Salsa, Raw - Revision history

Jiran at 16:37, 4 September 2010

2010-09-04T16:37:30Z

Decapod73 at 22:07, 24 August 2008

2008-08-24T22:07:00Z

Decapod73 at 22:06, 24 August 2008

2008-08-24T22:06:32Z

Sam I Am at 05:51, 8 January 2008

2008-01-08T05:51:01Z

Lumpy at 19:06, 4 July 2006

2006-07-04T19:06:33Z

Lumpy at 19:02, 4 July 2006

2006-07-04T19:02:21Z

New page

[[category:Tomatoes]][[category:Side Dishes]][[category: Walumachoncha's Recipes]][[category: Mexican]]
'''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]''

'''"Salsa"''' is just generic for any sauce that has chile or tomato as a base. most americans equate salsa to the chunky stuff you dip your chips into. Other americans and some northern mexicans call this same thing "pico de gallo" with in a very literal, non-sensical translation means "rooster's beak". Most mexicans just call this "salsa casera", homestyle salsa, or "salsa cruda", raw salsa.

Here is a recipe for this unnameable sauce. This is a raw salsa. No heat touches the veggies, so it's very refreshing.

Start with ripe, but firm tomatoes. romas are best for salsa. Beefsteak and large, round tomatoes are too juicy. cut, not chop. Use a very sharp knife at all times to minimize mushing the tomato. You want cubes about 1cm per side. Do the same with a '''WHITE''' onion. never use anything else. Wash the cilatro under lots of cold water. Then let it dry on your dish tray. Wet cilantro will ruin your salsa. dice your onion the same way you did the tomato. Grab one or two serranos. Devein them, cut then to small pieces. Bundle up your cilantro stalks. Cut quickly to small stripts. Don't crosscut. Toss everything together in a dry bowl. throw some salt in there, and VERY few drops of lime juice (never lemon). Stir very little. Taste the simplest, best salsa ever.

← Older revision		Revision as of 16:37, 4 September 2010
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−	[[category:Tomato]][[category:Side Dish]][[category: Walumachoncha's Recipes]][[category: Mexican]]	+	[[category:Tomato]][[category:Side Dish]][[category: Walumachoncha's Recipes]][[category: Mexican]][[category: Salsa]]
	'''Recipe by [[:category: Walumachoncha's Recipes\|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes\|Lumpy]]''		'''Recipe by [[:category: Walumachoncha's Recipes\|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes\|Lumpy]]''

← Older revision		Revision as of 22:07, 24 August 2008
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	Decapod73's variation:		Decapod73's variation:
		+
	The above recipe yields an excellent but very solid salsa. For one that can be poured, blended tomatillos may be added.		The above recipe yields an excellent but very solid salsa. For one that can be poured, blended tomatillos may be added.

← Older revision		Revision as of 22:06, 24 August 2008
Line 7:		Line 7:

	Start with ripe, but firm tomatoes. romas are best for salsa. Beefsteak and large, round tomatoes are too juicy. cut, not chop. Use a very sharp knife at all times to minimize mushing the tomato. You want cubes about 1cm per side. Do the same with a '''WHITE''' onion. never use anything else. Wash the cilatro under lots of cold water. Then let it dry on your dish tray. Wet cilantro will ruin your salsa. dice your onion the same way you did the tomato. Grab one or two serranos. Devein them, cut then to small pieces. Bundle up your cilantro stalks. Cut quickly to small stripts. Don't crosscut. Toss everything together in a dry bowl. throw some salt in there, and VERY few drops of lime juice (never lemon). Stir very little. Taste the simplest, best salsa ever.		Start with ripe, but firm tomatoes. romas are best for salsa. Beefsteak and large, round tomatoes are too juicy. cut, not chop. Use a very sharp knife at all times to minimize mushing the tomato. You want cubes about 1cm per side. Do the same with a '''WHITE''' onion. never use anything else. Wash the cilatro under lots of cold water. Then let it dry on your dish tray. Wet cilantro will ruin your salsa. dice your onion the same way you did the tomato. Grab one or two serranos. Devein them, cut then to small pieces. Bundle up your cilantro stalks. Cut quickly to small stripts. Don't crosscut. Toss everything together in a dry bowl. throw some salt in there, and VERY few drops of lime juice (never lemon). Stir very little. Taste the simplest, best salsa ever.
		+
		+	Decapod73's variation:
		+	The above recipe yields an excellent but very solid salsa. For one that can be poured, blended tomatillos may be added.

← Older revision		Revision as of 05:51, 8 January 2008
Line 1:		Line 1:
−	[[category:Tomato]][[category:Side ~~Dishes~~]][[category: Walumachoncha's Recipes]][[category: Mexican]]	+	[[category:Tomato]][[category:Side Dish]][[category: Walumachoncha's Recipes]][[category: Mexican]]
	'''Recipe by [[:category: Walumachoncha's Recipes\|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes\|Lumpy]]''		'''Recipe by [[:category: Walumachoncha's Recipes\|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes\|Lumpy]]''

← Older revision		Revision as of 19:06, 4 July 2006
Line 1:		Line 1:
−	[[category:~~Tomatoes~~]][[category:Side Dishes]][[category: Walumachoncha's Recipes]][[category: Mexican]]	+	[[category:Tomato]][[category:Side Dishes]][[category: Walumachoncha's Recipes]][[category: Mexican]]
	'''Recipe by [[:category: Walumachoncha's Recipes\|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes\|Lumpy]]''		'''Recipe by [[:category: Walumachoncha's Recipes\|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes\|Lumpy]]''