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Category: |
Category: |
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Ingredients: |
Ingredients: (1) vinegar (about 1/4 c.)
(2) salt (about 1/8 to 1/4 tsp.)
(3) ground black pepper (about 1 tsp.)
(4) fresh onion (about 1-1/2 medium, quartered)
-- plus green onion (2 ea. chopped) -- if avail.
(5) fresh garlic (3 ea. cloves - peeled and cut into several pcs. each.)
(6) fresh serrano peppers (3 ea. medium sized -- chopped into short chunks.) -- plus optional one medium bell pepper (quartered).
(7) tomatoes (1 ea. 28 oz. can -- Hunt's -- diced.)
-- OR fresh vine ripened ones if you have them.
(8) fresh cilantro (double hand full of leaves and small stems -- chopped to facilitate blending.)
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Directions: |
Directions:Put ingredients (1) through (6) into blender and run only long enough to see that everything passed through the blades at least once, leaving evident small chunks.
Then add items (7) and (8) to blender and run only long enough to mix the ingredients and further chop the tomatoes and cilantro and onion to smaller chunks, as desired.
Taste the resulting salsa and add salt (or other things) as desired for taste. Add more serranos if you like it still hotter (I usually do). More onion is often good, too. The taste and consistency of the salsa will of course vary with the quantities; but it is difficult to find a combination that tastes bad.
Wimps and new Yankees should have a glass of fresh water available nearby.
End of instructions.
Note: For chips, it is best to use unsalted corn chips (my preference), since extra salt on the chips seems to promote an undesired sweet taste if there is too much salt.
Batch size: The quantities given above are about right for a large blender and make about one quart of salsa (or maybe a little more). |
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Number Of
Servings: |
Number Of
Servings:2 -- as a beverage; more as a dip. |
Preparation
Time: |
Preparation
Time: 15 min. or so; depending on how fast you are. |
Personal
Notes: |
Personal
Notes: This is a salsa that I like and enjoy. But I must say that I am still looking for the perfect mix (although there probably is not one). The good thing is that one can experiment and have fun and almost always come up with something that tastes pretty good. It is interesting to see how much the taste varies with what would seem to be minor changes in the ingredients. Different pepper types make a big difference. I have tried serranos, jalapeņos; habaneras; green chilies; and other peppers. They all taste OK, but different; and I prefer the serranos thus far.
I might mention that one can adjust the salsa flavor markedly by adding canned tomato sauce (or some tomato paste) along with the diced tomatoes. This tends to round off a certain 'sharpness' in the taste spectrum and produce a smoother tasting salsa that is still good (if changed in moderation). I like it both ways, but I mostly prefer the sharper form. Another interesting additive is red chili powder (also in moderation), which tends (I think) to curb the pepper 'bite' some.
I do not care for it, but some do.
I will be glad to get feed back and suggestions.
-DRW.
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This recipe for Salsa de fuego roja is from