Friday, July 07, 2006

Homemade salsa virgin needs recipe


My 'Fresno' chile peppers are ripe and I'm not quite sure what to do with them. The tag said they're great for salsa. What a coincidence because I love salsa. But I'm also a big chicken when it comes to heat. If I'm feeling dangerous, I'll buy Pace Picante Sauce in Medium. Most of the time, I go for mild.

I just checked the heat rating on 'Fresno' peppers and here's what it said:

Fresno pepper
These are similar to jalapeno peppers, but with thinner walls. They're great in salsas. Green Fresnos are available in the summer. the hotter red ones come out in the fall. Substitutes: jalapeno pepper OR Serrano pepper.
Uh oh... jalapenos are hot! And most of my Fresnos are a deep, tongue-melting red. Having gotten myself into this pickle... or pepper... my next task is to find a great salsa recipe. Any suggestions for salsa recipe sites or actual salsa recipes? I've never made my own fresh salsa.

Muchas Gracias!

10 comments:

  1. The best thing in life is home-made salsa. Here is the way I do it - FYI, I am all about bold flavors.

    4-6 Roma tomatoes (any kind will do but these are meatier)
    3 of your awesome looking peppers
    1/2 bulb of garlic
    1 small onion

    skin the tomatoes.
    now put all of this in your food processor until it is all mixed together. It is ready to go, and gets better every day (if it lasts that long).

    A lot of people make the chunky salsa with this same receipe, but I am all about this method. Good luck - let me know.

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  2. Thank you, Lesli! I will try it and report back. I like the idea of a blended salsa. I may start with one pepper and see if I'm man enough for two. Then three. I may add salt. Or, rather, may I add salt? ;-)

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  3. here is how i do it:

    4 tomatos (i agree, the roma tomatoes are better, but double to 8 if using romas)
    2 peppers (for less heat, scrape out the seeds and VEINS with a spoon)
    1 clove garlic (optional)
    1/2 medium onion
    juice of 1 lime
    salt to taste
    handful fresh cilantro

    i whirl it all in a food processor, but you can also chop everything up. have fun.

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  4. Sorry I dont have a salsa recipe, I just wanted to say "HAPPY BIRTHDAY!

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  5. Thank you, Trey! :-)

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  6. Angela: Be careful when working with very hot peppers. Residue can be left behind on your fingers. Make sure you wash your hands before touching your face or eyes. Some people wear the plastic gloves.

    :) Good luck!

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  7. I love hot peppers, but I still use gloves when handling them. Your's look wonderful. Hope it made a great salsa!

    Many happy returns of the day.

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  8. Ok, I've got all the ingredients in place. Just waiting for the Romas to ripen a tiny bit more. They're store-bought since I didn't plant any Romas this year and I like to follow recipes very closely since I have a bad history with winging it in the kitchen.

    And yes, I bought gloves. Stay tuned!

    After this, I think I want to try salsa verde. Yum.

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  9. Salsa Verde-
    10 lge. green tomatillos
    3 yellow peppers
    2 lge. cloves garlic (or more)
    5 serrano chiles (or yours!)
    1/2 of a lge. onion
    1/4 cup water
    salt to taste (abt. 2 teaspoons)
    Boil the tomatillos until soft
    Roast peppers until darkened. Blend tomatillos, peppers, salt, garlic and water (in food processer) until liquidy.
    Add onion and blend in slightly. (You want it a little chunky.)
    Add a little cilantro if you'd like and blend in lightly.

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  10. Thank you, Sierrabella!

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