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Jun 29, 2011 08:23 AM

Making Salsa...

I have tomatoes coming out the yingyang these days so I am planning to make a salsa out of them before they go bad. Share your salsa recipes, please! I know the basics, but is there anything different or exciting that you put in your salsa? I am not too fond of cilantro, but I know that is pretty much a staple...I will just probably be conservative with the cilantro. TIA!

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  1. If you are not a fan, why use it? Make salsa you enjoy.

    I'd think of making different tomato salsas showcasing different chiles. Habanero, serrano, jalapeno, chipotle, chile de arbol. All seperate. Also, roasting your ingredients for a few batches can be interesting (you might already do that.) If you want to use up tomatoes, tho, the differences might not be too great. Usually, subbing the tomatoes for a different fruit makes the biggest variance. The good thing is, with the sugar from the tomatoes,salt, and whatever acid componenet you use, salsa can last quite a while in the fridge. Have a taco bar party!

    1. I sometimes grate carrot into my salsa--adds another sweet note.

      1. ROASTED salsa - love this - put everything (tomatoes, jalapenos, garlic, onion) on a cookie sheet - roast until the tomato skins and onions have char (tuck garlic under onions so they don't burn and get bitter) and then put it all in the food processor. Yummy and adds a great depth of flavor.

        But if you have tomatoes coming out the yingyang - (thought i don't know what type of tomatoes you have) - if they are roma (or similar) - I LOVE what we call tomato filets!

        *Cut a small x on the tomato tip - drop in boiling water for 20 seconds or so - plung into ice water - peel tomato.
        *Then with a pairing knife cut the "meat" from the tomato in strips, leaving the seeds and center portion intact.
        *Salt and pepper the filets and let sit for 10 minutes or so -
        *then cover with olive oil and add some large crushed garlic (so it is easy to remove later)
        *let sit (NOT in the fridge) for 4 hours or so.

        Something wonderful happens between the salting and the oil soak that makes them taste so yummy. I just cut up a baguette and pull out a filet from the oil, put it on the bread and eat. (usually this is part of a large appetizer spread) - the next day I toss them (and some of the now - tomato oil/juice - with pasta and some extra garlic. Yummy!

        2 Replies
        1. re: thimes

          I would follow thimes idea and start with roasted salsa dishes. You wouldn't believe what jalapenos taste like once their roasted lightly. Pablano peppers taste is truly comes out once roasted.

          With that many tomatoes, would you consider marinara sauce or something similar?

          BTW, where you do you live where you have tomatoes coming out the yingyang at this time? I barely have flowers in Boston.

          1. re: atg106

            I live in Oceanside, CA (it's in San Diego county) so yeah, our gardening season starts way earlier than a lot of other areas. And I am going to try roasting some jalapenos. I wish my jalapenos were producing, but oh well...I guess a trip to the grocery store every once in a while is ok. And yes, I am going to try a marinara sauce as well. I have a bunch of romas that are looking good these days :-)

            Thanks all!

        2. I use the Cooks Illustrated recipe but usually leave out the tomato jusice.

          Classic Red Table Salsa

          If you cannot find chipotle peppers (dried, smoked jalape´┐Żos), you can substitute any minced, fresh chile pepper of your choice.

          Makes about 5 cups
          3 very ripe tomatoes (about 2 pounds), diced small
          1/2 cup tomato juice
          1 chipotle chile , minced (about 2 tablespoons)
          1 medium red onion , diced small
          1 medium clove garlic , minced
          1/2 cup chopped fresh cilantro leaves
          1/2 cup lime juice from 4 medium limes
          Table salt

          Mix all ingredients, including salt to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 5 days.

          Per Serving:
          Cal 20; Fat 0 g; Sat fat 0 g; Chol 0 mg; Carb 5 g; Fiber 1 g; Sodium 140 mg


          I also have the cookbook "The Great Salsa Book" by Mark Miller, which has over 100 recipes for salsa's.
          Great for inspiration when you need it.


          1. I usually save the "different and exciting" for when I don't have tomatoes. But if I have the goods I do the following:

            tomatoes (do not peel)
            white onions (no other kind are acceptable)
            lime juice
            smoked habenero hot sauce (substitutions ok here)
            cilantro (basil and parsley are passable substitutes)

            That's it. My friends act like I received some divine inspiration for this stuff when it couldn't be any more basic. I've never had any leftover after a party no matter how much I make.