First, I started with a tomato salsa recipe from Cooks Illustrated. The recipe called for tomato, jalapeno chile, garlic, red onion, cilantro, salt and pepper, and lime juice.
My tools (from left to right): Board scraper (to move prepared ingredients to bowls, clear the board, and scrape it clean), Paring knife (to core tomatoes and remove membrane from the chile), Chef's knife, and a teaspoon (to remove seeds and ribs from the chile).
- Each tomato is sliced in half.
- Tomatoes are then placed face (the cut part) down and sliced parallel to the board in 3/8" widths
- Two at a time, the tomato rounds are sliced into 3/8" strips
- Then rotated, and sliced into 3/8" cubes
I then placed the diced tomatoes into a collander over a bowl to allow excess moisture to remove itself. About 30 minutes should do it.
I then diced the onions. Keeping the "base" of the onion intact, I sliced 3/8" parallel cuts into the onion followed by 3/8" vertical cuts. Since I didn't cut through the base, the onion held mostly together. Slicing through the onion at this point produced a suitably even dice.
Next, I minced the garlic. Cutting the garlic is performed in a similar manner as dicing the onions, except with smaller distances.
I then cut the chile in half lengthwise and used my teaspoon to remove the seeds and ribs. These I placed aside for use later to adjust the hotness of the salsa. I then pressed each chile half flat and using a paring knife removed the bitter membrane from the inside of the chile. The chile in this state should have a "fruity" taste with a hint of spicyness. I julienned (cut into long strips) the pepper halves and then minced.
Grabbing a small handful of cilantro, I bunched it up and just sliced away to produce the chopped cilantro I needed.
Then, I threw the garlic, onion, and cilantro on top of the tomatoes as they finish draining.
After the tomatoes have drained for thirty minutes, I poured out the liquid from the bowl emptied the contents of the collander into the bowl. I added about 1/2 teaspoon of kosher salt (I find it easier to sprinkle and manage than table salt), a half twist of my pepper grinder, and about 2 tablespoons of lime juice. I then mixed the salsa together.
Now that I had the salsa, Tina and I both tasted it on Tostidos White Corn Restaurant Style Tortilla Chips. The salsa was pretty good, but lacked something. After mincing and mixing in two more cloves of garlic and throwing in some more salt, we found the optimum mixture of flavor.
The final ingredients list ended up as follows:
- 1-1/2 pounds firm, ripe tomatoes, diced
- 1 large jalapeno chile, seeded, minced
- 1/2 cup red onion, diced
- 3 garlic cloves, minced
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon salt
- Pinch of ground pepper
- 2 tablespoons lime juice
The chile seeds can be minced and mixed in for varying degrees of hotness. Tina prefers mild, so I only used a few of the seeds.}?>
|1-1/2 pounds firm, ripe tomatoes||dice & drain|
|1 large jalapeno chile, seeded||mince|
|1/2 cup red onion||dice|
|3 garlic cloves||mince|
|1/4 cup cilantro leaves||chop|
|1 teaspoon salt|
|Pinch of ground pepper|
|2 tablespoons lime juice|
This recipe sounds a little over complicated to me. For Salsa Cruda I just chop into small dice: Roma tomatos (regular ones just aren't right), yellow (red is for seafood) onions, jalapeno and chop finely some cilanto. Mix, add salt and lime juice. Ahh!
To make REAL guacamole, use roughly equal parts Salsa Cruda and mashed avacdo. Serve in warm flour tortillas. Ahhhh!
A food processor really has no place in mexican cookery. Blenders are used to liquify things, a moljahete is used to mash things, but a food processor makes things too mushy - you want some texture. Just chopping with a good knife (I use a Chinese cleaver frankly) is good enough. You mash the avacado for guacamole with a fork.
You might want to find Diane Kennedy's books on Mexican cookery. They're real eye openers.
The ladies in his restaurant always char the tomatoes and peppers on a hot, dry comal (or iron griddle).
Then the peels can be removed. It is a pretty quick extra step and it add a roasted flavor without actually cooking the salsa.
I agree with the yellow onion over red comment. But then I never liked red onions anyway.
As for guacamole, in Messico, you will usually just find a mash of avocado and lime, occasionally with some minced green chiles. I prefer onion garlic tomato and cilantro in it myself.
How about a post on good mexican seafood cocktail?
BTW, I second the request for a good mexican shrimp/seafood cocktail recipe.
Congrats on your blog!! I love it!!
My basic "pico de gallo" is: diced tomato (2 small ones) -not drained-diced white onion (1/2 medium one), diced chiles either jalapeño, serrano or arbol at taste(hot, Hot, HOT), pour white vinegar (1/4 cup), olive oil (just a little) and some salt.
If you use lime, it will be kind of bitter for next day.
As I like juicy salsas, I don't drain the tomatoes.
I dont like garlic in salsas (cooked or raw) as they taste as a stew.
This pico de gallo is traditional on "molletes": french bread opened lengthwise, spread some "frijoles refritos", these are beans that are cooked, mashed, and then fried, usually in lard or bacon, but some pam is ok, put some cheese, manchego or gouda will do, put it in the mini oven until cheesse is melted, and top it with your pico de gallo. You can put a slice of ham or bacon between cheese and beans.
Also I agree with seamus, the salsa that way is great.
Another good and easy salsa is to fry in little oil some small diced onion, meanwhile boil tomatoes and fresh chiles. Blend tomatoes and chiles (dont add any water) mix with fried onions, add salt and fry in low heat until color changes to a dark red (cooked tomatoe).
Hope you enjoy!!
Since the objective is to dice, it doesn't matter whic way you cut the tomatoes as long as you result in a dice. When I cut the tomatoes for this article, I sliced them first along the equator.
My only other comment is that you could do with some metric measurements.
I think you'll like the flavor.
Recipes for salsa, here, change from kitchen to kitchen. I like mine with green onion, cilantro, tomato and jalapeno. Everything diced. I don´t take out seeds and don´t use lime. I add salt and a little cooking oil, it makes all the ingredients "sweat" all their juices and mix, and the oil helps preserve it for a couple of days in the fridge. As for the cocktail, we use this same salsa and mix it with the cooked shrimp, oysters or clams, (in their cooking water), add ketchup and lime. We use saltines with it.
I used 6 roma tomatoes because I don't have a kitchen weight scale and I just guessed how much would make up a pound and a half. I put them in the colander while I chopped everything else. I used a white onion as other people have commented on and because I didn't have any red onions at home. I used all of the jalepeno seeds by scraping them off of the scooped out white membrane because my boyfriend and I like spicy salsa. Unfortunately, I didn't find it spicy enough. I will add too more peppers next time.
It was my first time ever using cilantro. When I chopped it, the smell was VERY strong. I was kind of scared but put the whole 1/4 cup in. Next time, I will use only 2 tablespoons because it was a new herb to me and so overwhelming. I also used lemon juice instead of lime juice.
My boyfriend suggested using 5 tomatoes and half of a sweet red pepper to give it some extra taste. Maybe this would be good as well? Also, I let the salsa sit in the fridge for a few hours after mixing it, and there was LOTS of liquid at the bottom of it. I didn't know if this was normal or not... but I mixed the salsa well and then drained most of the extra liquid off.
Thanks for this great recipe! I really enjoyed eating salsa that I knew was in it rather than overly salty and sloppy jarred stuff!
thanks to share
I use 6 to 8 medium tomatoes (adjusted +2 to 4 for roma when they are cheapest), one white, yellow or red onion (cheapest), one bunch of cilantro, a lemon from my tree, about 1/2 tsp garlic if I have it and salt to taste. I also think it takes more salt then what I originally thought it would need. I use one whole jalapeno pepper seeds and all (except the stem). For the quantity, it really isn't that much pepper, and I don't have a high threshold for the heat. No draining, no peeling. I just throw each ingredient into the food processor one at a time. I can make it as chunky or pulpy as I desire.
If any remains after a few days, I will cook the remainder to keep it safe and thicken it up. It is close to my favorites at SuperMex or Burnt Tortilla in the LA area.
To save time I "dice" my tomatoes in my Vita-Mix, just enough for chunky style. Since I love the blended juices I never drain it, nor did Pacific Ranch Market.
Great website for browsing new ideas. It's definitely a "cut above" the rest.
You might be interested in my recipe for salsa. Here it is:
People! Don't you ever cook like this!!!
Looks like a 9 inch slump to me...
Seriously though, this recipe is great! I'm a fan of spicy salsa, so I toss all the seeds in. Also, mixing in a bit of corn, while not exactly traditional, makes for an interesting twist.
I also use pomidorino tomatoes when possible.
I mean what would be the difference, take out the Jalapeno and add some cilantro. I think the Cilantro is what your missing in your recipe.
Unless your not a big fan of cilantro.
In addition to the basic recipe shown I like to add tomatillos and some red or yellow bell pepper, along with some anaheim and poblano chiles. The bell peppers and chiles are really good if you roast them on the grill first and peel them. You can vary the heat to suit yourself by reserving the membrane from the chiles and adding it back in to suit yourself. If you thoroughly remove the seeds and membranes from the chiles you have something you can serve to almost anyone that has a lot of flavor without the heat (I'm from the mid-west where people tend not to like food that's too spicy.)
Substituting a good brand of diced canned tomatoes for up to 2/3 of the tomatoes speeds the process. It also improves flavor when you can't get good tomatoes.
Try adding some frozen sweet corn (thawed) or some rinsed and drained canned black beans.
The longer this stuff sits, the better it tastes. Due to the acidity, it keeps very well in the refrigerator in a sealed container.
The juice, with a little of the salsa added, makes a great marinade for pork. Try it with pork chops, grilled and topped with a little of the salsa. Yum!
Tomatos ,bay leaves,blak pepper corns,salt ,galic cloves,oregano ,olive oil, blanch,chopped tomatos peeled leave room for fermentation
In a thick bottle fermented in the sun for days ,till fermentation stopped cover with cheese cloth
corcked,store can't, remember much more than that
one large red onion diced
one large mango diced
one cup freshly diced pineapples
if desired one cup diced fresh strawberries and fresh peach (if u do the berries and peach dont do the beans)
one large lime
as much as cilantro as you want
2 seeded and finely diced jalapenos
half a cup of black beans
salt and pepper to taste
half tsp roasted and crushed cumin seeds or powder.
a few pinches of garlic powder crushed red pepper flakes are optional and yummy.
mexican food isn't made with exact recipes... it's made with the heart and mostly with the stomach...
in this sauce we, or at least me, usually doesn't use garlic, and certainly i do not use a collander for the tomatoes.
when chop the onions, you don't need to be gentle, gross cut it's OK, if the flavor its intense, you can reduce by "desfleme", put the chopped onion on cold water for 1 or 2 minutes, remove and put on a collander to remove the excess of moisture-
although you decide to use jalapeños or serranos, if you put on the table and press gently with your hand and move front and back you are "toreandolos" or "making it angry" thus bettering flavor and making it more hotter, you could remove the seeds if you like, but part of the flavor go with it.
don't be affraid with cilantro leaves, make a roll and chop entire, with stem, this sauce can't be ruined by puting too much cilantro.
even if you decide to use lemon juice instead of lime juice, put 2 or 3 tablespoons of orange juice to balance acidity (sourness).
unlike math, the order here does matters... the order to put on the bowl:
stir up (taste flavor and add salt if needed)
put on the fridge for at least 30 minutes
stir up before each serve
for 4-6 adults
1 kg tomatoes
200 -300 g onion
50 - 100 g cilantro
150 - 200 g chiles
2 or 3 limes
cilantro, chiles, lime and orange juice are added according to your taste