Best 3 North Of The Border Salsa Recipes
**Salsa: A Culinary Adventure North of the Border**
Salsa, a vibrant and flavorful condiment, has captivated taste buds worldwide, transcending its Mexican origins to become a beloved culinary staple. As this tangy sauce journeyed northward, it encountered the diverse culinary traditions of Canada, giving rise to a unique fusion of flavors known as North of the Border Salsa. This article presents a delectable selection of salsa recipes, each infused with a distinct Canadian flair. From the classic flavors of Roasted Tomato Salsa and the zesty kick of Habanero Salsa, to the sweet and smoky notes of Maple Chipotle Salsa and the refreshing twist of Cucumber Salsa, these recipes offer a tantalizing array of options for salsa enthusiasts. Whether you prefer it as a zesty dip for tortilla chips, a flavorful marinade for grilled meats, or a vibrant topping for tacos and burritos, North of the Border Salsa promises an explosion of taste that will elevate any dish. So, prepare to embark on a culinary adventure as we explore the diverse flavors of salsa, Canadian style.
NORTH OF THE BORDER -- SALSA
I whipped this up as an alternative to the many bottled brands of Salsa and Picante products found on the grocer's shelf. Many, much too salty for my taste. It's been a hit and never fails to go over big. Friend's ask: "Do you sell this". I reply: "No but I give it away". For years I would buy Cilantro, use a little and the...
Provided by Gary Hancq
Categories Other Side Dishes
Time 15m
Number Of Ingredients 12
Steps:
- 1. Wash and rinse Tomatoes, Tomatillos and Celery. Slice Tomatoes and Tomatillos and then chop and dice fine. I cut the Celery stalk in thirds and then slice the length of them into thin strips,and then chop and dice them fine (smaller than a kernel of corn).
- 2. Slice Onion and then dice and chop fine. Dice and chop fine the two slices of Jalapeno Pepper. Strip the leafs and finely chop the Cilantro. I use some of the more tender portions of the stems near the leafs as well, and chop them along with the leafs.
- 3. Place all above in a bowl and toss and mix thoroughly. Add the 1/4 cup of Lime and Lemon Juice and White Vinegar, also the 1/2 cup water. The water is to dilute the liquids slightly.
- 4. Note: In lieu of the Jalapeno Pepper slices I used 1/4 teaspoon of my dried and ground Hot Pepper Mix. See my recipe for the Drying and Grinding of Hot Peppers. Also 1/2 teaspoon of Tabasco Sauce could be used instead to provide the "Heat". Also, Fresh Lime and Lemon Juice would be Real Treat.
- 5. I make all my dishes so that 4 and 5 year old's can eat them, then provide additional "Heat" on the side for those that can heat it up to their tolerance level. I sometimes like it "Hot" and other times not so much. What I call for in the recipe adds just a "Hint of Heat". Increase the "heat" to your hearts desire.
- 6. Tomatillos are a Mexican staple that look like green tomatoes, but they are quite different, they arrive with green husks on them. With husks removed they have a waxy feel. I rinse and wipe them well.
NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY
Provided by Food Network
Time 43m
Yield about 24 ounces
Number Of Ingredients 9
Steps:
- Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.
ON THE BORDER SALSA
If you are addicted to OTB salsa then you will love this recipe. Each time I make it everyone asks for the recipe. After you make it a few times, you can learn to control how spicy you want it. Hope you enjoy.
Provided by gr8tastingfood
Categories Sauces
Time 10m
Yield 2 1/4 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Open the can of tomatoes and pour all contents into food processor.
- Dice up the roma tomato, onion, and garlich into small chunks and toss into the processor.
- Clean and destem the cilantro and put into proceesor.
- Slice the lime and squeeze till you have 1 tbspn of juice, put into processor.
- Place all other ingreidients into the processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refridgerate for an hour or two and serve. You can eat immediately but it will taste better if you let everthing set.
Tips:
- Choose the right tomatoes: Roma tomatoes are the best choice for salsa because they are firm and have a low water content. If you can't find Roma tomatoes, you can use another type of firm tomato, such as beefsteak or plum tomatoes.
- Roast your tomatoes: Roasting the tomatoes before making the salsa will give it a richer, more complex flavor. You can roast the tomatoes in the oven or on the grill.
- Use fresh herbs: Fresh herbs, such as cilantro, basil, and oregano, will brighten up the flavor of your salsa. If you don't have fresh herbs on hand, you can use dried herbs, but they will not have as much flavor.
- Don't over-chop your ingredients: Salsa should have a chunky texture, so don't over-chop your ingredients. Just give them a rough chop so that they are small enough to eat easily.
- Add some heat: If you like spicy salsa, you can add some heat by adding chopped jalapeños or cayenne pepper. Start with a small amount and add more to taste.
Conclusion:
Salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a quick and easy way to add some flavor to your meal, try making a batch of salsa. You won't be disappointed!
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