My World Famous Salsa - Tilted Forum Project Discussion Community

talkingtiki · 12-10-2004, 06:03 AM

Ok, so maybe not world famous but I get asked to make this for every party I attend so I thought you guys might enjoy it.

Salsa Recipe
This is for a medium spice salsa. I do not make a mild version because life’s too short.

Non pepper ingredients--

1 large white onion (diced)
2 ears of roasted yellow sweet corn. Roast on the cob, and then cut off the cob.
2 tablespoons chopped fresh cilantro
1 large can (20 oz I think) diced tomatoes drained
1 small can Rotel Diced Tomatoes and Chiles drained
2 teaspoons extra virgin olive oil

These are the flavor balancers. They are the fine tuning elements of it--

Kosher Salt to taste. Usually about 1 teaspoon I would guess.
About 1/2 cup of lime juice. I say about because it may need more or less depending on the sweetness/bitterness of the peppers. Start with 1/2 cup and taste it after you add everything.
1 teaspoon of sugar. Same as the lime juice, it may need more or less.

Peppers --

Can be more or less of different kinds, as long as you use like heat types. Use the freshest you can find. All the peppers need to be roasted in the oven or on the grill until there skin turns black and blisters. When they are done, place them in an airtight container for about 10 minutes. The steam will cause the skins to loosen up and be easier to remove. You can remove them under running water, but try to get as much as you can without it so you don’t wash away all the flavor. You don’t have to get all the skin off, just the majority. Remove all the seed pods and membranes from the peppers. Pepper seeds are not digestible and can really throw off the recipe with their heat, as can the membranes. Dice all the peppers after they are prepared.

1 large or 2 medium green bell
1 large 2 medium red bell
1 large or 2 small pablanos (these look like dark green flat bell peppers)
2 sweet bananas
1 hot banana. (can substitute another hot pepper)
2-3 medium jalapenos
And if you like it hot 1/2 to a whole habenero.

This stuff gets better the longer it sits. I always make it at least a day in advance to let the flavors mingle. You need to test and stir a few minutes before you serve it. It may need one or more of the flavor balancers listed above.

I’m not sure how long it keeps because it never lasts more than 2 days.

Enjoy

12-10-2004, 06:03 AM	#1 (permalink)
talkingtiki Upright	My World Famous Salsa Ok, so maybe not world famous but I get asked to make this for every party I attend so I thought you guys might enjoy it. Salsa Recipe This is for a medium spice salsa. I do not make a mild version because life’s too short. Non pepper ingredients-- 1 large white onion (diced) 2 ears of roasted yellow sweet corn. Roast on the cob, and then cut off the cob. 2 tablespoons chopped fresh cilantro 1 large can (20 oz I think) diced tomatoes drained 1 small can Rotel Diced Tomatoes and Chiles drained 2 teaspoons extra virgin olive oil These are the flavor balancers. They are the fine tuning elements of it-- Kosher Salt to taste. Usually about 1 teaspoon I would guess. About 1/2 cup of lime juice. I say about because it may need more or less depending on the sweetness/bitterness of the peppers. Start with 1/2 cup and taste it after you add everything. 1 teaspoon of sugar. Same as the lime juice, it may need more or less. Peppers -- Can be more or less of different kinds, as long as you use like heat types. Use the freshest you can find. All the peppers need to be roasted in the oven or on the grill until there skin turns black and blisters. When they are done, place them in an airtight container for about 10 minutes. The steam will cause the skins to loosen up and be easier to remove. You can remove them under running water, but try to get as much as you can without it so you don’t wash away all the flavor. You don’t have to get all the skin off, just the majority. Remove all the seed pods and membranes from the peppers. Pepper seeds are not digestible and can really throw off the recipe with their heat, as can the membranes. Dice all the peppers after they are prepared. 1 large or 2 medium green bell 1 large 2 medium red bell 1 large or 2 small pablanos (these look like dark green flat bell peppers) 2 sweet bananas 1 hot banana. (can substitute another hot pepper) 2-3 medium jalapenos And if you like it hot 1/2 to a whole habenero. This stuff gets better the longer it sits. I always make it at least a day in advance to let the flavors mingle. You need to test and stir a few minutes before you serve it. It may need one or more of the flavor balancers listed above. I’m not sure how long it keeps because it never lasts more than 2 days. Enjoy