lbs ripe Roma tomatoes (about 5 - 6)
1 (14.5 oz) can petite diced tomatoes (drained)
2 green onions (ends trimmed, chopped) into thirds
1/3 cup chopped red onion (about 1/4 of a medium)
1 jalapeno pepper (seeded and roughly chopped)
1/3 cup fresh cilantro (about a handful)
1 large clove garlic, roughly chopped
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp cayenne pepper
Add all ingredients in food processor and pulse 1 second bursts until blended
1 1/4 lbs ripe Roma tomatoes (about 5 - 6)
1 (14.5 oz) can petite diced tomatoes (drained)
2 green onions (ends trimmed, chopped) into thirds
1/3 cup chopped red onion (about 1/4 of a medium)
1 jalapeno pepper (seeded and roughly chopped)
1/3 cup fresh cilantro (about a handful)
1 large clove garlic, roughly chopped
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp cayenne pepper
Add all ingredients in food processor and pulse 1 second bursts until blended
Last edited:
Forvols
Well-Known Member
LT Dan I will be using your recipe, looks great.
Thank you. It is. You can adjust the heat level with cayenne pepper and/ or crushed red pepper.
DoubleRidge
Well-Known Member
Whatever recipe...roasting your tomatoes, onion and garlic before blending makes a huge difference in flavor...add other seasoning to taste...for me I must add salt....also letting it cool in the fridge and rest over night in bowl really brings the flavor together...the only problem with homemade salsa is that store bought salsa will never be the same...traditional homemade salsa is so much better.
