Forum

Some like it HOT!!!!!!!!!!!!!!!!!!!!!!!!!!!
 

What do ya'll add to your mixture for SALSA


Engage the taste buds!!!

State how you make the salsa

What ingredients are used

What goes with YOUR salsa?

Or do you salsa solo?

http://www.regisgalerie.com/images/P...ables-P-01.jpg

:cheer: :cheer: :cheer:

I do not make salsa, I make a guacamole/salsa mix thing. chopped, advocado, onion, tomato, dash of chilli sauce, coriander....making it now!!!

This is the last recipe I followed and it was AWESOME!

Salsa Recipe : Alton Brown : Recipes : Food Network

We added alvacado to the mix, it made at least 1 gallon, maybe 2 of salsa and it was soo good.

Recent one had mix of jalapeno, banana, and a 3rd pepper - trying to remember - flamer!

These are good.


rsot's is a bit meagre on the ingredients

Looking for body too

:cheer:

There were other solid ingredients - just have to come up with them :)

Don't bother posting until you have the goodies then

I need the WORKS

:heh:

•6 pounds tomatoes
•3 large green peppers, chopped
•3 large onions, chopped
•2 cups white vinegar
•1 large sweet red pepper, chopped
•1 can (12 ounces) tomato paste
•4 jalapeno peppers, seeded and chopped
•2 serrano peppers, seeded and chopped
•1/2 cup sugar
•1/2 cup minced fresh cilantro
•1/2 cup bottled lemon juice
•3 garlic cloves, minced
•4 teaspoons ground cumin
•3 teaspoons salt
•2 teaspoons dried oregano
•1 teaspoon hot pepper sauce

Directions

•In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups.

•In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
•Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

I ate an habenero when I went on vacation a few months ago.

I'll skip the nightmare that ensued for the next two hours.

The next day I cut up an habenero to add to some salsa.

It was good salsa.

I scratched my ear.

Then I picked my nose, for just a second... more like the edge of the nose.

About two minutes later my eyes, nose, and ear canal felt like they just got maced.

I think those little orange devils need to come with warning label.

http://www.eatmorechiles.com/chilies/heat_scale.jpg




:cheer: The Scoville Hotness Rating Chart :cheer:

I keep it simple

tomatos
onions
cilantro
jalapenos

Hmm photo doesn't show Naga viper chili pepper

It shows the Bhut Jolokia....

:rolleyes:

I want to try that pepper - heard crazy stories of some farmers shrug

Some farmers shrug??

Would do more than that if they ate that one.

Pure evil


:snicker:

Need to jazz the body up - but ok back to recipes :FF:

Bhut Jolokia Salsa

You must have gloves to handle the pods.

1 pound fresh tomatoes, peeled and diced
1 sm. onion, minced
1/4 cup chopped fresh cilantro
2 tsp.lime juice & 1 tsp of white vinegar
1 tsp. Granulated Garlic OR garlic powder
3/4 tsp. Salt
1/4 tsp. Ground Cumin
2 Ghost Chili pods, minced (wear gloves!)

~ In a small saucepan, stir together all ingredients.****
~ Bring mixture to a boil over medium-low heat, stirring often. Remove from heat.
~ For a smooth salsa, puree all in a blender, food processor, or using a stick blender. For a chunky salsa, puree only half.
~ Refrigerate salsa for at least 1 hour before serving.


****Saucepan must be non-reactive, ie not stainless steel.****

Eat in small quantities until you overcome the HEAT thresh-hold

Bit old recipe but simple:

Ingredients

16 full size tomatoes, or nearly a grocery store produce bag full of roma tomatoes (we used roma)
2-3 yellow onions
20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce number of peppers, or scrape the seeds and membranes out of them
8-10 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro
Instructions

1.Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic
2.Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them
3.Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)
4.Stir it all together and eat with abandon.

did you say salsa... or NAPLAM!!!!!!!!!!!!!!! :mod:

Fire in the hole!

TAKE COVER, GREEN BEAN IS MAKING.. um... salsa?

RUNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN

http://development-and-actions.org/w...effects-i6.jpg

Aye, that's my best salsa.


:thumb: