I've been reading the ingredients listed on several jars of salsa and
they always just say "and spices", but they never list exactly what
spices are used. Does anyone know specific spices that are used?

I was thinking the great salsa at On The Border uses some spices as
well as fresh ingredients, but I can't quite place what they use.

Thanks!

"RalGrl" > wrote in
oups.com:

> I've been reading the ingredients listed on several jars of
> salsa and they always just say "and spices", but they never
> list exactly what spices are used. Does anyone know specific
> spices that are used?
>
> I was thinking the great salsa at On The Border uses some
> spices as well as fresh ingredients, but I can't quite place
> what they use.
>
> Thanks!

What's "On The Border"?

http://www.google.com/search?hl=en&q...btnG=Google+Se
arch

ann wrote:
> "RalGrl" > wrote in
> oups.com:
>
> > I've been reading the ingredients listed on several jars of
> > salsa and they always just say "and spices", but they never
> > list exactly what spices are used. Does anyone know specific
> > spices that are used?
> >
> > I was thinking the great salsa at On The Border uses some
> > spices as well as fresh ingredients, but I can't quite place
> > what they use.
> >
> > Thanks!
>
> What's "On The Border"?
>
> http://www.google.com/search?hl=en&q...btnG=Google+Se
> arch

Sorry, I should have said: On the Border is a "Mexican" (very
Americanized) that in my opinion has just phenominally great salsa.
I've been trying to get that recipe but I can't find it anywhere. Now,
On the Border markets their salsa in some grocery stores but of course
that salsa doesn't have the same consistency or taste, and reading the
label it says there are spices in it, so that means to me that that's
more than just cilantro. The link you gave (and thank you for that!)
says ground cumin is used. I'll have to give that a try.

Thanks!

RalGrl wrote:

> says ground cumin is used. I'll have to give that a try.
>
> Thanks!
>

Cumin? Yuck! leave it to a Texican to screw up a good thing.

RalGrl wrote:
> I've been reading the ingredients listed on several jars of salsa and
> they always just say "and spices", but they never list exactly what
> spices are used. Does anyone know specific spices that are used?
>
> I was thinking the great salsa at On The Border uses some spices as
> well as fresh ingredients, but I can't quite place what they use.
>
> Thanks!
>
To be a salsa, the dish needs fresh green chilis, like jalapeno or
serrano peppers, and cilantro. The rest is icing on the cake. The
flavor comes from the rest of the ingredients, whether it's tomatoes,
green peppers and onions, or mango, melon, and pineapple, or tart
tomatillos. I just use fresh garlic, lime juice, salt, and maybe some
pepper. You could use some oregano, fresh, preferably, and some thyme,
maybe some parsley, but that is moving away from authentic.The
occasional recipe calls for a tablespoon or two of vinegar and a blop of
honey. Rick Bayless, in his book Everyday Mexican, says the fresh
ingredients are really good roasted first.
So a good, quick recipe might be:

2 large tomatoes, fine dice (1 1/2 cups)
1 small red onion (1/4 cup) fine dice
1/2 green pepper (1/4 cup) fine dice
2 cloves garlic, finely minced
1 jalapeno, finely minced (more for more heat, of course)
(1 tsp finely minced or ground chipotle pepper (smoked jalapeno) for
smoky heat)
1/4 cup minced cilantro (1/2 a bunch. Stems are tender and can be used
too.)
juice of 1 lime, maybe 1 tsp zest if you like
salt and pepper to taste

You can chop the ingredients, or chunk them and pulse them in the food
processor, whatever you'd like.

Feel free to make adjustments to the amounts, or change the main
ingredients to fruits (orange and banana would make a good one too, as
would peach... so many flavors to try...)
I don't remember the flavor ot On the Border's salsa, but I remember it
being simple.

I hope this helps

"falln" > wrote in message
...
> RalGrl wrote:
> > I've been reading the ingredients listed on several jars of salsa and
> > they always just say "and spices", but they never list exactly what
> > spices are used. Does anyone know specific spices that are used?
> >
> > I was thinking the great salsa at On The Border uses some spices as
> > well as fresh ingredients, but I can't quite place what they use.
> >
> > Thanks!
> >
> To be a salsa, the dish needs fresh green chilis, like jalapeno or
> serrano peppers, and cilantro. The rest is icing on the cake. The
> flavor comes from the rest of the ingredients, whether it's tomatoes,
> green peppers and onions, or mango, melon, and pineapple, or tart
> tomatillos. I just use fresh garlic, lime juice, salt, and maybe some
> pepper. You could use some oregano, fresh, preferably, and some thyme,
> maybe some parsley, but that is moving away from authentic.The
> occasional recipe calls for a tablespoon or two of vinegar and a blop of
> honey. Rick Bayless, in his book Everyday Mexican, says the fresh
> ingredients are really good roasted first.
> So a good, quick recipe might be:
>
> 2 large tomatoes, fine dice (1 1/2 cups)
> 1 small red onion (1/4 cup) fine dice
> 1/2 green pepper (1/4 cup) fine dice
> 2 cloves garlic, finely minced
> 1 jalapeno, finely minced (more for more heat, of course)
> (1 tsp finely minced or ground chipotle pepper (smoked jalapeno) for
> smoky heat)
> 1/4 cup minced cilantro (1/2 a bunch. Stems are tender and can be used
> too.)
> juice of 1 lime, maybe 1 tsp zest if you like
> salt and pepper to taste
>
> You can chop the ingredients, or chunk them and pulse them in the food
> processor, whatever you'd like.
>
> Feel free to make adjustments to the amounts, or change the main
> ingredients to fruits (orange and banana would make a good one too, as
> would peach... so many flavors to try...)
> I don't remember the flavor ot On the Border's salsa, but I remember it
> being simple.
>
> I hope this helps

Best darned salsa casera recipe I've seen in a long time! Great!

Wayne Lundberg wrote on 06 May 2006 in alt.food.mexican-cooking

> Best darned salsa casera recipe I've seen in a long time! Great!
>
>

Not truly a Pico De Gallo as there's no jicama. But very tasty.

@@@@@ Now You're Cooking! Export Format

Pico De Gallo (Rooster's Beak Salsa)

none

4 medium tomatoes (I use 4 largish roma tomatoes*)
1 small onion
2 fresh jalapenos, seeded (up to 3)

1 tablespoon chopped fresh cilantro (optional, some dislike cilantro's
taste)

1 small clove garlic, minced (I use 3 large cloves/toes of garlic)
2 tablespoon lime juice (I use the juice of 1 lime)
salt (to taste)
ground black pepper (To taste)

Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Chop
onion, Mix all ingredients except salt and pepper, then add them to
taste. Cover and refrigerate 1 hr. for flavors to blend. Serve with
tostada chips.

Yield: 1 servings

*I find roma tomatoes aren't as juicy so they make for a less runny
salsa.

Leave in the jalapeno seeds if you want more heat.

Addtional stuff...olives, corn, jicama all seem to go well added to this
basic recipe.

** Exported from Now You're Cooking! v5.73 **



--
-Alan

"Mr Libido Incognito" > wrote in message
...
> Wayne Lundberg wrote on 06 May 2006 in alt.food.mexican-cooking
>
> > Best darned salsa casera recipe I've seen in a long time! Great!
> >
> >
>
> Not truly a Pico De Gallo as there's no jicama. But very tasty.
>
> @@@@@ Now You're Cooking! Export Format
>
> Pico De Gallo (Rooster's Beak Salsa)
>
> none
>
> 4 medium tomatoes (I use 4 largish roma tomatoes*)
> 1 small onion
> 2 fresh jalapenos, seeded (up to 3)
>
> 1 tablespoon chopped fresh cilantro (optional, some dislike cilantro's
> taste)
>
> 1 small clove garlic, minced (I use 3 large cloves/toes of garlic)
> 2 tablespoon lime juice (I use the juice of 1 lime)
> salt (to taste)
> ground black pepper (To taste)
>
> Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Chop
> onion, Mix all ingredients except salt and pepper, then add them to
> taste. Cover and refrigerate 1 hr. for flavors to blend. Serve with
> tostada chips.
>
> Yield: 1 servings
>
> *I find roma tomatoes aren't as juicy so they make for a less runny
> salsa.
>
> Leave in the jalapeno seeds if you want more heat.
>
> Addtional stuff...olives, corn, jicama all seem to go well added to this
> basic recipe.
>
> ** Exported from Now You're Cooking! v5.73 **
>
>
>
> --
> -Alan

I use Serrano chiles for the flavor and heat. But your idea for adding other
goodies is great!

falln wrote:
> RalGrl wrote:
> > I've been reading the ingredients listed on several jars of salsa and
> > they always just say "and spices", but they never list exactly what
> > spices are used. Does anyone know specific spices that are used?
> >
> > I was thinking the great salsa at On The Border uses some spices as
> > well as fresh ingredients, but I can't quite place what they use.
> >
> > Thanks!
> >
> To be a salsa, the dish needs fresh green chilis, like jalapeno or
> serrano peppers, and cilantro. The rest is icing on the cake. The
> flavor comes from the rest of the ingredients, whether it's tomatoes,
> green peppers and onions, or mango, melon, and pineapple, or tart
> tomatillos. I just use fresh garlic, lime juice, salt, and maybe some
> pepper. You could use some oregano, fresh, preferably, and some thyme,
> maybe some parsley, but that is moving away from authentic.The
> occasional recipe calls for a tablespoon or two of vinegar and a blop of
> honey. Rick Bayless, in his book Everyday Mexican, says the fresh
> ingredients are really good roasted first.
> So a good, quick recipe might be:
>
> 2 large tomatoes, fine dice (1 1/2 cups)
> 1 small red onion (1/4 cup) fine dice
> 1/2 green pepper (1/4 cup) fine dice
> 2 cloves garlic, finely minced
> 1 jalapeno, finely minced (more for more heat, of course)
> (1 tsp finely minced or ground chipotle pepper (smoked jalapeno) for
> smoky heat)
> 1/4 cup minced cilantro (1/2 a bunch. Stems are tender and can be used
> too.)

Cilantro stems are obnoxious tasting.

> juice of 1 lime, maybe 1 tsp zest if you like
> salt and pepper to taste

--Bryan

Does a sauce (salsa) need jicama to be a Pico de Gallo? or is that just
another regional variant and/or personal preference?
de


"Mr Libido Incognito" > wrote in message
...
> Wayne Lundberg wrote on 06 May 2006 in alt.food.mexican-cooking
>
>> Best darned salsa casera recipe I've seen in a long time! Great!
>>
>>
>
> Not truly a Pico De Gallo as there's no jicama. But very tasty.
>
> @@@@@ Now You're Cooking! Export Format
>
> Pico De Gallo (Rooster's Beak Salsa)
>
> none
>
> 4 medium tomatoes (I use 4 largish roma tomatoes*)
> 1 small onion
> 2 fresh jalapenos, seeded (up to 3)
>
> 1 tablespoon chopped fresh cilantro (optional, some dislike cilantro's
> taste)
>
> 1 small clove garlic, minced (I use 3 large cloves/toes of garlic)
> 2 tablespoon lime juice (I use the juice of 1 lime)
> salt (to taste)
> ground black pepper (To taste)
>
> Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Chop
> onion, Mix all ingredients except salt and pepper, then add them to
> taste. Cover and refrigerate 1 hr. for flavors to blend. Serve with
> tostada chips.
>
> Yield: 1 servings
>
> *I find roma tomatoes aren't as juicy so they make for a less runny
> salsa.
>
> Leave in the jalapeno seeds if you want more heat.
>
> Addtional stuff...olives, corn, jicama all seem to go well added to this
> basic recipe.
>
> ** Exported from Now You're Cooking! v5.73 **
>
>
>
> --
> -Alan

de wrote on 06 Jun 2006 in alt.food.mexican-cooking

> Does a sauce (salsa) need jicama to be a Pico de Gallo? or is that
> just another regional variant and/or personal preference?
> de
>

yes

--
-Alan