Need a good HOT SALSA recipie
 

Anyone got a salsa recipie they would be willing to share? I like them hot but hot that you cant enjoy the flavor but hot enough to clear the sinuses. I cook quite a bit so I have many recipies myself that I would be willing to trade.

this isnt really a salsa, but its pretty a bad ass dip and you should try it out.

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can chili without beans
16 ounces shredded Cheddar cheese
1 (13.5 ounce) package nacho-flavor tortilla chips

DIRECTIONS
Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with tortilla chips.

if you want to make it hot, just add green chilli peppers (or whichever peppers you would prefer), and maybe some nice chopped onions.

tasty stuff.

My mom's salsa verde, like most cooking in our household, is done by estimation and eyeballing, but I'll try my best to relate it here:

8-10 tomatillos, dehusked and washed (it's more or less dependent on the size of the individual tomatillo)
1 serrano pepper (you can use hotter or milder peppers, we just prefer the taste of the serrano), chopped
1/2 avocado, cubed
bunch of cilantro, stems removed
1 lime's worth of lime juice
salt and pepper to taste

Cut the tomatillos into quarters, throw everything in a food processor or blender, and blend until it's the consistency you desire.

Man, I haven't had this in a long time, mostly due to a lack of food processor. I might have to get one before this summer, just so I can make salsa.

Thanks!!! :thumbsup: I look forward to giving both of these a try!!!

Here's how I like to make salsa:

2-3 Red tomatoes- diced
1-1 1/2 onions- I like to mix half red onions with white- diced
1-2 Jalapeños (if you like it a little milder de-seed them) diced
Clove of garlic, small- really thinly sliced and diced.
1/4 cup Cilantro- tear it instead of chopping, no stems
2 Tsp dried pumpkin seed powder
Add fresh lime juice to taste

Mix it all in a bowl and serve it as soon as you make it.

Thx TULLY!!! I plan on following every recipie I get. The spicier the better!!

If you want to spice it up add (or replace) the jalapeños with habanero or tepins.

Careful with those, I had some white habanero salsa at Chichen Itza several years back. My mouth literally burned for two days, I kid you not. I asked the lady if it was hot. She said "a little." I took a big scoop on a chip and immediately said "A little? That's hat as hell!" Her response? "Oh, it's not really hot until your ears hurt."

Hint, if you do get it too hot a mouth full of sugar will help a lot. I've heard, milk, baking soda etc... Sugar's alway worked better for me.

Haha!

great information to have tully, especially when you go overboard on the habaneros like i tend to do.

Yes, thanks for the extra info!! I usually cut habaneros into very thin strips and put on my pizza so I usually have some at the house.

I got one off my food processor manual :) Actually pretty good, feel free to tweak it to your liking

2-3 tomatoes
1 little can of tomato sauce (forget how many oz...the little midget can)
1 small onion
1 Tbsp. Lawry's seasoning salt
2-3 jalapenos (or your choice of pepper)
1/2 cup cilantro (no stems)
1-2 cloves of garlic
1 tbsp. red wine vinegar

1. Chop up cilantro and garlic in food processor (or just very very fine)
2. De-seed the jalapenos
3. Quarter tomatoes and onion
4. Pulse chop jalapenos, onion, tomato a few times (leave chunky)
5. Add tomato sauce, salt, wine vinegar
6. Pulse chop a few more times to blend.

The original recipe has regular salt, but I liked it better with Lawry's.

Enjoy while reminiscing about the Favre era, from one Packer fan to another.

I knew it was going to happen. I was just hoping to make it back to GB to see another game before he retired.:cry:

I just wanted to take the time to thank all that had replied to my thread. I made each of the recipies that I was given and enjoyed them all!!!

Again, Thank you!!

aye, no problem. thats what the tfp's for.

oh a very late edit. the recipe i gave works better with just tortilla chips instead of the nacho cheese chips. :p

i should try some of these out next time im in the chip mood.

What's funny is that I just saw my mom this weekend, and she had made salsa verde as a surprise for me. Yum.

Whoa, this is almost the exact recepie that I use when I make braised pork tacos! Tomnatillo salsa is the bestest.

Any flavored chip such as Dorritos being dipped into a salsa I consider to be a mortal sin!!! Thx again SSJTWIZTA:thumbsup:

Valentina.. nuff said.

Absolutely! Dorritos are nachos the same way Taco Bell is to tacos.

1-2 tennis ball sized tomato's, diced.
1-2 jalepeno's, whole.
1-2 cloves garlic, peeled.
1 small onion, peeled

Put jalepeno's in a sandwich bag with the garlic and onion. Put in microwave and cook peppers until soft.
Remove from bag, remove stem. Put pepper's and garlic in a small blender and emascerate (or use knife to tight dice.). Add mixture to tomato's. Salt and pepper to taste.

Add diced cilantro if you want a more southwestern/Mexican flavor.

3-4 lg tomatos diced
4 jalepenos. diced(with seeds)I like it hot.
1-2 cloves of garlic.diced
salt and pepper to taste.
1/2 to 1 1/2 tbl spoon cilantro To your taste.
juice of one lime. 1/2 lemon.
and zest of 1/2 lime and lemon. Mix it all together and let set.

Thx Buzz & Mark!! Will give them a try the 1st chance I get. :thumbsup:

I forgot the onion.(oooppps)


1 lg onion. white or red. I use red.
3-4 lg tomatos diced
4 jalepenos. diced(with seeds)I like it hot.
1-2 cloves of garlic.diced
salt and pepper to taste.
1/2 to 1 1/2 tbl spoon cilantro To your taste.
juice of one lime. 1/2 lemon.
and zest of 1/2 lime and lemon. Mix it all together and let set.

Heres a super hot salsa I made for my fiance a couple weeks ago:

3 mangos cubed
5-10 finely diced habenero peppers (depending on how hot you want it)
1/2 finely diced onion
a bunch of cilantro diced
cumin, coriander, garlic to taste
Slurp of apple cider vinegar
*optional fresh lime juice

Cut up all ingredients and mix in bowl. I recommend starting with 5 peppers and letting it sit for awhile before you decide to add more.

Also for the love of god wear gloves when dicing the peppers, I made the mistake of not buying some before hand and my fingertips burned for a day.

Not only that, but it's painfully easy to spread it somewhere else--like your eyes, nose, and mouth. Owww. I speak from painful experience of getting fresh jalapeno in my eye via a finger--I can only imagine how much worse it would be with habaneros.

I don't need gloves but I did once, I repeat once, rub the sweat out of my eyes while dicing. It's like touching the wood stove as a kid, a mistake you only make once.

I thankfully did not get any anywhere else.
Though im2smrt4u did blow his nose after eating some and both nostrils burned! :lol:
I think I just have sensitive fingertips.

A friend of mine tells me it's not hot until your ears hurt.

your friend is my kind of people.

then again, i used to live in "little mexico" and you live in well, mexico.

when your the only white boy for miles, you learn to appreciate a good hot sauce/salsa.

That is one thing that I do miss living in Maine now is a good Mexican restrant. I grew up in Colorado.

This the one I have.. try this out:thumbsup:

20 lbs. ripe Roma tomatoes
18 fresh jalapenos
5 lg. onions
4 lg. green peppers
2 whole bulbs of garlic
1/4 cup fresh cilantro
1/2 cup white vinegar
2 tbs. oregano
1 tbs. cumin
1 tbs. salt
3 tbs. chili powder
2 tbs. cayenne pepper 1 tbs. sugar
2 small cans of tomato paste added near the end of cooking to thicken sauce

Chop all vegetables into appropriate sizes. Mix all spices together before adding to sauce. We used a canner because of the volume of sauce. Bring up to a boil and then simmer until all the vegetables are still a little firm. This takes approximately 3 to 4 hrs. When you are done cooking it bring it back to a boil and then jar it, your jars should be preheated in the oven to 170 degrees.

You can cut this recipe in half if you do not want to make this much. If you half this recipe you may need to reduce the cooking time slightly.

Is the 20lbs of tomatoes a typo? If not i will need to reduce this by more than 1/2. LOL!!

You were after enjoyable hotness, but if you are unable to get hot chillies, if, you take the stem off and boil them in a mixture half water half white vinegar for approx, 30 minutes or so, the vinegar starts to break down the membrane and seeds of the chilli, releasing the heat throughout the whole mix. Works well with birdseye chillies for a super hot kick.
Also
Voodoo Salsa
1 Tblsp Sesame oil
4 Red Peppers, deseeded and chopped (aka capsicum)
2 onions, chopped
4 cloves garlic, peeled and chopped
4 Red chillies, deseeded and chopped
1 mango, peeled and cut from stone
4 ripe tomatoes, quartered
1 Tblsp fresh root ginger, grated
100ml Rice wine vinegar
250ml orange juice
150ml dry white wine
salt and pepper to taste
fresh coriander to finish

Heat oil in a lg pan on low and fry peppers, onions, garlic and chillies for 5 min.
add mango, tomato, ginger and vinegar and stir well. Add orange juice and wine and bring to boil, reduce heat and simmer for 30-35 minutes, pour into blender and puree til smooth, pass thru a sieve. Taste, add .5 tblsp honey if tomatoes aren'y quite ripe. season to taste, add coriander.

Works with basically everything, chips, toasties, burgers, etc

Yes, I like HOT!!!! But not to hot so as you cant taste the flavor of the salsa.

Thx INATTENTIVE!!:thumbsup: I look fwd to giving this a try!:)