The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: soleil on October 24, 2010, 06:26:39 PM
-
I still have tons of banana peppers and jalepeno peppers growing. I think I could use them to make some salsa. I just don't have a good recipe.
-
I think I posted mine in the recipe section.
-
I think I posted mine in the recipe section.
Well duh! Why didn't I check there first? :thatsright:
Thanks.
-
I searched for it, and I couldn't find it.
-
me, neither...... :(
It will be there shortly
-
me, neither...... :(
It will be there shortly
It's on the first page of the chili thread.
-
me, neither...... :(
It will be there shortly
THANKS!
-
It's on the first page of the chili thread.
Yep: http://www.conservativecave.com/index.php/topic,15582.0/msg,192384.html
-
I'll bring the Tostitos!! :hyper:
-
I make salsa in the food processor often.. I usually wing it, depending on what is on hand.
Garlic
Onion (green or yellow)
Jalapeno pepper
Red Cherry Pepper
Tomatillos
Tomatoes
Cilantro
Salt and Pepper
Lemon Juice
-
I make salsa in the food processor often.. I usually wing it, depending on what is on hand.
Garlic
Onion (green or yellow)
Jalapeno pepper
Red Cherry Pepper
Tomatillos
Tomatoes
Cilantro
Salt and Pepper
Lemon Juice
I made some today, but it seems to be lacking something. Maybe lemon juice!
-
This is Blue Mesa's fire roasted salsa recipe. I haven't made it yet, but I've eaten it many times. They bring it to the table with chips. I'm going to make it soon. They use serrano peppers, but I'll bet jalapenos would work too. They serve tortilla chips as well as sweet potato chips with this. Muy yummy.
From Blue Mesa's website: http://www.bluemesagrill.com/recipes/recipe-archive
This salsa gets its smoky flavor and rich color from smoking the tomatoes and blistering the other vegetables on the grill. The vegetables may be skewered and blackened over a gas range at home, or use soaked mesquite wood chips spread over heated coals in your barbecue.
We make our salsas fresh daily at Blue Mesa, although they will keep in the refrigerator up to two days.
Makes approximately 4 cups salsa
* 7 medium tomatoes, cored
* 6 green onions, trimmed
* ½ bunch cilantro
* 1 TB. vegetable oil
* 4 serrano peppers, stemmed
* 2 large garlic cloves, peeled and very finely chopped
* Juice of one lime
* 1 tsp. salt
* ½ tsp. ground white pepper
* ½ tsp. ground oregano
Place the tomatoes and green onions on a hot grill - over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Remove the tomatoes when they begin to blacken. Grill the remaining vegetables for a few minutes until they wilt.
Heat oil in sauté pan and sauté serrano peppers until soft.
Remove cilantro stems. Place serranos, tomatoes, onions and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients and mix well.
-
This is Blue Mesa's fire roasted salsa recipe. I haven't made it yet, but I've eaten it many times. They bring it to the table with chips. I'm going to make it soon. They use serrano peppers, but I'll bet jalapenos would work too. They serve tortilla chips as well as sweet potato chips with this. Muy yummy.
From Blue Mesa's website: http://www.bluemesagrill.com/recipes/recipe-archive
This salsa gets its smoky flavor and rich color from smoking the tomatoes and blistering the other vegetables on the grill. The vegetables may be skewered and blackened over a gas range at home, or use soaked mesquite wood chips spread over heated coals in your barbecue.
We make our salsas fresh daily at Blue Mesa, although they will keep in the refrigerator up to two days.
Makes approximately 4 cups salsa
* 7 medium tomatoes, cored
* 6 green onions, trimmed
* ½ bunch cilantro
* 1 TB. vegetable oil
* 4 serrano peppers, stemmed
* 2 large garlic cloves, peeled and very finely chopped
* Juice of one lime
* 1 tsp. salt
* ½ tsp. ground white pepper
* ½ tsp. ground oregano
Place the tomatoes and green onions on a hot grill - over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Remove the tomatoes when they begin to blacken. Grill the remaining vegetables for a few minutes until they wilt.
Heat oil in sauté pan and sauté serrano peppers until soft.
Remove cilantro stems. Place serranos, tomatoes, onions and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients and mix well.
That's pretty much like mine, but I don't worry about white pepper or roasting the tomatoes. I don't use oregano, either, but that might be worth a try.