Homemade Salsa? What/How do you do it?

[cwboomer]

I made some homemade salsa today. I needed to use up a lot of tomatoes and peppers in in short period of time. I am curious what people put in their home made salsa. I am also curious how people prepare raw tomatoes, with regards to "skinning", for salsa. I had a mix of Black Krim, Wisconsin 55's, and mortgage lifters. Some of the skins this year were pretty tough. The family liked it, though. I just wonder what people do.

Curious.

dan:w00t:

[professorchaos]

I don't make salsa at home but I do make a tasty Pico de Gallo. I keep it pretty simple:

Tomatoes, seeded and cut small dice
Yellow onion, small dice
A couple of seeded, minced Jalapenos
Plenty of Cilantro, coarsely chopped
Lime juice
Salt

Let it sit for an hour or two before use. This allows the salt to draw liquid out of the vegetables and the flavors to marry.

[Carnivore]

Man, I miss my tomato garden. Black Krims are awesome!

Here's an easy way to peel tomatoes and other soft-fleshed fruit, like peaches. It's called blanching:

Boil enough water to cover 3-4 fruit at a time.
Submerge fruit in boiling water for 10-15 seconds.
Remove fruit from boiling water and place in a bowl of ice water.

This should separate the skin from the meat and make it peel off easily.

[cthip]

if tough skins are a problem, consider a roasted/blended salsa. you can scale the recipe up as much as you'd like, but a small batch would be:

2 tomatoes
1 onion
1 chile--i usually use serrano but jalapeno would work well or habanero if you're up to it

wash them, quarter the onion, coat with a little olive oil and season with salt and pepper. roast in the oven or better on the grill until soft and lightly charred. blend in a blender or food processor with fresh lime juice and cilantro.

[Luc]

I usually keep it simple

1 large tomato, diced
1/2 onion or 1 small onion, diced
1 jalapeno, finely chopped

salt/pepper, ~1/2 a lime (juice), I use the other half for Guacamole.

That's pretty much it.

[MR.BurmaShave]

I like to put fruits in my salsas particularly sweet fruits. mangos, pineapple apricots etc. What's nice too, is that if you don't snack it all up with chips, you can turn it into a spicy chutney for meats and/or fish

[Mama Bear]

This is one of my favorite things to do in the summer with garden produce. I use a spice package.. which is premade, but omg is it good.. and add a lot of lemon juice (my secret ;-) )

You can do it with only tomatos if you want to.. (I don't like onions) but I always add peppers.. banana peppers are real good as are jaleno if you want hotter.. you don't need a lot of them. They carry both hot and mild.. but I don't use the mild.. I just keep adding the hot until it gets where I want it to be. The mild is too mild to me. I have used a LOT of salsa spice mixes.. this is the only one I ever liked.. Concord Foods Salsa Seasoning Mix http://www.concordfoods.com/salsa-hot/ i have always made this fresh, if you can it... let me know how it does.. remember add lemon juice..

another good idea for lots of tomatos is gazpacho.. which is another favorite thing.. mmmmmmmmm :tongue_sm

[Mama Bear]

bushel of tomatos
head of lettuce
8 carrots
1 bunch celery
4 medium onions
3 green peppers
3 cloves garlic to taste
3 med sized beets sliced

salt in jar

cut veggies.. microwave in water and add to tomatoes, cook until tender

this is my neighbors recipe. I havent made it.. but I have tasted the results.. and OMG! :biggrin:

This recipe makes 32 quart jars

[The Nid Hog]

Here's one that my wife likes in the summer. I've made up a couple of different stories about where I got it, but she really knows that I picked it up from an old Bobby Flay program.

3 diced avocados
6 diced tomatillos
1/2 diced red onion
Juice of 3 limes
3 tbsp. olive oil
1 tbsp. honey
Kosher salt and freshly ground black pepper
1/3 cup chopped cilantro

Combine avocados, tomatillos, onions, lime juice, oil, honey, salt and pepper in a ceramic bowl. Mix in the cilantro. You can refrigerate it for half an hour or so before serving. We like it with grilled chicken on grilled flour tortillas.

[Hawkeye5]

This is one of my favorite things to do in the summer with garden produce. I use a spice package.. which is premade, but omg is it good.. and add a lot of lemon juice (my secret ;-) )

You can do it with only tomatos if you want to.. (I don't like onions) but I always add peppers.. banana peppers are real good as are jaleno if you want hotter.. you don't need a lot of them. They carry both hot and mild.. but I don't use the mild.. I just keep adding the hot until it gets where I want it to be. The mild is too mild to me. I have used a LOT of salsa spice mixes.. this is the only one I ever liked.. Concord Foods Salsa Seasoning Mix http://www.concordfoods.com/salsa-hot/ i have always made this fresh, if you can it... let me know how it does.. remember add lemon juice..

another good idea for lots of tomatos is gazpacho.. which is another favorite thing.. mmmmmmmmm :tongue_sm

My tomato crop is down to the end, otherwise I would try canning this. Are the hot water bath times on the mix package? I did 12 pints of pasta sauce, 6 pints of diced, and 14 pints of quartered tomatos this summer plus 22 pints of green beans and 8 half pints of blackberry jam.

[FreezerBurns]

I don't make salsa at home but I do make a tasty Pico de Gallo. I keep it pretty simple:

Tomatoes, seeded and cut small dice
Yellow onion, small dice
A couple of seeded, minced Jalapenos
Plenty of Cilantro, coarsely chopped
Lime juice
Salt

Let it sit for an hour or two before use. This allows the salt to draw liquid out of the vegetables and the flavors to marry.

+ 1, and chopped Jicama is a nice addition to this.

[FreezerBurns]

Black Bean and Corn Salsa

In a big bowl combine:
1 can of corn (drained)
1 can of black beans (drained)
2 chopped scallions
1 chopped challet
1 clove chopped garlic (granulated garlic also works)
Handfull of chopped cilantro
Juice of one lime
1 or 2 seeded and chopped green chiles (or jalapenos)
Sea salt and pepper

**Vary the amounts of the ingredients to suit your taste of course. Sometimes I'll add some chili powder and ground cumino for a change.

Cover and put it in the fridge for awhile before use.

[cwboomer]

I believe the blanching is what I was wondering about.
The homemade V-8 juice is an awesome idea.
I am not a fan of corn in anything, unless it's "meal", but that's just a personal preference.
Putting it on fish, meats etc., whether you call it a salsa or a chutney, no matter what state it's in, is what I tend to do, when the chips are gone.

Dan

[Mr. Clean]

We have a small hand cranked salsa maker. We are on our second in 25+ years. Very simple to reach your desired consistency.

We have found that the meatier tomatoes make the better salsa for us. Romas are plentiful and are generally quite flavorful for store boughts.

Other than the tomatoes, fresh garlic, white onion, jalapeno peppers, cilantro, and salt make for an outstanding, straightforward salsa.

[Mama Bear]

We have a small hand cranked salsa maker. We are on our second in 25+ years. Very simple to reach your desired consistency.

We have found that the meatier tomatoes make the better salsa for us. Romas are plentiful and are generally quite flavorful for store boughts.

Other than the tomatoes, fresh garlic, white onion, jalapeno peppers, cilantro, and salt make for an outstanding, straightforward salsa.

Where did you get this???? :w00t:

Awesome! I need one!

[Mr. Clean]

Where did you get this???? :w00t:

Awesome! I need one!
It'll take some travel, but if you get on the road now you can make it to the Great State Fair of Texas, which opens Friday, September 25 and runs through Sunday October 19. There you can sample some great food and see first hand the operation and sample the results.

Yes, we bought both of our "machines" after watching the demo. They are really great and are pretty robust machines. The gears on the first one finally became a bit too weak to work without doing much more prep work, so we bought a new one several years ago.

[thebikingengineer]

2 tomatoes
36 habaneros

chop roughly

Somewhat hot, very tasty

BTW, I am somewhat crazy and like my chiles.

[cactusbrush]

My salsa;

2-3 medium size tomatoes, peeled (seeds are up to you, I leave them) diced.
1 small onion, white or yellow depending on how hot you like them; diced
2-3 cloves of garlic, diced.
1-2 fresh jalapeno peppers; the heat is in the seeds and membranes, your choice whether to leave them in or not. Diced or finely chopped. Around here, using canned or pickled jalapenos is a hanging offense. You can try 1 habanero pepper if you are really brave.
1/2 tsp salt
1/2 tsp cumin or chili powder
Juice of one lime.
1 tsp vegetable oil; I like cottonseed oil but canola will work. Seems to smooth out the salsa.

Ole'

[Mr. Clean]

2 tomatoes
36 habaneros
chop roughly

Somewhat hot, very tasty

BTW, I am somewhat crazy and like my chiles.
Could be the understatement of the year! :biggrin: How do you taste anything?

PS - I love hot peppers, but 1:18 tomato to pepper ratio would even task my relatively heat resistant mouth. :ohmy:

[thebikingengineer]

Could be the understatement of the year! :biggrin: How do you taste anything?

PS - I love hot peppers, but 1:18 tomato to pepper ratio would even task my relatively heat resistant mouth. :ohmy:

To be fair, habaneros are very small, and I used heirloom tomatoes which were fairly large. It's pretty devastating at first, but a bit of conditioning and you get wonderfully complex flavors from the chiles. Such conditioning also puts you in a prime position to win any wing-eating bet your friends can come up with.

[Beast]

OK.. This isn't a tomato salsa, but it kicks ass.

1 part JALAPENO (a pound maybe, why not? I usually use a pound of each, jalapeno and onion)

1 part ONION (also a pound or so, this isn't the most exact recipe)

1 packet BREAD AND BUTTER PICKLE MIX...Just the mix...we're not making pickles.

-- Sugar as specified by B&B Pickle recipe
As much carrot as you want... for some color and mellowing of flava.

Peel and cut onions. Chop `em as chunky or fine as you want in a food processor.

Chop the stems off of the jalapenos. Again, chop `em as chunky or fine as you want in a food processor.

Grate the carrots.

Once the bread and butter mix is all mixed and cooked, go ahead and throw your giant pile of onions, jalapenos, and carrots into the pot of still-hot pickle mix. Keep the heat on low until you juuuust have it mixed. Remove from heat, mix it up some more.

Can it, or let it cool and then eat it. It's really best after several days, weeks if you've got the time.

If you want more heat, add habaneros.

[Mr. Clean]

To be fair, habaneros are very small, and I used heirloom tomatoes which were fairly large. It's pretty devastating at first, but a bit of conditioning and you get wonderfully complex flavors from the chiles. Such conditioning also puts you in a prime position to win any wing-eating bet your friends can come up with.
Might just be a Texas thing, but the Habaneros we get would hardly be considered small. I've had some that would almost make up half the size of a Roma tomato.

We have a friend that makes a commercial habanero hot sauce that is so hot you almost can't taste anything after you eat several chips full.

I can handle Wing-Stop's hot hot wing. I haven't ever tried their Atomic.

[thebikingengineer]

Might just be a Texas thing, but the Habaneros we get would hardly be considered small. I've had some that would almost make up half the size of a Roma tomato.

We have a friend that makes a commercial habanero hot sauce that is so hot you almost can't taste anything after you eat several chips full.

I can handle Wing-Stop's hot hot wing. I haven't ever tried their Atomic.

Here in Ohio the Habaneros I can get a hold of are about cherry tomato sized. I think I used a quarter pound of them, the sauce lasted about two days as there are only about four of us in my normal group that can tolerate that kind of heat (and we all lived together for a year, imagine that).

As for tasting anything afterwards, if I'm going to be getting seriously into the spicy I don't plan on tasting anything after I'm done. I think I've gotten up to about 2,000,000 scoville before it was just too much heat.

[cwboomer]

I'm still having trouble picturing the faces of people at work when I bring in the 1:18 mix.
:em1500:
That's a lot of scoville. I would bring in my spritzer of simple syrup!

[jackandcoke]

I make a fresh salsa with the following:

3-4 jalapenos
1 large tomato
8-12 tomatillos
1-2 cloves garlic
1/2 red onion
1 Tbsp cilantro(dried)

Put all but onion in blender/food processor, run until you hit your desired consistency (i like mine a little chunky). Dice onion by hand and stir in. Chill and eat. You can also add a little lime juice to take the edge off the jalapeno heat.

[thebikingengineer]

I'm still having trouble picturing the faces of people at work when I bring in the 1:18 mix.
:em1500:
That's a lot of scoville. I would bring in my spritzer of simple syrup!

Oh, don't bring that to work. You'll forever be known as the crazy salsa guy. Save the hot stuff for those you know like it and enemies. Feeding that to anyone else is cruel.

[Mr. Clean]

Here in Ohio the Habaneros I can get a hold of are about cherry tomato sized. I think I used a quarter pound of them, the sauce lasted about two days as there are only about four of us in my normal group that can tolerate that kind of heat (and we all lived together for a year, imagine that).

As for tasting anything afterwards, if I'm going to be getting seriously into the spicy I don't plan on tasting anything after I'm done. I think I've gotten up to about 2,000,000 scoville before it was just too much heat.

One of these days you'll get serious about this hot sauce thing. When you get tired of playing around, let me know.

Oddly enough this similey is labeled 18. With the red face from too many chilis and in reference to your 1:18 tomato/habanero chili ratio; I thought it appropriate.
:18:

[thebikingengineer]

When I say "get seriously into spicy" I mean for the meal. The next day my tastebuds are back to normal for the most part. I've got a couple of hot sauces into the millions of scoville, so I figure I'm not doing too bad.

[dal_irv]

We have a small hand cranked salsa maker. We are on our second in 25+ years. Very simple to reach your desired consistency.

We have found that the meatier tomatoes make the better salsa for us. Romas are plentiful and are generally quite flavorful for store boughts.

Other than the tomatoes, fresh garlic, white onion, jalapeno peppers, cilantro, and salt make for an outstanding, straightforward salsa.

Would you be kind enough to post the name of your "hand cranked salsa maker"

[Mr. Clean]

Would you be kind enough to post the name of your "hand cranked salsa maker"

I would be happy to, but there is no branding on the unit itself and the packaging is long gone now. Based on memory the banner over the pitchman's head, it said "The Salsa Maker". Like I said, the Fair starts in just a couple of weeks. I'm sure they will be there again. I will try to make a note to go by their booth and inquire. Though once the Fair begins, I won't have time for much else.

Can I assume by your screen ID that you are in the D/FW area?

[dal_irv]

I would be happy to, but there is no branding on the unit itself and the packaging is long gone now. Based on memory the banner over the pitchman's head, it said "The Salsa Maker". Like I said, the Fair starts in just a couple of weeks. I'm sure they will be there again. I will try to make a note to go by their booth and inquire. Though once the Fair begins, I won't have time for much else.

Can I assume by your screen ID that you are in the D/FW area?

Thanks, yes i am and will be going to the Fair, just wanted to make sure i get the right one

[Mr. Clean]

Thanks, yes i am and will be going to the Fair, just wanted to make sure i get the right one

It is too early to tell right now where they will be. My first guess would be the Embarcadero bldg. They have been there for a while now.

I'll be over by the Old Mill Inn with my crew for the duration.

[rtaylor61]

I don't have a garden, and I prefer to make my salsa in a hurry. Here is a recipe that does not pack heat, just tons of flavor.

2 cans whole tomatoes (29 oz size) (drained)
1 bundle green onions
1 bundle cilantro
2 cloves garlic
a little cumin
a little salt
2 fresh jalapenos

1. chop onions and cilantro.
2. blend tomatoes - leave chunky
3. leave some tomatoes in the blender ( like 1/2 cup
or so) and add: jalapenos and garlic. blend on high
really well (read as PUREE!)
4. combine in all together and enjoy.

I actually use Albertson's Diced Tomatoes with Jalapeno. If you want to kick up the heat toss in a dozen or so jalapenos :eek: or the death pepper of your choice. I like this recipe because ANYONE can eat it. If I make if for myself, I do add an additional 4 jalapenos. The jalapenos in the diced tomatoes basically add a bit of flavor.

[SilkySmooth]

My friends rant and rave over my salsa and my secret is using fresh garlic. I usually keep a ratio of 1 clove of garlic, 1 small onion, and 1 jalepeno pepper to 6 large tomatos with salt, lime juice, and celantro to taste. I typically end up using a half bushel of tomatos. I just dice them keeping the skins intact. Sometimes I add the salt to the tomato first and strain off the excess juice first before adding the other ingredients.