Roy McMaster's Salsa
Salsa (john's notes in red)
- 1 big arse can of peeled tomatoes, not cooked or anything. I think
the size is 102 oz. or something, it's the big restaurant can, I get it at
Winn Dixie for about $2.75. Sometimes a large can is
hard to find, so I get 5 "big" cans of tomatoes, 3 of them I get
diced, 2 cans are crushed. When I make a smaller recipe, I use one can of
diced and one can of crushed, and then use about 1/3 the amount of the rest
of the ingredients in the recipe.
- 1 handful of cilantro
- 1 onion (medium)
- 2 cloves garlic
- a dash of vinegar (I'm not sure this is necessary, but a friend of my mother,
years ago said you do this for preservative, I don't think it affects the
taste) This is an important step... I recently forgot
to add the vinegar and the salsa went "bad" prematurely.
- peppers: Here is where it gets really random and where you need to do the
most experimenting to your taste. The Winn Dixie and Harris Teeter suck,
so I don't really know what I'm buying, and it's never the same thing twice.
Always have a base of a big handful of jalapenos (if they are small, I would
get about a dozen, large ones six inches long maybe five), these are very
easy to identify. They give flavor, but I have figured out no hotness.
In the batch you ate I believe I used the dried red oriental peppers, the
kind you get in Kung Pao chicken and what not, just a half a handful, the
check out person always weighs them as 'peppers' and so they usually cost
about $.04. I have tried several different kinds, depending on what
they have, you just have to figure it out, but I did make it with only jalapenos
and it was zero hot. This last batch, I used what i thought was habeneros
and it was VERY hot and VERY good. Maybe go to a store or a farmers
market where they know what they are talking about. Anyway, just figure
Now, you just basically need to blend it together. I use a food processor,
but have also used a blender.
Start with the peppers. slice the tops off and put in a shallow bowl
of water and microwave for two minutes or so, this is supposed to make them
hotter. (I did not do this with the dried red ones)
To blend I start with the peppers. You need to put a few tomatoes and
a little juice to give it enough liquid to blend well. Liquify the of
the peppers. and dump into big pot.
Now I do the cilantro, garlic, and the onion which I quarter. Again
put in a few tomatoes and liquefy the hell out of it.
Now the rest of the tomatoes in as many batches as your blender/processor
needs. This you can do to your personal taste. I usually only leave
blending for a second or two, and depending on how many you do at a time takes
a good consistency, don't blend too much or you will get tobasco.
With it all in a pot, a few tablespoons of pepper (i'm estimating, I've never
measured, but once i accidentally dumped a bunch in and it tasted great), a
lot of salt (more than you would think) cover the top. Experiment.
Mix together, and that's it! Serve cold.
Go back to last page.