Wednesday, February 10, 2010

Authentic Mexican Basic Tomato Salsa Recipe

Authentic Mexican Basic Tomato Salsa Recipe

A great salsa recipe to try !
* avocados
* 2 large, red ripe tomatoes, peeled and seeded
* 1 garlic clove peeled
* 1 Anaheim green chili, seeded and cut into thirds
* 3 green onions, cleaned and cut into 1 inch pieces
* 4 oz canned chopped green chilies
* 1 to 3 whole jalapeƱos, deveined and seeded
* 1/4 cup fresh Cilantro, chopped
* 1 teaspoon olive oil
* 1 Tablespoon lime juice
* salt and pepper to taste
* ¼ cup ice water


This authentic Mexican tomato salsa recipe is very easy to make. It sure is easier and a heck of a lot quicker to reach for a blender, but we love the chunky, rustic texture of salsas made in a molcajete, or traditional Mexican mortar. And spices ground against the rough black basalt give off truly potent aromas - which make our meals all the more flavorful.

Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.

In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeƱos into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.
Salt and pepper to taste.
Pour into a serving bowl and allow to season for approximately one hour.
Just before serving mix in the 1/4 cup of ice water to cool the salsa.
Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.

Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole.

This healthy homemade tomato salsa recipe is great with everything. The salsa recipe is ready to serve...nice ! Enjoy it !
basic-salsa recipe

Anaheim Chile Salsa Verde

Anaheim Chile Salsa Verde
A nice salsa recipe to try !

* 6 fresh green Anaheim chiles (about ¾ pound)
* ¾ pound fresh tomatillos or 1-¼ cups drained canned tomatillos (about half of a 28-ounce can)
* 1 cup chicken broth
* 2 garlic cloves
* 1 cup packed fresh cilantro sprigs

Preheat broiler. Arrange chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes. (Alternatively, if using a gas stove, lay chiles on their sides on racks of burners and turn flames on high. Char chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.) Transfer chiles to a bowl and let stand, covered, until cool enough to handle.

Wearing rubber gloves, peel chiles. Cut off tops and discard seeds and ribs.

Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness. In a saucepan, simmer tomatillos, broth, and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos and about 5 minutes if using canned. Add chiles to tomatillo mixture.

Cool salsa slightly and in a blender pulse until coarsely chopped (use caution when blending hot liquids). Salsa may be made up to this point 2 days ahead and cooled, uncovered, before being chilled, covered. Bring salsa to room temperature or reheat before proceeding.

Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped (use caution when blending if salsa is heated) and season with salt. The salsa recipe is ready ..enjoy it !

Avocado with Alligator Pear Salsa

Avocado with Alligator Pear Salsa
A salsa recipe to try !
* 4 ripe alligator pears, cool but not chilled
* 2 Tbl olive oil
* - Juice from ½ lime
* 2 small green onions, chopped into 1 inch pieces
* 2 dashes of Tabasco
* Salt and pepper to taste
Cut 3 of the avocado into thin slices. First cut in half lengthwise and remove the pit.
Slice each half in half again. Peel the quarters by slipping your thumb between the flesh and the skin, just sliding down to separate the two.
Slice each quarter into 4 lengthwise slices and gently fan them out on a small salad plate.
Allow 8 slices per plate. Quarter and peel the remaining aqucate and blend with all the other ingredients, olive oil, lime juice and green onions.
Blend into a smooth sauce and season to taste with the Tabasco, salt and pepper.
Drizzle a ribbon of Alligator Pear Salsa over the avocado slices.
The salsa recipe is ready to serve immediately.