Salsa Recipes - & Pico de Gallo

[franciscanheart]

So I just made some *drool* salsa. It's reaaaaaaaaally good. So I was thinking.... who has salsa recipes? What special ingredients do you add? What do you leave out? Do you add more of one thing than another? Tell us!


My grandpa makes the best pico de gallo I have ever tasted. He has his own grinding tools and everything. Beautiful stoneware!

Okay.... go!

[StColette]

lol a ton of fresh peppers lol

[franciscanheart]

lol yeppers. lots of jalepeno and green peppers. i like green chiles too.

[StColette]

did you know that green chiles and red chiles hold the same heat it's just that the red ones were out in the sun longer.

Also the larger the pepper the less heat so get the really small ones if you want a really big kick

[franciscanheart]

interesting.... never knew that. yeah those tiny ones are a real shocker if you've never had them lol. so good though.

[Tony]

are Habraero (sp?) peppers ever used?

[IcePrincessKRS]

I usually use tomato, onion, jalapeno, cilantro (fresh if possible) lemon or lime juice, and garlic. I don't actually measure anything, I just sort of add until it looks and tastes right. Friends rave over it (and my guacamole, too... gotta love guac). Usually I only make it for chicken nachos, and then I use the left over the next day on chicken; I will take a few chicken breasts, put 'em in a baking dish and pour the salsa/pico over top and bake it for about 45 minutes. Its awesome.

What exactly is the difference between pico and salsa? Pico is raw and salsa cooked, or is it in its original unadulterated [sp?] beautifully delicious form the same thing? I've been wondering that for awhile but never actually found a difinitive answer.

[StColette]

[quote name='Tony' date='Jul 14 2005, 12:25 PM']are Habraero  (sp?) peppers ever used?
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habanera

Yeah they're used sometimes, but they hardly ever put the seeds and stuff that holds the seeds in salsa because of the capsaicin . Capsaicin is what makes all pepper hot and well different peppers have different levels of capsaicin .

[StColette]

hmm i guess you could call pico de gallo a type of topping or relish. It is similar to salsa. chopped tomato, onion, and chiles

[franciscanheart]

hehe trout fishing in america sings about pico de gallo

ALWAYS use fresh cilantro. ALWAYS.

i also sometimes use cumen and you cant forget the green peppers. i also use salt and pepper. i add lime to my own because my family doesnt much like it in theirs.

[IcePrincessKRS]

I have fresh cilantro growing outside my house, but sometimes in the winter its hard to find in the store. I love using fresh herbs, though, they taste SO much better.

When you say green peppers you mean bell peppers, right? I never tried adding those, just jalapenos... I'll have to try it next time.

[franciscanheart]

yes bell peppers

[IcePrincessKRS]

cool. I usually have a couple in my fridge so I'll have to remember to add it. I love peppers, in stuff, alone, cooked, raw, any color of the rainbow.

Ok, another salsa vs. pico question. Do you use them for the same things or do you use salsa for particular dishes and pico for specific other dishes?

[StColette]

*wants some stuffed bell peppers now* lol

[franciscanheart]

[quote name='IcePrincessKRS' date='Jul 14 2005, 05:36 PM']cool. I usually have a couple in my fridge so I'll have to remember to add it. I love peppers, in stuff, alone, cooked, raw, any color of the rainbow.

Ok, another salsa vs. pico question. Do you use them for the same things or do you use salsa for particular dishes and pico for specific other dishes?
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um it really depends. a lot of people like their pico on burritos and things, or to eat alone lol. salsa really isnt a topper, its more of a side thing. pico you actually put in on under things.

[Nicole8223]

I'm from NJ and we don't make salsa, but I want to. Can you give me like an easy to follow recipe. I really wanna try!

Thanks!

[franciscanheart]

Sure!

Adjust to your taste but here's a good starter recipe:
Ingredients:
28 ounces whole peeled tomatoes - if you buy canned, drain them
1/3 cup green peppers (bell peppers)
1/3 cup chopped onion
2-3 garlic cloves, chopped
1/4-1/2 cup of fresh chopped cilantro (it really depends on what you like)
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons cumin (optional)
2 teaspoons chile powder (optional - if you dont want it too hot dont add this)
2-3 small jalapeno peppers (i generally add more but i like it hot)

To make the salsa:
Put all ingredients except the jalapenos into a blender. Blend the ingredients on 'chop' until they look mixed. If you like it chunkier, dont blend too long. For smoother salsa blend it longer. Add the jalapenos one at a time until you think it's hot enough. Add ingredients to your taste and blend well.


it's really simple and it tastes great!

[1337 k4th0l1x0r]

I need a good salsa recipe. I've got a metric buttload of tomatoes from my garden. I can give some of them away, but I really want to make a lot of salsa this year. I've got some bell peppers (red, lilac, and green) and habanero peppers from my garden too.

[Nicole8223]

I'm excited!!! I think I'll make it tomorrow afternoon! Thanks Laura!

[IcePrincessKRS]

[quote name='hugheyforlife' date='Jul 15 2005, 10:57 AM']um it really depends. a lot of people like their pico on burritos and things, or to eat alone lol. salsa really isnt a topper, its more of a side thing. pico you actually put in on under things.
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Ok, that makes sense. So you'd use salsa with chips for dipping and stuff? But pico on tacos, so very tasty and good for you,, burritos, etc. I always kind of just used them in the same way (I'm a Yankee so no surprise there haha), but when I make it fresh I call it pico and when I buy it from the store its salsa. I've gotten to the point where I think premade salsa from the store is kind of gross and really only cook with it (for the most part).