cin
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I picked up some wonderful salsa recipes from the Mexican prep cook at work. We go through it quickly so I make it in large batches and jar it (the cooked version) and even give as gifts. Batches may be doubled.
Tomatillo Salsa
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2 lbs tomatillos, washed and finely chopped
1 large onion, finely chopped
4-6 fresh jalapenos, depending upon taste
3 or 4 cloves of garlic, minced or put through a press
2 tbsp olive oil
1/2 bunch chopped cilantro
salt to taste, I use a lot, 1 to 2 tsps
Wash and mince jalapenos, including seeds which is where the most flavor is located. I rinse the chiles, pull off the stems, and throw them into the blender until finely minced, much easier, less hot oil on your fingers. Saute in olive oil in large saucepan chiles, onion, and garlic, until onions are turning transparent. (For an interesting flavor, you can roast whole jalapenos in the oven or on the bbq grill until slightly blackened- fire-roasted chiles). Add tomatillos and salt and cook over low stirring frequently until tomatillos are cooked, you'll be able to tell. Btw, the salt will make the mixture soften more quickly. Add the cilantro just before removing from heat. Process in jars if you wish, though You may want to add a bit of lemon juice for acid content.
Fresh Hot Salsa
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2 lbs red ripe tomatoes, chopped
1 large onion, chopped finely
2-4 fresh jalapenos, including seeds, minced finely
1/2 - 1 bunch of chopped cilantro
Lots of salt
Process the chiles in a blender or processor, or by hand (dont rub your eyes! lol). Add all remaining ingredients and let sit in the fridge for a few hours for best flavor.
Tomatillo Salsa
--------------------
2 lbs tomatillos, washed and finely chopped
1 large onion, finely chopped
4-6 fresh jalapenos, depending upon taste
3 or 4 cloves of garlic, minced or put through a press
2 tbsp olive oil
1/2 bunch chopped cilantro
salt to taste, I use a lot, 1 to 2 tsps
Wash and mince jalapenos, including seeds which is where the most flavor is located. I rinse the chiles, pull off the stems, and throw them into the blender until finely minced, much easier, less hot oil on your fingers. Saute in olive oil in large saucepan chiles, onion, and garlic, until onions are turning transparent. (For an interesting flavor, you can roast whole jalapenos in the oven or on the bbq grill until slightly blackened- fire-roasted chiles). Add tomatillos and salt and cook over low stirring frequently until tomatillos are cooked, you'll be able to tell. Btw, the salt will make the mixture soften more quickly. Add the cilantro just before removing from heat. Process in jars if you wish, though You may want to add a bit of lemon juice for acid content.
Fresh Hot Salsa
---------------------
2 lbs red ripe tomatoes, chopped
1 large onion, chopped finely
2-4 fresh jalapenos, including seeds, minced finely
1/2 - 1 bunch of chopped cilantro
Lots of salt
Process the chiles in a blender or processor, or by hand (dont rub your eyes! lol). Add all remaining ingredients and let sit in the fridge for a few hours for best flavor.
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