Best 5 Alton Browns Salsa Recipes

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Salsa is a versatile condiment that can be used to elevate the flavor of a wide variety of dishes, from tacos and burritos to eggs and grilled chicken. With its vibrant colors and bold flavors, salsa adds a touch of zest to any meal. Whether you prefer a mild salsa with a subtle heat or a spicy salsa that packs a punch, there is a recipe out there to suit your taste. In this article, we will delve into the world of salsa, exploring different types, ingredients, and techniques to help you create the perfect salsa for your next culinary creation.

Here are our top 5 tried and tested recipes!

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

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.

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

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

SALSA



Salsa image

Provided by Level Agency

Categories     Appetizers

Time 1h47m

Number Of Ingredients 12

2 medium jalapeño, 1 seeded and minced
1 pound (6 medium) Roma tomatoes, chopped
4 cloves garlic, minced
1 small red bell pepper, finely chopped
1/2 small red onion, finely chopped
1 ancho chile, snipped with scissors into strips and then into pieces
1 tablespoon olive oil
1 small lime, juiced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Chili powder, to taste
Fresh scallions, cilantro, or parsley, to taste

Steps:

  • Heat the broiler to high and move an oven rack to approximately 6 inches underneath it. Place the whole jalapeño on a pie plate and set it under the broiler. Using tongs, turn the chile every 2 to 3 minutes until the skin is black and crisp. Let the jalapeño cool slightly, then peel away the skin, remove the seeds, and mince.
  • In a small mixing bowl, combine the roasted jalapeño with the seeded and minced jalapeño, tomatoes, garlic, bell pepper, onion, acho chile, olive oil, lime juice, salt, black pepper, chili powder, and herbs. Place in the refrigerator for at least 1 hour for flavor infusion.
  • Serve with tortilla chips.

SILKY SALSA VERDE



Silky Salsa Verde image

Provided by Alton Brown

Categories     condiment

Time 25m

Yield about 3 cups

Number Of Ingredients 7

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.

SALSA WITH ANCHO CHILES



Salsa with Ancho Chiles image

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield about 4 cups

Number Of Ingredients 11

4 jalapeno peppers (2 seeded and minced, 2 whole)
6 Roma tomatoes, chopped
4 cloves garlic, minced
1 red bell pepper, finely diced
1/2 red onion, finely chopped
2 dried ancho chile peppers, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
Juice of 1 lime
Chili powder, salt and pepper, to taste
Chili powder, salt and pepper, to taste
Chopped fresh cilantro, parsley or scallions, to taste

Steps:

  • Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
  • In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.

Tips:

  • Use the right tomatoes: Ripe, flavorful tomatoes are essential for a great salsa. Roma tomatoes are a good choice because they are meaty and have a low water content.
  • Roast your tomatoes: Roasting the tomatoes intensifies their flavor and gives the salsa a smoky depth of flavor.
  • Use fresh ingredients: The fresher the ingredients, the better the salsa will taste. If you can, use fresh herbs, onions, garlic, and peppers.
  • Don't over-blend the salsa: You want the salsa to have some texture, so don't over-blend it. A few pulses in a food processor or blender is all you need.
  • Season to taste: Once you've made the salsa, taste it and adjust the seasonings as needed. You may want to add more salt, lime juice, or cilantro.

Conclusion:

Alton Brown's salsa is a delicious and versatile condiment that can be used on tacos, burritos, nachos, and more. It's also a great way to use up leftover tomatoes. With its fresh, flavorful ingredients and smoky depth of flavor, this salsa is sure to be a hit at your next party or gathering.

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