wrote in message ...
On Fri, 11 Feb 2011 18:40:33 -0500, John H
wrote:
On Fri, 11 Feb 2011 16:09:12 -0500, wrote:
On Fri, 11 Feb 2011 15:33:07 -0500, John H
wrote:
I made up a batch of home made salsa (not that ketchup and chili
powder stuff you get at the store) and I put some on a hot dog. That
was pretty good stuff.
Recipe? Or are we supposed to be long distance mind readers?
I make a pretty simple salsa.
7 or 8 plum tomatoes
A large sweet onion (3-4") or a couple small ones
several sprigs of cilantro
juice of 1 or 2 fresh limes depending on how juicy they are
a small can of tomato juice
optional can of "garlic basil oregano" diced tomatoes
Then you get to the chilies
That is a personal choice but fresh are best and how hot do you want
it?
I usually go with a couple Jalapenos with the seeds removed for a mild
salsa
You can go nuts from there.
Be sure you burn them. Put the chilies in a cast iron pan or even a
little piece of steel plate and burn them several minutes to bring
out the flavor. Scrape the skin off that side and burn them again.
It will make them a bit milder so take that into account when you pick
your chilies
If you like it hot, use a couple Habaneras in the mix but
Serrano is a compromise.
Great, thanks! Not sure about the 'burning them' process. Do you put the
peppers
in whole? Do you throw away the skin once peeled, or is it used? As you can
see,
I'm a definite newbie at the salsa making.
You split the chili and toss the seeds (or throw them in the salsa if
you want the heat). Them lay the outer meat in a hot skillet and press
them down with a spatula to sear them on each side. When you do the
skin side, sear it, scrape off the seared skin with a fork and sear it
again.
I prefer to use a old piece of steel plate for this and save the
seasoned skillet for real frying. It is tough on a seasoned skillet
when you are doing it right because you want it real hot ;-)
Reply:
Sear the chilies or grill them is better and toss in a small paper bag for a
few minutes. The chilies sweat and the skin comes really nicely. I happen
to like Salsa Fresca (Pico de Gallo) better and use fresh tomatoes and other
ingredients. As to tortillas, the names like burrito or taco refer more to
size than ingredients. If you like quesadillas, look up a recipe for
Papusas. El Salvador quesadillas kicked up a couple notches.
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