What’s a really good spicy Mexican salsa. Recipe ?
Posted by: admin / Category: Mexican salsa Recipe
I love salsa but I wanna learn how to make a really spicy one ?? It’s my favorite
The basic household salsa (sauce) made in Mexican homes uses:
serrano peppers, ripe tomatoe or green tomates verdes/tomatillos (the name varies according to region but this is what makes green sauce green), onion, garlic (optional), cilantro (optional), salt to taste.
For a good sized batch you need 8 regular tomatoes or 15 pomodoros or tomates verdes. Not less than 5 serrano peppers. When we were first married my wife would use 1 pepper per tomato. We have scaled back the fire a bit since then. 1/2 of a medium-large onion, one garlic clove (optional), and 1/2 cup cilantro(optional) salt to taste
in a blender or processor chop or pureé depending on the desired texture of your sauce.
3 variations:
1)boil the tomatoes/tomates and chiles until the skins become lighter on the green things or pop off the tomatoes then mix with the other ingredients as described above.
2) roast your chiles, and tomatoes/tomates and peel the skin off before making the sauce. This really changes the flavor and is one of the best sauces!
3) make the uncooked sauce as described above and add two very ripe avocados and pureé everything.
This following a sauce used on cochinita pibíl which is the Yucatán version of pork barbecue:
5 manzano chiles ( use habaneros if you want it even hotter) juice of 3-4 sour oranges (substitute 2 sweet oranges and juice of 3 lemons or limes), 6-8 large radishes, 1/2 large onion, 1/2 cup cilantro, salt to taste
Chop in blender or processor
allow to set for two hours before serving
March 13th, 2010 at 10:09 pm
jabanero peppers to start there HOT!
References :
March 13th, 2010 at 10:24 pm
Ingredients
* 6 medium Tomatoes diced
* 1 medium Onion diced
* 1/4 cup fresh Cilantro chopped.
* 2 to 4 Fresh serrano or jalapeño seeded and minced
* garlic powder just a pinch * Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.
Here is a good recipe. You will find a few variations, but basically they are all the same.
http://www.valdosta.edu/~pworth/pico.html
Jalapeño Cafe also has a basic recipe, and one that’s not.
http://www.jalapenocafe.com/recipes/salsas/salsas_pico2.html
Try our one minute salsa, great for cooking and dipping.
http://www.mex-recipes.com/mexicansalsarecipe.html
References :
March 13th, 2010 at 10:59 pm
The basic household salsa (sauce) made in Mexican homes uses:
serrano peppers, ripe tomatoe or green tomates verdes/tomatillos (the name varies according to region but this is what makes green sauce green), onion, garlic (optional), cilantro (optional), salt to taste.
For a good sized batch you need 8 regular tomatoes or 15 pomodoros or tomates verdes. Not less than 5 serrano peppers. When we were first married my wife would use 1 pepper per tomato. We have scaled back the fire a bit since then. 1/2 of a medium-large onion, one garlic clove (optional), and 1/2 cup cilantro(optional) salt to taste
in a blender or processor chop or pureé depending on the desired texture of your sauce.
3 variations:
1)boil the tomatoes/tomates and chiles until the skins become lighter on the green things or pop off the tomatoes then mix with the other ingredients as described above.
2) roast your chiles, and tomatoes/tomates and peel the skin off before making the sauce. This really changes the flavor and is one of the best sauces!
3) make the uncooked sauce as described above and add two very ripe avocados and pureé everything.
This following a sauce used on cochinita pibíl which is the Yucatán version of pork barbecue:
5 manzano chiles ( use habaneros if you want it even hotter) juice of 3-4 sour oranges (substitute 2 sweet oranges and juice of 3 lemons or limes), 6-8 large radishes, 1/2 large onion, 1/2 cup cilantro, salt to taste
Chop in blender or processor
allow to set for two hours before serving
References :
I live cook and eat in Mexico and my Mexican wife is a first rate Mexican cook
March 13th, 2010 at 11:38 pm
I made just a little jar of salsa the other day. It’s pretty easy. You can tailor the portions to your exact likings, but this is what I used
2 tomatoes (I used vine), diced
1/2 yellow onion, diced
1/4 cup chopped cilantro
1 clove garlic, minced
salt and pepper to taste
1-2 tsp cumin
juice from 1/2 a lime
That’s the base, then the peppers depend on the spice factor. Mine was RIDICULOUSLY spicy. I thought it was too spicy, but my husband has a high spice tolerance and he thought it was perfect. I used 1 serrano, 1 red chili, and 1 habanero (I know…spicy) lol. I suggest you start with about 1/4 or 1/2 of each and add more to get it to the spicyness you desire.
That made about 1 jar of salsa…just enough to last a few days and stay fresh. A lot of the salsa recipes I see use 8-10 tomatoes and that just makes way too much salsa for me to possibly eat before it goes bad. I like mine uber fresh.
I also don’t use a blender. You could always blend it to get more of a crushed salsa like you would get at the store, but I’m more of a pico de gallo person, so I prefer it chunky and raw. The lime juice and the tomatoes make a little bit of juice after a few hours, so its a nice balance between fresh, chopped ingredients, and some liquid (without having to add water).
Salsa can really be experimented with. Salsa Verde uses tomatillos as the base, salsa cruda is uncooked (vs cooked), pico de gallo refers to raw, chopped sauces. Most salsa people think of are salsa fresca and although pico de gallo can be called salsa fresca, salsa fresca can also be pureed (thus making it not really pico de gallo style)
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