Simple-To-Make Salsas

Posted by @profesora on
The two salsas that I teach my students to make are salsa cocida, which is cooked, and salsa cruda, which is raw, much like Pico de gallo.

Salsa cocida is for canning, freezing, and storing in the refrigerator up to three days.

Let us remember that you determine how spicy your salsa will turn out. Also, the amounts are a guide, not a prescription. All ingredients must be used in order make this salsa. Even if you have already decided that you do not like a certain ingredient, give it a try. The ingredients work together to produce the unique flavor.

6-10 fresh, ripe tomatoes
1-2 cloves of garlic
half of a sweet onion, save the other half for the salsa cruda
a lot of fresh cilantro, maybe 2 cups, packed
your favorite fresh hot pepper; I like Carolina Reaper, Trinidad, or any of the really hot peppers
salt, to taste and a very important ingredient

1. Wash, core, and cut the tomatoes. Use a blender or food processor to chop the tomatoes. I like mine chunky, so I chop by hand when the salsa is for me.
2. Peel the garlic and add it to the tomatoes.
3. Wash and finely cut the onion. Either add to the tomatoes, or for chunky texture, add it when cooking.
4. Wash and cut cilantro. Add it to the tomatoes.
5. Wash and finely chop the hot pepper, start adding when cooking. Taste after cooking for about 10 minutes and decide whether you want it more spicy. You may add pepper even after the salsa is ready.

Do not drink water to cleanse your palate; rather, eat something sweet, drink milk, or eat bread.

Salsa cruda is to be served within an hour or two. Refrigerate only until served.
Do not use a blender, but rather, chop. The blended mixture looks gross. DO NOT BLEND.

4-6 fresh, ripe tomatoes
half of a sweet onion
your favorite hot pepper; I like Serrano
1 cup or more of fresh cilantro, packed
Sugar, to taste, about 2 tablespoons, and this is very important.
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Comments and discussion:
Thread Title Last Reply Replies
Sounds so Good by blue23rose Nov 10, 2016 6:12 PM 0



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