Salsa recipe?

Question

I'm looking for a salsa recipe that is served warm and not chunky. I like it spicy but not so spicy that you have to drink a gallon of water to enjoy it.

Answer 1

well you get about 5 ripe tomatoes, chop them up, chop an onion,1/4 cup chopped cilantro, 1 jalepeno, chopped, 1 tps vinegar... mix all these ingredients, put through the food processor, then put through a strainer to get the chunks out... you can warm it in the microwave!!!

Answer 2

1¼ hours 45 min prep

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno peppers, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Mix all together and bring to a slow boil for 10 minute.
Seal in jars and cook in hot water bath for 10 minute.
The cumin in this makes it hot so when I want a milder salsa I just omit the cumin.

5 min 5 min prep

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onions (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

In food processor place jalapenos and onions.
Process for just a few seconds.
Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree.
Place in covered container and chill.
A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.

Answer 3

CHILE SALSA (WITH VARIATIONS)

6 chiles de arbol
1 teaspoon olive oil
1 very large or 2 medium tomatoes (3/4 lb.)
1/4 cup onion, peeled and quartered
2 tablespoons tomato juice or V8
3 cloves garlic, peeled
1 teaspoon salt, or to taste

Heat olive oil in a skillet; roast the chiles (be sure there is good ventilation in the house!) in hot oil until brown. Peel, mince and crush garlic. Add to skillet when the chiles begin to turn color; do not allow garlic to brown. Add quartered onions, cooking only until slightly translucent (this takes the "bite" off).
Put all ingredients into a food processor, blender or Vitamix machine and process briefly (only a few seconds) until a chunky puree is obtained.

Two Pepper Salsa: Green or red bell peppers, quartered and seeded, may be added when all ingredients are transferred to food processor, if desired.

Roast Garlic Chile Salsa: To make a roast garlic version, dip an entire head of unpeeled garlic in olive oil and wrap it in aluminum foil. Roast in oven for 40 minutes at 350F. Alternatively, peel about 20 cloves of garlic, then saute them in 1/4" olive oil in a heavy bottom pan, turning them over as they take on a toasted color; crush them flat when they are tender and saute a minute more before transferring to blender with other ingredients.

Answer 4

salsa verde

3 pounds tomatillos, husked, rinsed
2 large jalapeño chiles, stems removed

5 small garlic cloves, peeled
1 1/2 teaspoons ground cumin
1 1/2 bunches fresh cilantro, thick bottom stems trimmed
3/4 cup loosely packed fresh Italian parsley leaves
1/3 cup (packed) fresh mint leaves

1 1/2 tablespoons vegetable oil
1 1/2 teaspoons salt
Preparation
Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.

Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.

Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.
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salsa criolla

1 large tomato
1/2 cup finely chopped sweet onion
1/4 red bell pepper, cut into 1/4-inch dice (1/4 cup)
1 scallion, chopped
1 teaspoon minced fresh oregano
1/4 teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.

Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.
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salsa ranchera

1 medium white onion, quartered
3 lb ripe medium tomatoes, cored
1/2 cup olive oil
1 fresh serrano chile, chopped, including seeds
1/2 cup chopped fresh cilantro
3 tablespoons red-wine vinegar

Accompaniment: corn tortilla chips
Preparation
Preheat oven to 400°F.

Arrange 2 onion quarters and 2 pounds tomatoes in a small roasting pan and drizzle with 1/4 cup oil. Arrange remaining 1 pound tomatoes in a small baking pan and drizzle with remaining 1/4 cup oil.

Bake both pans of tomatoes in upper and lower thirds of oven, switching position of pans after 45 minutes, until browned, about 1 1/2 hours. Remove roasting pan and continue baking small pan of tomatoes until blackened, about 30 minutes more.

Transfer all roasted tomatoes (do not peel) and onions with a slotted spoon to a food processor, discarding liquid in pans. If your processor is small, do this in 2 batches. Pulse until coarsely chopped. (Alternatively, you can chop with an immersion blender in a deep container.)

Chop remaining 2 onion quarters and stir together with tomato mixture, serrano, cilantro, and vinegar. Season with salt and chill, covered, at least 8 hours to blend flavors. Bring to room temperature before serving.

Cooks' note:
• Salsa keeps, covered and chilled, 3 days.
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essential chopped tomato-Serrano salsa (salsa mexicana classica)

12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes
Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even more if you like it really picante), stemmed
A dozen or so large sprigs of cilantro
1 large garlic clove, peeled and very finely chopped (optional)
1 small (4-ounce) white onion
1 1/2 teaspoons fresh lime juice
Salt, about 3/4 teaspoon

Preparation
Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.

Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.
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Ecuadoran tamarillo salsa

1 fresh tamarillo (tree tomato) or small red tomato
1 fresh serrano chile (preferably red), coarsely chopped, with seeds if desired
2 large scallions (white and pale green parts only), coarsely chopped
1 tablespoon water
1 teaspoon olive oil
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice

Preparation
Halve tamarillo lengthwise, then scoop seeds and flesh into a blender, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and 1/2 teaspoon salt and coarsely purée.
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mellow red chile salsa with sweet garlic and roasted tomatoes

4 dried New Mexico chiles (1 1/3 ounces)
3 medium plum tomatoes (1/2 pound)
1/2 small white onion, sliced 1/4 inch thick (2 ounces)
1/2 head garlic cloves, peeled
1/4 teaspoon dried oregano, preferably Mexican
1 1/2 tablespoons cider vinegar
about 1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon sugar (optional)
Preparation
Heat the broiler. Pull the stems off the dried chiles, tear them open and shake out the seeds (if you prefer a salsa with a more refined texture, be sure to remove all the seeds). Place in a bowl, cover with hot tap water and lay a plate on top to keep them submerged.

Lay the whole tomatoes on a broiler pan or baking sheet. Set as close to the boiler as your oven allows and broil for about 6 minutes, until darkly roasted and blackened in spots — the tomato skins will split and curl. With a pair of tongs, flip over the tomatoes and roast them for another 6 minutes or so, until they are soft and splotched with dark spots. Set aside to cool.

Turn the oven down to 425 degrees. Separate the onion into rings and, on a pan or baking sheet, combine it with the garlic. Set in the oven. Stir carefully every few minutes, until the onions are soft and beautifully roasted (don't worry if some of the edges char) and the garlic is soft and browned in spots, about 15 minutes total.

If you're not inclined toward rustic textures in your salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached; catch the flavorful juices on the baking sheet as you work, so as not to waste any of them. By now the chiles should be soft (to catch them at the perfect stage of rehydration — before they've lost much flavor into the water — soak them no longer than 30 minutes); drain. In a blender or food processor, combine the drained chiles with the tomatoes and their juice. Process to a fairly smooth puree — chile skins are tough, so you want to make sure they are chopped up enough. Scrape two-thirds of the puree into a large bowl. Roughly chop the onion and garlic, then add them to the blender containing the rest of the chile-tomato mixture. Pulse repeatedly until all is moderately finely chopped. Scrape down the sides from time to time to keep everything moving evenly; if the mixture just won't move through the blades, add a little water to loosen it up. Scrape the puree into the bowl. Stir in the oregano and vinegar, then add enough water to give this salsa a lightly consistency.

Taste and season generously with salt — this is a condiment, remember. Taste again and add a little sugar if you think it's necessary to balance any lingering bitterness in the chiles. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.