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Thai Chile

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Uncle Jim’s Salsa

Well, it used to be Uncle Jim's salsa.  But I've been modifying his original over the years so that now it only bears a passing resemblance to the original.  But all credit to my brother for blazing the trail and for helping get my kids hooked on heat :)

1-28 ounce can whole tomatoes, drained and chopped
1-7 ounce can green chiles, chopped
1-2 Jalapeños, roasted and chopped
1 medium onion, chopped
2-3 cloves garlic, very finely diced or pressed
2 tablespoons quality chili powder
½ teaspoon cumin
1 tablespoon Mexican oregano
¼ teaspoon salt (add more before serving if desired)
¼ cup finely chopped fresh parsley
juice of 1 lime

Mix all and refrigerate overnight.  Don't be afraid to experiment with the amount of seasonings - be creative!

Big Daddy's Notes

  • Heat can be controlled by the amount of Jalapeño added.  Start with 1-2 and add more to finished salsa if additional heat is required.
  • You may substitute the canned, chopped Jalapeños if you cannot get fresh.
  • The Jalapeños do more than supply heat so if you do omit them add more chopped Anaheim or Poblano chiles.  The Anaheim chiles are the ones sold in the Mexican food section of your grocery store as canned green chiles.  Poblano chiles can often be found in the produce section of good supermarkets.
  • Good quality chile powder can make all the difference.  I recommend the Top Hat Chile Blend from Pendery's.
  • Refrigerating overnight is key in allowing the flavors to blend and compliment one another.  But at the very least allow the salsa to sit for an hour before serving.
 

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