Does anyone here make their own salsa?

[jbig31]

Has anyone ever tried making Salsa Verde? One of our favorite Mexican resturuants makes a killer salsa verde that put on shredded pork and onion served fajita style with rice and beans and pico de gallo-man I'm hungry now!

[Jellybeans]

Originally Posted by jbig31

Has anyone ever tried making Salsa Verde? One of our favorite Mexican resturuants makes a killer salsa verde that put on shredded pork and onion served fajita style with rice and beans and pico de gallo-man I'm hungry now!

I would wanna try it but i prefer Beef and Chicken.

[Teabaggins]

Originally Posted by jbig31

Has anyone ever tried making Salsa Verde? One of our favorite Mexican resturuants makes a killer salsa verde that put on shredded pork and onion served fajita style with rice and beans and pico de gallo-man I'm hungry now!

I have never tried it but every time we eat out at a mexican place I end up getting some form of green salsa so I should try it at home.

apparently you have to cook the tomatillos first and then make a regular salsa and just use tomatillos in place of tomatoes.

[jbig31]

Originally Posted by Dark Elf

I would wanna try it but i prefer Beef and Chicken.

Yeah, either of those two would be awesome-the shredded pork is very tasty though.

[jbig31]

Originally Posted by Teabaggins

I have never tried it but every time we eat out at a mexican place I end up getting some form of green salsa so I should try it at home.

apparently you have to cook the tomatillos first and then make a regular salsa and just use tomatillos in place of tomatoes.

I might try the verde next. Tomatillos are readily available-I didn't know you had to cook them first.

[Teabaggins]

yeah you can either roast them in the oven or boil them for 5 minutes

[jbig31]

yup, I'm trying it next time.

[Hammie]

Originally Posted by jbig31

No, not too spicy. Actually she showed my what see made it with and its pretty simple: some tomatoes, garlic, cilantro, onions, lime juice and jalapenos-I think that was about it. I wonder if it will "age" the longer it sits in the fridge.

This is the same as we make it but minus the onions and replace the jalapenos with habaneros. Throw it all in the food processor and in 30-40 seconds you have wonderfully spicy salsa.

One key thing that I do is that I de-seed the tomatoes before putting them in the processor. this will provide a little drier/more meatier salsa. I don't like the real watery stuff.

Sometimes I add a little habanero tabasco sauce to give it a little more edge.

[jbig31]

Originally Posted by louhamilton

This is the same as we make it but minus the onions and replace the jalapenos with habaneros. Throw it all in the food processor and in 30-40 seconds you have wonderfully spicy salsa.

Sometimes I add a little habanero tabasco sauce to give it a little more edge.

Man, that sounds HOT! Do you have any tongue left after eating? I'm more of a medium heat range person-not too mild and not too hot. I like flavor and some of those insanely hot peppers scare me.

[Hammie]

Originally Posted by jbig31

Man, that sounds HOT! Do you have any tongue left after eating? I'm more of a medium heat range person-not too mild and not too hot. I like flavor and some of those insanely hot peppers scare me.

Actually, its not too bad. One habanero for every 4 tomatoes is a pretty good ratio. We tried the last batch with some Roma's we had left over from the night before after making my wife's pasta sauce (also with habaneros). It was really good.

My wife, youngest son, and I love spicy things, so we usually eat the spicy salsa. My oldest son is more of a cheese dip person with his chips.

[jbig31]

mmmmmmmmmm cheese dip

[Stephie_is_a_dork]

Originally Posted by jbig31

Maybe I'm a little confused about what the difference is between pico de gallo and salsa. I Wiki'd them both:

Pico: http://en.wikipedia.org/wiki/Pico_de_gallo
Salsa: http://en.wikipedia.org/wiki/Salsa_(sauce)

I guess what we make is more on the pico side than what the definition of salsa is. The consistency is probably 75/25 finely chopped to liquid. I don't really care because the stuff is delicious!

Any thoughts?

Originally Posted by Teabaggins

I think the traditional mexican salsa is more like a smoother sauce than what most americans consider to be "salsa"; which is chunkier and more pico de gallo-ish.

Salsa usually has cooked tomatoes, and can be liquid-y.
In pico de gallo, all the ingredients are chopped fresh. It's also referred to as salsa fresca.

[mikejet]

Originally Posted by Stephie_is_a_dork

Salsa usually has cooked tomatoes, and can be liquid-y.
In pico de gallo, all the ingredients are chopped fresh. It's also referred to as salsa fresca.

Is that why in our work cafeteria whenever I see them making the salsa he is using boiled peeled tomatoes?

[Teabaggins]

ahh, gracias

[Beta Man]

We have an "International Farmers' market" of sorts in Cleveland called the West Side Market (found this... http://www.westsidemarket.org/ )

Either way.... one of the stands is a guy selling Salsa, Chips/wraps/enchilladas etc... that he makes.... the Salsa being his big item.... he has multiple varieties depending on the day etc, and it's great stuff. As long as that guy is there, I see no need in making my own

[jbig31]

Originally Posted by Stephie_is_a_dork

Salsa usually has cooked tomatoes, and can be liquid-y.
In pico de gallo, all the ingredients are chopped fresh. It's also referred to as salsa fresca.

Yeah I read that. We used canned diced tomatoes this time around and put everything in the food processer for a few turns.

I think we are going to use fresh toms next time. Any suggestions as to what kind is best?

[Bizdady]

I make a hella of a Pico de gallo. Try sprinkling some oregano into it, it really adds to the flavor.

[Stephie_is_a_dork]

Originally Posted by jbig31

Yeah I read that. We used canned diced tomatoes this time around and put everything in the food processer for a few turns.

I think we are going to use fresh toms next time. Any suggestions as to what kind is best?

I personally prefer Roma tomatoes just because they have a lower slimy-stuff percentage. Vine-ripened or other small-ish tomatoes are good too.

[Hammie]

Originally Posted by Stephie_is_a_dork

I personally prefer Roma tomatoes just because they have a lower slimy-stuff percentage. Vine-ripened or other small-ish tomatoes are good too.

I second the Roma and vine-ripened tomatoes.

[SellmeyourDVD]

I havn't tried making salsa yet, but I can make some damn good guacamole

Avacado, cilantro, a little bit of onion, diced tomatoe, a shot of sriracha hot sauce, 2 diced cloves of garlic, lime or lemon juice, and salt to taste

Not only does it taste amazing, but it is incredibly healthy for you