Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Non Cigar Specialty Forums > Good Eats > Recipes

 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old 08-22-2015, 03:16 PM   #1
CEC_Tech
Old CS Gorilla
 
CEC_Tech's Avatar
 
Join Date: Feb 2010
First Name: Armando
Location: TEXAS!!!
Posts: 202
Trading: (5)
RyJ
CEC_Tech is on a distinguished road
Default El Paso, TX Salsa Recipe

Here's a simple recipe my grandmother taught me. Authentic Mexican Salsa. Not tex-mex. This is West Texas Good stuff.

This is for a big bowl, we make everything in bulk. Always enough for the family and friends. Freezes very well. The main ingredient is the peppers, the other ingredients are just to compliment and not overpower.

*note* if you're not into the roasting process, you can also just boil the peppers and tomatoes. you can also add two tomatillos to this recipe to add a little sweetness.

10 Roasted Hatch Long green chiles. Skin and seeds removed after roasting.
10 Roasted Jalapeno peppers. Skin and seeds removed after roasting.
5 Large Roma or Vine Tomatoes (do not use heirloom). Also roasted. Skin can be left on for more smoky flavor.
1 medium size white onion.
1 cilantro bundle, no stems.
1/2 cup red wine vinegar
Lime Pepper
4 large limes
3 cloves minced garlic
Garlic Salt (salt to taste).
1 can of tomato sauce


Roast peppers and tomatoes on the grill until skin is black and toasty.
After roasting let sit in cold water so skin will peel easily.

you can add onion, peppers, and tomato in the blender or food processor. Hand chopping is better for a chunky salsa. Your preference.

Mix the remaining ingredients together in a large bowl. Plastic is better. Metal bowls tend to change the flavor. Glass bowls are the best. Once all ingredients are mixed in and you have salted to taste, use filtered water to find your preferred consistency. Some like thick salsa, others like it watery. It is entirely up to you.

Set in the fridge for at least an hour so that the salsa will marinade and flavors will blend together. Use salty corn tostadas to eat. Goes well on breafast, beans, steak from the day before. We use it on almost everything.

It will be good for at least two weeks, afterward, anything left can be frozen and reused. We usually make Chile con queso (melted velveeta) with this salsa added for a great kick. Great on nachos!
CEC_Tech is offline   Reply With Quote
 

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 10:17 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.