WineLovers Discussion Group

My wife's Spanish class is having a sort of half participation test, half party following the written final next week and Kristi has asked me to see if I could find a really good and fairly easy recipe for salsa. I have a couple, but Kristi wants something new if we can get it.

So, anyone have a recipe they want to share? We'd really appreciate all the help we can get.

I use fresh diced tomato and fresh diced onion in a 3 to 1 ratio.
Chopped up clove or two of garlic.
Several serrano chiles, diced very fine. I like heat, so I put a lot. YMMV.
Handful of chopped cilantro.
Salt and pepper to taste.
Squeeze of lime juice.

Let it sit for a few hours, it gets better as the flavors meld.

Are you looking for a raw or cooked (canned tomatoes) salsa? Each has their own applications.

Richard

Here is a new one we tried over Thanksgiving. My husband liked it so much, I got the recipe and made some for us.

Corn and Black Bean Salsa

1 can black beans, drained and rinsed
1 can white shoe peg corn, drained
1 can diced tomatoes
4 green onions, thinly sliced
1-2 jalapenos, minced (optional)
Cilantro, finely chopped (to taste)
Salt & Pepper (to taste)

Along the lines of John's recipe...called "Pico de gallo" down here..

~ fresh diced tomato (3-4)
~ fresh diced onion (1)
~ powdered garlic to taste
~ New Mexico Greens (or anaheims, in a pinch) & jalapenos @ 1:1 ratio,
about 5 of each, diced (I never seed the chiles since we like the heat)
~ Chopped cilantro to taste
~ 1 tsp Cumin (or to taste...pairs very well with the lime
~ Salt and pepper to taste.
~ Squeeze of lime juice.

Richard

This is cooked.

Heat a deep sautee pan (make sure it has a cover for later) over high heat (dry, no oil).

When it is really hot, I mean really hot, add three large whole tomatoes and as many jalapenos as you like, but at least three. Blacken on all sides.

When the tomatoes and peppers are charred add one medium to large sliced onion. Sautee until the juice releases and soaks up the scorches on the pan.

Lower the heat really low, cover, and braise everything for up to 2 hours.

During the last 15-25 minutes of braising add some garlic cloves.

Dump it all in a blender or food processor with some sea salt and a tiny dash of rice or cider vinegar, then blend a little. Then add a handful of cilatro (leaves, stems, whatever) and blend again.

Good luck.

For something completely different, but technically, still a salsa, how about salsa verde?

To a pot of water brought to a simmer, add
fresh tomatillos
fresh jalapenos
a few chile de arbol
some garlic cloves

Once softened, after about 15 minutes or so, place everything in a blender, add some of the cooking water to moisten, and blend until smooth.
This goes great on carne asada tacos.