I’m looking for a BASIC salsa recipe, using only a few ingredients as I don’t have much for ingredients currently. Any ingredients I have, I only have small amounts of it (mostly looking for a recipe to make enough salsa for a small-medium size thing of salsa).
Title: “Basic Salsa with Any Kind of Dry Chiles”
Categories: Mexican, Sauces,
Yield: 4 servings
6 lg Chiles dry (morita or mulato
Or guajillo or any kind) if
The chiles are littles like
Jalapeños or serranos, use
15 chiles.
1/2 md Onion
1/4 c Vinegar
1 sm Clove of garlic
Salt
Vegetable oil
The kind of chiles that you use determine the final flavor, you can
experiment with different kinds or mixing the different kinds of
chiles. But this is the basic recipe for prepare salsas with dry
chiles.
Wash the chiles in water and discard the seeds and threads of chiles.
Let stand in water at least 2 or 3 hours or all the night, if you do not
have time let the chiles in warm water at least 30 min. Then ground
with the other ingredients and in a sauce pan put a little amount of
vegetable oil when it will be warm add the salsa and cook 30 min or
more, the flavor of vineagar have to disapear, add water if need. When
it is cook you can use for “Chilaquiles”, “Enchiladas”, and eggs.
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Title: Basic Green “Mexican Salsa”
Categories: Mexican, Sauces,
Yield: 4 servings
8 Green Tomatillos
1/2 lg Onion
Fresh Green chiles serranos
The quantity as you want
1 sm Clove of garlic
Salt and pepper
10 Leaves of Cilantro (optional
Peel the green tomatillos if they still have the dry skin. In a
boiling water cook the tomatillos and chiles serranos for 1 or 2 min.
Ground all the ingredients. You can use this fresh salsa for tacos or
quesadillas or if you want you can cook it: In a sauce pan add a
little amount of vegetable oil and when it will be warm add the
“salsa”, cook 20 min or more. Now you can prepare “chilaquiles” or
eggs.
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Title: Basic Red “Mexican Salsa”
Categories: Mexican, Sauces,
Yield: 4 servings
5 Red tomatoes fresh
1/2 lg Onion
Fresh green chiles serranos
The quantity you want
1 sm Clove of garlic
Salt and pepper
In a boiling water cook one or two minutes the red tomatoes and
chiles, peel the tomatoes skin, then ground with other ingredients.
You can eat fresh for use with tacos or quesadillas.
or cook: In a sauce pan add a little amount of vegetable oil, when
will be warm, add the salsa and cook 10 min aprox., now you can
prepare chilaquiles or eggs.
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April 11th, 2010 at 4:20 am
this one is very simple: http://www.bbc.co.uk/food/recipes/database/rawsalsa_81423.shtml
References :
April 11th, 2010 at 5:06 am
basic salsa : http://knol.google.com/k/a-basic-salsa-recipe-in-pictures
References :
April 11th, 2010 at 5:37 am
1 Chopped tomato
1 Chopped white or yellow onion, medium
1 Green bell pepper, medium
1 – 2 Large cloves of garlic, fresh and pungent
1 – 3 Green Jalapeno Peppers
1 – 2 Tbsp of White Distilled Vinegar (or the juice of 1 Fresh Lime)
1 Tbsp canola Oil
Salt and Black Pepper, to taste
Wash all vegetables thorougly, and dice to 1/4", mixing with vinegear, canola oil and salt and pepper to taste. YOu may wish to dice to 1/8" if you like a finer salsa. Also, use the green jalapeno’s with disgression, as some people love hot food while others barely can stand mild – so depending upon your pallate, be careful with the jalapeno’s. If you are REALLY into heat, you can add cayenne pepper, about 1/4 tsp to 1/8 teaspoon and this will accelerate the heat to VERY HOT!
The lime will help to accelerate heat and give it that "authentic" Mexican fresh salsa flavor.
Eat immediately!
Should last with refrigeration for at least 2 – 3 days when not being used.
DO NOT CAN IT unless you follow proper canning instructions from a cook book, or from instructions from your land grant university agricultural extension food science agent and NEVER try to can the salsa without having properly acidified the product with the vinegar or lime juice. This is key in processing the salsa or you may end up with improperly canned food which can be deadly! Just thought I would warn you in case you try to can it. NEVER CAN ANYTHING unless you follow strict cooking instructions from a food processing authority.
References :
I am a food technologist with 30 years of food processing experience.
April 11th, 2010 at 6:09 am
Title: “Basic Salsa with Any Kind of Dry Chiles”
Categories: Mexican, Sauces,
Yield: 4 servings
6 lg Chiles dry (morita or mulato
Or guajillo or any kind) if
The chiles are littles like
Jalapeños or serranos, use
15 chiles.
1/2 md Onion
1/4 c Vinegar
1 sm Clove of garlic
Salt
Vegetable oil
The kind of chiles that you use determine the final flavor, you can
experiment with different kinds or mixing the different kinds of
chiles. But this is the basic recipe for prepare salsas with dry
chiles.
Wash the chiles in water and discard the seeds and threads of chiles.
Let stand in water at least 2 or 3 hours or all the night, if you do not
have time let the chiles in warm water at least 30 min. Then ground
with the other ingredients and in a sauce pan put a little amount of
vegetable oil when it will be warm add the salsa and cook 30 min or
more, the flavor of vineagar have to disapear, add water if need. When
it is cook you can use for “Chilaquiles”, “Enchiladas”, and eggs.
xxxxxxxxxxxxxxxxxxxxxxxxx
Title: Basic Green “Mexican Salsa”
Categories: Mexican, Sauces,
Yield: 4 servings
8 Green Tomatillos
1/2 lg Onion
Fresh Green chiles serranos
The quantity as you want
1 sm Clove of garlic
Salt and pepper
10 Leaves of Cilantro (optional
Peel the green tomatillos if they still have the dry skin. In a
boiling water cook the tomatillos and chiles serranos for 1 or 2 min.
Ground all the ingredients. You can use this fresh salsa for tacos or
quesadillas or if you want you can cook it: In a sauce pan add a
little amount of vegetable oil and when it will be warm add the
“salsa”, cook 20 min or more. Now you can prepare “chilaquiles” or
eggs.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Title: Basic Red “Mexican Salsa”
Categories: Mexican, Sauces,
Yield: 4 servings
5 Red tomatoes fresh
1/2 lg Onion
Fresh green chiles serranos
The quantity you want
1 sm Clove of garlic
Salt and pepper
In a boiling water cook one or two minutes the red tomatoes and
chiles, peel the tomatoes skin, then ground with other ingredients.
You can eat fresh for use with tacos or quesadillas.
or cook: In a sauce pan add a little amount of vegetable oil, when
will be warm, add the salsa and cook 10 min aprox., now you can
prepare chilaquiles or eggs.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
References :
April 11th, 2010 at 6:59 am
A salsa is a very basic thing to make, as is. I will happily share my recipe with you!
Ingredients:
2 tomatoes, diced
1/2 small white onion, diced
1 fresh jalapeno, seeded and diced (Keep seeds in if you want spicier)
1 clove minced garlic
1/4 vinegar (any kind works though cider makes for the best taste)
Squeeze of lime (optional)
Directions:
Combine all ingredients in a medium sauce pan. Bring to boil. Cover and reduce heat. Simmer 20 minutes. Chill before serving.
Tips: This can be eaten as a "fresh salsa" as well if you prefer. If you wish to nix the cooking, combine all ingredients and cover with plastic wrap. Place it in your fridge for an hour. Stir well before serving.
Try adding in a fruit such as mango or strawberries for a unique taste!
References :