Salsa My Way Recipes

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

HOMEMADE SALSA MY WAY

Steps:

• 1. Chop tomatoes and onion into chunks and place in a food processor. Add remaining ingredients and pulse to desired consistency
• 2. Let salsa ingredients sit for at least 1/2 - 1 hour.
• 3. Serve as a condiment to grilled chicken, beef or on tacos.

NACHOS MY WAY

Steps:

• Make the salsa: Roughly chop the tomatoes, onion and chile pepper and transfer to a food processor. Add the cilantro and beer and blend until chunky-smooth. Add the lime juice, 1 teaspoon salt, and pepper to taste.
• Make the nachos: Preheat the oven to 300 degrees F. Render the nduja by sauteing it in a skillet over medium heat to give it a loose, spoonable consistency, 3 to 4 minutes. Toss the tortilla chips with the scallions, beans, lime zest, radishes, 1/2 cup queso fresco, the corn and pickled jalapenos in a large bowl. Add the rendered nduja and mix well. Place in a nonreactive casserole dish, then top with the remaining 1/2 cup queso fresco. Bake until the nachos are heated through (the cheese will not melt completely), about 10 minutes.
• Spoon some of the salsa on top of the nachos (reserve the rest for dipping). Slice the avocados in half, remove the pits and dice inside the skin. Scoop out the avocado pieces and drop them on the top of the nachos along with the cilantro.

SALSA MY WAY

Steps:

• Put all ingredients in large pot - bring to a rolling boil - turn down heat - Cook 20 minutes. - Pour into a sterile glass gallon jar. Put into the fridge and serve at will. This lasts us about 2 weeks. I guess that you could put this in pint jars and can them if you like. -- You will find that I did not include cilantro in this recipe. I am allergic to it. It tastes and smells like ivory soap to me and then I bloat out and have to go to the hosptial. You may want to use a tablespoon or more of fresh chopped cilantro in your recipe. ------ ------ Leaving everything raw will result in a salsa with a bright, refreshing taste. Raw salsa is also known as "salsa cruda." - Roasting the tomatoes, garlic and/or chiles first will lend a rich, smoky flavor to your finished dish. - If you cook the salsa, you'll trade in the fresh taste for a deeper, sweeter one. --My NOTE-- I use the liquid, if I use 6 cans of diced tomatoes - I use the liquid in the cans. If I use fresh tomatoes, I save the juice off of them. I prefer a thin sauced chunky salsa. It is for this reason I do not use a food processer or tomato sauce in the recipe. Its the way La Casa(??) made it before they closed their door. And yes I know their is a brand out there called that, but it came out after this place closed up and it is not the same...