Time to make SALSA!

[tokizy]

I tried a salsa recipe with some of the advice above.

I used the following:

5 Green Zebra
1 Anna Russian
1/3 of Red onion
1 tablespoon of minced garlic (Someone got my clove)
3-4 tablespoons of chopped cilantro
a couple splashes of raspberry vinegar
a couple dashes of salt

I cut the tomatoes by hand and let them drain. I minced everything else. Got bored so I scraped it all into the food processor and viola my purple looking salsa. Tastes ok. Wife says too much cilantro. She wont eat it so I added HOT peppers (Peter Peppers) my friend gave me. mmmm now its better.

Any suggestions, I would like to make a GOOD salsa she will enjoy.

[Zana]

Originally Posted by tokizy

I tried a salsa recipe with some of the advice above.

I used the following:

5 Green Zebra
1 Anna Russian
1/3 of Red onion
1 tablespoon of minced garlic (Someone got my clove)
3-4 tablespoons of chopped cilantro
a couple splashes of raspberry vinegar
a couple dashes of salt

I cut the tomatoes by hand and let them drain. I minced everything else. Got bored so I scraped it all into the food processor and viola my purple looking salsa. Tastes ok. Wife says too much cilantro. She wont eat it so I added HOT peppers (Peter Peppers) my friend gave me. mmmm now its better.

Any suggestions, I would like to make a GOOD salsa she will enjoy.

You could try adding more tomatoes and some peppers. But if she's not a huge fan of the cilantro, cut that back to 3-4 Teaspoons of chopped cilantro, and see what she says.

Good luck.

After reading all these I think I know what I'm going to be doing today.

Zana

[Alpinejs]

tokizy.....a salsa without cilantro and habaneros peppers is just Minnesota
ketchup, IMO. If it doesn't require ice cream as a chaser, it just ain't "hot
sauce"/salsa.

[b54red]

I drain my tomatoes very well and also add just a bit of sugar which seems to meld the flavors together. I also like just a pinch of cumin. Fresh squeezed lime juice is a must for me as well as lots of fresh cilantro. Besides the onions I like a couple of cloves of fresh garlic. Jalapenos seem to have the best flavor for salsa but I also add some bell for added pepper taste and some finely chopped hot pepper like Malagueta or Uyababa to get it to the right heat. Sometimes my Jalapenos are hot enough but not usually.

[nctomatoman]

My very simple, very fresh tasting salsa recipe:

5-6 ripe large tomatoes - assertively flavored, meaty are best - I like Cherokee Purple/Green/Chocolate, Brandywine, Lillian's Yellow, Yellow Brandywine, Lucky Cross, Green Giant mix - diced into 1/2 inch cubes
6 scallions - thinly sliced
2 hot peppers or to taste - today I used Pinata (a colorful NuMex Japaleno type), or Vaquero, Serrano, Jalapeno, etc. Seeded or with seeds - depends on the heat you want!...diced into very small bits
2 tbsp olive oil
2 tbsp red wine vinegar, or 1 tbsp balsamic for complexity
salt to taste but at least 1 tsp - and a few grinds of hot pepper

Note - no cilantro - I am one of those people that thinks Cilantro takes like soap (it is a genetic thing)....just can't really tolerate it!

blend everything together, let sit for a few hours. This is our favorite, our mainstay. To have fun with it, use all green when ripes and use very little to no hot pepper (green for Go for it with no need for caution).....use all yellow tomatoes for caution salsa, or all pink/red/purple/brown tomatoes for Stop salsa (load it up with hot peppers)!

Salsa gives off lots of liquid on sitting - for a real treat, use the juice from Salsa to make Risotto - substitute the salsa juice for stock. Remarkable!

[Keiththibodeaux]

Originally Posted by Zana

You could try adding more tomatoes and some peppers. But if she's not a huge fan of the cilantro, cut that back to 3-4 Teaspoons of chopped cilantro, and see what she says.

Good luck.

After reading all these I think I know what I'm going to be doing today.

Zana

Proportionally speaking, that was a lot of Cilantro, at least to my taste. I would cut it to about a third of that.