Don Jose's Salsa
Yield: 1 Servings

Ingredients

1 can (large) tomatoes; drained. You may use fresh but surprisingly it
works better with canned tomatoes.
1 Onion; minced
1 bunch Green Onions; minced
1 Garlic Clove: minced (up to 2 Cloves)
1/4 bunch Cilantro (guessing here);minced
1 to 2 Jalapeno or Serrano Chile; to taste
1 dash Vinegar

Instructions

This was given to me by the manager of our local Don Jose's Restaurant
on
the occasion of one of my daughter's birthdays. This is her absolute
favorite salsa (mine too!) We have enjoyed their food 12 years now and
their salsa has never missed!

The recipe is loose, but you'll manage just fine by taste.

Don Jose's chefs hand-chop everything, but I manage just fine with my
Braun
hand-held emulsifier -- even with the garlic. Leave some tomatoes a
bit
chunky. My suggestion would be to use an electric chopper but do the
garlic
by hand to avoid a "metallic" taste. The key is in the amount of
onions you
use --lots!

Have a Great Weekend,
Contributed by Sean Surlow
May 11, 2008

Sean Surlow wrote:

> 1 can (large) tomatoes; drained. You may use fresh but surprisingly it
> works better with canned tomatoes.
> 1 Onion; minced
> 1 bunch Green Onions; minced
> 1 Garlic Clove: minced (up to 2 Cloves)
> 1/4 bunch Cilantro (guessing here);minced
> 1 to 2 Jalapeno or Serrano Chile; to taste
> 1 dash Vinegar

vinegar? Not lime juice???
No way would I want to use canned tomatoes for a chopped salsa when
fresh are so much nicer for it.

Goomba38 > wrote:

> vinegar? Not lime juice???
> No way would I want to use canned tomatoes for a chopped salsa when
> fresh are so much nicer for it.

I use the canned Rotel tomatoes to make my salsas. UNless you're
growing your tomatoes or spend $5-$6/lb for ones almost as good from
a Farmers Market, some of the canned tomatoes are superior to 95% of
the grocery store tomatoes - for sauces and salsas, at least.

-sw

Sqwertz wrote:

> I use the canned Rotel tomatoes to make my salsas. UNless you're
> growing your tomatoes or spend $5-$6/lb for ones almost as good from
> a Farmers Market, some of the canned tomatoes are superior to 95% of
> the grocery store tomatoes - for sauces and salsas, at least.
>
> -sw

Salsa to me is a fresh pico de gallo type salsa. I can't imagine canned
tomatoes giving me that taste or texture?

Goomba38 > wrote:

> Sqwertz wrote:
>
>> I use the canned Rotel tomatoes to make my salsas. UNless you're
>> growing your tomatoes or spend $5-$6/lb for ones almost as good from
>> a Farmers Market, some of the canned tomatoes are superior to 95% of
>> the grocery store tomatoes - for sauces and salsas, at least.
>
> Salsa to me is a fresh pico de gallo type salsa. I can't imagine canned
> tomatoes giving me that taste or texture?

Try the Rotel tomatoes. They certainly taste better, and while the
texture is different, it sure beats the variably mealy-mushy-hard
texture of the mainline supermarket tomatoes.

-sw

In article >,
Goomba38 > wrote:

> Sqwertz wrote:
>
> > I use the canned Rotel tomatoes to make my salsas. UNless you're
> > growing your tomatoes or spend $5-$6/lb for ones almost as good from
> > a Farmers Market, some of the canned tomatoes are superior to 95% of
> > the grocery store tomatoes - for sauces and salsas, at least.
> >
> > -sw
>
> Salsa to me is a fresh pico de gallo type salsa. I can't imagine canned
> tomatoes giving me that taste or texture?

I love salsa fresco, but not with out of season tomatoes. In addition,
fresh tomatoes are sometimes expensive, and it adds up. Canned tomatoes
are dependable and cheap.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:

>> Salsa to me is a fresh pico de gallo type salsa. I can't imagine canned
>> tomatoes giving me that taste or texture?
>
> I love salsa fresco, but not with out of season tomatoes. In addition,
> fresh tomatoes are sometimes expensive, and it adds up. Canned tomatoes
> are dependable and cheap.
>
I haven't noticed fresh tomatoes being that prohibitive in price at any
time of the year that I'd use canned for fresh salsa. I buy them year
round for daily salads and other uses. In the winter I buy Roma or the
new Ugliripes, cherry or grape.

Goomba38 wrote:
> Sqwertz wrote:
>
>> I use the canned Rotel tomatoes to make my salsas. UNless you're
>> growing your tomatoes or spend $5-$6/lb for ones almost as good from
>> a Farmers Market, some of the canned tomatoes are superior to 95% of
>> the grocery store tomatoes - for sauces and salsas, at least.
>>
>> -sw
>
> Salsa to me is a fresh pico de gallo type salsa. I can't imagine canned
> tomatoes giving me that taste or texture?
>

I'll agree with you. After learning how to make my own pico de gallo, I
can't abide anything else. It's such a simple thing to prepare, too.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Sqwertz wrote:
> Goomba38 > wrote:
>
>> vinegar? Not lime juice???
>> No way would I want to use canned tomatoes for a chopped salsa when
>> fresh are so much nicer for it.
>
> I use the canned Rotel tomatoes to make my salsas. UNless you're
> growing your tomatoes or spend $5-$6/lb for ones almost as good from
> a Farmers Market, some of the canned tomatoes are superior to 95% of
> the grocery store tomatoes - for sauces and salsas, at least.
>
> -sw

I used to do that because of the lack of real tomatoes for most of the
year. About two years ago some of the nearby Amish farmers got into year
round cherry and grape tomatoes that are ripened on the vine. They only
sell them in a small area for obvious reasons. I didn't even realize
that real tomatoes were available and would just ignore the little
baskets thinking they were lame until my "gentleman farmer" buddy
mentioned it. There may be something like that where you are.

On May 12, 3:11*pm, Goomba38 > wrote:
> Sean Surlow wrote:
> > 1 can (large) tomatoes; drained. You may use fresh but surprisingly it
> > works better with canned tomatoes.
> > 1 Onion; minced
> > 1 bunch Green Onions; minced
> > 1 Garlic Clove: minced (up to 2 Cloves)
> > 1/4 bunch Cilantro (guessing here);minced
> > 1 to 2 Jalapeno or Serrano Chile; to taste
> > 1 dash Vinegar
>
> vinegar? Not lime juice???
> No way would I want to use canned tomatoes for a chopped salsa when
> fresh are so much nicer for it.

Yeah, canned tomatoes, vinegar and green onions.
Crappy.

--Bryan

Bobo Bonobo® > wrote:

> Yeah, canned tomatoes, vinegar and green onions.
> Crappy.

That 4 out of 4 posts today where you're whining about crappy food.
I thought maybe I just killfiled you when I didn't see you any more.

Time to make the permanent fix.

-sw

On May 12, 3:08*pm, Sean Surlow > wrote:
> Don Jose's Salsa
> Yield: 1 Servings
>
> Ingredients
>
> 1 can (large) tomatoes; drained. You may use fresh but surprisingly it
> works better with canned tomatoes.
> 1 Onion; minced
> 1 bunch Green Onions; minced
> 1 Garlic Clove: minced (up to 2 Cloves)
> 1/4 bunch Cilantro (guessing here);minced
> 1 to 2 Jalapeno or Serrano Chile; to taste
> 1 dash Vinegar
>
> Instructions
>
> This was given to me by the manager of our local Don Jose's Restaurant
> on
> the occasion of one of my daughter's birthdays. This is her absolute
> favorite salsa (mine too!) We have enjoyed their food 12 years now and
> their salsa has never missed!
>
> The recipe is loose, but you'll manage just fine by taste.
>
> Don Jose's chefs hand-chop everything, but I manage just fine with my
> Braun
> hand-held emulsifier -- even with the garlic. Leave some tomatoes a
> bit
> chunky. My suggestion would be to use an electric chopper but do the
> garlic
> by hand to avoid a "metallic" taste. The key is in the amount of
> onions you
> use --lots!

Thank you. Now I'll know to never walk into a Don Jose's. Of course
with all the great taquerias in LA--not to mention the taco trucks--
there's ZERO chance that I'd go there anyway.
>
> Have a Great Weekend,
> Contributed by Sean Surlow
> May 11, 2008

--Bryan

On May 12, 3:26*pm, Bobo Bonobo® > wrote:
> On May 12, 3:08*pm, Sean Surlow > wrote:
>
>
>
>
>
> > Don Jose's Salsa
> > Yield: 1 Servings
>
> > Ingredients
>
> > 1 can (large) tomatoes; drained. You may use fresh but surprisingly it
> > works better with canned tomatoes.
> > 1 Onion; minced
> > 1 bunch Green Onions; minced
> > 1 Garlic Clove: minced (up to 2 Cloves)
> > 1/4 bunch Cilantro (guessing here);minced
> > 1 to 2 Jalapeno or Serrano Chile; to taste
> > 1 dash Vinegar
>
> > Instructions
>
> > This was given to me by the manager of our local Don Jose's Restaurant
> > on
> > the occasion of one of my daughter's birthdays. This is her absolute
> > favorite salsa (mine too!) We have enjoyed their food 12 years now and
> > their salsa has never missed!
>
> > The recipe is loose, but you'll manage just fine by taste.
>
> > Don Jose's chefs hand-chop everything, but I manage just fine with my
> > Braun
> > hand-held emulsifier -- even with the garlic. Leave some tomatoes a
> > bit
> > chunky. My suggestion would be to use an electric chopper but do the
> > garlic
> > by hand to avoid a "metallic" taste. The key is in the amount of
> > onions you
> > use --lots!
>
> Thank you. *Now I'll know to never walk into a Don Jose's. *Of course
> with all the great taquerias in LA--not to mention the taco trucks--
> there's ZERO chance that I'd go there anyway.
>
>
>
> > Have a Great Weekend,
> > Contributed by Sean Surlow
> > May 11, 2008
>
> --Bryan- Hide quoted text -
>
> - Show quoted text -

If you don't mind shooing away the flies in many of those places