OT: Salsa

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Any recipies???[p]
Thanks

wobin

gugshie,
Go to eggsbythebay website. Bill and mail order brides recipe should be in there. Best salsa I've ever had.[p]Cheers, Glenn

Richard

gugshie,[p]Here is one that we have been making for a long time and it manages to make it to Ocala for the feast. [p]Salsa, Pico de Gallo, Ricardo
[p]6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro, Fresh
1 Can Green Chilis, Diced, Ortegas/El Paso or similiar
1-2 Whole Jalapeños, Fresh
1 Whole Juice, Fresh Lime
2 Ozs. Wine Vinegar
1 Dash Cayenne Pepper
Fresh Ground Pepper, To Taste
1/2 Oz. Cuervo Gold, Tequila, To Taste, Optional
2-4 Ozs. Chili Rings, Yellow, Hot, Diced, Optional



1 Take tomatoes and cut in half against the stem, remove the seeds and any juices, discard seeds and juices Dice in 1/4 inch pieces, sprinkle with a little salt and let set for 30 minutes to remove more juices. Prior to doing this if you desire lightly roast the whole tomatoe to remove the skin, gas burner or grill is best, then do the same thing but keep some of the burnt skin for flavor and texture.
2 Finely dice red onion, jalapeños, chop cilantro, leaves only.
3 Mix all ingredients, best the next day. Will keep refrigerated about a week if not eaten first This is the way we like it, but play around for your taste buds, there are choices for each palate.


Servings: 1
Yield: Variable
Preparation time: 45 minutes
Ready in: 45 minutes

Recipe Type
Appetizer, Salsa

Recipe Source
Author: Richard Howe, 1988[p]Source: BGE Florida Eggfest '06, Richard


[p]

AlaskanC

gugshie,[p]My salsa recipe is somewhere in here

[ul][li]2006 Eggtoberfest recipe[/ul]

Richard

AlaskanC,[p]Here it is.[p]Salsa, AlaskaC

Egret,Whoops - I didn't get around to posting it. I know you don't like estimates, but that's what you are going to get!.The amounts I list here are for the big batch I made for the afterparty.
[p]8-10 very firm Roma tomatoes
1 large sweet (white or yellow) onion
4 limes
1 bunch cilantro
2 fresh jalapeno peppers
salt to taste



1 Basically you want equal amounts of diced roma tomatoes & white or yellow onion.
2 Slice your tomatoes in half lengthwise and take out the seeds & pulpy stuff. Cut them into strips lengthwise and then cut them the other direction to dice them. You don't want to put them thru the food processor because that turns them to mush. Dice the onions to the same size.
3 (toss all this stuff in a bowl as you are cutting it)
4 Slice thru your cilantro until you get to the stems - throw those away. Now you want to mince your cilantro, then add it to the rest of the mix. Take your jalapenos and do the same as the tomatoes - cut them into very thin strips and then dice them. Cut your limes in half and squeeze the juice into the bowl with everything else. Mix it up and add salt to taste (remember that as each person dips their chip in, the salt from the chip will affect the saltiness of the salsa)
5 You can add more lime juice, salt or anything else to taste. We often add diced up yellow bell peppers too.
6 This salsa makes an excellent topping for lots of different things - you should try it on top of a steak!


Recipe Type
Condiment

Recipe Source
Source: BGE Eggtoberfest '06, AlaskaC, 10/21/06

AlaskanC

Thanks Richard! That's the recipe I was talkin' about!