Salsa

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Jason's Quest for Perfect Salsa

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Fresh Salsa: Base Recipe

  • Use blender to make smooth. Max setting for fine smooth. Medium setting for rough smooth.
  • Flavors will meld and change quite a bit over 3 days time
  • http://www.foodnetwork.com/recipes/alton-brown/salsa-recipe.html
  • 6 roma tomatoes
  • 4 garlic cloves
  • 2 burnt / 2 fresh jalapenos (seeded)
  • 1 red bell pepper
  • 1/2 red onion
  • 2 chipotles
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • chili powder, salt, pepper
  • fresh cilantro


"El Ahumado Lengua" Salsa v1

  • Success: Very strong chipotle flavor. Wonderful after 3 days of maturing.
  • 6 roma tomatoes (softened in microwave)
  • 4 garlic cloves
  • 2 burnt / 2 fresh jalapenos (seeded)
  • 3 pieces from glass jar of fire roasted red bell pepper
  • 1 yellow onion
  • 4 chipotles
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • chili powder, salt, pepper
  • fresh cilantro


"El Ahumado Lengua" Salsa v2

  • Success: The sake somehow introduces an interesting oil-like flavor that mellows out the chipotle flavor. Not enjoying the red onion. Not sure if the olive is adding much of anything.
  • 6 roma tomatoes (sun ripened 1/2 day)
  • 4 garlic cloves
  • 3 burnt / 1 fresh jalapenos (seeded)
  • 1 red bell pepper (sun ripened 1/2 day)
  • 1/2 red onion
  • 4 chipotles
  • 1 tablespoon olive oil
  • 1 lime, juiced (sun ripened 1/2 day)
  • chili powder, salt, pepper
  • fresh cilantro
  • 1 green olive
  • few drops of fish sauce
  • splash of sake
  • zatarains creole seasoning


"El Ahumado Lengua" Salsa v3

  • Partial Success: not including raw onions is great for my senstive stomach. But not de-seeding the peppers makes it SUPER hot. Would need to half the amount of peppers if doing this in the future. The HP Sauce adds an interesting barbecue taste
  • 6 roma tomatoes
  • 4 garlic cloves
  • 4 fresh jalapenos (with seeds)
  • 1 red bell pepper
  • 1 TBS dried onion flakes
  • 4 chipotles (with seeds)
  • 1 lime, juiced
  • chili powder, salt, pepper
  • fresh cilantro
  • little bit of fresh: parsley, basil, oregano, thyme
  • few drops of fish sauce
  • 1 TBS honey
  • 2 dashes of turmeric
  • 2 dashes of cumin
  • 1 TBS hp sauce
  • 2 TBS mirin
  • 1 corn cob worth of kernels, pre-boiled and shaved, added after blending


"El Lengua Roja Ahumado" Salsa v4

  • Success: this makes for are a very red colored salsa. The red jalapenos add a more distinct chili pepper flavor than the green ones; and so the smoky chipotle flavor brightens more than usual (somehow that logic makes sense to me). The peach has a background sweetness, but perhaps it'll mature in a few days and be more pronounced. I'm also curious how the ginger will taste in a few days.
  • 12 plum tomatoes
  • 1 very ripe peach
  • 1 raw onion
  • 1 can of fire roasted red bell peppers
  • 4 red jalapenos seeded
  • 4 chipotles seeded
  • 1 big handfull of cilantro
  • 1/2 nib of ginger
  • 1 lime
  • tonys chachere's creole seasoning
  • smoked paprika
  • chili powder
  • cumin


"El Ahumado Lengua" Salsa v5

  • Partial Success: I don't think I'm a fan of leaving seeds and the white ribs. Its just too spicy and is hiding any nuanced flavors, even with 1/2 of the peppers being seeded. Due to this, I can't tell if the strawberries add an interesting sweetness. I'm somewhat disappointed with the oyster sauce, but I think it deserves another try with a bigger portion to make it obvious.
  • 6 roma tomatoes
  • 6 medium sized strawberries
  • 1 raw yellow onion
  • 1/2 can of fire roasted red bell peppers
  • 4 green jalapenos (2 seeded & 2 unseeded)
  • 4 chipotles seeded (2 seeded & 2 unseeded)
  • 1 big handfull of cilantro
  • 1 lime
  • 1 big clove of garlic
  • tonys chachere's creole seasoning
  • smoked paprika
  • chili powder
  • cumin
  • 1 TS fish sauce
  • 1 TBS mirin
  • 3 TBS sake
  • 3 TBS oyster sauce


"El Lengua Ahumado Naranja" Salsa v6

  • Success: The two oranges add a wonderful overtone to the salsa. The chucks of orange fruit are rare bites, but very tasty. I would like to experiment with adding 3 oranges total. Perhaps even the fruit of 4, but perhaps the juice of only 2 or 3. The oranges would be very interesting when paired with red jalapenos. Would do well with a double portion of cilantro and could be interesting to experiment with mint and coriander.
  • 8 roma tomatoes (sun ripened for 2 days)
  • 1 raw yellow onion
  • 3 green jalapenos (seeded) (sun ripened for 2 days)
  • 3 chipotles seeded (unseeded)
  • 1 cup of chopped cilantro
  • 1 lime (sun ripened for 2 days)
  • 2 cloves of garlic
  • 1 TS fish sauce
  • 2 TBS honey
  • 2 TBS white wine
  • 1 TS thyme
  • 2 TBS ketchup
  • 2 oranges = juice and fruit (but with no inner skin


"El Piña Ahumado" Salsa v7

  • Success: Very sweet and zesty! A refreshing taste to it. The blended pineapple-chipotle sauce is the secret here. Though I wonder what it will taste like in a few days.
  • 6 roma tomatoes - diced
  • 2 seeded jalapenos - finely minced
  • 1 small orange bell pepper - diced
  • 1 juiced lime
  • 2 TBS olive oil / 2 chipotles / 10 pieces of pineapple - blend together into a purree until chipotles start to release their brown color
  • 2 TS salt
  • 1/2 TS cumin


"El Lengua Ahumado Naranja" Salsa v8

  • Failure: There is good reason in using roma tomatoes. Or at least, don't use too many tomatoes. Very bland salsa since the tomatoes thin out all of the other ingredients. But I think this could be a very good salsa and I'll have to try this again.
  • 7 vine grown tomatoes
  • 1 raw yellow onion
  • 4 red jalapenos (2 blackened + all seeded)
  • 3 chipotles (seeded)
  • 1 cup of chopped cilantro
  • 1 lime
  • 2 cloves of garlic
  • 2 oranges (1 juiced + 1 fruit bits but with no inner skin)















Need to Experiment with Fermentation


Ingredients to Test

  • cooked or pickled garlic
  • one or two pickle slices
  • ketchup
  • use some pineapple instead of 1 or 2 tomatoes to sweet it up a bit
  • honey
  • apple cider vinegar
  • soy sauce
  • shallots
  • toasted sesame oil
  • cooked onion, carrots, celery
  • mango
  • brown sugar
  • malt vinegar
  • smoked paprika
  • egg yolk
  • corn