| Blogs > Miles523 > From here and there.... |
|
Salsas, Hot Salsas and just plain HOT Salsas I have been asked to post some recipes for good salsas. It is well known that so many dishes can not be served without serving them with a good salsa to go with them. I have several preferences as to what salsa should be used depending on the dish being served. I will let you decide which salsa you like best for your many great dishes. The easiest salsa is one that can be made in no time and is great with tacos,quesadillas, over rice, beans, and even good with some meats. You can use as many hot peppers as you would like in a salsa...either to make it really HOT, or use less hot peppers to make a tasty salsa. Remove the stems of all peppers once you wash them. Pico de Gallo (Basic Recipe) 2 ripe tomatoes 2 jalapeño peppers or 5 serrano peppers 1 small onion Half a hand of cilantro 1/2 lime juice (Used only if the salsa is eaten raw) 1 dash of salt Wash the tomatoes, the peppers, the onion, the cilantro, and the lime. In a cutting board, chop finely all of the ingredients and mix them well in a nice bowl. Add the salt and the juice of the lime juice. The Pico de Gallo goes well with tortilla chips as a dip. Add two avocados if you wish to make it into a good guacamole. Simply use a fork to mash the avocado and use the juice of the entire lime to stop the avocado from turning black. Eat right away. For HUEVOS RANCHEROS, the Pico de Gallo basic recipe is great. All you do is boil in a cooking pan all of the chopped ingredients in 2 cups of water and 1 teaspoon of your cooking oil. Serve it on top of the over easy eggs, which you place on top of two tortillas previously passed through hot oil in a cooking pan. SALSA PICANTE 2 tomatoes 6 serrano peppers, or 3 jalapeno peppers 1/4 onion Salt to your taste The best flavor of this salsa comes out when you roast the tomatoes, the peppers, and the onion over a skillet. Takes about 5 minutes to do so. BlenD all the ingredients in the blender. Or simply mash them well in a bowl with a thick glass if you do not have a Mexican mashing stone bowl. If you wish not to roast the ingredients, simply put in a cooking pan 1 1/2 cups of water and boil the tomatoes, the peppers, and the onion for about 5 minutes and blend in the blender. Add salt to your taste. GREEN TOMATILLO SALSA 1/2 lb. of tomatillos 4 serrano peppers or 2 jalapenos 1/4 onion 1 garlic clove Salt to your taste 1 1/2 cups of water Wash the tomatillos, the peppers, and the onion. Blend the ingredients and cook them in a pan for 5 minutes. This green salsa is great over tacos. If you do not cook the salsa is is also great. And if you would like to add an avocado to it as you are blending it raw, you will like it also very much. It makes a great dip. My Favorite Red Salsa 8 Red dried PULLA peppers (long dry peppers) 1 lb of tomatillos 3 cups of water Salt to taste Wash the PULLA peppers and the tomatillos. Cut the peppers open and take the seeds out. In a pan, put the water, and the tomatillos to boil first. using the thongs, pass each pepper over the fire on the range to enhance the flavor of each pepper and put them with the tomatillos to finish cooking them. Boil for 5 minutes. Blend in the blender. This red salsa is delicious. My Favorite Meat Salsa This salsa is for meats. It is wonderful with filet and roasted cuts. 1 bottle of Italian dressing 1 red bell pepper 1 yellow bell pepper 1 hand full of cilantro 3 small green onions 1 small can of anchovies 3 garlic cloves Chop finely the red and yellow peppers, the green onions, and the cilantro. Mash the 3 garlic cloves to make a paste with them. Drain the oil of the anchovies and also mash them well with a fork. In a large bowl, add all of the ingredients and once you have the meat ready to go on the grill, cut it open in the middle and add the salsa. Cook the meat as you desire covering it with foil paper. My Favorite Homemade Dressing 1 can of evaporated milk 1 avocado 1 or 2 jalapeno peppers 2 green onions 1 garlic clove or garlic salt Salt and black pepper to your taste Wash the avocado, the green onions, and the peppers. Put all ingredients in the blender. Blend well. This dressing is the best for green tossed salads. Please let me know if you like these salsas. In Mexico, in most homes, a meal is always served when the hot salsas are ready. To many, this is not a good idea but, I grew up where the hot salsas are an important dish to have with every meal. Enjoy the salsas!! |
||||
8/7/2008 7:06 pm |
hi miles thanks so much for these recipes! being an avid salsa lover (I love jalapenos! Ay-yay-yay!) these are just great! Muchas Gracias!  Andale Andale! Chop Chop!  
| |||
|
Miles..all i need now is a cook!!! the older the girl, the harder it is blow smoke up her azz, quote 2 1/2 men 
| |||
8/8/2008 5:10 am |
I like it hot! I have moderated somewhat in my old age. I still make from time to time my salsa espantasuegra especial however. since miles is just as curious about your salsa espantasuegra especial...I am too! por favor - post! (dry mouth here! LOL ) huevos rancheros for breakfast and then a bag of mission tortilla chips for manana!
| |||
8/8/2008 5:12 am |
hi Ms Belle I know someone who would give you a run for your money on the stuffed jalapeno recipe but he wont tell! LOL post post andale andale chop chop!
|
×
×