Salsa Therapy (3x Salsa Recipes)

When you're having a semi-bad day and your wife comes come with 6 habaneros, 8 jalapenos and close to 30 vine tomatoes there's only one thing to do. Make salsa! For some reason, salsa is my happy food. There are just so many possibilities and unpredictable elements.  You can make the same recipe of salsa 100 times and get a different salsa each time.  Maybe I get a little too excited about food, but that roulette wheel spins every time you cook--sometimes it's red, sometimes it's black. You just never know!

Today, I was feeling a little fiery, so I chose to make some fiery salsas. Two out of the three I made were spicy--one being rocket hot. The third salsa was for the kids, but was really good and refreshing for anyone! We'll start with the basic salsa and go up the Scoville heat scale.

*NOTE* In all of these recipes, it is assumed that you have a food processor. If you don't, it's fine, but chop things finely and take your time. Definitely allow more time to sit so flavors come together.

Salsa for Everyone

This is the salsa for those who don't like it hot. This salsa goes great on eggs and is great for kids. It's also good for thoughtless snacking. And aside from salt, it's fairly good for you! I use this recipe as a base for experimenting too. Make this salsa and add whatever you want!

Ingredients:

• 6 Vine Tomatoes, topped and quartered
• 3/4 Cup (1 fistfull) of Cilantro, finely chopped
• 1/2 Cup Onion, coarsely chopped
• Juice from 1/2 a Lime
• 2T (big pinch x2) Kosher Salt
• 2t (little pinch x2)Fresh Ground Pepper
• 2t (little pinch x2) Granulated Garlic (Fresh garlic is okay too, but will get stronger with time. Granulated seems to stay way more consistent with time which is good with salsa)

Method:

1. Place tomatoes in food processor and spin 'em until they are the consistencey of restaurant salsa--slightly over-blended but not pureed. Place in a bowl larger than what you think you'll need.
2. Place cilantro, onion and lime juice in food processor at the same time. Pulse until onions are coarsely minced. Place in bowl with tomatoes.
3. Add salt, pepper and garlic. Stir and enjoy with your favorite chips.

As always, you can enjoy your salsa right away but waiting at least a few hours will greatly benefit the flavors. I usually stick it in the fridge overnight and eat it on some eggs in the morning to see how it turned out.

Smokey Double Jalapeno Salsa

Ingredients:

• 8 Vine Tomatoes, topped and quartered
• 1 Cup (big fistfull) of Cilantro, finely chopped
• 1/2 Cup Onion, coarsely chopped
• 2 Large Jalapenos (3 if you like it extra hot)
• Juice from 1/2 a Lime
• 2T White Vinegar
• 2T (big pinch x2) Kosher Salt or Smoked Salt (available online or at many markets)
• 2t (little pinch x2)Fresh Ground Pepper
• 2t (little pinch x2) Granulated Garlic (Fresh garlic is okay too, but will get stronger with time. Granulated seems to stay way more consistent with time which is good with salsa)
• 1.5t of McCormick Chipotle Chile Pepper

Method:

1. Place tomatoes in food processor and spin 'em until they are the consistencey of restaurant salsa--slightly over-blended but not pureed. Place in a bowl larger than what you think you'll need.
2. Place cilantro, onion and lime juice in food processor at the same time. Pulse until onions are coarsely minced. Place in bowl with tomatoes.
3. Place jalapenos and vinegar in processor and spin until coarsely minced. Add to bowl.
4. Add salt, pepper, garlic and chipotle chile powder. Stir and enjoy with your favorite chips.

As always, you can enjoy your salsa right away but waiting at least a few hours will greatly benefit the flavors. Overnight is better.

Drunken Habanero-Kiwi Salsa

I wanted a salsa that would knock me on my butt but still be good enough to eat an entire bowl. I used my limited knowledge of chemistry and applied it as much as I could. The goal is spicy on many levels. First there is the flavor of the habanero, then the heat of the habanero. But there is a lot of scorching heat that can still be drawn from the habanero when mixed with alcohol. Thus the tequila. There is also a nice flavor that is brought out with raw sugar. Thus the raw sugar. Then there are the ultra fruity notes of the habanero that are brought out with tropical fruits like mango and kiwi. Thus the kiwi. I like to use ultra-ripe kiwis (almost to a fault). They are fragrant and musty. The tequila helps insure that they won't go bad within a day of storage. If for any reason the salsa feels tingly (like carbonation on your tongue, discard it--or just use less-ripe kiwis. I like heat but only when flavor comes along for the ride.

Ingredients:

• 8 Vine Tomatoes, topped and quartered
• 1 Cup (big fistfull) of Cilantro, finely chopped
• 2 Habaneros (red, orange or yellow. doesn't matter)
• 2-3 Kiwi Fruits
• Juice from 1/2 a Lime
• 1.5 Shots of Tequila (any kind will do but Patron would be a waste of tequila and Jose Cuervo would be a waste of salsa, so shoot in between).
• 1 Shots of Triple Sec
• 1/8 Cup of Sugar in the Raw (regular sugar works too, but lacks a deep, rounded flavor)
• 2T White Vinegar
• 2T (big pinch x2) Kosher Salt

Method:

1. Place tomatoes in food processor and spin 'em until they are the consistencey of restaurant salsa--slightly over-blended but not pureed. Place in a bowl larger than what you think you'll need.
2. Place cilantro, kiwis, lime juice in food processor at the same time. Pulse until onions are coarsely minced. Place in bowl with tomatoes.
3. Place habaneros, tequila, triple sec and vinegar in processor and spin until coarsely minced. Add to bowl.
4. Add salt and sugar. Stir and enjoy with your favorite chips.

As always, you can enjoy your salsa right away but waiting at least a few hours will greatly benefit the flavors. Overnight is better. Sweet salsas never present themselves well immediately. An overnight sit will bring the flavors together and allow the flavors to progress on your palate. From a flavorful start to a spicy roller coaster then finish with a sweet spice.