I've got a load of late tomatoes that I need to do something with... Anyone have a good salsa recipe?

I usually make a fresca with tomatoes, onions, cilantro, bit of garlic, roasted serranos, and kosher salt.

everything in a food processor.

do the tomatoes on their own, and strain the liquid out through a mesh collander.

pretty similar to Chuy's if you've had that.

Tomatoes
Jalepenos/Serranos
Onion
Cilantro
Lime Juice
Salt
Tomato Juice

Put in blender. Pulse to desired consistency.

What he said, except I broil the tomatoes and peel the skins, and toast the garlic and then peel the papery skins. these two step really change the flavor of salsa more than you'd think. I also use a big stone bowl w/ rock to mash and grind up every thing. I like the texture and authenticity the "molcajete" gives the salsa. Peel the tomatoes, then mash them up in the bowl. They don't need to be sliced up. Use the "pulse" mode on the blender and you can reach the texture you want in the salsa.

1 lb. ripe roma tomatoes
2 tsp adobo sauce from canne chiles
2 tsp extra-virgin olive oil juice of one lime
¼ cup chopped red onion
salt to taste
3 garlic cloves 2-3 tblsp. Of chopped cilantro
2-3 canned chipotle chiles
1 tsp. Mexican oregano

Coat tomatoes with olive oil and top with oregano. Smoke tomatoes on bbq pit at low heat (200 to 225 degrees) with your favorite wood for 45 to 55 minutes, until they are very soft and ready to split. About 2 to 8 beers depending…

Transfer tomatoes and juice to blender. Add remaining ingredients except for cilantro and puree. Stir in cilantro just before serving.

It’s a little work, but well worth it.

2-28 oz cans whole tomatoes
6 tomatillos
2 or more jalapenos (or 1 habanero)
2 bunches cilantro
1 white onion
little vinegar
little salt

Strain tomatoes and put in bowl.
Boil toamtillos for 5 minutes and let cool. Cut tomatillos open and dump insides into bowl.
Cut up everything else and put in bowl.
Use a drink mixer/hand blender to work everything down to a consistency that you like.
Add about 2-4 tbsp vinegar and about tbsp salt (or to taste)

Cody
Fightin' Texas Aggie c/o '04

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1 lb. ripe roma tomatoes
2 tsp adobo sauce from canne chiles
2 tsp extra-virgin olive oil juice of one lime
¼ cup chopped red onion
salt to taste
3 garlic cloves 2-3 tblsp. Of chopped cilantro
2-3 canned chipotle chiles
1 tsp. Mexican oregano

Coat tomatoes with olive oil and top with oregano. Smoke tomatoes on bbq pit at low heat (200 to 225 degrees) with your favorite wood for 45 to 55 minutes, until they are very soft and ready to split. About 2 to 8 beers depending…

Transfer tomatoes and juice to blender. Add remaining ingredients except for cilantro and puree. Stir in cilantro just before serving.

It’s a little work, but well worth it.

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That sounds awesome.

I am overly tired of chipotle these days... seems like it is everywhere...

Just MHO...

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Tomatoes
Jalepenos/Serranos
Onion
Cilantro
Lime Juice
Salt

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If you want to try something different, throw in a couple ripe peaches.

I've also used mangos and blackberries.

This thread in going into the OB recipe book Version 2.0

Where's IsleAg11 - isn't he our resident culinary expert?

I go to the store and buy a jar. These all sound better than that.

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This thread in going into the OB recipe book Version 2.0

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I thought the same thing...here we goooooooo

Bumping this thread to see if there are any new recipes out there. We are about to harvest a boat load of tomatoes.

No complaints about the recipes above. I'm thinking we will have enough tomatoes to try all of the recipes! And then some!

Thanks!

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Tomatoes
Jalepenos/Serranos
Onion
Cilantro
Red Bell Pepper
Lime Juice
Salt

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This is roughly what i do. i usually broil them for 10 minutes to get some nice char before i blend it up.

Tomatoes - 3 or 4
Cilantro - 4 tablespoons
Parsley - 4 tablespoons
Onions - 1/4 cup
Garlic - 4 cloves
Lemon Juice - 2-3 tsp.
Salt - 1 tsp.
Cumin - 1 tsp.
Habanero Peppers - 1 tsp

Chop everything up. Mix. Profit.

Every salsa recipe you'll ever need. Most are traditional, some are not so traditional.

http://www.rickbayless.com/recipe/category?categoryID=7

[This message has been edited by HTownAg98 (edited 7/8/2011 11:14a).]

Any body have a recipe for a green sauce similar to Casa Rod in Bryan?

I have a tomatillo salsa recipe I like but it's not the same as theirs.

Made a batch last week with this recipe. Very good.

1 quart of peeled and mashed garden tomatoes.
5 good size jalapeno peppers
2 pablano peppers
3 cloves garlic
1 white onion
1 purple onion
Cracked Sea Salt and Black Pepper

I fire up the smoker and get a nice hot fire in the smoker box. Slice the onions three times for nice thick slices. Let the peppers and onions sit on the grill for about 30 minutes, until the peppers have a nice char on the outside and the onions aren't too limp. Cut the stems off the peppers and deseed (unless you want knock-ya-down heat with the salsa). Peel the pablanos outer skin. Put the peppers and onions in the food chopper and chop until desired "chunkiness". Hand chop the garlic and throw it all together with the quart of tomatoes. Sprinkle in some cracked sea salt and black pepper to taste. Enjoy with ice cold beer and chips.

[This message has been edited by Dynastar97 (edited 7/8/2011 11:53a).]

smoke tomatillos
smoke serannos
blend
salt
chop onions
mix in
use the tomatoes for something else

Man, now I'm in the mood for some chips and salsa with a good cold Mexican beer.

Canned Roasted Garden Salsa:

I make about 45 quarts a year for tailgating and general snacking

5 gallon bucket of tomatoes
5# Tomatillos
1# Japalenos seeds removed from most
4# Onions
5 Bunches Cilantro
3# Poblano Peppers
1/2# fresh Garlic
Lemon Juice
Cumin
Salt
Black pepper
Chilli Powder
Paprika
Sugar

I roast my cored tomatoes in a basket on my out door burner if you roast well I do not remove skins pulse (coarse chopped) in food processor and add to my large canning kettle on stove.
I roast all my other veggies also and pulse in food process also.

You cannot use an exact recipie due to veggies are never the same year to year peppers are hot or not, tomatoes are not always the same consisancy
Start with all your tomatoes and then add the rest of your veggies and seasonings to taste you will need to cook down for an hour or more tasting many many times adjusting veggies and seasoning

My recipie is not for those folks who want exact measures, it is all about Taste and Preference.
If you don't like cumin dont add, hot? go easy on Japalenos, sweet? dont add sugar.
Start slowly you can always add, you can't remove flavors,
I will taste and adjust each batch at least 50 times as it is cooking.
Once you get desired taste and consistency pack in sterile jars, and hot water bath process for about 10 minutes.

Enjoy!!

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Tomatoes (Creole are the best IMHO)
Jalepenos/Serranos (both; half of them smoked with the chicken you grilled)
***Garlic; smoke with the peppers above and chop up when done
Onion (white)
Cilantro (essential)
Lime Juice
(Sea or Celtic) Salt
Tomato Juice (not necessary, but I do it if I need to stretch the batch

Put in blender. Pulse to desired consistency.

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Just some of my own particulars parenthetically

EDIT: I can't believe I didn't notice there was no garlic listed!

[This message has been edited by AginKS (edited 7/10/2011 3:17p).]

Salsa verde
2 cups tomatillos
4 serranos
1 med white onion
1 bunch cilantro
juice of 3 fresh limes
1 bunch green onions
salt to taste

Toss it all in the blender/food processor and run til it's a pulpy liquid.

Here is the recipe I have used:

Picante Sauce (Basic)
4 quarts raw tomatoes – chopped
1 cup onion – chopped
1 cup bell peppers – chopped
10 cloves garlic
1 cup vinegar – 90 grain
½ cup sugar
¼ cup salt
¼ cup hot peppers – more or less depending on type of peppers used

I took the basic recipe and modified to the version below and have used this for years. Already put up about 60 quarts this year.

Picante Sauce (My Version)
8 quarts raw tomatoes – chopped
2 quarts onions – chopped
2 quarts bell peppers – chopped
16 – 18 cloves garlic
3 cups vinegar
2 – 3 cups sugar
1/3 cup salt
1/3 cup Tony Cachere’s More Spice Seasoning
1 – 2 cups hot peppers – more or less depending on amount of heat


The tomatoes, bell peppers and onions are cut up using the french fry blade on the food processor. The hot peppers are cut up using the chopping blade to make them as small as possible. I put everything in the pot except the hot peppers and bring to a boil, then I start adding the hot peppers and tasting until the desired heat is reached. Will let cook until the onions are cooked down, then jar. Depending on the type of tomatoes used it can sometimes be a little watery and you may have to skim off some of the liquid before puting in the jars. My recipe will make about 12 quarts.

Roast enough tomatoes to make about 16oz after roasting. Char 3 fairly large jalapenos on your srove or with a torch and put in a bag until the skin can be easily removed. Wrap three cloves of garlic in foil and do the same or roast them with tomatoes. Peel the garlic and throw all in a blender or food processor along with about a cup of cilantro leaves and a little kosher salt and a couple of grinds of black pepper and the juice of half a lime. Enjoy.