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Your favorite Salsa Recipes?

Need to make like 2 to 3 salsas.

What are your favorite recipes? Was thinking 2 tomatoe based and one corn based/no tomato.

thanks

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  1. how about one corn, one tomato, and one *tomatillo* recipe?

    i LOVE roasted tomatillo salsa...this is a simple, delicious one from Gourmet mag:
    http://www.epicurious.com/recipes/foo...

    for the corn salsa, try grilling/charring the corn. amazing flavor.

    1 Reply
    1. re: goodhealthgourmet

      Seconded! I love letting the corn get all brown and tasty, with a nice coat of salt, garlic, and ground up chili peppers in olive oil, before using it for salsas and salads.

      Second the tomatillos, too! Roasted tomatillo salsa is so very good and super-easy to make! You quarter the tomatillos (about a pound or pound and 1/2) and roast them together with about 4-6 cloves of garlic, minced, 1/2 a red onion, diced, about 1 lime's worth of juice, a dash of salt, and a healthy drizzle of olive oil in a 400º oven for about an hour, stirring halfway through. The top should have some groovy caramelization on top when done. Once it's done cooking and cooling, take it for a quick pulsing spin in the food processor with some minced cilantro and pickled jalapeño and add any lime/salt/whatever as needed.

    2. You can never go wrong with a classic pico de gallo diced tomato, onion, serrano, cilantro and fresh lime juice, I like to finish with a little olive oil at the end it does to salsa what butter does finishing a sauce just rounds it out.

      1. In a food processor whirl up one chipotle, four fresh jalapenos and 1/2 cup pickled jalapeno slices.

        Pour food processor contents into a bowl and stir in 1 t. sugar, 1 t. salt and 1 1/2 t. garlic powder.

        To this add an 8 oz. can of tomato sauce and 2 1/2 t. of two different kinds of pepper sauce.

        Voila! You've got ol' doc Khan's Far Side of Brutal salsa. Send any medical bills to Veggo or Passadumkeg.

            1. Roasted corn and garlic is great

              Roasted Garlic and Peach is unique too

              Avocado, Mango and Tomato - with red onion, jalapeno, garlic, cilantro,lemon juice

              Fennel and Cucumber - great additions to any salsa

                1. re: Indirect Heat

                  thanks!

                  i defnitely want to make a verde salsa

                  but i want to serve it warm and a lil creamier.. not too watery

                  any ideas on how to do this? would some avocado help?

                  thanks

                  1. re: lestblight

                    I make a verde sauce for pork verde and blend avocado in at the end.It's excellent.

                2. RED SALSA
                  tomatoes/jalepeno's/onion/salt/pepper

                  GREEN SALSA
                  green tomatoes/tomatillos/green onion/cilantro/lime juice/serrano's/salt/pepper

                  1. I know you said tomato and corn, but if you are interested, this mango salso is easy and really delicious.

                    http://www.epicurious.com/recipes/foo...

                    1. Do you want to work with fresh chiles, canned chiles or dried chiles?

                      Agree with the recommendation for pico

                      I've got 2 favorite salsas that use dried chiles. My all time favorite salsa is made using cascabel chiles (which are dried) tomatoes, onion, garlic and a little vinegar and salt to balance. My second fav uses a combination of guajillos and chile de arbol, roasted onions and garlic and a lot of salt. Both are better as an accompaniment to food rather than for dipping chips. Both are also really good when mellowed by the addition of Mexican crema. The guajillo version plays well with pineapple.

                      You can make a salsa verde from either raw or cooked tomatillos. I particularly like the raw version which goes exceedingly well with chicken. Finely diced avocado and onion are great additions to the raw salsa. Or just add pureed avocado to tomatillo salsa. Great color and lots of layers of flavor.

                      1. I pulled a mango salsa recipe off the net but now can't find it. But I ended up substituting peaches for the papaya, which someone ate out from under me. As I recall, I diced two mangoes, three peaches, two avocados. I tossed them with some lime juice, diced red onion, one diced red bell pepper, cilantro, and finished with scant dribble of balsamic vinegar. I served it with an Americanized cassoulet and a pilaf with pine nuts. Odd pairings, perhaps, but it went quite well.

                        1. I love a great traditional, a great hot/salty/sweet/spicy (like with mango and peach, or pineapple, etc) and a great chunky/bean/corn.

                          1 Reply
                          1. re: lexpatti

                            I love tomatillo salsa, and you can easily add corn. With a cast iron skillet, you can do the whole thing easily.

                            Take a well-seasoned cast iron skillet, and roast an ear of corn, six tomatillos, four jalapenos, five cloves of garlic, and a big slice of white onion. When all the ingredients are nice and browned, you are good to go.

                            Scrape the corn kernels into a bowl, chop and add the tomatillos and jalapenos, mash the garlic with some salt and chop the onion and add both to the mix. Add some lime juice, cilantro, and salt and pepper. Marinate some chicken in lime juice and sundries, then fry and serve with homemade tortillas and the salsa. Yum!

                          2. anyone in here know the secret to Tico's taco's in Simi Valley's salsa?
                            they won't/wouldn't tell me without forking over $50K.
                            hoping someone in here even knows the place and can't remember what's so different about it or theirs......