/ck/ - Food & Cooking

>>8210734
wrong image

>>8210738
>wrong image
>sugarfreemom.com

it's still wrong

http://www.rickbayless.com/recipe/roasted-tomatillo-salsa/

ive been making this recipe a lot lately, is good with or without garlic and is good if you blend in some avocado and crema/sour cream and chilled

>>8210738
Why not delete the thread and start again, friendo?

This one was cooked before it started.

>>8210765
Do you add sugar to your salsa?

4 tomatillos
2 seronos
1 big clove of garlic

roast them all in whatever proportion and blend. add some onion and bam:salsa verde

Guessing you're looking only for Mexican/Central American recipes, have I got that right?
From Italy here.
Some regions make raw sauces (salse crude) that are pretty similar to the Mexican original just that we serve it warm with freshly cooked pasta rather than chips or toasts (although bruschette, which means literally 'burnt things,' is a type of toast that's served with a raw sauce, as well).

Salad tomato weighing around 250g/quarter pound, 1
>or several little tomatoes of similar weight
Garlic, 2 cloves
Parsley, freshly leaves, a few handfuls
>basil is preferred by some
Optional but recommended: fresh red chilli, as desired
Optional, but I don't use it: shallot, 1 average sized
Olive oil, 2 tbsp
Something acidic, 1-2tbsp
>depending on the choice, the flavour can differ widely; common options are vinegar, lemon juice or the juice of bitter orange
Salt, as necessary

Start with all ingredients at room temperature.
Quarter and de-seed the tomato then dice. If using little tomatoes, just split them in half and don't worry about de-seeding them.
Mince the garlic.
Chop the parsley.
Chop the chilli and shallot, if using either.
Place all ingredients in a bowl, toss with a spoon and salt to taste.

If serving with pasta, add the freshly cooked pasta to the bowl, toss to mix evenly, then allow to rest a short while for the pasta to absorb the juices.
Another option is to mix it it with freshly cooked rice and let it sit until cool then serve as rice salad. Often, this will also include anchovies and additional parsley.
If serving with chips or toasts, serve in a bowl or top the toasts individually with a spoonful or two of the tomato mixture.

I know for Mexican ones, you omit the garlic and oil, swap lime juice for lemon, and coriander for parsley as well as use green chilli in place of red (which is considerably more common for Italians than green), so you can still use this recipe as a guideline for that as well.
Hope this helps.

>>8211513
>post salsa recipes
>posts a recipe that is something else
>hope this helps.

kys greaseball

>>8211560
>has the same name
>is made the same way
>has the same basic recipe with two additional ingredients
>can be served the same way
>despite having the same name, being made the same way and served the same way, it's something else and not the same thing

i put cilantro, tomatoes, red onion, and garlic through my juicer without the pulp separating attachment

>>8211575
This. Plus add some fresh squeezed lime juice.

>>8211573
>substitutions and added ingredients
>not served the same way

its pasta sauce you oily gabagool

I just made some last night since we were gonna grill some steaks, it was danky as fuck, no pictures sorry

>3 jalepenos
>1 large yellow onion
>1 head garlic
>6 plum tomatoes
>cilantro
>grill jalapenos directly over coals until black, peel (deseed if you want)
>wrap garlic, onion (peeled), and tomatoes in foil, grill until onions and garlic and caramelized and tomatoes are soft
>puree
>add a bunch of cilantro and salt and pepper to taste

>>8211620
oh and 1 lime in there too

Ingredients

6-8 large Roma tomatoes (2 Lbs/1 Kilo)
2 small or 1 medium onion(s), diced
3 garlic cloves, minced or pressed
2-3 hot peppers, seeded and halved
1/2-1 cup (a handful) fresh cilantro leaves, to taste
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon vegetable oil
1/2 teaspoon ground cumin
juice of one lime
Instructions

Add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*
While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.
Place peeled tomatoes and peppers, with onions onto sheet pan, drizzle with vegetable oil, and sprinkle with kosher salt and broil until scorched.
Toss tomatoes, hot peppers and cilantro into a blender container. Blend until chunky.
Add blended tomato, pepper, cilantro mixture to the skillet with the onions and garlic and give it a stir.
Season with salt and ground pepper to taste. Add cumin.
Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You may need to increase cook time if tomatoes are very juicy.
Add the juice of a fresh lime


approx 3 cups when prepared

>>8211608
>salsa is not served in a bowl with things to dip in it or on top of other things as a condiment

Is cilantro a necessary ingredient?

>>8211494
>>8211473
>tomatillo
what's the difference(with tomato)

>>8211649
>tomatillo comes from an entirely different plant, is has a mild, tart flavor and thick consistency which is great for making salsa

>>8211649
>>tomatillo
>what's the difference(with tomato)

You need to leave /ck/ until you cook something other than your frozen dinner tendies

About six nice tomatoes
Red onion
Serrano chiles
One habanero chile
Cilantro

Make a small "X" on the bottom of the tomatoes. Boil some water. Dunk the tomatoes in for 20-30 seconds then remove. This will allow you to remove the skins easily.

Broil or otherwise CHAR the chiles, blacken the skin so that it can be easily removed under running water. Don't rub your eyes after handling chiles, or itch your nuts in the bathroom.

Remove tomato skins, remove skin from chiles. Slit chiles, scrape out membranes and seeds.

Chop onion.

Chop cilantro

That's about it. Put it all together and mix it up. The habanero will add some nice heat and kind of a plum-like flavor note. Maybe add some garlic salt or actual chopped garlic if you feel like it. Taste and add salt if you think you need it. If you're going to eat the salsa with tortilla chips, remember they're already plenty salty and that you can always add more salt but it's difficult to REMOVE salt if you overdo it...

>>8211649
>>tomatillo
>what's the difference(with tomato)
They're in the nightshade family, akin to eggplant. So, they are fresh squashy things that need a quick steam or cook, and then blended. There's a light tartness, hint of floral essence, velvety texture on the tongue, and amazing night and day difference when made fresh.

Most mexicans, if you start polling them, will say salsa verde is their favorite. It's a fiddly hassle to make well, as their mothers and grandmothers made for them for special occasions, hand peeling off the papery coating, or charring them first to get it off. Cheap restaurants will use copious amounts of green chilies, onions, even unripe tomatoes to sub in for the most expensive tomatillos. Try turning over a few green salsa labels in your grocery, and read the ingredient lists and order of ingredients. You'll see a couple that include tomatoes which don't belong in there, and some don't even have tomatillos at all *boggle." Pretty safe with Herdez, but it's nothing like homemade.

If you really want to copy and try a recipe worth trying, make your own green salsa.

>>8211579
oh definitely

and sometimes something spicy

>>8211664
>>8211656
>>8211654
I mean, how different is it in taste/texture?

>>8211676
completely

8 hydro or beef tomatoes
half medium red onion
half medium white onion
8 cloves garlic
bunch cilantro including stems
8 jalapenos seeded chopped
juice from 2 limes
tbsp salt

>>8211676
You know I wrote 3 paragraphs on it. If you can't distinguish any comments from that about taste/texture, maybe you simply need to try it.