Salsa

3 cans tomatoes (16 oz ea.)
1/2 bunch green onions, diced
cilantro to taste ( I usually use about 1/4 of a bunch), chopped
2 pasilla chiles
jalapenos
serranos
3 or more cloves raw garlic (you can cook, but I like the taste better when they’re raw for this recipe)

The chiles need to be roasted. I usually skewer the jalapenos and serranos to keep from losing them to the coals. I like them best when BBQ'd, but oven will do in a pinch. You want the skins to be 75% blackened. Use as many or as few chiles as you like. 2 or 3 of each will make it medium heat.

When the peppers have cooled rough chop them. Put everything but the garlic in a food processor and process ‘til smooth. Dump into a bowl. Season w/salt to taste and add crushed garlic. I usually under salt it and then chill it and taste it again once the flavors have blended. It's best to make this at least a night ahead.

I am going to buy all my ingredients today and try and make this for sure!

I am expanding my salsa tastes

Cans? We don't need no stinkin' cans...

You can definitely use fresh ones, as I explained to Shellie in the shoutbox. However, then you need to blanch and peel the tomatoes. IMO, store bought tomatoes are not much better so don't warrant using them. For salsa fresca I use fresh, but only home grown.

Oh, and I'm making a batch tomorrow night, so I'll take pics then.

Where's the picis?

Coals are on the grill, chiles will be roasting shortly. I'll have pics up before I go to bed.

I thought I had everything I needed........I do not

only have 1 can of tomatoes......I do not want to go back out tonight so I will get them on the way home tomorrow and make it then!

New York City!

Hey now......teh recipe calls for canned tomatoes!!!!

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Looks GOOOOOD!!!! Are you having a party?

I'm taking that to work tomorrow. I coordinate STAR testing at my school and like to make sure there are yummy snacks on break (for staff).

However, we will be having a get together at my house here in San Dimas on 5/31. All are invited.

BTW, that's a double batch.

Thank goodness....I was thinkin there is no way I can eat that much salsa even sharing!!!

I'm going to have to switch schools!! Looks good...

I made this salsa last night and it is good!!! The flavor is awesome.

I tried to remove all the seeds from the chilis after they were roasted (used the broiler to roast them). Sure smelled good in the house while they were roasting!

The heat builds as you eat it and it is just a wee bit too hot for me I am going to add more tomatoes and cilantro to it tonight (per Nicole's advice) to lessen the heat a bit.

I think I have found a keeper salsa recipe!

Thanks Nicole!!!

Looks good. Might try making this tonight.

I'm going to try to attempt this tonight.

I made the salsa on Monday night (or maybe it was Tuesday ) and ate it whith chips and thought it was a wee bit too hot.

I have eaten it at darn near every meal/snack since then.....it is now Thursday.

This salsa is PERFECT!!!!!

NOT too hot for me at all........I may be ready to kick it up a notch on the next batch

This is by far the best salsa I have ever had!!!

Glad you like it Shellie!

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Just made and It is DELICIOUS

My thoughts: I have had this recipe and also a green recipe (tomatillos Nik?). I usually have a taste of the hot salsas and walk away with my mouth burning (I am a total cake eater, can't handle much heat). I ate this stuff with fresh tortilla chips till my mouth and lips were burning and still couldn't stop. It really is a great salsa and easy to make.

Post up the tomatillo recipe Nik!

I'm a knucklehead. Nik already posted the recipe for the tomatillo salsa. You can find that one here: click

She actually did post tht one up too.....I'll try and find it and link it here for you! I'm gonna make that one in a few weeks!

Thanks for the props Ben!

what's the right amount of serrano and jalepeno's to add to that recipe to make it with a kick but not ridiculously hot?

Take the seeds out and try it with 2 of each. If still too hot try it with one of each next time you make it.
Keeping the seeds out is the trick! Oh yes, Nicole told me I could add more tomatoes and cilantro if it was too hot also.

I like it just how she suggested it be made but I take almost all the seeds out.

I think 2 of each with most of the seeds makes for a medium heat with this recipe. I've had heat intolerant peeps (Fireballsocal) say that it's hot but tasty to them. THis salsa has a lot of flavor, so keep that in mind. And like Shellie said, if it's too hot, add more of the other ingredients to mild it out.

Yes, this is a VERY tasty salsa.....make sure you roast the chilis.....I do mine in the broiler.

It tastes so good it is hard to stop eating it

Yeah, mouth was burning but hand kept shoveling. Talk about hurting so good! lol.

That's it exactly!!!! It tastes so dang good that you can't stop eating it! I look for things to put it on!!! I swear I've eaten more tortilla chips in the last couple months than I ate in the last year!!!

mmmmmmm salsa. any recipes for guacamole??

I think guac is absolutely perfect with just a little salt and lemon juice. Occasionally I add cubed tomato and shredded cheese, but mostly I just like it plain.

The best guac I had was some avocado with Herdez salsa, garlic salt and cummin powder.


Your Salsa looks good, I'm going to have to try it.

I do like to cube up avocado and drop it in my salsa. Very tasty!

My Guac:
4 ripe haas avacados, skinned and put in a bowl with a stone or two left in.
For every 4 parts avacado, add 1 part sour cream to your bowl.
One large or 2 medium tomatoes, gutted with the flesh coarsly diced and put in the bowl, the guts and seeds tossed. I prefer the medium tomatoes on the vine or roma tomatoes.
A small can of diced olives with the liquid discarded, added.
A tablespoon of lawrys seasoning salt added. You may like a little less.
The juice of 1/2 of a freshly squeezed lemon added.

Mix all ingredients (I use my hands) well till the results are uniform. A few lumps of avacado are fine and I actually prefer it that way.

Make fairly close to the time it will be consumed if possible. The stones will keep the guac from turning brown for a short time. To store without browning, squeeze the remaining half of lemon over the top of the guac and cover with saran wrap. The lemon juice keeps it from browning. I won first prize in our company guac contest with this recipe. Not only was I white but a dude as well, double whammy.

My Guacamole

avocados (HASS) and garlic salt.....maybe some lemon but only on occasion!

If I want to stretch it out for a party.....I'll add salsa to it.

Made a batch of the salsa today. Tastes pretty good, I ended up taking all the seeds out of all the peppers which was a mistake. Too mild for me! Gonna try next batch with the seeds. Couple more questions though, when you roast the peppers do you usually peel the charred skin off? Also, do you drain the tomatoes first? As far as leaving seeds in do you also leave the ones in the Pasilla peppers also. They seemed like the insides off a bell pepper which I wouldn't think you'd want to eat. Good stuff though, Thanks!

I pull the stem out and put the charred skins and all into the food processor. I went from using no seeds to using half the seeds......soon I'll be using them all

Wuss

Yup, that's me I am conditioning myself to handle more and more heat!! It takes time

I leave all the seeds from all the peppers in and I don't take the skin off nor do I drain the tomatoes~ I'm lazy!

For the salsa I make for us, I use more jalapenos and serranos~ usually 5 of each.

looks soo tasty

It is very tasty. You wouldn't believe the compliments I get on it. I take it to just about every party or gathering I go to! People rave on and on about it! Except for ESCO he didn't think it was special.....and that's okay cuz he has his own awesome recipes!!!

I make salsa for our plumber bbqs every month. I think I'll try your recipe when we get back from Cali. Our next BBQ is the following Wednesday. Looks yummy.

As for guac, I make that as well. Avacadoes, chopped cilantro, diced purple onion and garlic powder. Mash up and mix, then add some lime juice. Keep a big ol pit in to keep it greener.

Seems like the more peppers I add the better. Couldn't find serranos or Jalapenos the last time I made it due to the recall so I tried the canned pickled ones. Never try this it was horrible!!!!!

I'm glad you liked the recipe LBZ! And yeah, canned peppers have vinegar, which would change the taste drastically.