Killer Salsa Recipes

FIRE ROASTED SALSA

Steps:

• If you are grilling, get your grates hot and scrape them clean. Place your onions and tomatoes cut side down on the grill. Place the chiles and garlic cloves on the grill, too. If you are broiling, arrange everything on a baking sheet, cut side up.
• Let the onions and tomatoes grill a solid 5 minutes before trying to move them. You want significant blackening. Turn the garlic cloves as the peel blackens, and rotate the chiles so their skins blacken. Remove the garlic when several sides of the cloves have some char, when the skins of the chiles are well blackened, when both cut sides of the onion quarters are charred, and when the cut face of the tomatoes are well blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.
• Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few pieces. Remove the skins from the tomatoes. After 10 minutes or so, peel the chiles with the back of a butter knife, then open them up and scrape away their seeds. Chop them roughly.
• If you are grinding your salsa in a molcajete, add the salt, oregano and garlic and pound to a paste. Add the onion bit by bit, grinding and pounding all the way. Next comes the chiles, then the tomatoes. Finally, grind in the chopped herbs into the salsa. If you are not using a molcajete, simply put everything into a food processor and blitz it a few times. You want this salsa to have some texture. Add salt if you need it, and you are good to go.

DR. D'S KILLER SALSA

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
• Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
• Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

KILLER SALSA

Steps:

• open 1 can of the tomatoes drain juice only into a blender. set tomatoes to side for later.
• trim stems and ends of peppers . put peppers in blender with the tomatoe juice. blend on high for 3 minute set a side.
• dice onions and green peppers and green chiles place in med size bowl.
• either break up cilantro or cut up but not to fine. mince garlic and mix in with other ingredients in bowl.
• add lime juice,apple cider,salt, and pepper mix all ingredients well.
• add blended juice with the peppers to bowl mix well.
• add can of tomatoes set aside earlier to blender .blend on low till tomatoes are pasty.
• open other can of tomatoes add to bowl juice and all mix well.
• add tomatoes from blender to bowl stir very well till blended.
• place in a tupperware bowl or air tight container. LET SIT OVER NITE.
• mix well before serving -- enjoy -- .

EASY SALSA

Steps:

• In a large bowl, combine the tomatoes, onion, salsa, salt and pepper. Add the chilies if desired. Cover and refrigerate for several hours.