Because Pnoon asked me to post a real salsa recipe, not all the fruu-fru ****...


Serrano Peppers
Tomatoes
Cilantro
White onion
Lime juice
Salt
Ground cumin

Chop the peppers, cilantro, tomatoes and onions up fine, and put it in a bowl. If it looks too green, add more tomatoes and onions. If it looks too red, add more onions and cilantro. If it looks like you aren't sweating, add more peppers. If it looks like you still have your balls, add habanero peppers. Add lime juice and salt to taste, along with a dash of cumin powder.
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I was just curious Adam if you may have some "measurements" that go along with the ingredients, or is this something we should take a wild guess on?
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:-)

I dunno. Been making this one for decades based on taste. Sometimes peppers are hot, sometimes they aren't. Had times where two red jalapenos will light this stuff up, other times, 15 seranos barely put a dent in it. Onions, some are potent, some aren't. and so on...


My best guess numbers:
8-10 roma tomatoes. Try to avoid the flavorless waterballs
a baseball sized white onion. (or yellow, it really doesn't matter that much)
5-6 seranos
a half cup of chopped cilantro leaves (a medium sized bundle)
one or two limes
1/2 tsp ground cumin (if your spices are old, then you are going to need a lot more)

You can also use a few bundles of long green onions rather than globe shaped white or yellow.
You can use habaneros if you prefer.
Or white vinegar rather than limes if you can't get them (there is a major taste difference here)
You can roast the peppers and tomatoes if you want.
Sh!t, you can even cube up a mango and toss it in if you want.


This salsa is a concept that you need to adapt to your tastes, rather than looking at it as a strict recipe.
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Thanks for posting this up and yes I find the same thing with making chili, I would grind the peppers and spices for the most part but never measured anything in my life making it, so people would ask and I would have to shrug. Now I said the hell with it and use Carrol Shelby's mix as a base and work up from there.
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I agree with Adam + Adam.

But for those who have never made a salsa (or chili), having a base of measurements to start from is helpful. Certainly from there one adjusts and experiments to taste.
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Sounds pretty tasty
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That's why I gave you color descriptions in the original recipe. Do I have to come over and make it for you too, m'nilla? :-)



:-)


Also, I sometimes get lazy and rather than hand chop everything, I'll use my vitamix. You can do it with a food processor too, I used to do it that way, but ever since I bought the Vitamix two something years ago, I can count the times I've broken out the food processor on one hand. If you go this route:
Throw the onions in and process.
Throw the cilantro in and pulse a few times.
Empty the bowl (doesn't have to be perfect, just dump out most of it)
Put the peppers in and process.
Put the tomatoes in and pulse to desired consistency.
Dump that into the onion/cilantro mix and take it from there with the limes, salt and cumin.
Gives more of that canned/jarred runny texture that most people are more accustomed to unless they live near the southern border.
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....ok, but what if you're color blind?:-):-)
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Here's one I like. Supposedly it's David Ortiz's own recipe:



Big Papi's Mango Salsa

1 cup diced fresh mango
1/3 cup roasted red peppers, drained & diced
1/3 cup diced red onion
1 jalapeno pepper, seeded, minced
2 tablespoons fresh mint, chopped
1 tablespoon fresh lime juice


*PREPARATION:
Combine all ingredients and chill. Serve with tortilla chips, also is great over Salmon or Chicken.
Makes 1 1/2 cups of mango salsa.

I love this with chips, on chicken breasts or anything! I now use more jalapeno, very finely minced.
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If it doesn't have tomatillos in it, it ain't salsa. :-)
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Looks like today is your lucky day, Scott. :-)

http://www.cigarasylum.com/vb/showthread.php?t=70125
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