Salsa recipe search

[bmudd14474]

I have made a few different salsa recipes but am looking to find something really good. Looking for red and green recipes.

If you have a good one and are willing to share please do. If you don't want to share publicly then send me a pm.

Appreciate the help.

 

[cptnding]

Following along.....

 

[Steve H]

This is not my recipe. But really like it.

6 ripe Roma tomatoes, roughly chopped
1 small onion, roughly chopped
2 cloves garlic, minced
1-2 jalapeños, seeds removed (or keep seeds for extra heat), chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice (about 1 lime)
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1/2 teaspoon sugar (optional, to balance acidity)
1 can (14.5 oz) diced tomatoes with green chilies

Roughly chop the tomatoes, onion, jalapeños, and garlic. You can adjust the amount of jalapeños based on your desired level of heat.

In a blender or food processor, combine the chopped tomatoes, onion, garlic, jalapeños, cilantro, lime juice, cumin, smoked paprika, salt, and pepper. Add the can of diced tomatoes with green chilies. Pulse the mixture until you reach your desired consistency—smooth or chunky, it's up to you!

Taste the salsa and adjust the seasoning as needed. If it's too acidic, add a bit of sugar to balance the flavors.
Chill before use.

I omitted the cumin. Not a big fan of it for salsa. And added a dash of red pepper flakes.
And, I put in a tsp of Tajin.
I like chunkier salsa. So, I only gave it a quick run through the processor.

 

[indaswamp]

I have a copy cat of Pace Piquante Sauce that tastes just like the store bought, but better because it is homemade with fresh tomatoes and pepper. Can send it if you are interested.

 

[Steve H]

I have a copy cat of Pace Piquante Sauce that tastes just like the store bought, but better because it is homemade with fresh tomatoes and pepper. Can send it if you are interested.

Post that bad boy up! I'd like to see it.

 

[forktender]

I have a copy cat of Pace Piquante Sauce that tastes just like the store bought, but better because it is homemade with fresh tomatoes and pepper. Can send it if you are interested.

I'd like to check out that recipe, can you message it to me please?
Thanks.
Dan.

 

[indaswamp]

Salsa Recipe (Pace Picante Sauce Copy Cat)

6# fresh tomatoes divided:
3# blanched, peeled (save skins) and diced 1/2" + all water from tomatoes
3# pureed (with all the skins) + all water from tomatoes

3 cups water-use some with tomatoes in blender if needed.
1/2 bunch chopped cilantro
4-5 med~large jalapenos 3/8-1/2" dice (de-seeded for mild) Double for hot and leave some seeds
3 Extra large yellow onions 1/2 dice
1/2 c. white vinegar
1/4 c. fresh squeezed lime juice (~2 lg. limes juiced)
3~4 tsps. sugar
2 1/2 tsps. salt
1 1/2 tsps. onion powder
1 1/2 tsps. garlic powder
1 TBSP. Chili powder


Bring to a boil in a 3 -4 gallon pot, then simmer 30 minutes. Will make approx. 20 pint jars of canned salsa. I always just prep and sterilize 24 jars in a 200*F oven and have them ready to go with the canning pot of water.


*edit, I usually do a double batch, sometimes a triple batch, so you might not need such a large pot, or as many jars. Been a while since I've made this salsa-bad tomato seasons last few years...So all my tomatoes went on BLT's!

 

[indaswamp]

Be sure and simmer the entire 30 minutes. This simmering along with the canning time ensures that the onions cook all the way through.

 

[Fueling Around]

Just to be sure, Brian.
You're looking for a salsa recipe meaning cooked and potentially canned?
I like the recipes from the Ball Blue Book.
I've got a pdf of an older version of the Blue Book (if I can find it).

Steve's @Steve H posted recipe sounds really good, but it is a Pico de Gallo or salsa fresca meaning it is not cooked. It would need vinegar to reduce the pH in order to pack and can.

 

[forktender]

Sweet, I'll have to give this a shot when we get fresh Tom's this summer.
I'm gonna bookmark this for sure.
Thank you, very much.
Dan.

 

[ifitsdeadsmokeit]

Dave omak (rip) posted a pretty good one.

Betty's Salsa.jpg

www.smokingmeatforums.com

 

[BrianGSDTexoma]

I had this in Mexico and fell in love with it. Does not look like much but is pretty tasty. Suppose to use green habanero's but unless you grow them can only find orange.

Ingredients
Habanero peppers: 3 - 4 fresh peppers (adjust to desired heat level)
Lime juice: 1/4 cup fresh squeezed
Water: 1/4 cup
Salt: 1/2 to 1 teaspoon (to taste)
Black pepper: 1/4 teaspoon (to taste)
Onion: 1/4 to 1/2 cup, finely chopped

Blend up everything but the onion. Add chopped onions.

 

[Gonna Smoke]

I like Mrs. Wages medium salsa mix. Can jazz it up to my liking...

 

[chopsaw]

Mrs. Wages medium salsa mix.

I'll second that .

May or may not be what you're looking for '
This is a no cook one I do .
Fresh pineapple
Fresh jalapeno
yellow onion

Chop . mix , and a squeeze of lime over the top .

 

[zwiller]

I am kinda in the same boat. I am aiming for Chipotle chain level. My salsas are good and tasty but fall short of that but are better than the "authentic Mexican" places. So far my best trick is soaking the onion in the lime juice for a bit before using. From here, depending on the salsa in mind, I use adobo/sazon/mexi hot sauce in place of salt. If making pico, I no longer use the meat of the tomato and only the exterior. Now if you ARE aiming towards the "authentic mexi" places you know the stuff served at the table with chips made with canned tomatoes, the key is mexican hot sauce. I REALLY like Valentina extra hot.

Can of crushed tomato
1/2 large white onion
tsp minced garlic
1TBSP hot sauce
1 tsp lime juice
1/4 of bunch cilantro
adobo to taste if desired

Stick blend a bit.

If you want salsas beyond snacking you MUST own this book. Not the easiest stuff to do but totally worth it.

https://www.amazon.com/Salsas-That-Cook-Classic-Favorite/dp/0684856948#averageCustomerReviewsAnchor

 

[bmudd14474]

Just to be sure, Brian.
You're looking for a salsa recipe meaning cooked and potentially canned?
I like the recipes from the Ball Blue Book.
I've got a pdf of an older version of the Blue Book (if I can find it).

Steve's @Steve H posted recipe sounds really good, but it is a Pico de Gallo or salsa fresca meaning it is not cooked. It would need vinegar to reduce the pH in order to pack and can.

I am catering a family members wedding and they want street tacos. They want a variety of salsa's. I have one that I normally use so I am in the engineering phase of a few different ones and since this group has some great recipes and taste buds Id figure Id start with the people I trust then move on to my GoogleFu to search for starting points.

 

[1MoreFord]

This is a salsa to be eaten fresh and not canned.
It's very close to Tyler Florence's basic recipe. He has several versions across the web but most all contain these ingredients

Tyler Florence Salsa

Ingredients:
1 (28 ounce) can whole tomatoes, drained, reserving the juice (recommend San Marzano)
1 small red onion, finely diced
1 serrano chile(including seeds) finely chopped
1 - 2 garlic clove(s), roughly chopped
juice of 2 limes
kosher salt
freshly cracked black pepper

Method:
Add all the ingredients, except the reserved tomato juice, to a food processor(or blender) and pulse all the ingredients until it is to your desired consistency.

Add some of the reserved tomato juice if the salsa is too thick.

Feel free to modify to your tastes or the tastes of your audience(especially wrt the chile and garlic) and multiply as needed to serve your crowd.

This produces a quick, easy, Mexican restaurant style salsa.

 

[chopsaw]

They want a variety of salsa's.

Sample that one I posted . Great on tacos . Only draw back to it , is it gets watered down as it sits , because of expelled moisture . Slotted spoon helps with that .

 

[Fueling Around]

Gottcha
Cannot find the Blue Book file.
Did find this file

 

[indaswamp]

*see edit to my recipe post.