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Homemade Salsas

homemade salsas

Chipotle Salsa

4 chipotle peppers
1/2-cup water
2 teaspoons vinegar-such as cider or white
1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares
3 cloves garlic, minced
3/4-teaspoon salt
1/3 cup freshly squeezed limejuice
1/2 cup cilantro leaves, coarsely chopped
Place the chipotle in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar. Cover and simmer to soften the chiles-5 minutes in the microwave or about 30 minutes on top of the range. When done, uncover and allow salsa to cool. In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro. Finely mince the chiles, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency. Add the cilantro

homemade salsas

Summer Salsa

6 cups chopped tomatoes
1/2-cup scallions, minced
1 cup fresh cilantro, chopped, no stems
6-8 cloves garlic, minced
1/4 cup chopped fresh oregano
2 tablespoons Jalapeno pepper, minced (more if your taste buds can handle it)
1 red pepper, chopped
2 yellow peppers, chopped
1/4-cup olive oil
3 tablespoons fresh lime juice
Salt and Pepper to taste

If you have the time, chop all the ingredients by hand. It's more work, but the salsa will look better and for some unknown reason, taste better. Otherwise, use your food processor to speed up the preparation. Once all the ingredients are prepped, add them to a large bowl and stir gently until well combined. Cover, and refrigerate for at least one hour.

homemade salsas

Homemade Salsa
Yield: 1 quart

4 lb Ripe, red tomatoes, peeled, -seeded and chopped
2 c Chopped red onions
4 Green onions, minced
1 tbsp Garlic, minced
1/2 c Apple cider vinegar
6 To 8 jalapeno chiles, cored,-seeded, minced
4 To 6 Serrano chiles, minced
1 tbsp to 2 tbsp New Mexican red-Chili powder
½- tsp Crushed cumin
1 1/2 tsp Crushed dried oregano
1 tsp To 2 tsp salt
1 c Crushed Pomi tomatoes (see-note)
1/2 c Minced cilantro

When I was working on this recipe many years ago, I bought about 20 bottled salsas, from mild to fiery, to try in the name of research. I tasted them all. The one trait most of them shared was salt in great amounts. By making your own salsa, you can season it to suit your taste. Also, it's fun to vary the recipe by adding a variety of chiles and spices. Combine the fresh tomatoes, red and green onions, the garlic and vinegar in a 5-quart sauté pan; simmer for 10 minutes to reduce some of the tomato liquid. Add the chiles, Chile powder, cumin, oregano, salt and crushed tomatoes. Simmer for 10 minutes. Remove from heat and stir in the cilantro. Store in a glass jar in the refrigerator or freeze in 1-cup batches. Makes about 1 quart.

Note: Crushed Pomi tomatoes, sold in vacuum-packed boxes, help pull the salsa together and thicken the juices.
per tablespoon: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 38 mg sodium, 0 g fiber

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