How do you make a good salsa?

In My Humble Opinion
21

Tim, please let me know what style of salsa you enjoy the most. If you have a favorite pepper, please indicate that too. When it comes to peppers, my own favorite is the Serrano. They have a solid heat with plenty of flavor. IIRC, you have claimed to be fairly immune to the heat of peppers. Do an experiment. Buy an assortment of peppers. At the least, get two or three each of the smaller ones and one each of the larger types of the following chiles:

[li]Anaheim[/li]
[li]Green Jalapeño[/li]
[li]Red Jalapeño (can be hard to find*)[/li]
[li]Poblano*[/li]
[li]Green Serrano[/li]
[li]Red Serrano (hard to find*)[/li]
[li]Amarillo (yellow gold chile)[/li]
[li]Habanero[/li]*[sup] To get red versions of these peppers buy a few of the green ones and age them in a sealed plastic bag on your counter or in your refrigerator for several days.[/sup]
Now, get yourself a monster burrito (preferrably without sour cream), a well chilled six pack of beer and your array of chiles. As you scarf the burrito, punctuate it with occasional bites of the various raw peppers.

Start at the top of the list and work your way down. They are ranked in terms of heat. Save the Habanero for last so that you can sample the others before you wipe out your tastebuds. See which one delivers the heat and flavor that you prefer.

Get back to me with the results by email or preferrably in this thread and I will help you design a salsa to your liking. Please select the desired characteristics from the table below.
[li]Mild or Hot[/li]
[li]Red or Green[/li]
[li]Smooth or Chunky[/li]
[li]Heavy or Light Onion[/li]
[li]Heavy or Light Cilantro[/li]
[li]Tomato or No Tomato[/li]
[li]Red or Green Tomato[/li]
[li]Tomato or Tomatillo[/li]
[li]Citrus or Vinegar[/li]
[li]High or Low Salt[/li]
[li]Garlic or No Garlic[/li]
[li]Simple or Complex Flavor[/li]Once I have all of the information, I will be able to design a salsa that you can prepare with relative ease. The only drawback is that you will probably become a salsa snob and generally turn your nose up at a majority of salsas that you are served. That’s the price one pays.

22

Okay Mom grows peppers and stuff in the summer so I think I’ve had them all… but for sure I’ve had them all except the anaheim, I’m pretty sure I’ve had the Green and Red Serranos but not positive.

I’ve had habanero on occassion too. (I wanna try Scotch Bonnet)

Okay jalapeno has a nice zing but is too… something. Not hot, just can’t put my finger on what I don’t like so much about jalapenos.

Habanero I like the taste (too vinegary, though. course, it was stored in vinegar) but it’s too hot for everyday cooking.

Can’t remember the taste of the amarillos or serranos.

I like my salsa:

hot, red, smooth, red tomato, low salt, and garlic (slight).

Not sure about citrus or vinegar, both are alright. Not enough experience with versions I like, I suppose. Lime and chile chips are to die for, though. Not sure about the cilantro or onion (don’t know what cilantro tastes like offhand, enjoy the taste but not texture of onion, but not TOO much) or the complexity of the flavor.

I have all the peppers dried in the cabinet. I REALLY need to go to bed (it’s 5 am here) so I guess tomorrow I’ll eat some and tell you more specifics. I think I have some cilantro to try, also.

Thanks again for being so damned helpful!

–Tim