|08-25-2007, 11:05 AM||#1|
Major LCF Poster!
Join Date: Feb 2003
Stats: 152~176 (preg)~ 133~192 (preg)~147~130 5'3
WOE: Atkins/low cal
Start Date: Jan. 2003
What's your best salsa recipe???
I went to the Farmer's market today and got fresh tomatos, onions, a selection of jalepenos, poblano peppers and anaheim peppers. I have garlic. What else?? Salt... .lime? I steamed the tomatoes and peppers slightly just to take off that grassy taste of raw peppers.
What do you put in yours???
|08-25-2007, 11:26 AM||#2|
Way too much time on my hands!
Join Date: Jun 2002
Location: Spring, TX
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
kaisergirl, I'm not sure about the Anaheims but the poblanos will need to be roasted and peeled before you can use them. Their skins are too tough to eat.
Here's my favorite salsa. I've made it enough times now that I just eyeball the amounts of the tomatoes and chiles. It's not an exact science.
MEXICAN HOT SAUCE
1 jalapeño pepper, seeded and coarsely chopped *
8 1/2 ounces tomatoes, coarsely chopped, about 4 small roma or 2 medium
1 teaspoon white vinegar
1/4 teaspoon salt, or to taste
1 tablespoon cilantro, or to taste, optional
1 tablespoon onion, finely chopped, optional
Put everything in a blender or food processor; puree until still somewhat chunky.
Makes about 1 1/4 cups salsa or 20 tablespoons
* I like mine pretty hot so I use a couple of jalapeños and a serrano chile or two.
Per tablespoon: 3 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 2 tablespoons: 5 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per batch: 55 Calories; 1g Fat; 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 9g Net Carbs
|08-25-2007, 11:36 AM||#3|
MAJOR LCF POSTER!
Join Date: Dec 2005
Start Date: October 2005
I like to also add sweet green peppers, cumin, cilantro and lime to mine along with the tomatoes, onions and hot peppers. Plus vinegar--gives it a little tang plus helps as a preservative. I usually just start mixing everything up and taste as I go. Here's another thread on salsa with a link to lots of recipes:
Need Salsa recipe good for freezing
|08-25-2007, 11:53 AM||#4|
Very Gabby LCF Member!!!
Join Date: Nov 2006
The anaheim peppers should give it a great flavor. I really like using them with serrano and jalepeno. Generally, I just use poblanos for making hot stuffed peppers. Please let me know how they work in the salsa. Ya know you are making me want to gather up some fresh peppers and make some of that myself. I like using fresh tomatoes the best, but sometimes, I add in some canned tomatoes just to enhance the flavor.
And any peppers you have leftover (or even salsa), you can add it to ground beef when you are frying it up--the peppers give it great flavor.
|08-25-2007, 12:22 PM||#5|
Very Gabby LCF Member!!!
Join Date: Oct 2005
WOE: Perfect Health Diet/JUDDD
Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD
My Mexican secretary shared her salsa recipe with me. Because we can get fresh tomatoes, I use the fresh version of salsa versus the version of cooking the tomatoes or using the canned. I love the fresh taste.
Do not process this in a blender or food processor
Take care when handling chilies
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste ( I always use cumin)
Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
|08-25-2007, 12:36 PM||#6|
MAJOR LCF POSTER!
Join Date: Jan 2003
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
Here is my favorite recipe for:
It tastes just like Don Pablo's salsa!
7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapenos
3 tablespoons oregano leaves*
2 tablespoons fresh cilantro*
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons ground cumin*
Combine all ingredients (*except cumin, oregano, and cilantro) in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes.
Add spices and simmer for another 20 minutes, stirring occasionally.
Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.