Salsa Of The Table Recipes

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

FRESH RESTAURANT-STYLE SALSA

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

AUTHENTIC MEXICAN STYLE TABLE SALSA

Steps:

• In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
• Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
• If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.

TABLE SALSA

Steps:

• In a small pot, bring the broth to a boil. Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes. Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes. Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes. Strain.
• Place 1/2 cup of the liquid and the garlic in a blender or food processor. When the chilies are cool, chop each into 4 pieces, add to the blender and puree. Gradually add the rest of the liquid and the salt. Adjust seasoning. Can be refrigerated for up to a week.

SALSA CRUDA (MEXICAN TABLE-SAUCE)

Steps:

• Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour into a mixing bowl.
• Add the red onions and coriander.
• Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
• Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the tomato mixture. After each addition, taste the sauce and add more peppers according to taste. Add salt and pepper and serve.

SALSA OF THE TABLE

Steps:

• remove hucks from tomatillo's and wash well.
• place is a small sauce pan along with rest of ingredients.
• simmer about 8 minutes turning the tomatillo's once.
• remove from heat and let cool.
• place everything including water in a blender and blend until smooth.
• needs to rest a couple of hours to blend the flavors.
• It is wonderful on taco's, burritos even rice.