Experiments In Salsa Making Food
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
EXPERIMENTS IN SALSA-MAKING
My most favorite salsa in the whole world is served at El Mezcal, a Mexican restaurant in Lawrence, Kansas. This is my closest attempt to replicating it.
Provided by Larkin
Categories Vegetable
Time 6m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor or blender.
- Blend until ingredients are mixed/chopped to your liking.
Nutrition Facts : Calories 34, Fat 0.3, Sodium 593.1, Carbohydrate 7.7, Fiber 2.3, Sugar 3.7, Protein 1.7
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
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- To a large bowl, add the chopped tomatoes, minced garlic cloves, jalapeño pepper, cilantro, red onion, lime juice, and salt. Toss to thoroughly combine.
- Taste the salsa. It should be salty, but not overpowering. If you can't taste the salt at all, add a few more pinches. You don't want a super salty salsa, but you should taste the salt. The salt is key in aiding the fermentation process and keeping the "bad bacteria" from populating. I usually add a bit more salt, after the initial 1 tablespoon. Use your sense of taste as your guide.
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- Once all the salsa is added to the jar, add the brine/juice left at the bottom of the bowl to the jar.
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