Classic red salsa
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Classic red salsa
  Salsa    Appetizers    Mexican    Tex-mex  
Last updated 6/12/2012 1:16:49 AM. Recipe ID 46882. Report a problem with this recipe.
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      Title: Classic red salsa
 Categories: Appetizers, Mexican, Salsas, Tex-mex
      Yield: 1 Servings
     14    Whole Roma tomatoes
      4    Whole Early Girl or Better
           -Boy tomatoes
      1 tb Butter
      4 ts Extra Virgin olive oil
      8    Sprigs Cilantro
     10    Whole Green spring onions
      1 lg Vidalia onion
      2    Whole Limes
      1 ts Salt
      1 ts Chile Powder
    1/2 ts Black pepper; ground
    1/2 ts Fennel seeds
    1/2 ts Cumin; ground
      2    Whole Anaheim chili peppers
      1    Whole Jalapeno chile pepper
      1    Whole Red Bell pepper;
      1    Whole Cayenne pepper
  CLASSIC RED COMBINATION = Vidalia and Green Onions. This gives a very
  desirable and highly prized flavor and heat component. Peppers alone
  will not give the Salsa that sought after, SPREADING, WARM sensation,
  no matter how HOT the chosen variety. This effect is achieved by
  specific types and combinations of ONION.
  GARLIC also is an important factor and main spice. Although rather
  basic in types clove size is important for flavor usually the larger
  the clove the more flavor. Not so much because of the size but
  because of the oil content. This holds true until you start getting
  to the elephant garlic. All of these varieties regardless of clove
  size (very large to even larger) are quite sweet and mild.
  Well now on to the actual recipes! let us start with CLASSIC RED!
  This recipe may be made in any quantity. Smaller batches such as 1
  quart proportions for those of you who prefer a fresh uncooked flavor
  and any proportion up to 7 quarts. For those of you who like a fresh
  cooked flavor. Warning ; Don't try more than 7 quarts at a time! The
  kitchen will be a disaster area and the spice proportions change.
  Yields: 1 quart 1. Boil water. Scald 15-18 Romas, 5 or 6 Early Girl or
  Better Boy tomatoes in water 2 min. Drain and cool under tap water.
  2. Dice peppers, garlic, and 8 green and Vidalia onions . Sauté in
  butter and olive oil , About 7 min.- add 2 tablespoons chopped
  cilantro during last 2 min. in skillet. Move to Med. mixing bowl.
  3. While vegetables and spices sauté, run Roma tomatoes and red bell
  pepper through food processor till fine puree. (You may use food
  strainer or any other method, even potato masher or ricer if food
  processor is unavailable.) Simmer these 20 to 30 min. in skillet, use
  deep pan or splatter screen to avoid spattering as you would if
  frying. Stir once or twice during cooking.
  4. While Romas are simmering you may dice the remaining tomatoes in
  desired size of chunk and add to mixing bowl.
  5. Juice limes and dice two remaining green onions including tops;
  add 2 remaining tablespoons of cilantro. (Discard stem sections.) Add
  to mixing bowl.
  6. After puree is cooled; mix all ingredients and add remaining
  spices. Chill 1 hr. and serve. Keeps up to 3-4 weeks in refrigerator.
  NOTES : Hot chile seeds included if Hot salsa is desired, seeds
  excluded and Cayenne omitted if a Mild Salsa is preferred. If  a
  Flavorful  but very mild salsa is desired use 1-2 Anaheim, 1 Green
  Bell, 1 Red Bell. Recipe 

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Recipe ID 46882 (Apr 03, 2005)

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