Salsa recipe search

[civilsmoker]

Smoked Chuck Street Tacos with Green Salsa - this is one is way easy and tasty.

“Green Salsa”

Roasted (@450 till toasted not black) tomatillos – halved & de-vein (6), jalapenos (2) – halved & de-vein, garlic cloves (2), onion (1 med sweet) – all tossed with classic light olive oil and salt prior to roasting.

1/8C chopped cilantro
½ tsp cumin
½ tsp Mexican oregano
¾ kosher salt
½ Lime

Put everything in a food processor and process till desired texture (Not puréed though, we like relish like). Season accordingly afterwards (you could wait on add the dry spices to adjust as preferred)…..

 

[civilsmoker]

Just a couple of ideas for ya, these are basically the same ingredients of the street taco but you just roll it can cut it....Nice for a wedding party. Crock pot shredded chicken is also a good thing to beef and or pulled pork.

This one has both chicken and beef.

Just use a smaller portion for the wedding party.

 

[bmudd14474]

Thanks everyone. So far we will have 2 or 3 proteins. Al Pastor, Tequilla Lime Chicken, and Beef. Then we will have all of the stuff that goes with it but I am going to do a corn salsa plus a red and green one. I am thinking about a 4th one. We will then have a tasting for the couple to pick what they want so this is why I am doing so many so they have options.

Ill keep you guys posted.

 

[radioguy]

I am no expert but have made and canned a lot of salsa through out the years. We mostly follow the Ball canning Fiesta Salsa recipe but don't include the cucumber, lime, marjoram. We just use selection of hot peppers, sweet peppers, onions, garlic, cilantro, salt, vinegar.

RG

 

[zwiller]

Smoked Chuck Street Tacos with Green Salsa - this is one is way easy and tasty.

Smoked chuck/onion/cilantro combo is REALLY good. Sometimes I use chopped brisket.

Wife picked up Chipotle last night and DAYUM is that stuff good. Noticed the fresh salsa uses red onion. Oh man so happy I dug deeper. Found some good info on their site clicking around. Do not care what anyone says that stuff is fantastic.

 

[Kempshark1]

I would recommend checking out Johnathan Zaragozo’s recipes……he has many variations, and most of them are salsa’s made with charred veggie’s and not just fresh pico de Gallo recipes

 

[Chris_in_SoCal]

Here you go. I have had it down for years myself but Arnie gets my respect.

 

[zwiller]

Love Arnie! Took my game up a few notches with his stuff. He uses chuck roast for steak tacos and it's the BOMB. Typical roast makes a TON of it too. Only issue for some is you need a slicer to it best or maybe the butcher will do it for you.

Found 3 more and totally making the 2nd one.

 

[BrianGSDTexoma]

Here you go. I have had it down for years myself but Ernie gets my respect.

I follow that guy. He is good and entertaining.

 

[zwiller]

Just grabbed his book.

½ tsp cumin

Talk to me on this. I know you got a palette. Whole/roasted/plain jane ground? I am research toasting it and it supposedly a BIG deal. From Chipotle's website. I am chasing that stuff.

 

[civilsmoker]

Just grabbed his book.


Talk to me on this. I know you got a palette. Whole/roasted/plain jane ground? I am research toasting it and it supposedly a BIG deal. From Chipotle's website. I am chasing that stuff.

View attachment 731827

We use the pj ground mostly (convenience). However, whole seeds toasted in a pan or roasting them with a kitchen torch and then grinding them in a small coffee/spice grinder is an elevated level of flavor for sure! IE This is the same principle as "fresh ground" pepper from pepper corns vs pre-ground.

So, in terms of flavor; grinding from whole would be better than pj ground, next would be pan toasted, follow by flame roasted...... It is an amazing flavor, and it is often passed by, but Mrs. C uses it a LOT, hence the ground because we go through it fast. She did a recipe a while back where she pan toasted cumin and coriander seeds together then ground them. Our spice grinder gets used......

 

[zwiller]

We use the pj ground mostly (convenience). However, whole seeds toasted in a pan or roasting them with a kitchen torch and then grinding them in a small coffee/spice grinder is an elevated level of flavor for sure! IE This is the same principle as "fresh ground" pepper from pepper corns vs pre-ground.

So, in terms of flavor; grinding from whole would be better than pj ground, next would be pan toasted, follow by flame roasted...... It is an amazing flavor, and it is often passed by, but Mrs. C uses it a LOT, hence the ground because we go through it fast. She did a recipe a while back where she pan toasted cumin and coriander seeds together then ground them. Our spice grinder gets used......

FANTASTIC info especially the torch! Thanks. I am a black (and white) pepper FIEND. WAAAY better fresh ground.

 

[Chris_in_SoCal]

FANTASTIC info especially the torch! Thanks. I am a black (and white) pepper FIEND. WAAAY better fresh ground.

The same goes for pretty much any spice. You have to weigh convenience vs time vs storage space. Having multiple types of each spice adds up quick. Then the ones you have treated don't stay that way forever.

I feel the same way with salt. Fresh ground Himalayan salt on freshly cut cherry tomatoes is 1000% better than table salt. I don't care what anyone else's opinion on this is my mind is made up.

 

[civilsmoker]

The same goes for pretty much any spice. You have to weigh convenience vs time vs storage space. Having multiple types of each spice adds up quick. Then the ones you have treated don't stay that way forever.

I feel the same way with salt. Fresh ground Himalayan salt on freshly cut cherry tomatoes is 1000% better than table salt. I don't care what anyone else's opinion on this is my mind is made up.

You need to try French Gray or Celtic salt!!!

FANTASTIC info especially the torch! Thanks. I am a black (and white) pepper FIEND. WAAAY better fresh ground.

You should try pan toasting some of your pepper corns before grinding them.

We only use fresh ground pepper….we also use a rainbow blend a lot.

 

[Fueling Around]

Well I think you know these threads can take a ride, Brian.
Don't think I posted before, but adding smoked tomatoes really changes the flavor profile.

The same goes for pretty much any spice. You have to weigh convenience vs time vs storage space. Having multiple types of each spice adds up quick. Then the ones you have treated don't stay that way forever.

I feel the same way with salt. Fresh ground Himalayan salt on freshly cut cherry tomatoes is 1000% better than table salt. I don't care what anyone else's opinion on this is my mind is made up.

I don't use table salt. It has iodine and an anti caking additive yellow prussiate of soda. Even non iodized table salt still has the prussiate
Fresh ground salt is not worth my time. Salt is a mineral. I notice a smell from smoked salt but not a taste.

 

[Chris_in_SoCal]

Well I think you know these threads can take a ride, Brian.
Don't think I posted before, but adding smoked tomatoes really changes the flavor profile.

I don't use table salt. It has iodine and an anti caking additive yellow prussiate of soda. Even non iodized table salt still has the prussiate
Fresh ground salt is not worth my time. Salt is a mineral. I notice a smell from smoked salt but not a taste.

After a bit of research from your post it is true that salt does not have the same properties as pepper when freshly ground but is more of the texture and the ability to control the thickness and the shape of the crystals when freshly grinding it. Whatever the reason the results are why I prefer doing it that way.

 

[civilsmoker]

After a bit of research from your post it is true that salt does not have the same properties as pepper when freshly ground but is more of the texture and the ability to control the thickness and the shape of the crystals when freshly grinding it. Whatever the reason the results are why I prefer doing it that way.

This and control of the amount…..it no oh crap more came out than wanted…. When not using crushed it first goes in my hand then sprinkled from that to get the exact amount….

Oh and to the fresh grown mater slices….its just a “thing” to crush salt over them…like using a kettle to boil water for tea vs a cup in the MW…. The sound of the crystal breaking and seeing them fall on the fresh slice builds the anticipation of the taste….. Da&&@ I want a garden grown mater for breakfast now! LOL

 

[hoity toit]

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.

Looks about right for us in the San Antonio area.. Good mix.l

HT