salsa recipes

Unknown · August 2003

I know this really isn't related to the BGE but here goes anyway. Does anybody have a good salsa recipe that they would like to share. I didn't see any posted in the recipe section. By the way I have a large BGE that I have had for about 2 years and absolutly love it!

Ed · August 2003

Chas from MO,
If you got to the New West Knife works site and click on their Salsa recipe, I don't think you will be dissapointed.
It isn't a "traditional salsa" but is REALLY good.
I made a batch up last weekend, and it was a real hit.
Trt it and let me know what you think.

Mac in NC · August 2003

Ed,
Those are some good looking knives. Handles are awesome!! I'll keep an eye on the steak knife set. (even if I can only buy one blade) Mac

Chef Arnoldi · August 2003

Chas from MO, easy to make Salsa & great tasting.[p]
Ingredients

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
[p] Directions
1 Preheat the broiler.
2 In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper.
Drizzle with olive oil.
3 Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
4 Remove vegetables from heat.
Remove and discard tomato cores, jalapeno stem and garlic skins.
5 In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro

Dave's Not Here · August 2003

Chas from MO,
Here's what I use, from the Coyote Cafe cookbook, by Mark Miller. Simple and very tasty.[p]2T diced onion
2C tomatoes, chopped into 1/4 inch cubes
2 serrano chiles, finely chopped
2T finely chopped cilantro
2t sugar
1/4 cup Mexican beer
2t salt
juice of one lime[p]Put onion in a strainer, rinse with hot water, and drain. Combine all ingredients and mix well. Let sit in the refrigerator for at least 30 minutes before serving.[p]Note: More sugar may be used if the tomatoes are acidic, but make sure the salsa does not taste of sugar.[p]
Makes about 2 cups.

germanshorthair · August 2003

Chas from MO,[p]This recipe is top notch. Use garden fresh tomaters for the best flavor.
16 cups tomatoes,peeled & chopped
4 cups onions,chopped
1 cup Jalepeno peppers,chopped & seeded
1 cup white vinegar
1/2 cup sugar
1/4 cup salt
3 tbsp garlic powder
1 1/2 tbsp chilli powder
1 tsp black pepper
2 tsp ground cumin
1 tsp alum
2 cans green chilles-sm. cans
2 tsp cilantro
2 cans tomato paste-sm. cans
Combine all and cook 1 1/2 hours in large pot on simmer.
Makes about 1 gallon of salsa.
For thicker salsa (I recommend)draining some of the water after simmering.[p]If you try it you'll love it and make it again[p]Mark

Unknown · August 2003

Chef Arnoldi,[p]
Ingredients[p]3 red peppers
3 yellow peppers
3 green peppers
8 cloves garlic
12 (roma) plum tomatoes
3 jalapeno
2 limes
1/3 cup cilantro
2 green onions
1 avacado
6 Jumbo shrimp[p]
Directions[p]boil shrimp for 4 minutes and then put in ice bath to stop cooking, take out after 1 minute.
Cut the peppers in half and clean out seeds
peel garlic
cut tops off tomatoes and jalapenos
peel garlic
clean green onions
put garlic,tomatoes in halves of peppers. smoke with
your fav. wood until tender. ( I use wax berrie murdle )
fine chop cilantro
with a knife corse chop all veg's
add juice of limes
top with avacodo and shrimp chunks[p]Evaery time we have a party I make 2 large bowls and it is gone.

Ed · August 2003

Mac in NC ,
We switched from Wustof? spelling? and have never looked back. Really like the steak knives, and the kitchen set is Top Notch!!
Corey is excellent to deal with.
You won't go wrong.

salsa recipes

Comments

Categories