Best 3 Alton Browns Salsa Recipes

Salsa, a staple condiment in Mexican cuisine, is a vibrant and flavorful sauce that adds a burst of freshness and zest to any dish. Made from a combination of fresh tomatoes, onions, cilantro, and chili peppers, salsa is a versatile condiment that can be used as a dip for chips, a topping for tacos and burritos, or as a marinade for grilled meats. With its bold flavors and endless variations, salsa has become a beloved culinary creation enjoyed worldwide.

In this article, we present a collection of tantalizing salsa recipes that cater to diverse tastes and preferences. From Alton Brown's classic tomato salsa, known for its perfect balance of acidity and sweetness, to a spicy habanero salsa that packs a punch, these recipes offer a range of heat levels and flavor profiles to suit every palate. We also explore unique variations such as a refreshing pineapple salsa, a creamy avocado salsa, and a smoky roasted tomato salsa, each bringing a distinct twist to the traditional salsa experience. Whether you're a salsa aficionado or a culinary adventurer, these recipes will provide you with the tools and inspiration to create delicious and memorable salsas that will elevate your meals to the next level. So, grab your ingredients, fire up your blender or food processor, and let's embark on a salsa-making journey that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

SILKY SALSA VERDE

Silky Salsa Verde image

Provided by Alton Brown

Categories condiment

Time 25m

Yield about 3 cups

Number Of Ingredients 7

Ingredients

1 pound tomatillos, husks removed and rinsed
1 serrano chile, stemmed, halved and seeded
1/2 large white onion, peeled and separated
1 1/2 teaspoons grapeseed oil
1 cup packed fresh cilantro with stems
1 1/2 teaspoons kosher salt
1/4 teaspoon xanthan gum

Steps:

Position an oven rack 3 inches below the broiler and set the broiler to high.
Toss the tomatillos, pepper and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.)
Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more.
Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.

ALTON BROWN'S SALSA

Alton Brown's Salsa image

From his Good Eats cooking program on Food Network. This salsa recipes uses fresh, roasted and dried chiles. Alton very cleverly used a steamer basket to roast the chilies on the stove top and a pair of standard kitchen scissors to cut the dried chiles! Just one or two very minor changes were made by me.

Provided by COOKGIRl

Categories Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 firm roma tomatoes, chopped small
4 garlic cloves, finely minced
2 jalapenos, seeded and minced (I used one jalapeno and one serrano)
1 jalapeno, roasted, skinned and chopped
1 red bell pepper, stemmed, seeded, membrane removed, finely diced
1/2 red onion, diced small
2 dried ancho chiles, seeded, cut into short strips and snipped into small pieces (read *NOTE)
1 tablespoon extra virgin olive oil
1 lime, juice of
chili powder, to taste (I didn't use)
salt and pepper, to taste
fresh cilantro or fresh parsley, to taste

Steps:

*NOTE: I broke up the dried anchos into pieces and used a clean coffee mill to coarsely grind the chilies.
To roast the jalapeno you have several options: oven roast, or stovetop roast either in a pan or steamer basket.
For steamer basket directions, place the chili in the opened basket and place directly on the heating element.
Turn the heat on to medium flame and dry roast for about 5 minutes or until chili is charred all over, turning occasionally to roast evenly.
Set the steamer basket aside on a heatproof surface. Cover with a heat resistant bowl or lid and allow to sweat for 10-15 minutes.
Once cool enough to handle, place the chili under running water and loosen off the skin. Remove the seeds and membrane.
Mince the chili.
In a bowl, combine all ingredients. Note: Alton say that the dried ancho chili is not to be dehydrated. Marinating will soften the chili and hydrate it.
Cover and place salsa in refrigerator for up to 12 hours for flavors to infuse.
Serve with your favorite chips.
Prep time does not include marinating.

Nutrition Facts : Calories 94, Fat 4.5, SaturatedFat 0.6, Sodium 10.2, Carbohydrate 13.6, Fiber 4.1, Sugar 4.8, Protein 2.6

ROASTED CHILE SALSA

Roasted Chile Salsa image

A blend of roasted peppers and chiles brings a smoky flavor to this classic tomato salsa. In fact, this is the only salsa I keep on hand year-round. I use it in scrambled eggs, on pizza, and, of course, chilaquiles! I know, five jalapeños sounds like a lot, but don't worry, roasting them under the broiler knocks down the heat considerably. To seed the jalapeños and ancho chiles, snip the stem end off with scissors and shake out the seeds. Oh, and I dip chips into this salsa as well. This recipe first appeared in EveryDayCook.

Provided by Level Agency

Categories Appetizers

Time 2h30m

Number Of Ingredients 11

Ingredients

5 jalapeño peppers, halved and seeded
6 Roma tomatoes, halved horizontally
4 cloves garlic (peeled)
2 dried ancho chile peppers, seeded and soaked in hot water for 10 minutes
1 red bell pepper, seeded and quartered
1/2 red onion, roughly chopped
1 tablespoon olive oil
1 lime, juiced
1 teaspoon kosher salt
1 teaspoon chili powder
Chopped fresh cilantro, parsley, or scallions, to taste

Steps:

Heat broiler to high and place rack in top position.
Squeeze the tomato halves, reserving the juice and seeds.
Set aside 2 of the tomatoes and 1 of the jalapeños. Toss the remaining jalapeños, tomatoes, garlic, ancho chiles, onion and red bell pepper in a large bowl with the tablespoon of oil, then spread in a shallow roasting pan or sheet pan with a lip. and toss the rest of the produce in a large bowl with the tablespoon of oil then spread in a shallow roasting pan or sheet pan with a lip.
Broil for 20 minutes, stirring often for even browning.
Move the roasted vegetables to the work bowl of a food processor and add the reserved tomatoes, jalapeño, lime juice, kosher salt, and chili powder. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato juice.
Stir in cilantro, parsley, or scallions and refrigerate 2 hours before serving.

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your salsa will be.
Roast your tomatoes: Roasting tomatoes intensifies their flavor and gives them a smoky taste.
Use a variety of peppers: Different peppers will give your salsa different levels of heat and flavor. For a mild salsa, use green peppers. For a medium salsa, use a combination of green and red peppers. For a hot salsa, use cayenne peppers or habaneros.
Don't overcook your vegetables: Overcooked vegetables will lose their flavor and texture.
Season to taste: Add salt, pepper, and other seasonings to taste. Be sure to taste your salsa as you make it so that you can adjust the seasonings accordingly.

Conclusion:

Alton Brown's salsa is a delicious and versatile condiment that can be used on a variety of dishes. It is easy to make and can be customized to your own taste preferences. Whether you like your salsa mild, medium, or hot, Alton Brown's recipe has you covered. So next time you are looking for a flavorful and easy-to-make salsa, give Alton Brown's recipe a try. You won't be disappointed!