/ck/ - Food & Cooking

>>5511420

Also, forgot to mention:

I'm having a really hard time finding fresh jalapeños in my local area. Is it possible to replace it with other chilis, or will this take away any distinct flavour?

>>5511420
>basically everything a salsa needs
All a salsa needs is tomatoes, salt and a bit of oil.
If the tomatoes are of good quality i will taste awesome just like that.
Basil or cilantro, and onion or garlic to gave it more personality.
Chili if you like it hot.
that's all.

Then of course you can add in as much shit as you like to make different variants.
But lemon/lime is shit to put in salsa. Don't do that.

>>5511435
What this guy said save for the oil. Salsa does not need oil. You need really good tomatoes, in-season, and you need to roast them or grill them (on a charcoal grill) for maximum flavor. Also roast the peppers, garlic, and onion.

Boiling them is okay for a quick salsa but flavorwise it's not good. You need to deseed and devein any peppers you're using if you want it mild. Use a pestle and mortar if you want as traditional chunky sauce or a food processor with a pulse button. Never a blender.

>>5511444

What I do to the tomatoes is cut them in half, put them in a frying pan with water, flat side up, and boil until the water is all gone, then let them roast for a little bit. Is that bad?

I've tried grilled tomatoes before, and it really doesn't taste like something I'd put in a salsa. I could be wrong on how it tastes when ground up, though.

the last one I made consisted of:
tomatoes
chilis (part jaalapeno part habanero)
bellpepper
onion
garlic
salt
pepper
just a lil bit of lemon juice
sugar (don't hate, the tomatoes weren't that good)
parsley

I browned the small bellpepper pieces and part of the onions, then added the tomatoes, cooked that shit for some time, then added the rest of the onions, sugar, salt, pepper and after it cooled some chopped parsley

not exactly what beaners would (probably) serve as "classic salsa" (if that exists), but then again fuck beaners

>>5511447
oh I forgot, added the chilis with the tomatoes and the lemon juice at the end

Traditionally in my family we prepare salsa to be stored into bottles without oil, garlic onion or whatsoever.
Just boil the tomatoes and grind, then put in a bottle.

If you want to use it from the bottle, add it to a pan with little oil and browned onions and cook it 20 minutes.

i thought a salsa was supposed to use raw tomatoes

>>5511420
>taste a hint of dirty dishwater.

>>5511446
>>5511446
This is the way to go dude, trust me, I'm half mexican myself. Mexicans always say that you need to see charring on the ingredients to get good flavor out of a salsa. Try it. If you don't like it then stick to what you know or like. Just how everyone has their own pasta sauce recipe, everyone has their own salsa recipe.

>>5511458
I tried to link to the recipe site but 4chan says no blogs.

Ingredients
4-5 ripe tomatoes, sliced in half, and seeds removed
2-4 jalapeno peppers, tops cut off, and seeds removed (use your discretion here - if you like your salsa mild, use one pepper with the seeds removed. It you like it really spicy, do 4 peppers with the seeds still in, since that's the spiciest part.
2 cloves garlic, skin on
1 large white onion, peeled and cut in half
1 bunch cilantro, roughly chopped (about 1 cup loosely packed)
lime juice
sea salt
cracked black pepper
additional pepper if desired, such as cayenne or chipotle

1. Turn on oven broiler. A gas stove is best, since you will get that awesome flame kissed flavor, but an electric stove will work too. Place tomatoes and onion cut side down on a rimmed baking sheet, along with garlic and jalapenos. broil 5-10 minutes, until tomatoes and onions are softened and charred (if garlic begins to burn, remove it early). Remove from boiler, and let cool to handle.

2. Roughly chop tomatoes, onion, and jalapenos, and peel garlic. Place in a food processor. Pulse until smooth. Add chopped cilantro, the juice of 1 lime (about 1.5 tablespoons), sea salt, pepper, and chili (if using), and pulse until incorporated. Taste, and correct seasoning. Serve immediately, or transfer to a container, and refridgerate up to 4 days (or, you could can it and stock your pantry!) enjoy!

>>5511435
>oil
>>5511444
>charcoal grill
>pestle and mortar
>>5511447
>bellpepper
>sugar
>>5511450
Thats not salsa, you silly thats pure de tomate.
Isnt this too early to shitpost?

>>5511444
>save for the oil
>making salsa without oil

get out of here

>>5511463
I'm half mexican. We don't use oil. Salsa isn't like italian pasta sauce, fuck off.

This is the most basic form of red salsa you can make.
Give me a sec and ill post everything.

>>5511473
>>5511420
This is what you are going to need.
4 Tomatoes (Jitomates in spanish) it doesnt really matter the type.
4 serrano peppers you can get away with it using jalapeños but i wouldnt recommend, you can try dry/smoked serranos or dry/smoked mora peppers.
1 onion
1 garlic clove (not in pic)
salt
1 chile shaped chile container

This is going to be roasted salsa, because boiled salsa is the one you use in top of enchiladas or anyother guiso.

>>5511481
Instead of a comal use a regular iron skillet.
If you are gonna use fresh peppers poke a lil hole in them otherwhise they may make a lil puff.
Roast the tomatoes top, bottom and two sides, youll understand what i mean when you get to it.
If you are going to use dry chiles DONT ROAST them, ill explain in the next post.
Did i say 4 tomatoes? well fuck me i meant 5.

>>5511490
For the dried peppers (if using them) you have to hydrate? re-hydrate? them.
Let them swim in hot water for 5-10 minutes until theyre softer than fuck. DONT LET THEM BOIL.
Yes you can roast those bad boy but its pretty fucking easy for them to start smoking and you are gonna have a bad, BAAAAAD time.
Im talking couffin and crying bad time.

>>5511470
>I'm half mexican. We don't use oil.
So you don't.
You don't is different from it's not necessary.
Salsa with oil is a lot better.

>>5511494
Ok so now this is what you are looking for in the roasted tomatoes.
Pic totally related.
Dont worry bout the blackness and stuff we are gonna peel them anyways.
Just make sure you dont loose too much tomato juice.
I would recommend using your bare hands to move them, if using something else you risk poking them and making a mess.

>>5511507
Now put those tomatoes in cold water along with the peppers.
Peel the tomatoes and cut the tails of the chiles.
If you are using dried peppers just let them sit for a lil while in the hot water, theres no need to mix them already.

>>5511512
Why the fuck i dont have a pic of the blender with all the shit inside?
Anyways this is what it goes into the blender:
The roasted tomates already skinned.
The peppers either roasted and tail-less or dried and re-hydrated.
One garlic clove crushed or diced or complete, it doesnt matter just use a small one.
Half onion, DONT FUCKIN OVER DO IT.
Salt.
Heres the deal, the onion gives a fresh hint into the salsa but it can easely overpower all the rest of the ingredients so go easy with it.
Blend that shit into oblivion.

>>5511521
>Blend that shit into oblivion

nope nope nope. you just destroyed all the textures by doing that. well if that's your preference then whatever.

i'm the mortar and pestle guy. It's either that or a food processor with pulsing.

>>5511525

I blend the dried peppers and onions quite fine, then add the tomatoes and pulse so to get the consistency I prefer.

>>5511506
It's really not though

>>5511525
Let me guess, your mommy used to make it exactly like that?
Or your legendary granny?
Using only the ancient molcajete that was carved out from the templo mayor?
With handcrafted harvested 5 minutes ago corn tortillas for maximum mexican authenticity?
GTFO fagot i bet you hardly cook at all.

>>5511538

Why are you upset that some people like a chunky texture while others like a smoother texture?

>>5511538
Yes im mad.
You fagots keep pullin the same stupid shit over and over again.
>>5506442

>>5511540

>>5511538
>With handcrafted harvested 5 minutes ago corn tortillas for maximum mexican authenticity?

Mass produced factory tortillas are shit. It's analogous to sandwich bread. No flavor. I don't have the patience for making them myself. But if I'm eating tacos that day, I'm getting fresh tortillas out of a local mexican supermarket. Again, if I'm eating tacos, it's like a special occasion and I'll make a fresh salsa for it.

>>5511539
My grandma used to make legit salsa with a mocaljete (mortar and pestle) and then my lazy mom switched to a blender system and give me tomato puree for many years. I associate a smooth salsa with the crap my mom made.

So should you remove the tomato seeds or not?
Remove the skin or not?
I understand that roasting will make the skin of the tomato easier to remove, but the seeds? Do it before? not at all?

>>5511548
>local mexican supermarket
>legit salsa

Wait a fookin minute.
Are you fookin mojarra?

>>5511557
>Are you fookin mojarra?


what is

>>5511551

Yes remove the skin.
No, theres no need to remove the seeds.
>>5511512

>>5511561
what about the pepper skins?

>>5511557
>mojarra

Am I a fish? Is that slang? I'm not fresh out of the Rio Grande if that's what you're asking. I'm second gen. My family aren't illegals.

>>5511564
did the border not get moved and mov3d and moved

>>5511567
i don't even

>>5511561
to be fair, you also recommended blending it into oblivion. I'd like someone else's opinion

>>5511571
You have been told what to do and how to do it.


You want to try something else go ahead who will stop you. Should you want a more chunky salsa it would be best for another dish or a whole other salsa.


You can expect people who know better to notice, that they speak up well that is another thing.

>>5511571
im the mexican guy. i leave the skin on because that's where the charring happens. you would be removing flavor by taking it out. But yeah, if you want a smooth salsa, then it wouldn't be good to leave it. it's a matter of preference.

>>5511581
You seem to be having trouble speaking English. Are you OK?

>>5511588
Thanks. What about the seeds what does that do to the flavor profile/texture of the salsa

>>5511593
i've heard before that blending tomato seeds can make it bitter but i can't attest to that. i think it's more of textual and visual thing. people don't like to see the seeds in sauces. i take them out myself.

>>5511593

I'm not the guy you're replying to, but I leave the seeds in and I haven't noticed an appreciable change to the flavor or the texture.

>>5511588
What?
No, please dont do this.
If you leave the roasted skin you will get:
A brownish/darkened salsa and it will change the flavor to something bitter and somehow it will decay faster.
>>5511588
>>5511571
Dude, please dont shitpost.

>>5511562
No need to remove the peppers skin.

>>5511598
>blending tomato seeds can make it bitter
I have never call out anybody while posting but you sir have NO idea of what you are talking about.
Thats it, im taping out.

>>5511610
Not shitposting.
There are two different methods being posted. One says leave the skins on for flavor, the other says take them off. To top it all off, the one saying to take the skins off is a tripfag.
Multiple opinions is a good thing. You say that leaving the skins on will make the salsa bitter, the other guy says that the seeds could make it bitter.

>>5511610
>If you leave the roasted skin you will get:
A brownish/darkened salsa and it will change the flavor to something bitter and somehow it will decay faster.

Well if your tomato is burned then it will taste like that yeah. I haven't had that issue using the roasting method. I think direct contact grill char marks are more likely to taste burned/bitter.

I think this is a matter of personal discretion. You're the boss of your sauce. Just remove the skin if you want to avoid the entire possibility of a bitter flavor. But then again, why do we leave the skin on peppers though?

>>5511420
Op, I think you need to be a bit more specific about the type of salsa you're trying to make and how you intend to eat it. There are various types of salsas made for different applications. Based on your picture and the description of your recipe it seems like you're trying to make something like the store-bought stuff to eat tortilla chips with. The thing that will ruin any salsa are subpar ingredients and it sounds like the boiling of the tomatoes is killing the flavor of your salsa. First of all Mexican food always uses the more flavorful varieties usually used for sauces, even in the raw form. So you always want to use either Roma or San Marzano tomatoes, don't boil all of them. Onion should always be the white or purple ones, never yellow ones those are for cooking and if eaten raw are too harsh and contribute to the perceived heat. An Anon mentioned removing seeds and veins to control the heat of the jalapeños, you could also try serranos since they also have a fruity taste to them like jalapeños. It seems you have the misfortune of having a genetic defect and can't enjoy cilantro, which is a shame since it is an important and defining flavor to any raw salsa, since you can't use it, try a sprinkle of Oregano, even better Mexican Oregano (there is a difference) don't even bother with parsley it's flavorless and you might as well throw grass in there. If you're trying to make the boiled salsa from the dips you find in the store, don't add lime or lemon, you need to partially boil all the vegetables (bell pepper, onions etc.) and add some sweetness with ketchup (which has a bit of garlic).

>making salsas without cilantro
op needs endless hand holding after calling salsas with cilantro "greywater"
troll thread

>>5511548
>>5511564
>>5511571
This fagot is like real very pride mexican viva la raza ajua but it is in the wrong side of the border.

>>5511617
>To top it all off, the one saying to take the skins off is a tripfag.
Is this a bad thing? The guy is backin up its recepie.
The other recepie calls for cayenne, pepper or chipotle? So im gonna call bulshit on this shit.
And theres even a more retarded one asking for sugar and fucking lime?
Oh yeah i forgot, theres one stating that oil improves the salsa?
What the fuck is wrong with you?

>>5511621
Didnt you see the pics?
The charred surface on the tomatoes is huge compared with the peppers, meaning that they transfer a lot more bitter taste to the salsa you dumb fuck.

>>5511629
>it sounds like the boiling of the tomatoes is killing the flavor of your salsa.
>don't boil all of them
>purple onion
>oregano
>parsley it's flavorless
>ketchup

Im baffled with this monumental piece of shitposting.
It is like the world record of shitposting.
The grand slam of shitposting.
The worldcup of shitposting right here...

>another /ck/ thread turns into a "you're doing it wrong" shitfest
>4chan kiddies cannot cope mentally, immediately become enraged
>all this fucking greentext

Seriously, the only thing this thread needs now is a "professional chef" to weigh in on this faggotry.

ITT:white salsa and white salsa accessories

>>5511638
>The charred surface on the tomatoes is huge compared with the peppers, meaning that they transfer a lot more bitter taste to the salsa you dumb fuck.

see
this picture >>5511459

those dark specs is flavor. to each his own.

>>5511648
I need to clarify I was talking about a raw salsa, but it sounds like they're trying to make some kind of tortilla chip dip, that's why I said they shouldn't boil all of the tomatoes. I don't know what's wrong with purple onion it's used raw and pickled in Mexican food. Oregano is the only substitute I can think of for people that don't like cilantro. Dry parsley is flavorless no point in wasting money on it. If you're using fresh that's a different story and a different sauce all together; in fact if you're going to combine raw tomatoes, onions and parsley (tomato, onion and cilantro being the Mexican triad for the most basic salad) you might as well add cucumber, omit the lemon/lime and use some red wine vinegar and make it a mediterranean salad with pita chips.

Ketchup has salt, sugar, onion and garlic, it's good as sweetener for the store type of "salsa" for tortilla chips. If the ketchup and boiling of vegetables and oregano offend you, then why didn't the bell pepper, which isn't used in Mexican salsas?

That's why I asked Op to specify what type of salsa he's wanting to make and for what purpose.

>>5511635

No, cilantro is absolutely disgusting. Whenever I have a dish with cilantro in it, the dish will sometimes taste only of cilantro, which is an overwhelming, soap-like taste.

>>5511661
I did this once, the leave all the charred surface on, thinking it would add more flavor.
And this is true
>>5511610
It got bitter. I cant tell about the decay because i didnt keep it.
>>5511661
Also this recipe is all wrong.
That is waaaaaaay too much cilantro, it would taste like a handfull of grass.
That is too much onion.
That is too much garlic.
Black pepper, cayenne or chipotle for seasoning? Theres no need for that.
And you cant have lime juice in there and keep it for 4 days.
And it is pretty obvious that the pic is from another recipe because this one? its pretty fucking retarded.

I want to make a salsa, but I don't have access to a food processor, mortar, grinder, food mixer, or blender at the moment.

>>5511648
What the fuck is wrong with purple onion, nigga? I always use it in my tomato salsas. Better flavor and color. White onions get used in my tomatillo based salsas (and a few others). Also, there are salsas that are flavored with mexican oregano, I don't understand why you'd have a problem with that. Do you seriously only eat one kind of salsa? That's pretty gay.

>>5511652
Well, you know, there are professional cooks/chef who lurk and post here pretty often.

>>5511776
I to want to make a salsa with no tomatoes, no chilles, no cilantro and if possible with incredible flavor.

I also like to order my pizzas with no sauce, no cheese and extra meat.

>>5511776
Potato masher.

>>5511780
>mexican oregano.
>tomatillo.
You are either one of the following:
A fagot mojarra.
A fagot border dweller.

Anyways, regardless of what type of fagot you are, its clear you cant cook for shit.

>>5511791
>>5511791
What is with calling people fish all the time.

>>5511791
>Says the cocksucker who can only make one kind of salsa.

I'm sure most people in this thread could cook circles around you. GDIAF

>>5511797
Prove it fagot.
I dare you.
I triple dare you.
Get a trip and fucking post your recipes.

>>5511724
Because you have the pleb gene that makes cilantro taste bad.

>>5511802
>>5511802
>>5511802
>>5511802
>>5511802
>>5511802
faggot wants company

>>5511802
I have. Many, many times. How about you, gaylord?

>>5511791
What the fuck do you mean by mojarra in whatever context you're using it? I've never heard it used like that where I'm from.

>>5511816
He's most likely a white boy posing as a mexican and trying to use "mojarra" as a slang equivalent to "wetback" because he read it on Wikipedia.

>>5511809
>>5511812
I knew you wouldnt faggot. Its allrite.
Its easier to shitpost and fling shit at people like
>>5511473
because it requires no effort.

>>5511818
Que quieres que te explique de México mijo?
O quieres que te diga que tan cobardes son tus jefesitos por correr de su patria?
Por que ora si son bien mexicanotes estando del lado equivocado de la frontera?
Ora si se esfuerzan los hijos de la chingada?
Bien orgullosotes no? Bien mexicanos.

>>5511827
This faggot probably used google translate. You ain't fooling me asshole.

Anyway, Mexico is a shit place to live in unless you're the top 1%. The culture is nice, the food is nice. and scenery is nice. but unless you were born with a silver spoon, you're gonna have a shit life. My family did right in leaving that place behind.

>>5511827
Burrito burrito taco chimichanga.

>>5511837
una gordoburgesa con extra gordo y una bolsa de condimentos para llevar :---DDD

>>5511848
Queso taquito enchirito.

>>5511834
HAHA stupid fuck.
Google translate doesnt translate into slang.

Cuando regrese el cobarde de tu jefe dile que te ayude a entender.
Y si no naciste rico te pinche esfuerzas, te pinche vas a la escuela y pinche trabajas duro todos los putos dias.
No te pones de maricon y huyes.

Go ahead ask him.

>>5511819
I don't have anything to prove, shitdick, you do. I know I can cook, unlike you. I post recipes here regularly, unlike you. And unlike you, my self esteem isn't based on what assholes on an anonymous image board think. You're in a losing battle, idiot, because you can't cook and everything that you type proves it.

>>5511852
American here.

Please leave our AMERICAN imageboard if you cannot comply to the AMERICAN standards.

We are a Nation of One, United We Stand, and we try our best to uphold the glory of the American way. If you cannot submit to this request, we will have you forcibly removed from our country with our 2nd Amendment granted firearms.

God Bless America.

>>5511865
This thread is now about FREEDOM.

>>5511865
Errrrr, this message board is in English, I'm pulling rank on you as you are a slave to my language

>>5511869
>>5511865

GOD BLESS MOTHER AMERICA

>>5511871
Sorry I can't hear you over the sound of my FREEDOM you filthy third worlder

I'm about to go douse myself in some CLEAN RUNNING WATER because I have it and you don't

>>5511865
>>5511869
>>5511875
God Bless the US of A.

>>5511884
I Am Proud To Be An American.

>>5511890
Praise the good lord for blessing us with this freedom

>>5511853
Ethanol please leave. They call you out and you werent up to the challenge.
>>5511865
You are claerly brown. No white murriturd would back up any wetback.
>>5511869
>>5511875
>>5511880
>>5511884
>>5511890
>>5511898
I hope this is some retarded meltdown and samefaging, otherwhise the sheer amount of stupidity is beyond belief.

>>5511907
>Ethanol

Guess again.

>>5511907
You can't take away my FREEDOM, Commie Rat Bastard.

>>5511907
VILE MUDSLIME DO NOT DARE IMPOSE ON MY RIGHTS

>>5511865
>>5511869
>>5511875
>>5511880
>>5511884
>>5511890
>>5511898
>>5511914
>>5511918
>being this assblasted.
YEEEEEEEEEEZZZUUUUUUUS CRRRRRAIST

Well OP i hope you have learned something out of this.
Never ask /ck for advice in mexican food topics.

>>5511938
TYPICAL RESPONSE FROM A THIRD WORLD SHITPOSTER

HOW DOES IT FEEL TO HAVE TO SHIT IN AN OUTHOUSE?

>>5511938
Look at this, rat mudslime commie scum. It's clean, pure running water. You will never have this. In fact, I am going to go turn on all the faucets in my 5000 sq ft house just because I have THE RIGHT to.

>mfw I ordered seltzer and got salsa

Some mad fag ate some bad shit he made himself because he thought he could cook.

>>5511807

Not my fault then.

>>5512275
No. It's your parent's fault for mixing up their genes to create such a colossal failure

>>5512305

For not liking one disgusting herb? Are you even listening to yourself now?