 sj |
||
|
||
BS: Salsa recipes
|
|
|
Subject: Salsa recipes From: MichaelAnthony Date: 27 Jan 01 - 09:38 PM Fresh tomato, cilantra, onions, ... never made any before. Tips on this most serious issue? |
|
Subject: RE: BS: Salsa recipes From: catspaw49 Date: 27 Jan 01 - 09:52 PM I make a mean "Green Tomato Salsa" and I use one habenero to every tomato. Garlic, onion, cilantro, cumin, salt, basil, olive oil......boil it down, bottle it up. You'll be breathin' fire from both ends! Spaw |
|
Subject: RE: BS: Salsa recipes From: Lonesome EJ Date: 27 Jan 01 - 10:34 PM Too mean for me, Spaw. Try this.... Blake Madison's Three Aces Salsa 1/4 cup oregano, 1/4 cup cilantro, 1 cup tomato juice, 1 tablespoon crushed red pepper, 2 fresh tomatoes, 1 small can diced or whole green chilis, 1 shot good Tequila. Put in blender and set to "chop". Blend, then add 1'4 cup diced red onion. No pain, just good. You won't be sorry. |
|
Subject: RE: BS: Salsa recipes From: Sorcha Date: 27 Jan 01 - 11:26 PM I don't have a recipe, and I only make fresh salsa, or salsa cruda. If I don't want a lot of heat, I use roasted sweet bell peppers to add to the pepper flavor. I usually use 2-3 jalepenos per large tomato, chopped onion, lime juice, and "enough" cilantro, however much that is. Fresh garlic tends to make salsa sweet and take the heat out. And I hate cumin in anything. |
|
Subject: RE: BS: Salsa recipes From: GUEST,bflat Date: 28 Jan 01 - 01:31 AM I am not doing well with this keyboard tonight. My third bad cold in eight weeks and the cold medicine makes me fuzzy. But, as a Salsa lover, if I can't have fresh from Carlos O'Brien's in Phoenix, AZ then give me Paul Neuman's and as you may know some of the purchase goes to the many charities he sponsors. Haven't the time to start Salsa from scratch. Here is something yummy and quick to enjoy for the Super Bowel or anytime folks are over: 1 jar of Newman's Salsa; 1 small can of diced green chilies; 1 can of stewed tomatoes, partially drained and chopped; 1 brick of Monterey Jack shredded; 2 cans refried beans; A dash or two or garlic powder. Heat together until the cheese has melted and enjoy with tortilla chips. |
|
Subject: RE: BS: Salsa recipes From: Jon Freeman Date: 28 Jan 01 - 08:17 AM bflat, I take it the Super Bowel is what you need if you make it too hot? Jon |
|
Subject: RE: BS: Salsa recipes From: GUEST,bflat Date: 28 Jan 01 - 11:06 AM Jon, Chuckle, chuckle :)!!!Ellen |
|
Subject: RE: BS: Salsa recipes From: Big Mick Date: 28 Jan 01 - 12:13 PM Freud would be proud! |
|
Subject: RE: BS: Salsa recipes From: MichaelAnthony Date: 28 Jan 01 - 01:51 PM Thanks for sharing your techniques! |
|
Subject: RE: BS: Salsa recipes From: Susan A-R Date: 28 Jan 01 - 02:57 PM I'm fond of a simple one, where I peel and roast about a pound of tomatillos, along with about two dozen cloves garlic (peel these after roasting( put em in a food processor with a couple of chipotles in adobo sauce (the more chipotles the hotter the salsa) and a bit of sugar and puree. Mmmmm. Spaw, I should a knowed you'd go for those haboneros. OUCH!!
|
|
Subject: RE: BS: Salsa recipes From: MichaelAnthony Date: 28 Jan 01 - 10:45 PM Made a batch with fresh tomatoes, red onions, yellow bell pepper, garlic, oregano, lime juice, and cilantro. And one without the garlic. Both tasted good, but the one without the garlic seemed to be preferred by myself and others. Thanks for the help! MA |
|
Subject: RE: BS: Salsa recipes From: Sarah2 Date: 28 Jan 01 - 11:48 PM Hey, bflat: you hold the answer to your headcold right here. Getcha some salsa, or just down a few jalapenos -- the little rascals have more vitamin C per punch than a basket of oranges. (I always top it off with a shot of Bushmills, too, of course...Sleep like a baby and wake up with clear sinuses!) Chili peppers have some vitamin C; habeneros are really loaded, but they also blow the top of your head off -- see Spaw's recipe. Suggest jalapenos as a happy medium. Sarah |
|
Subject: RE: BS: Salsa recipes From: wysiwyg Date: 29 Jan 01 - 12:43 AM Open jar. Pour in pretty dish. Say "Viola!" wearing frilly apron. Serve. Ya know what's really good though is jelly made from green peppers and sugar and a bit of chilies ground up. Mmmmm!! On eggs, samweeches, cottage cheese... No Marmite or Vegemite in the salsa recipes? Now thank we all our God.... (humming)... Ya know what else is really good is chili made with black beans and venison and smoked chilies (chipotles). !Caramba! Or Moros y Cristianos (Moors and Christians)-- black beans stewed with a ham hock; spiced ground beef with sliced green olives and onions; served these in layers over saffron rice. AKA Blancos y Negros, if white rice. Mmmm!! Cuban! Or garlicky venison sausage stirfried with onions, plus peanut suace. Yes!! Really! ~S~ |
|
Subject: RE: BS: Salsa recipes From: Katcina Date: 05 Feb 01 - 01:35 PM Being a true Texan, I am adept at making all forms of salsa but can't help in the recipe department because we just dont use those things back home. Mostly it is a matter of taste anyway. All of my salsas include jalapenos, tomatoes, onion, and cilantro whether they are of the fresh or canned variety. From there you can vary with other types of peppers, onions, garlic, tomatillos, cumin, and a number of other ingredients depending on your particular taste buds require. I've been known to leave out or severely limit the jalapenos for special people but the flavor simply isn't as good without them at all. I never use the store bought stuff just as I never buy tortillas, but there again, it's a Texas thing. Katcina |
|
Subject: RE: BS: Salsa recipes From: Mrrzy Date: 05 Feb 01 - 02:18 PM What did they used to put in salsa before cilantro became so fashionable? I can't stand cilantro but I used to like salsa, now you can't find it without cilantro, which is an Asian spice, what is it doing in mesoamerican food anyway? And any good recipes WITHOUT cilantro, the dreaded pee-of-fishes herb? |
|
Subject: RE: BS: Salsa recipes From: Lonesome EJ Date: 05 Feb 01 - 02:36 PM Do mine without the cilantro, mrzz. The oregano gives good spice flavor on its own |
|
Subject: RE: BS: Salsa recipes From: lamarca Date: 05 Feb 01 - 05:17 PM Well, my favorite yuppie recipe site has 73 that come up on a search for "Salsa" among the condiment recipes.... |
|
Subject: RE: BS: Salsa recipes From: MMario Date: 05 Feb 01 - 05:33 PM just spot checked about two dozen of those salsa recipes from epicurious - all but one I checked had either coriander, coriander leaf or cilantro -; and the one without was fennel - which is closely related. guess that is basically the defining element in most salsa recipes these days. |
|
Subject: RE: BS: Salsa recipes From: Greyeyes Date: 05 Feb 01 - 06:27 PM What's cilantro? I'm off to bed now but I'll post some UK salsa recipes tomorrow night. |
|
Subject: RE: BS: Salsa recipes From: Katcina Date: 06 Feb 01 - 10:17 AM Cumin is also a good alternative spice. It is what the Tex-Mex use to add spice without the heat. |
|
Subject: RE: BS: Salsa recipes From: Greyeyes Date: 06 Feb 01 - 03:23 PM Described by Nigel Slater (the doyen of food writers in the UK at present) as "A refreshing Salsa for pan fried fish", this has a nice zing. 1 small red onion, finely diced. 6 ripe, sweet tomatoes. 2 small red chillies de-seeded and finely sliced. Good handful of coriander leaves, chopped. Juice of 2 limes. Caster sugar. Fruity olive oil. Chop the tomatoes into small dice, removing the hard cores, put the tomatoes in a bowl with the onion and chillies. Mix in the coriander leaves, lime juice and a knife point of sugar. Add salt erring on the side of generosity. Drizzle with a little olive oil. Serve soon after making, or the coriander goes black. Also good with chicken. From Elizabeth David's "Italian Food". SALSA VERDE (Green Sauce) Oil, lemon juice, parsley, capers, garlic, salt and pepper, all mixed together as for a vinaigrette. There should be plenty of parsley and the sauce should be rather thick. Chopped anchovy fillets are sometimes added. |
|
Subject: RE: BS: Salsa recipes From: MMario Date: 06 Feb 01 - 03:27 PM cilantro is coriander leaves. *grin* |
|
Subject: RE: BS: Salsa recipes From: GUEST,bflat Date: 06 Feb 01 - 03:28 PM Greyeyes, what is Caster sugar? I really like the idea for fish. Ellen |
|
Subject: RE: BS: Salsa recipes From: Greyeyes Date: 06 Feb 01 - 04:19 PM Caster sugar is semi-fine granules. Between what we call granulated (what you put in tea & coffee) and icing sugar, which is a fine powder. It's the grade usually used for baking & dissolves very quickly. Thanks for the cilantro info MMario. Paul |
|
Subject: RE: BS: Salsa recipes From: Mary in Kentucky Date: 06 Feb 01 - 04:38 PM a no/low salt version...
Hunts no-salt-added tomato sauce This really doesn't taste like traditional salsa, but if you have to go the no salt route (I did for a year), it tastes pretty good on everything. |
|
Subject: RE: BS: Salsa recipes From: Katcina Date: 06 Feb 01 - 04:45 PM Yes, Cilantro and Corriander leaves are the same thing and they are grown and used extensively in Mexico which is why they are included in so many Mexican dishes. I have yet to find an oriental recipe that calls for either though. Having worked as head cook in several very nice restaurants in Houston I have extended experience in cooking all forrms of ethnic dishes and The cilantro issue is just one of a matter of taste. I will say that too much of it can spoil even the best recipe though. |
|
Subject: RE: BS: Salsa recipes From: Mary in Kentucky Date: 06 Feb 01 - 04:46 PM Sorry, that's cilantro instead of cumin...or you can use both! |
|
Subject: RE: BS: Salsa recipes From: Greyeyes Date: 06 Feb 01 - 05:21 PM I agree Katcina, it's a glorious flavour, but can easily overpower if used too heavy handedly. |
|
Subject: RE: BS: Salsa recipes From: Mrrzy Date: 07 Feb 01 - 01:58 PM Cilantro is also called Chinese Parsley. You have to like it to stand it, it has one of those takes-it-all-over flavors you can't get around. In the Far East it is used as a garnish mostly, the way the French use parsley, and once it's sprinkled over anything (in my case) the whole thing has to be remade, you can't pick it off and eat what was under it. The first sentence I learned in Thai was NO CILANTRO PLEASE, the Thai (in the early 80's) put it in everything and it wasn't in any other food anywhere. HOWEVER I once liked a soup so much I asked the cook what was in it, and he said Cilantro, and I said No, because this is good, and he explained that if you COOK cilantro, the flavor that I can't stand goes away. I've never tested that theory otherwise. In the US, coriander is usually reserved for the seeds (the term, I mean), and cilantro for the leaves, but it is all the coriander plant. The term cilantro I think is likely to be Spanish for Coriander. Anybody know? |
|
Subject: RE: BS: Salsa recipes From: lamarca Date: 07 Feb 01 - 02:17 PM Yep. Cilantro is Spanish for coriander. (I plugged "cilantro" and "Etymology" into Google and this came out... |