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Day 226 : August 13
Scavenge Challenge #20-25 : How To
Salsa Roja
Adapted from oneparticularkitchen.com/2009/05/19/salsa/
Ingredients
5 (really) large tomatoes
8-10 chiles (I used 6 jalapeños, 2 pablanos, and a habanero)
1-2 large onions (I used one red and a half of a vidalia)
8-10 cloves of garlic
1 Tbsp salt
1 bunch cilantro
1 lime
Preheat oven to 375F.
Quarter the tomato. Remove the tops from the chiles. Peel all but two cloves of garlic.
Assemble ingredients on a baking sheet (or two) and place in oven. Roast until tomatoes are soft and the peppers begin to char. It took about an hour for mine.
Remove trays from oven and allow vegetables to cool. Using a standard blade, run through food processor with salt, cilantro, and remaining garlic. I did this in two batches.
Squeeze in the juice of one lime and stir to combine.
Enjoy!
Warning: Even before I added the habanero, the salsa was pretty hot. You may want to reduce the number of peppers depending on your heat tolerance.
Makes approximately four cups of salsa.
We got the chance to taste test various salsas and vote for winners in the categories of "mild," "hot," and "unique."
Halloween corset costume shoot for OrchardCorset.com. This is model Alma in her Salsa dancer costume featuring the CS-411 Black Satin Double Boned Overbust Corset. For more information, please visit orchardcorset.com/cscorsets
Most dishes at Armex are served with a salsa fresca. But they also have a salsa roja. It looks like pure chiles... but has a wonderful complex flavor....
...restaurant-style smooth red salsa is awesome and you totally want some, so here's one OF APPROXIMATELY EIGHT BILLION WAYS to make some for your face to eat.
1 28 oz. can whole peeled tomatoes with juice
2 Tbsp. olive oil
1/2 medium white onion, diced
2-3 large cloves of garlic, chopped
1 large jalapeno, seeded and chopped
1 tsp. chile pequin, or more to taste
1/2 - 1 tsp. ground cumin, to taste
1/4 tsp. garlic powder, optional
1/2 tsp. coarsely ground black pepper, or 1/4 tsp. regular grind
1/2 lime, juiced, or about 1/2 tsp. apple cider vinegar
salt to taste
Heat the oil in a pan over low-medium heat Add the onion, jalapeno, and garlic, and sautee for three minutes. Add the chile pequin, cumin seeds, and pepper. Add the tomatoes. Sautee for another 2-3 minutes. Remove from heat.
Puree -- in a blender, food processor, or with an immersion blender -- until smooth. Add lime juice or vinegar and salt, and adjust seasonings. Serve with tortilla chips.
Notes: 1-Most of these measurements are ballpark; I think I used more oil and less pepper, but whatever, I was winging it. Everything is to taste. 2-You can add a few pinches of dried oregano or epazote if you want to. 3-You can also roast some or most of the ingredients if you're feeling energetic 4-If you don't have lime juice, use vinegar.
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Salsa dancing on Milwaukee St. during Cuban Fest in Milwaukee. I love this music and style of dancing! - May 2014 bks-9112
Salsa es el nombre comúnmente utilizado para describir una mezcla de varios estilos de música. La salsa no es un ritmo, sino un nombre comercial que se adoptó a principio de los años setenta, para colocar bajo un techo una serie de movimientos que el público a nivel mundial confundía y no alcanzaba a diferenciar, como son los casos de la guaracha, el guaguancó, mambo, chachachá, boogaloo, y sobre todo, el son en donde se afinca la misma: en 1933 Ignacio Pineiro utiliza «échale salsita».
Tomó gran popularidad en la época en que se conformó Beny Moré (Caballero ¡qué bueno baila usted! y Vertiente Camagüey), la famosa orquesta de salsa Las Estrellas de Fania, dirigida únicamente por el dominicano Johnny Pacheco, quien junto al desaparecido abogado Jerry Masucci fundaron la Fania Records, si bien el mérito de la expansíón de éste ritmo lo tiene la orquesta cubana Sonora Matancera.