Love this recipe! This is the second year we have done this salsa recipe and we have had nothing but success. I do use a variety of peppers instead of anaheims depending on what’s in the garden and always throw in a few cayennes. Thanks for such a easy and delicious recipe!
Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
Just a caution, you can’t simply take fresh salsa and stick it in the freezer, you do need to cook it down first. The longer you let your salsa simmer, the more liquid will evaporate and the thicker your salsa will get. If you want to speed up the process, add a can or two of tomato paste during the cooking process.
When you slice jalapenos, smart people should wear gloves. I know you’re wise like that. You probably won’t just “try” not touch the seeds and then make this your mantra for the rest of the night: “Don’t touch your eyes. Don’t touch your eyes. Don’t touch your eyes.”
The only sad thing about tomatoes is that they don’t last. A beautiful, ripe tomato will keep for a week at most before it goes bad. So when the frost comes and kills the plants, that’s the end of garden-fresh tomatoes until next year.
4 Simmer all ingredients in a large pot: Put all of the ingredients into a large (8-qt) stainless steel pot. (Do not use aluminum or the acidity of the sauce will cause the aluminum to leach into the sauce.)
Fixed your egg and ham casserole tonight. It was a smash hit! I have been looking for a fresh salsa recipe and this sounds great! I just was wondering, do you have to use honey and why do you use honey? I’m a diabetic so I was just wondering.
With 120 pounds, easy is important :-)!) Well, quite a large portion of the tomatoes weren’t salvagable, and some are now in the freezer for future pasta sauce and other hot dishes, and I have a decent stash of the “Easiest Homemade Sun-Dried Tomatoes” waiting. Yum :-)!
This addictive recipe by Gayle Pirie and John Clark of San Francisco’s Foreign Cinema is integral to their Scrambled Eggs with Meyer Lemon Salsa Verde. But it makes enough that you’ll have some left over for grilled bread, steaks, or sardines; roast chicken or vegetables; or sandwiches.
Dang, sorry to hear that Rod. Not sure why it would be so vinegary. I just made a quadruple batch last weekend and everything turned out perfectly again. Double check your measurements is all I can think of. Glad to hear it is normally a hit recipe though.
Work does tend to get in the way of gardening, doesn’t it? I have salsa issues in my garden. When my cilantro is prime, my tomatoes are just beginning to flower. By the time I have tomatoes, my cilantro has all dried up. I think I’ll try late planting cilantro this year to see if I can synchronize them. So many plans, so little space, so little time.
Hey there. Thanks so much for this. I’m needing to move toward a salt free diet but we love Tex-Mex food! This sounds lovely. This way I can gage my own spices. I’m going to try this tomorrow. Cheers.
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Really – you didn’t like LF salsa? Did you use the NT recipe? I didn’t like it either. But I have my own recipe now, which I posted last week, that we LOVE. It tastes just like my fresh salsa, but with more of a zing. So good.
I have just made this in advance for tonight to serve with burritos. I also increased lime to 2T, added a pinch of ground cumin and halved the sugar to 1/2tsp. I also added cucumber as I like the cool flavor it lends to the dish. Tasting it now it was lovely, I’m sure by tonight it’ll be magnificent!