MAny of my favorite salsas

[Guest guest]

My favorite is the salsa de Jalapeno (red or green peppers)

Sissy

 

Salsa Cruda

(uncooked sauce)

 

This salsa cruda is a mild, subtle sauce best

served chilled. We like it as a hot weather

condiment with BBQue.

 

3 mild long green chiles, chopped

2 large tomatoes, peeled and chopped

2 small green onions or 1/2 small white onion, minced

1 tablespoon vinegar

1 clove garlic, minced (optional)

Salt and pepper to taste

 

Mix and serve. Leftover sauce should be simmered

for a few minutes and refrigerated. Makes about

2 1/2 cups.

 

For a hotter sauce, substitute serrano or

jalapeno chiles, canned or fresh, seeded or

chopped. Add either minced fresh cilantro

or crumbled dry oregano.

 

Salsa Frita

(cooked sauce)

 

1/2 small onion, minced

1 clove garlic, minced

1 tablespoon shortening

2 or 3 jalapenos, seeds and veins

removed, chopped

2 large tomatoes, peeled and chopped

salt and pepper

chopped cilantro or crumbled

oregano to taste

 

Saute onion & garlic in lard oil soft.

 

Add chiles, tomatoes, salt and pepper to taste.

Simmer for about 15 minutes. Add cilantro or

oregano before serving. Makes about 2 cups.

 

Salsa Azteca

 

5 canned serrano chiles, seeded and

minced or ground

5 large firm tomatoes, peeled and

finely chopped

1 or 2 cloves garlic, minced or mashed

1 onion minced

1 tablespoon fresh cilantro, chopped

1 tablespoon vinegar

1 tablespoon oil

Salt and pepper

 

Mix all ingredients with the vinegar and oil.

Season to taste.

 

This is a very hot sauce. It is enough for a large group.

Leftover sauce will keep for at least a week

to 10 days, if simmered for a few minutes.

Allow to cool and refrigerate. Makes about

1 quart.

 

Salsa Verde

(Cooked green sauce)

 

A sauce which is different in taste, appearance

and texture can be made by substituting

tomatillos (Mexican green tomatoes) and

using the blender.

 

10 fresh tomatillos or

1 can (12 oz.) tomatillos, drained

1 or 2 chiles, serrano or jalapeno

fresh, canned, seeded

1 small onion, chopped

1 clove garlic

6 sprigs fresh cilantro or parsley, chopped

2 tablespoons oil

Salt and pepper to taste

 

If fresh tomatillos are used, remove dry outer

husk, wash and boil in a little water until just tender. Blend

all the ingredients (except the oil) in a blender

for about 5 seconds. Heat the oil in a skillet and cook the

mixture, stirring constantly for 2 or 3 minutes.

serve hot or cold. This is an excellent sauce for

tacos, burritos or as a dip. Makes about 1 1/2 cups.

 

Standard Salsa

 

1 lb. onions

2 lbs. fresh hot chiles

5 lbs. tomatoes

2 teaspoons salt

1/2 teaspoon pepper

1/3 cup lemon juice or vinegar

 

Chop the onions and chiles into small pieces.

Peel and chop fresh tomatoes, or chop canned,

whole peeled tomatoes into small pieces.

Add onions, chiles and other ingredients to

chopped tomatoes. ***( I freeze in batched and don't can it)***

Pack into hot jars, seal and process in boiling

water bath for 5 minutes. Alternate canning

method. Bring salsa to a boil and pack hot

into hot sertilized jars. Seal at once.

*I never canned so I halve recipe & freeze

Makes 6 pints.

 

Salsa de Jalapenos

(fresh red jalapeno sauce)

 

3 large tomatoes (1 1/2 lbs.)

1/2 onion, chopped

1/2 teaspoon salt

2 tablespoons l oil

4 cloves garlic

4 fresh red jalapeno chiles, roasted,

peeled, cleaned and cut into (strips)

1 sprig epazote or 2 tablespoons cilantro

leaves, slightly chopped (optional)

 

Broil the tomatoes until fork-tender and peel.

Place the tomatoes, chopped onfiltered

blender and blend briefly to an even consistency.

Heat in a skillet and add the garlic cloves.

Allow the garlic to toast to a golden brown.

remove the garlic and discard.

Add the chili rojas and saute them briefly over

high heat.

Add the tomato puree and epazote and cook over high

heat, stirring, until a thick textured sauce has

developed, approximately 8 to 10 minutes.

service warm vegetables, or eggs.

Makes about 3 cups.

 

Source: Adapted from:

Adventures in Mexican Cooking

 

 

 

 

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[Guest guest]

Sissy, thanks for these. I printed them all. I do something very

similar to the salsa cruda during the summer when I'm overwhelmed

with tomatoes. I add lime juice instead of vinegar, and lots of

finely chopped cilantro and also chopped tomatillos. Plus a few

chopped pickled jalapeno slices. Very, very good! Oh yeah, and

seasoning salt!

 

I'll have to try some of those other ones!

 

, sissy

<pepepukpetunia wrote:

>

> My favorite is the salsa de Jalapeno (red or green peppers)

> Sissy

>

> Salsa Cruda

> (uncooked sauce)

>

> This salsa cruda is a mild, subtle sauce best

> served chilled. We like it as a hot weather

> condiment with BBQue.

>

> 3 mild long green chiles, chopped

> 2 large tomatoes, peeled and chopped

> 2 small green onions or 1/2 small white onion, minced

> 1 tablespoon vinegar

> 1 clove garlic, minced (optional)

> Salt and pepper to taste

>

> Mix and serve. Leftover sauce should be simmered

> for a few minutes and refrigerated. Makes about

> 2 1/2 cups.

>

> For a hotter sauce, substitute serrano or

> jalapeno chiles, canned or fresh, seeded or

> chopped. Add either minced fresh cilantro

> or crumbled dry oregano.