Comments on: Blend Your Salsa: A Tale of Two Salsas

By: Beth

Beth — Wed, 30 Dec 2009 14:29:39 +0000

My son made the guajillo salsa for us and we served it as one our appetizers at our family Christmas Eve party. Everyone absolutely loved it and we’ve made it twice more since then. The lack of heat didn’t bother anyone – although I think I’ll bump it up a little for New Years Eve.

By: Scott

Scott — Fri, 26 Jun 2009 23:23:23 +0000

Here's a delicious alternative to tomato-based dip: Shrimp Salsa! It's husband approved. Very rich and hearty.

By: Katie

Katie — Thu, 21 May 2009 14:07:22 +0000

This looks really good. I’ve always made one in my food processor (posted on my site -http://dishinanddishes.wordpress.com/2009/04/28/salsa-you-wont-forget/), and it literally takes less than 5 minutes. I’d like to try another variation tho. I am going to look for these chilies. I am in Oklahoma, so it shouldn’t be hard to find? I know our stores have a Mexican spice section with lots of dried chilies, and I’ve always shied away from them, not knowing much about them…it’s time to experiment though! What other chilies have you tried?

By: Chris

Chris — Fri, 01 Aug 2008 15:05:18 +0000

Blender salsa – the only way to go. I prefer mine with fresh tomatoes, onions, garlic and cilantro. I normally use a pickled jalapeno – Herdez or Embasa – sliced lengthwise and pickled without the seeds so they have great flavor but not as damn hot (still plenty of heat though). I like a salsa with enough heat, but without the pain.
I make a big batch in the summer and can it – but most importantly, I drain the salsa mix in a collander before processing (saving the juice in 2-liter pop bottles – I love the stuff in my Bloody Marys). Otherwise it is very watery after processing. The stuff I put in the fridge and don't process has all the juice in it though.
Another great variation in my recipe is a little Cumin (to taste) and white vinegar. NEVER USE TOMATO PASTE/SAUCE TO THICKEN. Ruins the fresh taste.
I the fridge, if it has been there a while, it sometimes begins to ferment – giving it a little sourness. It is still excellent after this fermentation, though you don't want it to ferment too much. Makes it real sour.
Keep experimenting until you find a recipe that works for you.

By: Tim M

Tim M — Sun, 13 Jul 2008 18:39:53 +0000

Does this include the water you soak the chile's in or do you discard that?

By: Cat

Cat — Thu, 19 Jun 2008 23:27:07 +0000

I can't believe I actually found a recipe like this! I'm a hispanic woman in need of a hot salsa recipe fast. I actually crave it with heat.I think I am addicted...can that be? My mother never made any hand me down salsa recipes, bummer. Today, I just spent a few hours at the bookstore looking in the southwest section of cookbooks. I was very disappointed in what I found. I decided I would come home and search for a recipe on the internet. I just had to to get lucky. Tomorrow, I will drive myself down to the local FOOD CITY grocery store and buy the guajillos. I've gazed over the selection of red and green chilies not knowing what to do with a few of them. I know how to make authentic red chili sauce for tamales, enchiladas and the chili con carne recipe Mom showed me.
Thank you for sharing with this Amercican Mexican girl.

By: dancing kitchen

dancing kitchen — Tue, 10 Jun 2008 11:28:54 +0000

Nick,
You're in the midwest right now...do you know about RedGold tomatoes? They are Indiana tomatoes that are unbelievable for salsa. Really there is nothing like them. Real picked from your garden tomatoes are the very best, but RedGold is a close second and can't be beat for an out of season salsa craving.
Check it out.
~Cin

By: Eli

Eli — Mon, 09 Jun 2008 05:02:05 +0000

Finally people who agree with me, my family gives me strange looks when i blend salsa… I've always blended mine, i much prefer a nice thick clingy salsa to a "chunky" one, I've been known to give store bought salsas a run through the blender too (most aren't nearly as good as homemade but at least i can get the texture how i like it)

By: Nick Kindelsperger

Nick Kindelsperger — Tue, 03 Jun 2008 00:39:23 +0000

felbot and uncle_chef: I actually just made the first salsa again and it didn't have nearly as much heat as the other (3) times I made it. Blake has said the same thing. Some of the peppers just seem to have more heat than others.

If this problem happens to you, just add more chilies. Also, you could hold back some of the seeds and add them in if the heat is not there.

Perhaps I would also bump up that guajillo count from 12 to 16 to start. It's not scientific, that's for sure.

By: unkle_chef

unkle_chef — Mon, 02 Jun 2008 22:32:06 +0000

I would agree with you about he heat, it wasn't aggressive at all. But yummy to say the least! I'm hooked. Perhaps next time Ill bump up the chili content.