I large can organic whole tomatoes, 1/4 can tomatoe paste, one whole white onion , one whole bunch cilantro , I jal pepper seeds removed, 1 teaspoon sugar, 1 tablespoon vinegar. Blend well. Salt to taste or squeeze one half lemon .
DC gmen,not a chef but everyone in my family loves it.10 Roma tomatoes cut up in small pieces, 1 sweet onion,small pieces,I use jalapeño 2 peppers, you don't like spicy so, you can use a yellow or orange bell pepper, cut in small pieces. Fresh cilantro to your taste, I usually use half a bunch. The juice of 2 limes and cumin to your taste. Start with a teaspoon. Mix it all together and serve with tortilla chips.
...cut the tops off and squeeze the seeds out then slice. Line a large colander with the slices over the sink and salt them good (I use Maldon sea salt which is finally available at places like Wegmans - usually in the UK aisle). Let it sit in the sink for about 20 minutes - this will both season them and force out the excess water so it doesn't get as mushy.
Dice up the slices crudely and add red onion, jalepeno, cilantro and lime juice. I generally use a half a good size red onion, 1 jalepeno and ~1 lime to 4 decent sized tomatoes or 6 if I use Romas.
...cut the tops off and squeeze the seeds out then slice. Line a large colander with the slices over the sink and salt them good (I use Maldon sea salt which is finally available at places like Wegmans - usually in the UK aisle). Let it sit in the sink for about 20 minutes - this will both season them and force out the excess water so it doesn't get as mushy.
Dice up the slices crudely and add red onion, jalepeno, cilantro and lime juice. I generally use a half a good size red onion, 1 jalepeno and ~1 lime to 4 decent sized tomatoes or 6 if I use Romas.
Why squeeze and bruise the tomatoes? Cut off the tops, cut them in half, remove the seeds and pulp with a teaspoon and then dice them.
take your onion, quarter it, wrap it in tin foil...then roast it in the oven for at least 30 min.
Then, after it cools dice it up in small pieces. Roasting it gives it a great sweet flavor that is amazing in salsa.
You don't need to wrap it in foil. In fact if you out the onions, peppers, and tomatoes under the broiler for a bit with olive oil and then process it all together, the cooked and charred taste of all the ingredients is awesome.
But this is my tailgate go-to with skirt steak on tortillas and to scoop with chips. It's awesome.
Grill 12 ears of corn until charred then cut the kernels off.
1 pint of grape tomatoes, quartered.
Dice 1 jalapeño, 1 green pepper, 1 red pepper, 1 red onion.
Finely chop a bunch of cilantro
Zest and juice of 3 limes
2 tablespoons of olive oil
Cumin and chili powder.
S&P
...cut the tops off and squeeze the seeds out then slice. Line a large colander with the slices over the sink and salt them good (I use Maldon sea salt which is finally available at places like Wegmans - usually in the UK aisle). Let it sit in the sink for about 20 minutes - this will both season them and force out the excess water so it doesn't get as mushy.
Dice up the slices crudely and add red onion, jalepeno, cilantro and lime juice. I generally use a half a good size red onion, 1 jalepeno and ~1 lime to 4 decent sized tomatoes or 6 if I use Romas.
Why squeeze and bruise the tomatoes? Cut off the tops, cut them in half, remove the seeds and pulp with a teaspoon and then dice them.
Because they're either being crudely chopped or blended so it's of little consequence?
take your onion, quarter it, wrap it in tin foil...then roast it in the oven for at least 30 min.
Then, after it cools dice it up in small pieces. Roasting it gives it a great sweet flavor that is amazing in salsa.
You don't need to wrap it in foil. In fact if you out the onions, peppers, and tomatoes under the broiler for a bit with olive oil and then process it all together, the cooked and charred taste of all the ingredients is awesome.
take your onion, quarter it, wrap it in tin foil...then roast it in the oven for at least 30 min.
Then, after it cools dice it up in small pieces. Roasting it gives it a great sweet flavor that is amazing in salsa.
You don't need to wrap it in foil. In fact if you out the onions, peppers, and tomatoes under the broiler for a bit with olive oil and then process it all together, the cooked and charred taste of all the ingredients is awesome.
How much time under the broiler?
Just a few minutes on each side.
Check out this link. I've made several of these and you can just play around with the ingredients. Rick Bayless - ( New Window )
Dice up the slices crudely and add red onion, jalepeno, cilantro and lime juice. I generally use a half a good size red onion, 1 jalepeno and ~1 lime to 4 decent sized tomatoes or 6 if I use Romas.
Then, after it cools dice it up in small pieces. Roasting it gives it a great sweet flavor that is amazing in salsa.
Dice up the slices crudely and add red onion, jalepeno, cilantro and lime juice. I generally use a half a good size red onion, 1 jalepeno and ~1 lime to 4 decent sized tomatoes or 6 if I use Romas.
Why squeeze and bruise the tomatoes? Cut off the tops, cut them in half, remove the seeds and pulp with a teaspoon and then dice them.
Then, after it cools dice it up in small pieces. Roasting it gives it a great sweet flavor that is amazing in salsa.
You don't need to wrap it in foil. In fact if you out the onions, peppers, and tomatoes under the broiler for a bit with olive oil and then process it all together, the cooked and charred taste of all the ingredients is awesome.
Grill 12 ears of corn until charred then cut the kernels off.
1 pint of grape tomatoes, quartered.
Dice 1 jalapeño, 1 green pepper, 1 red pepper, 1 red onion.
Finely chop a bunch of cilantro
Zest and juice of 3 limes
2 tablespoons of olive oil
Cumin and chili powder.
S&P
Quote:
...cut the tops off and squeeze the seeds out then slice. Line a large colander with the slices over the sink and salt them good (I use Maldon sea salt which is finally available at places like Wegmans - usually in the UK aisle). Let it sit in the sink for about 20 minutes - this will both season them and force out the excess water so it doesn't get as mushy.
Dice up the slices crudely and add red onion, jalepeno, cilantro and lime juice. I generally use a half a good size red onion, 1 jalepeno and ~1 lime to 4 decent sized tomatoes or 6 if I use Romas.
Why squeeze and bruise the tomatoes? Cut off the tops, cut them in half, remove the seeds and pulp with a teaspoon and then dice them.
Because they're either being crudely chopped or blended so it's of little consequence?
Quote:
take your onion, quarter it, wrap it in tin foil...then roast it in the oven for at least 30 min.
Then, after it cools dice it up in small pieces. Roasting it gives it a great sweet flavor that is amazing in salsa.
You don't need to wrap it in foil. In fact if you out the onions, peppers, and tomatoes under the broiler for a bit with olive oil and then process it all together, the cooked and charred taste of all the ingredients is awesome.
How much time under the broiler?
Quote:
In comment 12454626 EricJ said:
Quote:
take your onion, quarter it, wrap it in tin foil...then roast it in the oven for at least 30 min.
Then, after it cools dice it up in small pieces. Roasting it gives it a great sweet flavor that is amazing in salsa.
You don't need to wrap it in foil. In fact if you out the onions, peppers, and tomatoes under the broiler for a bit with olive oil and then process it all together, the cooked and charred taste of all the ingredients is awesome.
How much time under the broiler?
Just a few minutes on each side.
Check out this link. I've made several of these and you can just play around with the ingredients.
Rick Bayless - ( New Window )
Chopped red onion
Chopped jalapeno
teaspoon honey
juice of one lime
Chopped cilantro