Post by darckonquest on Nov 2, 2010 20:35:50 GMT -5
It's random salsa because I made it on the whim last night out of random stuff I picked out of the mexican market down the street... also, some of the measurements are a bit inaccurate - I kind of just threw sh!t together that sounded good.
4 large jalapenos (roasted on the grill)
8 habaneros (roasted on the grill)
3 roma tomatoes (pretty large for roma's)
1/2 a white onion
3 tomatillos
4oz of tomato sauce
4oz green chili sauce
some (1tsp?) sugar
some (1tbsp?) black pepper
some (1tbsp?) salt
some (1tsp?) smoked paprika
some (a few splashes) of apple cider vinegar
some (5 chunks?) pineapple
2 small limes - juice only (and a little pulp)
3 cloves of garlic (minced)
... I think that's everything I put in it... that's all I remember at least.
Dice all the veggies/fruits/peppers up and throw it in a food processor. Pulse/chop it to desired consistency and then add the seasonings and liquids. Give it one more pulse or two or just stir with a spoon. Stick it in the fridge over night and it's way better the next day.
It made about a quart and it turned out quite well. I actually restrained myself and didn't make it face-meltingly hot this time. Don't get me wrong, it's still "hot", but it's definitely bearable. Several of my co-workers ate it today without complaining of their tongues catching fire (and it's fairly mild to me) so it can't be that hot.
In retrospect, I should've used a whole onion (I love onions), but I forgot to buy one at the store and we only had half of one in the fridge.
Also, total price for the materials above (minus the seasonings/onion that we already had) was about $6 to make an overflowing quart of salsa... not too shabby.
-darc
...Don't forget the chips!
4 large jalapenos (roasted on the grill)
8 habaneros (roasted on the grill)
3 roma tomatoes (pretty large for roma's)
1/2 a white onion
3 tomatillos
4oz of tomato sauce
4oz green chili sauce
some (1tsp?) sugar
some (1tbsp?) black pepper
some (1tbsp?) salt
some (1tsp?) smoked paprika
some (a few splashes) of apple cider vinegar
some (5 chunks?) pineapple
2 small limes - juice only (and a little pulp)
3 cloves of garlic (minced)
... I think that's everything I put in it... that's all I remember at least.
Dice all the veggies/fruits/peppers up and throw it in a food processor. Pulse/chop it to desired consistency and then add the seasonings and liquids. Give it one more pulse or two or just stir with a spoon. Stick it in the fridge over night and it's way better the next day.
It made about a quart and it turned out quite well. I actually restrained myself and didn't make it face-meltingly hot this time. Don't get me wrong, it's still "hot", but it's definitely bearable. Several of my co-workers ate it today without complaining of their tongues catching fire (and it's fairly mild to me) so it can't be that hot.
In retrospect, I should've used a whole onion (I love onions), but I forgot to buy one at the store and we only had half of one in the fridge.
Also, total price for the materials above (minus the seasonings/onion that we already had) was about $6 to make an overflowing quart of salsa... not too shabby.
-darc
...Don't forget the chips!
