Guest guest Posted September 6, 2004 Report Share Posted September 6, 2004 1/2 lb of Tomatillos husk & stem end removed 1-3 Serrano or jalapeño peppers chopped 1/3 bunch Cilantro chopped (or to taste) 1/2 Onion chopped 1 clove Garlic chopped Water as needed METHOD Add the tomatillos to a pot of boiling water and simmer 8-10 minutes. Remove from heat and drain. Add tomatillos and rest of ingredients except water to a blender or food processor. Process till smooth but still slightly chunky. Season to taste and thin to proper salsa consistency with water. This salsa improves in flavor if allowed to rest 1-2 hours before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2004 Report Share Posted September 7, 2004 WooHoo! I ROCKED today-- So I made this salsa tonight. I pretty much followed the ingredients, but I also added 1 avocado and the juice from one lime. One thing I would do differently is this: Use 2 serranos instead of 3 and a bit more chunky... with nice chunks of the avocado instead of the more creamy/blended salsa I got... Not bad for my first time to make this! I'm pretty proud of myself, considering I just started making my own red salsas last year. Thanks again to all for your help. I have posted 2 pix of it in the main photo section if anyone is interested. Not the best photos in the world, but you get the idea. -selena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 , " Selena " <austinrengirl> wrote: >. . . I made this salsa tonight. I pretty much followed the ingredients, but I also added 1 avocado and the juice from one lime. One thing I would do differently is this: Use 2 serranos instead of 3 and a bit more chunky... with nice chunks of the avocado instead of the more creamy/blended salsa I got... This sounds wonderful - and it looks great just as you made it too. Could you type in the recipe with the changes you made - plus the changes you plan for next time as you say - and send it to the list??? That'd be fantastic! Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 When making small amounts, I prefer chunky. However, it's labor-intensive (hand chopping). Because of the large amounts of tomatoes, peppers, onions, and garlic we grow, if I want to get as much canned as possible, I've switched to using a food processor an " pulsing " a bit. Not as chunky as hand-chopped, but not as runny as some of the miserable stuff served in restaurants. Made around 12 pints of a red salsa and the same of green (using tomatillos or green tomatoes, they're interchangeable in recipes) last season. The salsa can be used in sauces, lasagnas (made with polenta), in wraps, and native with homemade saltless tortilla chips. FYI, Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 When I make Salsa Fresca I use a food processor for the garlic, peppers, and onion, but do the hand chopping on the tomatoes. Teresa M. , Mark Sutton <msutton wrote: > > When making small amounts, I prefer chunky. However, it's labor-intensive (hand chopping). > > Because of the large amounts of tomatoes, peppers, onions, and garlic we grow, if I want to get as much canned as possible, I've switched to using a food processor an " pulsing " a bit. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 I know this might be a silly question, but can you share your salsa recipe? Thanks!! Anna In a message dated 2/25/2010 7:04:30 A.M. Pacific Standard Time, msutton writes: >When I make Salsa Fresca I use a food processor for the garlic, peppers, and onion, but do the hand chopping on the tomatoes.For one or two jars worth, that's an excellent idea.I haven't bought store-salsa in years. Once I realized how incredibly easy (and tastier) it is to make it yourself, it's like buying zukes from Chile versus picking them out of your own garden.I mean, how tough to wash veggies and put in food processor! But that's me. I feel the same way about salad dressings.Best, Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 >When I make Salsa Fresca I use a food processor for the garlic, peppers, and onion, but do the hand chopping on the tomatoes. For one or two jars worth, that's an excellent idea. I haven't bought store-salsa in years. Once I realized how incredibly easy (and tastier) it is to make it yourself, it's like buying zukes from Chile versus picking them out of your own garden. I mean, how tough to wash veggies and put in food processor! But that's me. I feel the same way about salad dressings. Best, Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 I love to make my own salad dressing! With the exception of one type of bottled dressing my fussy 10yo just loves, I make all my own and have for a year or two. But for whatever reason, I am appliance-shy. I OWN a food processor, but I've never taken it out of the box! Haven't tried making salsa in my Vita-Mix, although I do make a mean gazpacho! I suppose it's quite similar. Maybe one day I will try that. One less item to buy at the store. But I'm not sure I could keep up with the demand for salsa, with six kids here who love it! Hmmm...on second thought, maybe I'll stick with the bottled stuff for now....Marilyn >When I make Salsa Fresca I use a food processor for the garlic, peppers, and onion, but do the hand chopping on the tomatoes. For one or two jars worth, that's an excellent idea. I haven't bought store-salsa in years. Once I realized how incredibly easy (and tastier) it is to make it yourself, it's like buying zukes from Chile versus picking them out of your own garden. I mean, how tough to wash veggies and put in food processor! But that's me. I feel the same way about salad dressings. Best, Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 Hi Mark How about posting a recipe for your incredibly easy and tasty salsa?! Thanks! Courtney , Mark Sutton <msutton wrote: > > > >When I make Salsa Fresca I use a food processor for the garlic, peppers, and onion, but do the hand chopping on the tomatoes. > > > For one or two jars worth, that's an excellent idea. > > I haven't bought store-salsa in years. Once I realized how incredibly easy (and tastier) it is to make it yourself, it's like buying zukes from Chile versus picking them out of your own garden. > > I mean, how tough to wash veggies and put in food processor! But that's me. I feel the same way about salad dressings. > > Best, Mark > Quote Link to comment Share on other sites More sharing options...
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