Texas Salsa, or what is commonly called chilli
I love food, I am a big foodie.. so i ran across some salsa (chilli) that I really enjoy and usually make way hotter then most will eat. its not for those who do not like some sweat off their brow while eating it. of coarse like anything you can calm it down by subtracting a pepper or two, or just by removing all the seeds out of the peppers to get the warmth you like. its a sweet hot with a hint of salt salsa. very good.
Ingredients;
6 Jalapeno peppers - I usually use 4 without seeds and two with depending on how strong the aroma is while bringing them up to a boil. explained further later
Serrano Peppers - I also use 4 serrano peppers and do two with seeds and two without seeds just like the jalapenos are done with the process. I like the
added heat and flavor they give to mix.
4 or 5 fresh or as fresh sweet tomatoes - you can grow, buy, or get.. Please don't steel them out of the neighbors garden.. he might get a little upset.
1 white, or yellow onion - I like white stronger heat usually. I think yellow sweeter. again your desire
1 clove of garlic - usually break off a 3 of the pieces, smash and cut into a smaller chunks. smashing allows for the flavor to blend in the boiling process.
cilantro - totally optional, some like it some don't, you just chop the leafy end up and add to your desire, usually not too much because it can be
over powering.
salt and pepper - of coarse. I usually add lots of pepper, and add salt more the taste of the chips being used, I have done unsalted chips and the usually
restaurant style white corn chips or scoops. your desire really..
mixer- you will need a mixer to salsa mix the final stages with everything in it that is when you will add the pepper, and desired salt level with the taste of the chips. yes taste test..
Preparations;
Tomatoes - put into a pot large enough to allow them to float. Add water till they float, add uncut peppers whole to pot as well, bring up to a boil for about 2 or 3 minutes max and let
cool in pot after dumping water out so you can remove skins. remove peppers onto cutting board to cool so you can cut them at this point.
when your prepping peppers - (DO NOT TOUCH EYES DURING OR AFTER CUTTING THEM) it really hurts.I usually de-seed 3 or 4 and leave rest whole to bring to a boil later on.
Add peppers to above pot after removing seeds and cut all in halves for what I call the blending process or cooks use terms of marrying.
Onion - dice into 1/4 inch pieces to start off with, add to pot with tomatoes and peppers. when done, don't forget to remove outer skin layer, never know who is reading this..
Garlic - after smashing and cutting again into 1/2 inch chunks or 1/4 inch your desire, add to the above pot
cilantro - if you want some, if you buy a bundle you only need like half max unless you want a strong flavor, cut the leafy ends and dice up small as to cook in the pot.
Salt and pepper will be added in the mixer to desired flavor to blend with chip after blending the rest of the salsa to desired thickness. let the taste testing begin.
Final cooking;
start cutting the peppers after cooling on cutting board. de-skin all tomatoes and throw skins away, rest mash and brake apart in same pot so to extract the juices and
solids. don't go nuts on it try to juice them down to nothing. you want the solids for thickness. something to stay on chips later. after tomatoes are skinned,
add all ingredients, but salt and pepper after they are prepped. bring up to a boil again and then
down to a simmer for about 30 seconds and then off. add hot ingredients to the mixer not spilling anything out, cover with lid, using salsa setting on low mix it up. after
getting close to the desired thickness, taste with chip, then start the adding of salt and pepper to desired amount to blend with the chips. should have a bit a sweet flavor
and a bite on the tongue and maybe even some on the back of the lips. some at first and some later.
Its ready enjoy.
If you get too carried away with the heat, you can do a queso (pronounced caso) cheese mix by dicing queso cheese into a bowl and adding some salsa to the cheese heating in the microwave for about 4 minutes not to burn but melt the cheese, its usually a fine line.
Reply With Quote
