Good recipe for a hot salsa?

Question

I am looking for a good recipe for a salsa to make at home with a few specifics. I am wanting it to be something that I can serve out of the fride chilled, but yet is hot spicy. Not so hot that you can't enjoy the taste. I would also like the salsa to be really fine and not chunky at all, and not tasting like salt or cilantro. Please help out.

Answer 1

2 large pasilla chile peppers
2 dried red serrano chile peppers
1 small habanero pepper
1 large can of diced tomatoes
Cilantro (about 2 tablespoons)
Parsley (dash)
Salt (to taste)
Freshly ground pepper
Olive Oil

In a medium size saute pan, pour olive oil to coat the bottom of the pan. Cut up the pasilla, serrano, and habanero peppers into large pieces. (Remember, if you want it HOT, do not remove the seeds or cut out the veins of the peppers). Let them saute in the pan until they become tender. Then pour the sauteed peppers into a food processor. dd the canned tomatoes, cilantro, parsley, salt and pepper. Stir in food processor for about 1 minute. Pour into bowl, you are now ready to experience a homeade salsa with an earthy flavor! Not too hot, not too mild.



8 Green Tomatillos
1/2 large Onion
Fresh Green chiles serranos -- quantity as you want
1 clove garlic
Salt and pepper
10 Leaves of Cilantro -- optional

Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 min.
Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more.

Answer 2

6-8 Roma or plum tomatoes, seeded and diced.
2 cloves garlic, minced.
1/2 small red onion, diced.
1 bunch cilantro, chopped.
Juice from 1/2 lime.
2 jalapenos, seeded, deveined, and chopped.
Pinch of cumin.
Kosher salt to taste.


Mix ingredients together. Cover & refrigerate for several hours or overnight. It's always better after the flavors have had time to "marry"!
This is the recipe that I throw together. I never measure anything when I make it, I think it's best to just eyeball it, and use amounts that satisfy your personal taste. Use less cilantro, or more garlic, whatever. Make it super-chunky or super-fine. Up to you.
Also, you can use different peppers (habanero, scotch bonnet, or a mixture of several), you can leave in the seeds and membranes if you prefer it hotter. You can use a can of drained diced tomatoes if you are sometimes lazy (like me) and don't feel like seeding and chopping, or if you're pressed for time (like me). I say experiment with a small batch first, then you'll have a better feel for it when you prepare the "company-friendly" one.

Answer 3

2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
1 can diced tomatoes


Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
Cook's Note: This recipe can be very hot. And can be made without the jalapeno seeds and veins to make it less hot.



House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Answer 4

Here's a simple, but very tasty recipe that I was taught by a couple of women south of the Texas border. We have it 3 or 4 times a week with our dinner. You can adjust the number of jalapenos to suit your preference for heat. COMBINE IN BLENDER: 1 can Stewed Tomatoes (28 oz.) 1/2 Medium Yellow Onion 1 Clove Garlic skinned 1/2 to 1 bunch Cilantro (leaves and stems) 1 heaping tablespoon Cumin 1 heaping tablespoon Knorr brand Caldo de Tomate con sabor de pollo bouillon crystals that you can find in the Mexican food section of grocery stores (I know for sure they carry it at Albertsons in Texas, and the jar has a red top, yellow/green/red label) 2 to 6 jalapenos (if you like it mild scoop out the seeds and add the jalapenos one at a time until it reaches your preference) (if you like it hot, then don't remove the seeds, this is where most of the heat is, but still add one at a time until you reach your preference) Blend until thoroughly mixed together (liquefy)

Answer 5

Three or four House vine tomatoes. (really red,but not overripe0
1 LIme and 1 lemon (both)
Half diced of white onions
1/2 cup of cilantro bunch
1 of chipotle (Herdez, Juanita)
A dash Sea Salt or Kosher (taste tangier than regular salt)and garlic powder.

I put squeezed lemon and lime and chipotle in blender, cut up fourth of tomatoes, and cilantro as well. Blend them for few second not too long because you don't want to make watery salsa. Then throw diced onion in salsa mixture. Chill in the refriegerator with air tight container. Enjoy it!!!

Answer 6

simple and good , I make this all the time we add it to everything .

Green salsa u need
Tomatillos , cerrano chiles a clove of garlic and salt .
boil tomattillos and chiles till they're really soft let them cool then put it in blender add the salt to liking and the garlic and blend .

red salsa u need
for 2 tomatoes u need 2 cerranos and 2 chile de albol u can fin them in the latin ail dry red chiles , salt and garlic .Boil the tomatoes and the chiles let cool add salt and garlic and blend .

Answer 7

i'd say just from experience, salsa is mainly satisfied by the type of tomato you are using. I prefer mixing both roma and beefsteak (since they are most common and easy to find), but if you are curious and could find more than that, why not mix them up and make experiments out of it?
roma gives sweet taste where beefsteak gives tender texture in your salsa.

Spicy? Jalapeno? I prefer the green ones just because of its traditional taste, but if you like spicy, try the yellow ones~ (though their tastes are quite different)


well. i hope these tips are helpful. happy cooking!

Answer 8

check out the sites for recipes...........
http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?salsa
http://www.cooks.com/rec/search/0,1-0,hot_salsa,FF.html
http://www.pepperfool.com/recipes/salsa_idx.html
http://www3.nbnet.nb.ca/mclays/recipe06.html

Answer 9

I'll just take back the 2 points you stole from me by giving me a crappy answer. Thanks.