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3 jalapeñoshalf a small white oniona clove of garlic (still in its peel)3-4 tomatoescilantro (about 1/3 a bunch you would buy at the store)Broil the tomatoes until the skin starts to turn black. Remove from oven.If you have a gas stove: using tongs, char the jalapeños until the skin blisters.If you don't: toast the jalapeños on an iron skillet until the skin blisters.No iron skillet?: Toast the jalapeños in a toaster over until the skin blisters.No toaster oven?: Broil jalapeños in oven until the skin blisters.on same iron skillet, toast the garlic on both side, until just soft enough to mash (do not let it burn or it will taste very bitter) [the paper on the garlic is important to prevent this). Once toasted enough, remove skin (should just fall off)Use a potato masher or possibly the bottom of a coffee mug, smash the garlic into the tomatoes, and then smash the jalapeños in as well. (you can also use an immersion blender or food processor, but on lowest speed and only like 3 short pulses)finely chop the onion and cilantro and add it to the tomato, garlic, jalapeño mixture (having let it cool for about 15 min).salt to taste (will probably take more than you think)done.when all else fails when making salsa, think simple, simple, simple.
oops, yeah remove the skin from the tomato (don't bother worrying about the jalapeño skin).after toasting make sure you remove the peel from the garlic.just dice the onions (but you only add them after mashing the tomatoes, jalapeños and garlic)
Can of black beansCan of cornTwo tomatoes, choppedOne red onion, choppedHandful of jalapenos, choppedChopped cilantroSqueezed lime juice
Quote from: 1/64th on February 12, 2010, 11:22:31 AMQuote from: _33 on February 12, 2010, 10:52:16 AMI really want to make a corn and black bean salsa, but plz, list any recipes you like. Also, I'm sick of Santitas and am looking for a new, unique store bought tortilla chip to try. Any suggs? OR, if anyone likes to make their own chips feel free to share your experience.My favorite salsa recipe:One jar of Pace Picante Sauce- Mild. Done. I prefer medium.
Quote from: _33 on February 12, 2010, 10:52:16 AMI really want to make a corn and black bean salsa, but plz, list any recipes you like. Also, I'm sick of Santitas and am looking for a new, unique store bought tortilla chip to try. Any suggs? OR, if anyone likes to make their own chips feel free to share your experience.My favorite salsa recipe:One jar of Pace Picante Sauce- Mild. Done.
I really want to make a corn and black bean salsa, but plz, list any recipes you like. Also, I'm sick of Santitas and am looking for a new, unique store bought tortilla chip to try. Any suggs? OR, if anyone likes to make their own chips feel free to share your experience.
Quote from: Chingon on February 12, 2010, 03:44:35 PMoops, yeah remove the skin from the tomato (don't bother worrying about the jalapeño skin).after toasting make sure you remove the peel from the garlic.just dice the onions (but you only add them after mashing the tomatoes, jalapeños and garlic)mathematician, simplify thyself.
writing instructions is hard
Quote from: Chingon on February 12, 2010, 04:25:59 PMwriting instructions is hardat last, i like raw chile salsas, so yours is still pretty busy to me.
a good chile güero salsa with only three (3) ingredients.
how can you not like tomatillos?
Quote from: _33 on February 12, 2010, 12:12:17 PMQuote from: 1/64th on February 12, 2010, 11:22:31 AMQuote from: _33 on February 12, 2010, 10:52:16 AMI really want to make a corn and black bean salsa, but plz, list any recipes you like. Also, I'm sick of Santitas and am looking for a new, unique store bought tortilla chip to try. Any suggs? OR, if anyone likes to make their own chips feel free to share your experience.My favorite salsa recipe:One jar of Pace Picante Sauce- Mild. Done. I prefer medium.This. Recently tried to "upgrade" to HOT, because I've been all about spicy crap lately, and it just fracking blew my doors off.HOT salsa is the best on omelets, though. Will try Chingon's recipe (have gas stove )
Quote from: Chingon on February 12, 2010, 03:44:35 PMoops, yeah remove the skin from the tomato (don't bother worrying about the jalapeño skin).after toasting make sure you remove the peel from the garlic.just dice the onions (but you only add them after mashing the tomatoes, jalapeños and garlic)This better be good, [redacted]. I just got done with mine and placed it in the fridge......
Quote from: Pete on February 12, 2010, 06:09:54 PMQuote from: Chingon on February 12, 2010, 03:44:35 PMoops, yeah remove the skin from the tomato (don't bother worrying about the jalapeño skin).after toasting make sure you remove the peel from the garlic.just dice the onions (but you only add them after mashing the tomatoes, jalapeños and garlic)This better be good, motherfracker. I just got done with mine and placed it in the fridge......
Quote from: Chingon on February 12, 2010, 03:44:35 PMoops, yeah remove the skin from the tomato (don't bother worrying about the jalapeño skin).after toasting make sure you remove the peel from the garlic.just dice the onions (but you only add them after mashing the tomatoes, jalapeños and garlic)This better be good, motherfracker. I just got done with mine and placed it in the fridge......
Quote from: Rick Daris on February 13, 2010, 09:46:16 AMQuote from: Pete on February 12, 2010, 06:09:54 PMQuote from: Chingon on February 12, 2010, 03:44:35 PMoops, yeah remove the skin from the tomato (don't bother worrying about the jalapeño skin).after toasting make sure you remove the peel from the garlic.just dice the onions (but you only add them after mashing the tomatoes, jalapeños and garlic)This better be good, motherfracker. I just got done with mine and placed it in the fridge...... It was good, but wasn't the one that he brought that I thought was the best. Hey Chings, the OTHER one!