How to make fresh Salsa & Rusty’s Guacamole
Hello to everyone !!
This post will tell you in both photos below and a YouTube video “How to Make” my Killer Fresh Salsa plus easy instant Guacamole. To make real great Guacamole you need many fresh ingredients, besides the obvious a ripe Avocado. My Rusty’s method for easy Guacamole is simple to add a big spoon of my Fresh Salsa to any mashed up ripe “Hass” Avocado for instant Guacamole that will impress your friends, asking for the recipe !! AND they will ask.
To start everything shown here on the “How to YouTube Video” is fresh, except one canned item which is necessary to help all the spices blend with the fresh items, I will not bore anyone right now with an food science class, just trust me this one item is required for this recipe to work.
You will see many other recipe’s where they boil the tomatoes, peel them first, or my favorite is removing the “seeds” how silly, as this is where the juice and flavor is, so wash them ripe tomotoes up, cut in to big chucks and toss em into the food processor , pulse them into a mush, seeds, skin and all, except the little green thing on the end, the stem cut this off, but you all ready knew that, right?
Follow the video first, then come back an see all the individual photos for more details, this is easy Fresh Salsa is wonderful just by it’s self with chips and when mixed with a ripe Avocado will make you the hit of any party, with Rusty’s Killer Guacamole. Pass this blog on to your friends, enjoy a tail gate party as you can make this on the spot instantly in the parking lot of any game, now enjoy the Tail Gate’s best Killer Guacamole & Fresh Salsa on the planet.
To make the Guacamole you only need to cut peel mash avocado in a bowl and add a big tablespoon of fresh salsa, mix and serve, really that easy, as all the spices are in the salsa. RTU.
RUSTY’S KILLER FRESH SALSA RECIPE
Start with a big bowl, as you use the food processor for each individual ingredients pulsed to small bits, remove from food processor each item and put each into the big bowl. Remember to use latex gloves for handling the hot peppers, this juice on your hands is not an experience you wish to know about, eyes, face etc. This is a fresh salsa and with that it will require refrigeration, this is not a cooked product. The only canned item in this recipe is tomato “Paste” you can use two of the small cans you will find in the supermarket, this one item is necessary for the spices to set with the other fresh ingredients, a food science thing, not in this lesson for telling about acids how they interact with spices, another lesson maybe in the future with Alton Brown, to get the “taste” your looking for, with a little tom paste with the spices combined with fresh vegetables will deliver that experience all your friends will ask, “how did you make this” ?? !!
OK, Once you have all the fresh items cut, diced. chopped, food processed, & squeezed into a big bowl add the canned tomato paste and MIX. Remember to reserve the hot peppers on the side, as now is the time to add them, start with “half” of the minced peppers, mix, mix, mix, then taste test. Hot? Not hot enough? Add more is OK, this will get a bit hotter when “set” overnight. We are looking for about a 75% mix of tomatoes to 20% onions 5% cilantro + hot peppers keep this in mind when processing the tomatoes, onions & cilantro. I use two cut types of tomatoes, one pulse small in food processor mixed with a few fresh tomatoes hand cut into thumb size bits, adds texture to salsa.
Remember to wash up all your store purchased vegetable before processing, just a good idea.
The SPICES, are added now. Ground Cumin, Garlic Powder [not garlic SALT !! ], fresh ground pepper corns & Kosher or Sea Salt to taste. The big bowl just sprinkle the spices on top, then mix mix & mix more. It is all most ready, taste test now is a good thing see how close in heat, salt to your taste buds, hum? Great, now put into mason jars that are clean & ready, I like the small Pint one’s so you can give away a few to your friends, handy size too for one plate Fresh Salsa with chips. Jar up ! [glass jars only] AND now refrigerate overnight for all the spices to set. This will last for two plus months refrigerated in a lockable air tight glass jar, but I don’t think it will last that long !! Enjoy
Wear latex food gloves when handling the peppers no bare hands, trust me, the juice in the eyes stings !
INGREDIENTS TO MAKE FRESH SALSA
6 big red ripe tomatoes , put into food processor & pulsed till puree see photos
3 big red ripe tomatoes, diced cut into small thumb size chunks [not in the food processor, cut by hand with a sharp knife] put in bowl
2 white onions peeled and pulsed in food processor
1 small red onion peeled and pulsed in food processor [optional ]
3 to 4 cloves of garlic peeled and pulsed in food processor
2 green Jalapenos seeds removed if you wish not too hot and pulsed in food processor
1 red Serrano hot pepper [Thai red pepper will work too] do not remove seeds pulsed with Jalapenos together
1 cup + diced cilantro [coriander] pulse in food processor lite small bits or use scissors to cut up works too
1 whole lime, a Key Lime or Tahitian Lime will have no “seeds” squeeze away
2 small cans of Tomato Paste [ I used one small pak of paste see photo]
Kosher or Sea Salt to taste
Fresh ground Black Pepper or mixed red-white-black Pepper corns ground fine [see photo]
1 teaspoon of Ground Cumin
1 teaspoon of Garlic Powder [not garlic salt !]
variation: add a green or red bell pepper to the mix, chopped fine like the onions.
variation: add celery powder and a little less Cumin
small knife very sharp
medium to big bowl to mix ingredients
food processor with a pulse mode, I used a small one cup food processor, any big one will work too
measuring spoon or use your best guess to taste on the spices
spoon for scooping mix into jars
glass canning food pint jars with wire snap lids, looking for air tight glass jars, not plastic due to acid from tomatoes !! food science lesson another day
latex food gloves, when finished peel off backwards off your hand inside-out, toss, these are used one time
pen & label for date Killer Salsa made “date”, keep refrigerated for two months plus, if it last that long.
1. Save the avocado seed when making guacamole ahead of time, put the seed back into the mixed guacamole when storing ahead of your party in the refrigerator, the seed will keep the guacamole from turning brown, push it down into the mixture, then squeeze a little lime juice on top too helps, cover with plastic wrap can store for two hours or so prior to your guest arriving. Preventing oxidation is what we wish to accomplish.
SEED also makes a nice window garden addition, stick tooth picks on four sides, suspend seed in glass of water point end down into glass of water, let it grow.
2. Carefully cut the avocado with knife going all the way around, start at the small neck in a circle, after all the way around cut, then just “twist” to make two haves. Cute thing you see people popping the seed with a knife blade into the seed, don’t do it, save your Emergency room visit for another dumb mistake, do not use knife blade to remove seed !! OK, use your hands it will pop out easy.
3. The end of the avocado is a stem where it was once attached to a tree, remove this little stem by hand and toss, to prevent it accidentally ending up in the guacamole, besides it does not taste good anyway. Remove stem and toss prior to cutting avocados.
4. You can ripen up green avocados overnight by placing them in a closed brown paper bag with a banana or apple as to trap the ethylene gas which occurs naturally will speed up the ripe process overnight in a warm place 70-75 [18-24c] is fine. Solid hard green may take two days !
ripe is black soft to touch, green avocados are hard, green is not ripe that easy.
5. To get avocado meat out of shell, hold a half of the cut avocado in the palm of one hand, take a tablespoon and scoop out the soft avocado, place in bowl, toss empty shell, it is not eatable.
6. Fresh Salsa is great all by itself !! Use if on tacos, nachos & burritos and omelettes too.
Photography always helps tell the story of “how to”. Look at all the images below for a visual on the fresh ingredients to make your ‘Killer Salsa”.
THE LAST PHOTO SHOWS THE SPICES
More heat “kick it up” try adding one or two Thai Red Peppers
Thai RED Pepper shown is about 3 inches long, small and very hot spicy, most Asian markets will have them fresh. Toss into food processor whole seeds and all, mix with other peppers for added heat. Warning do not add a habanero or fresno pepper as they are “way” too hot, no one will eat your salsa !! Photo taken in Thailand home garden of a friend, Bangkok.
How to make EASY CHIPS
Corn tortilla one dozen package, white or yellow corn does not matter. Cut about six at one time, cut first small corn tortilla in half, then each half two more times, making small triangle, set aside in stacks, repeat as necessary till your package of a dozen is all cut up.
Flour tortilla can be stacked two to three one time on cutting board. With sharp knife cut the round tortilla into one inch wide strips. Then cut the long strips in half, making them about five to six inches long.
Large pan, tongs, basket lined with paper towel ready, salt shaker close.
Heat about one inch oil to medium high, no too high, drop one cut chip in oil see if bubbles or lays flat. Bubbles, your ready, now carefully add enough cut tortilla to cover the area of the pan, they need to cook. Remove when looks like chips and most of the bubbles have stopped, toss in basket, sprinkle with a bit of salt, the chips have to be hot for the salt to stick, apply as soon as out of pan n basket.
Wait…. Count to twenty, as the temp of your oil needs to recover, ok, now test a chip into the oil, ready, add more cut tortilla repeat as above.
Flour tortilla need to be cooked separate from corn tortilla, do not mix em in cooking.
You can try lime salt or hot pepper salt to add variety. See my other video on how to make your own flavored salts, yummy !
Restaurant have a special very ultra thin corn tortilla made for them to make chips. This makes the very thin chips you get at most Mexican restaurants. Every once in a while I see them at Walmart, shown on the package it says ultra thin, you may find them too at speciality Mexican grocery markets, you only need to ask, sure the have them. The normal corn tortilla work just fine too, cook em up, add a little salt serve warm with Rusty’s Salsa or my Killer Guacamole, enjoy!!
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Here is the TWO MINUTE VERSION OF MY YOUTUE VIDEO.. showing a short how to.