/ck/ - Food & Cooking

>>12624051
You need a Mexican which I am not. But I'm pretty sure green salsa only has tomatillos no tomatoes. Also bell pepper is good and you need fresh jalapeno but you may want to roast it first depending on what you're going for. A Pico de Gallo is all raw.

>>12624051
The best salsa I've ever had was made by Los Cuates in NM. Idk if you can find the recipe but it's fantastic. I know they use apple cider vinegar in it.

>>12624051
Don't know tomatillo green sauce but I know Rick Bayless will have a legit recipe for it.

Pico de gallo is just fresh tomatoes rough or fine chopped, garlic, onions, serrano or jalapenos, lime juice, salt and cilantro. For a different take you can roast everything but the lime juice and cilantro.

The thin red sauce is usually composed of a variety of rehydrated toasted dried mexican peppers strained and blended with some tomatoe, garlic, and salt. Enjoy, mexibros and their food are based!

pico de gallo is probably the easiest, you will also need onion, and coriander leaf. The quality of the end product really depends on how good your produce is, especially the tomatoes. Other smoother salsas will need a processor or food mill, and some require a bit of simmering on the stove. Pico is a good starting point though

When I am prepping some salsa for entertaining, I simplify my prep, and make a base of the onion, pepper and cilantro mixture, then divide my base recipe into three bowls.

To a food processor (or dice it by hand :P), add white or purple onion, minced jalapeno or serrano without seeds, pulse twice, scrape down sides, add handful of rinsed cilantro, pulse til desired chunkiness, and divide into three bowls. Hit each bowl with lime, salt, pepper, and maybe some of the lime zest.

To 1st and largest bowl, the pico de gallo, add chopped ripe tomato, and juice of 1-2 limes ready to enhance it. Salt, pepper, and refrigerate til serving or leave it out 15 minutes. I don't add garlic, ehh, no, it doesn't seem authentic to me.
To 2nd bowl, the spicier borracha salsa, return to food processor, and you can hit that with a splash of beer (drunk sauce), and a can of fire roasted tomatoes quickly pulsed, or else blister some tomatoes over a flame or run under the broiler. Make less chunky by blending together. Salt, pepper, and this one, can indeed get garlic to taste.
To the 3rd bowl, this will be your guac. Fold in some lime juice, and chunked ripe avocado, refrigerate. Check for seasoning. If slightly under ripe, consider a half tsp of mayo or mexican crema to add some fat and sweetness. Kill it with more cilantro and lime if not enough.
A very different recipe, but worth making is a warm salsa verde, esp for chicken, fish or pork. Green tomatillos are more like eggplants, not tomatoes, and all of your items get lovingly but painstakingly fire roasted, peeled and then blended.

OP here, I'm not sure but I think tomatillo is impossible to get here.

>>12624051
Show us a picture of the salsa you want to make. Forget the garlic. No, you don't have to be a Mexican like >>12624074 said, who is an idiot.

Here is my typical salsa:
Dice tomatoes in small pieces
Dice 1 onion in small pieces
Chop lots of cilantro (to your taste)
Chop some jarred jalapenos
Salt
Pepper
Combine ingredients,and add more as needed

Bump

>>12624051
>asking amerisharts for culinary advice
This will end well.

>>12624051
Here i meant to link you to based Pati. She's all you need to make dank salsas and she's got the charm of a telanovella lead.

https://m.youtube.com/watch?v=t61rynL_4Fg

>>12626049
>jarred 'peno's

>>12624074
>Also bell pepper is good
in salsa? gtfo

You need tomatillos, can you get them in your country

>>12624051
I don’t like using pickled jalapeños in my salsa. Usually I do 3 tomatoes 2 habaneros and 2 jalapeños. Boil them all together in a pot and then blend once the tomato’s are soft. Salt to taste and also throw some cilantro in the blender

>calling yourself yuropoor
kek, that's just sad

>>12627538
In all applications bell peppers are only good as filler

>>12627538
>>12627732
Nah if you get really good fresh ones from the garden or something they have an undeniable sweetness but fresh almost cucumbery texture and flavor too. They're an excellent compliment to jalapeno, anaheim, serrano etc. Peppers.

>>12627732
its a joke retard

>>12627896
Meant to tag>>12627773

>>12627732
sad but true

This is an approximate recipe for simple roasted red salsa.

I use a toaster oven at 450 since the broiler gets a good char but you could use a BBQ grill or cast iron skill/comal to roast.

Ingredients: 6-7 Roma tomatoes (or any tomato with more "flesh" and less water content
6 Serrano peppers
quarter of an onion
5 cloves of garlic wrapped in foil.
Salt
Small amount of sugar

Instructions: toss the tomatoes, peppers, onion, & foil wrapped garlic into toaster oven and let them char, you want the tomatoes to get pretty soft, usually this takes like 15mins

Cut stems off serrano peppers, pop roasted garlic out of skin, and add to blender along with onion and tomato (if you like cilantro you can add some at this point)

Pulse in blender to desired thickness, add some salt (approx 2 tsp but you can do more or less) and a pinch of sugar

Add to a saucepot and boil for like 5 mins to reduce

This is an approximate recipe for simple roasted red salsa, it's good and not complicated cause delicious food doesn't always need to be.

I use a toaster oven at 450 since the heating element is close and gets a good char. you could use a BBQ grill or cast iron skillet/comal to roast instead.

Ingredients: 6-7 Roma tomatoes (or any tomato with more "flesh" and less water content)
6 Serrano peppers
quarter of an onion
5 cloves of garlic wrapped in foil.
Salt
sugar

Instructions: toss the tomatoes, peppers, onion, & foil wrapped garlic into toaster oven and let them char, you want the tomatoes to get pretty soft, usually this takes like 15mins

Cut stems off serrano peppers, pop roasted garlic out of skin, and add to blender along with onion and tomato (if you like cilantro you can add some at this point)

Pulse in blender to desired consistency, add some salt (approx 2 tsp but you can do more or less) and a small pinch of sugar

Add to a saucepot and simmer for like 5 mins to reduce

you can totally adjust the ratios if you happen to pick out some serrano peppers that are hotter than usual, just consider this a guideline

OP here. This is what I have now. The cilantro's still in the fridge and I have some more cherry tomatoes if necessary.

>>12628545
Dice it all up and see what happens

>>12628420
This episode creeped me out when I was a toddler.

>>12629070
wish me luck