Prep 10 mins
Cook 30 mins
The chef at Spanish Springs Ranch in remote northeastern California gave me this great salsa recipe. It can be used as made, or serve as a base for a myriad of add-ons.
- Cook tomatoes for 20 minutes in 2 quarts rapidly boiling water. Add tomatillos and jalapenos for last 7 minutes. Stir tomatoes once to rotate for more even cooking. None of these should break up.
- Ladle out and let cool. Place in food processor and blend until not quite puree. Move to bowl adding garlic, onion, lime juice, olive oil, salt and chopped cilantro. Cover and refrigerate for an hour or two to steep.
- Add-ons: Mix with smooshed avocado to make a delightfully different guacamole. Add chunks of fresh ripe tomatoes and finely chopped green onions for a different texture salsa. Add chopped chipotle peppers for a smokey, barbeque flavor. (This can then be used as a spicy base for a barbeque sauce.) The possibilities are endless.
Fantastic! Excellent! I love fresh salsa and enjoyed making this. I followed the recipe exactly and didn't change a thing. I didn't use the add-ons because I wanted to try it "as is." While I found it to be mild, it was packed with wonderful flavors! I made it last night, and found it tasted even better this morning. Note the recipe doesn't call for peeling or chopping or coring the tomatoes prior to cooking, so I didn't. After the cooking time, the skin on the ripe tomatoes pulled right off. It is important to let the tomatoes/tomatillos/jalapenos cool before processing or you'll have mush. I've never made fresh salsa quite like this. I found it an interesting method, and I was very impressed with the results. I can only imagine how wonderful this salsa will be using home-grown tomatoes this summer. I might try adding a habanero to the mix for a little more heat, although it is perfect the way it is. Thank you for this recipe! I loved it! Made for PAC Spring 2010.