Best Salsa Recipe?
I'm always disappointed in any salsa that I make. What's your best salsa recipe? Not the kind you put on chicken or fish - the kind you sit and snarf with chips and can't stop eating it. The kind you bring to a BBQ and everyone asks for the recipe. Red or green, doesn't matter, but no fruit please!
I'm not sure what type you are making now, but we make one that is a sort of salsa fresca, and it always goes over well at parties. In fact, now we have to bring multiple versions (hot and mild, with and without cilantro).
We just course dice some tomatoes, chopped onions, minced cilantro, lime juice, and chopped jalapeno. This is a very course salsa, but it's always popular.
Yeah...I know that tomatoes are in reality classified as a fruit, but most people think of them as a vegetable. I try to keep the colors of the Mexican flag in my salsa since it is known as 'pico de gallo.' I guess even chiles can be classified as a fruit since they and tomatoes are taxonomically in the same Family: Solanaceae.
I was walking the Dallas Farmers Market a couple of weeks ago and one (Mexican) vendor had samples of jicama sticks hanging out in lime juice which he gave a shake of salt and chili(?) that I thought was paprika...... But guess not.
With jicama's fairly non-descript flavor, it would be a great texture enhancer to salsa. I just wonder how long it would "hold-up" with the acid content of tomatoes and lime.... assuming those ingredients were used.
I'm not one to follow rules for food. (Or at least, the only rule I follow is - make it tasty) Pineapple salsa with habaneros for heat is awesome:
I've been told by many, many bbq fiends that it isn't real bbq unless it is served with crappy white bread (like Wonder bread). I serve all of my bbq with fresh homemade bread. And off I go, making non-kosher bbq. But it's tasty! Only one rule: Make it tasty.
Here is a great recipe for Pineapple salsa thats great.
Makes about 2 cups
The tropical flavors of pineapple and lime combine with red onion, cilantro and serrano pepper for a salsa that's great with grilled pork, skirt steak, shrimp or tofu. It's also delicious with tortilla chips or spooned over tacos. For the best flavor, make at least 30 minutes ahead of time to allow the flavors to mingle.
2 cups diced fresh pineapple
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
1 serrano pepper, stemmed, seeded and finely chopped
Juice and zest of 1 lime
1/8 teaspoon sea salt
Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.
I agree with Indirect Heat on the fruit thing. My husband and I live here in Hawaii and you can't beat an amazing mango or pineapple salsa. But there is definitely something to be said for a good Mexican salsa too.
My recipe for regular delish salsa is 3 sun-ripened tomato, 1 small sweet onion, 1 jalapeno, de-seeded, the juice of 1 lime (or 1 T), 1 tiny diced garlic clove, course salt and chopped cilantro to taste.
For tomatillo salsa I just replace the tomatoes with fresh tomatillos and cut out the onion. Roasting the jalapeno is a nice touch too.
Some tips that might help you are:
1. Chop and de-seed your tomato, then sprinkle with some salt and set in a fine strainer over a bowl to drain some of the juice from your tomatoes. This will help your salsa have more concentrated flavors, not be as watery and you can always add in some of the tomato water if you need it
2. Soak your chopped onion in water if you hate raw onion flavor, this will cut the sharpness
3. Make your salsa the night before to allow the flavors to meld.
Here's my old standby:
1/2 cup pickled jalapeno slices
1 chipotle pepper
4 fresh jalapenos coarsley chopped
1 8 oz. can tomato sauce
2 1/2 t. pepper sauce #1
2 1/2 t. pepper sauce #2
1 1/2 t. garlic powder
1 t. salt
1 t. sugar
1. In food processer, chop first three ingredients to desired consistency (I like them almost pureed).
2. Empty peppers into small mixing bowl and add tomato sauce and pepper sauces. Mix well.
3. Add garlic powder, sugar and salt and mix well.