Free Recipe Classic Red Salsa
Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Classic Red Salsa Recipe
14 Whole Roma tomatoes
4 Whole Early Girl or Better
-Boy tomatoes
1 tb Butter
4 ts Extra Virgin olive oil
8 Sprigs Cilantro
10 Whole Green spring onions
1 lg Vidalia onion
2 Whole Limes
1 ts Salt
1 ts Chile Powder
1/2 ts Black pepper; ground
1/2 ts Fennel seeds
1/2 ts Cumin; ground
2 Whole Anaheim chili peppers
1 Whole Jalapeno chile pepper
1 Whole Red Bell pepper;
-(sweet)
1 Whole Cayenne pepper
Classic Red Salsa Preparation
CLASSIC RED COMBINATION = Vidalia and Green Onions. This gives a very desirable and highly prized flavor and heat component. Peppers alone will not give the Salsa that sought after, SPREADING, WARM sensation, no matter how HOT the chosen variety. This effect is achieved by specific types and combinations of ONION. GARLIC also is an important factor and main spice. Although rather basic in types clove size is important for flavor usually the larger the clove the more flavor. Not so much because of the size but because of the oil content. This holds true until you start getting to the elephant garlic. All of these varieties regardless of clove size (very large to even larger) are quite sweet and mild. Well now on to the actual recipes! let us start with CLASSIC RED! This recipe may be made in any quantity. Smaller batches such as 1 quart proportions for those of you who prefer a fresh uncooked flavor and any proportion up to 7 quarts. For those of you who like a fresh cooked flavor. Warning ; Don’t try more than 7 quarts at a time! The kitchen will be a disaster area and the spice proportions change. Yields: 1 quart 1. Boil water. Scald 15-18 Romas, 5 or 6 Early Girl or Better Boy tomatoes in water 2 min. Drain and cool under tap water. De-skin. 2. Dice peppers, garlic, and 8 green and Vidalia onions . Sauté in butter and olive oil , About 7 min.- add 2 tablespoons chopped cilantro during last 2 min. in skillet. Move to Med. mixing bowl. 3. While vegetables and spices sauté, run Roma tomatoes and red bell pepper through food processor till fine puree. (You may use food strainer or any other method, even potato masher or ricer if food processor is unavailable.) Simmer these 20 to 30 min. in skillet, use deep pan or splatter screen to avoid spattering as you would if frying. Stir once or twice during cooking. 4. While Romas are simmering you may dice the remaining tomatoes in desired size of chunk and add to mixing bowl. 5. Juice limes and dice two remaining green onions including tops; add 2 remaining tablespoons of cilantro. (Discard stem sections.) Add to mixing bowl. 6. After puree is cooled; mix all ingredients and add remaining spices. Chill 1 hr. and serve. Keeps up to 3-4 weeks in refrigerator. NOTES : Hot chile seeds included if Hot salsa is desired, seeds excluded and Cayenne omitted if a Mild Salsa is preferred. If a Flavorful but very mild salsa is desired use 1-2 Anaheim, 1 Green Bell, 1 Red Bell. Recipe by: Lindy Nearman Posted to recipelu-digest by Christopher E. Eaves <cea260@airmail.net> on Mar 03, 1998
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