|
08-09-2013
| | Executive [VIP] | | Join Date: Sep 2007
Posts: 42,343
Thanks: 5,612
Thanked 9,142 Times in 7,106 Posts
Activity: 0% Longevity: 96% | | 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? |
The complete step-by-step guide to get back to selling today!
| |
08-10-2013
| | Executive [VIP] | | Join Date: Jul 2008
Posts: 9,590
Thanks: 503
Thanked 1,484 Times in 1,192 Posts
Activity: 0% Longevity: 91% | |
I do not make salsa, I make a guacamole/salsa mix thing. chopped, advocado, onion, tomato, dash of chilli sauce, coriander....making it now!!!
|
08-10-2013
| | Administrator | | Join Date: Jan 2007
Posts: 11,372
Thanks: 3,072
Thanked 4,230 Times in 1,792 Posts
Activity: 0% Longevity: 100% | |
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.
|
08-10-2013
| | Executive [VIP] | | Join Date: Dec 2009
Posts: 76,033
Thanks: 5,943
Thanked 8,926 Times in 8,218 Posts
Activity: 100% Longevity: 83% | |
Recent one had mix of jalapeno, banana, and a 3rd pepper - trying to remember - flamer!
|
08-10-2013
| | Executive [VIP]
Threadstarter  
| | Join Date: Sep 2007
Posts: 42,343
Thanks: 5,612
Thanked 9,142 Times in 7,106 Posts
Activity: 0% Longevity: 96% | |
These are good.
rsot's is a bit meagre on the ingredients
Looking for body too |
08-10-2013
| | Executive [VIP] | | Join Date: Dec 2009
Posts: 76,033
Thanks: 5,943
Thanked 8,926 Times in 8,218 Posts
Activity: 100% Longevity: 83% | |
There were other solid ingredients - just have to come up with them |
08-10-2013
| | Executive [VIP]
Threadstarter  
| | Join Date: Sep 2007
Posts: 42,343
Thanks: 5,612
Thanked 9,142 Times in 7,106 Posts
Activity: 0% Longevity: 96% | |
Don't bother posting until you have the goodies then
I need the WORKS |
08-10-2013
| | Executive [VIP] | | Join Date: Dec 2009
Posts: 76,033
Thanks: 5,943
Thanked 8,926 Times in 8,218 Posts
Activity: 100% Longevity: 83% | |
•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.
|
08-10-2013
| Senior Member | | Join Date: Feb 2013
Posts: 284
Thanks: 27
Thanked 47 Times in 40 Posts
Activity: 0% Longevity: 65% | |
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.
|
08-10-2013
| | Executive [VIP]
Threadstarter  
| | Join Date: Sep 2007
Posts: 42,343
Thanks: 5,612
Thanked 9,142 Times in 7,106 Posts
Activity: 0% Longevity: 96% | | The Scoville Hotness Rating Chart |
08-11-2013
| | Senior Member | | Join Date: Jun 2012
Posts: 714
Thanks: 34
Thanked 60 Times in 48 Posts
Activity: 0% Longevity: 68% | |
I keep it simple
tomatos
onions
cilantro
jalapenos
|
08-11-2013
| | Executive [VIP] | | Join Date: Dec 2009
Posts: 76,033
Thanks: 5,943
Thanked 8,926 Times in 8,218 Posts
Activity: 100% Longevity: 83% | |
Hmm photo doesn't show Naga viper chili pepper
|
08-11-2013
| | Executive [VIP]
Threadstarter  
| | Join Date: Sep 2007
Posts: 42,343
Thanks: 5,612
Thanked 9,142 Times in 7,106 Posts
Activity: 0% Longevity: 96% | |
It shows the Bhut Jolokia.... |
08-11-2013
| | Executive [VIP] | | Join Date: Dec 2009
Posts: 76,033
Thanks: 5,943
Thanked 8,926 Times in 8,218 Posts
Activity: 100% Longevity: 83% | |
I want to try that pepper - heard crazy stories of some farmers shrug
|
08-11-2013
| | Executive [VIP]
Threadstarter  
| | Join Date: Sep 2007
Posts: 42,343
Thanks: 5,612
Thanked 9,142 Times in 7,106 Posts
Activity: 0% Longevity: 96% | |
Some farmers shrug??
Would do more than that if they ate that one.
Pure evil |
08-11-2013
| | Executive [VIP] | | Join Date: Dec 2009
Posts: 76,033
Thanks: 5,943
Thanked 8,926 Times in 8,218 Posts
Activity: 100% Longevity: 83% | |
Need to jazz the body up - but ok back to recipes |
08-12-2013
| | Executive [VIP]
Threadstarter  
| | Join Date: Sep 2007
Posts: 42,343
Thanks: 5,612
Thanked 9,142 Times in 7,106 Posts
Activity: 0% Longevity: 96% | |
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 |
08-12-2013
| | Executive [VIP] | | Join Date: Dec 2009
Posts: 76,033
Thanks: 5,943
Thanked 8,926 Times in 8,218 Posts
Activity: 100% Longevity: 83% | |
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.
|
08-12-2013
| Senior Member | | Join Date: Aug 2011
Posts: 530
Thanks: 34
Thanked 91 Times in 69 Posts
Activity: 0% Longevity: 73% | | Quote:
Originally Posted by GreenBean™ 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 | did you say salsa... or NAPLAM!!!!!!!!!!!!!!! |
08-13-2013
| | Executive [VIP] | | Join Date: Dec 2009
Posts: 76,033
Thanks: 5,943
Thanked 8,926 Times in 8,218 Posts
Activity: 100% Longevity: 83% | | Quote:
Originally Posted by golden_monkey did you say salsa... or NAPLAM!!!!!!!!!!!!!!! | Fire in the hole!
|
08-14-2013
| Senior Member | | Join Date: Aug 2011
Posts: 530
Thanks: 34
Thanked 91 Times in 69 Posts
Activity: 0% Longevity: 73% | |
TAKE COVER, GREEN BEAN IS MAKING.. um... salsa?
RUNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN | The Following User Says Thank You to golden_monkey For This Useful Post: | |
08-15-2013
| | Executive [VIP]
Threadstarter  
| | Join Date: Sep 2007
Posts: 42,343
Thanks: 5,612
Thanked 9,142 Times in 7,106 Posts
Activity: 0% Longevity: 96% | |
Aye, that's my best salsa. |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts HTML code is Off | | | |