OM3N Posted November 22, 2007 Share Posted November 22, 2007 So lately I've been craving mexican food (Sunrise tacos is great, but I don't have the budget to be eating there often). I decided to experiment with making salsa, and to my surprise it worked out great! Ingredients: 5-6 ripe Thai tomatoes (make sure they are good and red) 1 medium onion 5-10 thai chillies (depending on your spiciness tolerance) 3 small thai limes fresh coriander (cilantro) Prep: Bring pot of water to a boil, add tomatoes for ~1 minute to facilitate peeling Drain tomatoes, peel and dice finely Dice onion finely Dice chillies finely Juice limes Dice Chillies finely Throw all this together, and if you have a blender puree it a tad (not to a pulp) Let sit in fridge for ~6 hours, and stir. There you have it. A very easy and tasty salsa, that would get a pass in South LA. Best enjoyed with tortilla chips (Danitas, or if you're a big spender Doritos plain ) Hope you guys enjoy it! Link to comment Share on other sites More sharing options...
LtLOS Posted November 22, 2007 Share Posted November 22, 2007 Yup, that's about, it and makes a great salsa fresca. Here's a couple things I do with mine, try adding a pinch or two of ground cumin, carefull not too much can be overpowering, and I like to use the Thai giant shallots instead of yellow onion. Also you can use the large green mild chilis (anaheims) if you want a less intense heat. Can't beat a good salsa! If you have a deep fat fryer, try buying the Danitas corn tortillas, cut them in wedges and toss them in the fryer at about 190°C, as the tortillas are thicker, they make what we think is a better chip, and we can add whatever and how much seasoning we want. Link to comment Share on other sites More sharing options...
OM3N Posted November 22, 2007 Author Share Posted November 22, 2007 Thanks for the tips! The cumin sounds like a great idea. I don't have a deep fryer (Wish I did LOL). Link to comment Share on other sites More sharing options...
JR Texas Posted November 23, 2007 Share Posted November 23, 2007 Thanks for the tips!The cumin sounds like a great idea. I don't have a deep fryer (Wish I did LOL). Sound almost exactly like the recipe I posted a while back.........I would add this: try roasting the peppers first (use the long green ones and even a few of the smaller red ones.........also add some garlic and cumin........can even add a few very small chunks of carrot for color) Link to comment Share on other sites More sharing options...
seonai Posted November 25, 2007 Share Posted November 25, 2007 Great recipe, thanks. Do you guys know how to make quesadilas to go with the salsa Link to comment Share on other sites More sharing options...
Jingthing Posted November 25, 2007 Share Posted November 25, 2007 I wonder if it would benefit from darkening the peppers in a dry frying pan as is done with jalapenos? Link to comment Share on other sites More sharing options...
duceahearts Posted November 30, 2007 Share Posted November 30, 2007 http://tomatoesareevil.com/tomatoface.htm Link to comment Share on other sites More sharing options...
johnh101 Posted November 30, 2007 Share Posted November 30, 2007 When I make it I only put half the mix in the blender and I add a few fresh pink peppercorns and a couple of garlic cloves. Link to comment Share on other sites More sharing options...
JR Texas Posted December 1, 2007 Share Posted December 1, 2007 I wonder if it would benefit from darkening the peppers in a dry frying pan as is done with jalapenos? Yes........try roasting the peppers over a fire......wood, charcoal, or gas burner........it will turn them black, hopefully. Then let cool and remove the black parts (can leave some on it). It really brings out a new smell and taste. This is the trick for making great chile rellenos, among other Mexican food items. Link to comment Share on other sites More sharing options...
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