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#1
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| Got a great salsa recipe? I mean what we have with corn chips as an appetizer before a Mexican meal, though I know that's not the only kind. It's Spanish for sauce, correct? Here's what I make mine with: Chop: ripe tomatoes red onion (mix in with tomatoes right away so they don't change flavor) cilantro serrano chiles (chopped finely) Also: a little tomato sauce or paste to make it less runny, if needed lime juice, fresh squeezed salt to taste ______________ I'm sure there are better recipes out there. What's yours? Andy
__________________ I cook for fun, but I have some restaurant cooking experience :^) |
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#2
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| I've got an Indonesian Salsa which we called Sambal Dabu-Dabu. Originally from North Sulawesi/ Celebes Island area called Manado, a bay/ coast area. They use this Sambal as a sauce/ condiments for grilled Seafood and the people mostly eat this Sambal with Cakalang Fufu (a Smoked Tuna Fish). Original Ingredients: Basic: 2 Firm flesh Green Tomato - cubed 1 Firm flesh Red Tomato - cubed 5 Golden Shallot/ Red Shallot/ Red Onion 5 Red Chili Paddi (Cayenne Pepper) -> if it is too hot you substitute it with 3 deseeded Red Chilies - cubed Sauce: 3 tbs (tablespoon) of Lemon Juice 1 tbs granulated sugar 1 tsp table salt 1 tbs fish sauce (optional) Method: a. Mix together all the sauce ingredients until the salt and sugar have thouroughly disolved. Set aside. b. Mix all basic ingredients in a bowl, then sprinkle the sauce in. Refrigerate for about 10 - 15 minutes. Ready to use. My version of SAMBAL DABU-DABU: Use the same ingredients and the following ingredients: 2 tbs Tomato Pasta 1 tbs Balsamic Vinegar 1 Keffir Lime Juice 1 tbs Hot Red Tabasco 2 tbs chopped Cilantro Method: a. the same with above but then add the tomato pasta, balsamic vinegar, kefir lime juice and tabasco. b. The same with above -> refrigerate. c. Just before serving, sprinkle the cilantro into the bowl -> ready to use. We can eat them with Corn Chips or Potato Chips or Tortillia Chips as condiments. Enjoy the recipes. ![]() |
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#3
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| Yum that sounds very good! By the way I like gado-gado and sambal oelek. Thanks
__________________ I cook for fun, but I have some restaurant cooking experience :^) Last edited by OregonYeti : 08-09-2007 at 09:39 PM. |
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#4
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| My ingredients are about the same but I roast all the veggies first. It still does get runny though. Oh yeah- Fritos/Tostitos are a no-go for chips. Quarter some corn tortillas, spray with oil (I have used Pam in a pinch), dust with a mix of paprika, cumin, salt, pepper, cayenne, and ground coriander seed. Bake at 350 till they look like chips. Usually a hit. Last edited by bluedogz : 08-10-2007 at 06:44 AM. |
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#5
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| Quote:
I made this plum salsa a few times and it's always a big hit: 2 cups pitted and chopped plums 1 mango, peeled and chopped chopped scallion 3 tbsp red wine vinegar 1 tbsp brown sugar 1 tbsp cilantro 2 jalapenos chopped |
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#6
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| That plum salsa sounds good, healthyfoodie What kind of plums do you use? Red, purple or?
__________________ I cook for fun, but I have some restaurant cooking experience :^) |
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#7
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| I happen to like the purple ones, so I usually end up buying those but I suspect that either would work just fine. Just need to make sure they are not too ripe and actually a little on the firm side. If they are soft, then it becomes difficult to cut them into squares and they end up being mushy.
__________________ cheers! |
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#8
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| Your recipe sounds great, now try adding tomatillos and a jalapeno and see what happens! WOW |
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#9
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| Quote:
Your recipe is very similar to mine. Equal amounts diced tomatoes & onions ( I use spanish) Difference: I use jalapeno pepper. Using medical glove I slice open the jalapeno peppers and deseed them. I finely dice the peppers. For hot salsa: I add all the seeds in the mix Hot Medium: only the seeds of half the jalapenos Medium: 1 out of 3 Mild: 1 out of 4 or 5 for added punch: chop the seeds before adding. Another addition: I add a little oil (1 Tbsp to 2 cups of salsa or so). The oil make the flavours blend together. Tomato paste works great to thicken and avoid water purge. Sometimes I use lemon juice instead of lime. Cilantro is a must (but not too much). Letting the salsa rest at least a couple of hours (better overnight) is a good idea. Luc H.
__________________ I eat science everyday, do you? |
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