Classic Red Salsa
 

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Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Tex-mex Salsas
Mexican Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
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 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" > on
Mar 03, 1998


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