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Other than Brewing => All Things Food => Topic started by: weazletoe on March 05, 2011, 04:11:05 AM

Title: Salsa anyone?
Post by: weazletoe on March 05, 2011, 04:11:05 AM
  About a year ago, i would turn my nose up at hot, spicy foods. now, I can't get enough. I've been playing with salsa lately. Tonights creation was pretty good. About 2# of plum tomatos diced, with about three of them ran through the blender with a habenaro, and  a few jalapinos. Toss in some kosher salt, garlic powder, fresh cilantro, (i have it growing in a pot on the kitchen table) and lime juice, and a diced red onion. Pretty good stuff. Nice heat, but not much that you cannot enjoy it. Who else makes it, and how do you do yours?
Title: Re: Salsa anyone?
Post by: boulderbrewer on March 05, 2011, 04:20:47 AM
Add some garlic next time. glad you are enjoying the habeneros!
Title: Re: Salsa anyone?
Post by: weazletoe on March 05, 2011, 04:32:34 AM
Funny you said that. After my fist bite I told Holly that next time I really need to use fresh garlic, and not garlic powder. Also, a palmfull of cumin.
  I'm amazed at my palate. Not that long ago, I would get upset at Taco Bell if they threw in medium sauce, instead of mild, because the medium was just al ittle to squirrely for me. Funny how we change as we get older.
Title: Re: Salsa anyone?
Post by: gordonstrong on March 05, 2011, 04:41:08 AM
That's pretty close to what I make.  You can very or substitute ingredients based on what you have on hand. Try scallions instead of red onion. Try chipotles instead of jalapeños. Try tomatillos instead of tomatoes. Vary the hot peppers. Add a bunch of avocado for guacamole. Cumin is optional. Black pepper helps some time. Try to drain juice from tomatoes to keep it from being too watery. Always taste at the end; you usually need to tweak salt, lime, or heat. It's a good basic recipe and method open to improv. When you can get fresh ripe tomatoes in summer it's awesome.
Title: Re: Salsa anyone?
Post by: bluesman on March 05, 2011, 05:01:00 AM
I like how you blend the tomatoes with the habanero and japeno peppers. That's really nice.

Salsa Fresca is my favorite style salsa. I like to use fresh tomatoes, red onion, garlic, green chilis, fresh cilantro, fresh squeezed lime juice and a few dashes of tomato juice to help keep everything together. It's best to season to one's personal tastes using salt, chili powder and black pepper.

The balance begins with acid from sweet tomatoes with flavor from cilantro and finishes with the citrus from fresh squeezed lime juice. Also, adding a dash of sugar helps keep the acidity in check and balances the acidity from the tomato and lime.

 
Title: Re: Salsa anyone?
Post by: euge on March 05, 2011, 08:01:44 AM
There's so many ways to do salsa. The most basic is probably pico de gallo, which is just tomatoes, onion, jalapeño and cilantro with salt and lime juice. I prefer red onion and cider vinegar but either way is nice.

If you want to impress your Hispanic friends make some Salsa Quemada. Take 6 or so roma tomatoes, one medium onion, and as many peppers you want. Halve the tomatoes, quarter the onion and place cut side down on a rack in a baking pan. Add the chili peppers and roast everything under the broiler until the skins are blackened. You'll need to turn the peppers about half way through.

When done into the blender along with plenty of salt and half a squeezed lime. You can also add fresh cilantro but it gets bitter after about 24 hours in the fridge.

Then there's the old standby basic quickie salsa. One 16 oz can of tomatoes. Can be any kind. Stewed is a good place to start. Feeling frisky? Add a can of Rotel. Blender it with diced fresh and/or dried chili-peppers and salt. It'll be great but adding some diced onion after blending can really be nice. I rinse the diced onion first since the juice can dominate a salsa, becoming more intense as time passes. Add lime juice and cilantro if you want. I'm not a big fan of using raw garlic in salsa. Garlic easily takes over and l taste it for days... That's not enjoyable to me.

Making your own, even if it's from canned is far superior to whatever you'll find in the store. And the options are way open when crafting a salsa.
Title: Re: Salsa anyone?
Post by: punatic on March 05, 2011, 08:07:35 AM
Euge, you make your salsa with rooster peckers?!
Title: Re: Salsa anyone?
Post by: euge on March 05, 2011, 09:37:03 AM
The whole thang.
Title: Re: Salsa anyone?
Post by: tumarkin on March 05, 2011, 12:38:09 PM
this is pretty basic for pepper lovers, but if you're just starting with the hot stuff it might be worth pointing out. most of the heat is in the seeds and the inner membranes. most of the flavor (but heat as well) is found in the fleshy walls of the pepper.

I love the various pepper flavors (habs are a favorite with their fruity flavor). So I generally remove the sees/membranes & use more of the flesh to get desired heat level with more pepper flavor. This is true for whatever dish you use the peppers in - salsas, hot sauce, chili, curry, whatever.

As for the salsas, mine vary depending on what I have on hand. Adding some fruit can be really nice. I particularly like a combination of peach & mango. Cut back, but don't eliminate, the tomato if adding fruit. Also like green salsas, based on tomatillos.

I like 'em hot, but I've learned to temper that for others (the wife appreciates this ;D). I make a base dish that's only medium hot and then split it into two. To one I hot it up for my taste with either additional fresh pepper or simply add hot sauce to taste, depending on the dish.
Title: Re: Salsa anyone?
Post by: Pawtucket Patriot on March 05, 2011, 01:38:29 PM
I make a bunch of different salsas, but my "go to" recipe is a roasted tomatillo/onion/garlic based salsa with reconstituted chiles.  I typically use ancho chiles, but I've also used morita (red chipotle), chile de arbol, cascabel, pulla, guajillo, pasilla, etc. (there are so many to choose from).  The salsa is blended and finished with a squeeze of lime and some salt.  I add just a little sugar if the chiles are too bitter.

I love a good habanero salsa and my favorite involves roasted garlic, roasted tomatoes, and habanero (de-seeded and de-veined), blended with some chiles de arbol.  Add a squeeze of lime and salt.
Title: Re: Salsa anyone?
Post by: corkybstewart on March 05, 2011, 03:10:04 PM
I use fresh tomatoes, New Mexico green chiles(4 Barkers will make about a quart of very hot hot salsa), jalapenos, poblanos if they are in season here, finely minced garlic and shallots, fresh cilantro, a little dry cilantro, dried red chile powder and lime juice.  Add salt and let it sit a couple of hours.
Title: Re: Salsa anyone?
Post by: weazletoe on March 05, 2011, 04:13:41 PM
I like how you blend the tomatoes with the habanero and japeno peppers. That's really nice.

 

If you mean that literally, about 2 tomatos go in the blender, with the hab, and the jabs, and I run it till it's just this side of liquid. Then, pour the mixture over the diced tomatos and other goodies.
Title: Re: Salsa anyone?
Post by: bluesman on March 05, 2011, 05:38:14 PM
I like how you blend the tomatoes with the habanero and japeno peppers. That's really nice.

 

If you mean that literally, about 2 tomatos go in the blender, with the hab, and the jabs, and I run it till it's just this side of liquid. Then, pour the mixture over the diced tomatos and other goodies.

That sounds like the trick.  ;)
Title: Re: Salsa anyone?
Post by: euge on March 06, 2011, 12:20:44 AM
(https://lh3.googleusercontent.com/_BGa2L64KQdY/TXLNrTA7iHI/AAAAAAAAAkY/T_cnIs6DWOA/s640/2011-03-05%2011.36.59.jpg)

This one is served warm as well as the chips. Not as good as mine.
Title: Re: Salsa anyone?
Post by: weazletoe on March 06, 2011, 03:11:35 AM
Sorry man, but I checked out when you said "warm salsa". I like mt salsa good and cold. The chips look great though! I really like making my own chips too. Well, sort of. I get a bag of 6 inch tortillias, quarter them, and deep fry them. Next step, homemade tortillias!  :D
Title: Re: Salsa anyone?
Post by: Norm! on March 06, 2011, 03:50:00 AM
yeah yeah....I bought seeds to plant "Bhut Jolokia" for this years garden!  we will have some hot salsa!!
Title: Re: Salsa anyone?
Post by: euge on March 06, 2011, 04:10:15 AM
Sorry man, but I checked out when you said "warm salsa". I like mt salsa good and cold. The chips look great though! I really like making my own chips too. Well, sort of. I get a bag of 6 inch tortillias, quarter them, and deep fry them. Next step, homemade tortillias!  :D

Some places do that for breakfast and it's free. So why not? I like the hot fresh chips too. Most places do the same as you do already with corn tortillas since they are a real PITA to make.

Otherwise enjoy the salsa as you prefer.

Title: Re: Salsa anyone?
Post by: punatic on March 06, 2011, 05:18:06 AM
yeah yeah....I bought seeds to plant "Bhut Jolokia" for this years garden!  we will have some hot salsa!!

I'm drying some of my ghost pepper (Bhut Jolokia) pods for seeds now.  Seems that my pepper-loving friends can't get enough of them.  Next time they ask for peppers I'm going to give them their own plant.

Ghost peppers make habaneros seem whimpy.  Careful!  They are atomic fire.  Wear gloves when handling.  The oil stays on the skin even after a good hand washing, or two!
Title: Re: Salsa anyone?
Post by: Norm! on March 06, 2011, 05:06:47 PM


I'm drying some of my ghost pepper (Bhut Jolokia) pods for seeds now.  Seems that my pepper-loving friends can't get enough of them.  Next time they ask for peppers I'm going to give them their own plant.

Ghost peppers make habaneros seem whimpy.  Careful!  They are atomic fire.  Wear gloves when handling.  The oil stays on the skin even after a good hand washing, or two!

 Yes I have read up on them supposedly very hot with great flavor, I got my seeds from the University of New Mexico's chili institute!
Title: Re: Salsa anyone?
Post by: chumley on March 06, 2011, 08:07:19 PM
I like this one, from Mark Miller's "The Great Salsa Book"

1/4 cup Virgin olive oil
1 Tablespoon Virgin olive oil
2 Pounds Roma tomatoes, -- blackened
1/2 onion -- peeled and chopped
4 teaspoons roasted garlic -- finely minced
1/2 cup cilantro leaves -- minced
4 whole chipotle chiles en adobo -- chopped
1/4 cup red wine vinegar
1 teaspoon sugar

Heat a tablespoon of olive oil in a saute pan over medium heat until lightly smoking. Add the onion, and saute until carmelized, about 10 minutes. Transfer the onion, half the blackened tomatoes and garlic to a food processor or blender, and pulse until finley chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.

Peel, seed and chop the remaining pound of tomatoes and fold in together with the remaining 1/4 cup olive oil, vingar, salt and sugar.
___________________________________________________

I probably make pico de gallo more than any other, though
Title: Re: Salsa anyone?
Post by: weazletoe on March 08, 2011, 03:07:02 AM
I think I nailed it tonght.  A can of diced tomatos, 3 jalapinos, 1 habanero, 4 cloves of garlic, a handful of fresh cilantro, some kosher salt, lime juice. and half a red onion. All mixed i nthe blender. This stuff has good heat. Almost too much to eat a lot of, but I'll power through it, and lots of flavor. Very good stuff.
Title: Re: Salsa anyone?
Post by: bluesman on March 08, 2011, 03:19:02 AM
I think I nailed it tonght.  A can of diced tomatos, 3 jalapinos, 1 habanero, 4 cloves of garlic, a handful of fresh cilantro, some kosher salt, lime juice. and half a red onion. All mixed i nthe blender. This stuff has good heat. Almost too much to eat a lot of, but I'll power through it, and lots of flavor. Very good stuff.

Sounds great!

The one other ingredient that I find really helps meld the flavors is a pinch of sugar.

Here's a recipe I found that can be used as a base to build upon.

http://www.youtube.com/watch?v=g0z4w_-ZH3Q

Add some habanero or hot sauce for more flavor and heat.
Title: Re: Salsa anyone?
Post by: Norm! on March 08, 2011, 03:24:40 AM
Weaze is weak.....ya need some Serranos!
Title: Re: Salsa anyone?
Post by: weazletoe on March 08, 2011, 03:50:17 AM
Two words......Dorset Naga......Gonna have to find me one of them bad boys.  ;D


A little sugar you say? I'll give that a try next batch. I can see how that would help everything gel.
Title: Re: Salsa anyone?
Post by: Norm! on March 09, 2011, 06:32:39 AM
the Naga pepper are in direct competition ....yet to be proven at the pepper institute
Title: Re: Salsa anyone?
Post by: euge on March 10, 2011, 07:41:17 PM
Post late night brew-session habanero salsa and beer.

Took me about 5 minutes to whip this up. The dried chiles: 1 jalapeño, 1 ancho, 2 serrano plus a couple tsp of crush red pepper.

(https://lh4.googleusercontent.com/_BGa2L64KQdY/TXirwyio9JI/AAAAAAAAAnA/2Eims5eEO7Q/s640/2011-03-10%2004.13.54.jpg)
Cilantro and onions (3/4 cup) post-rinse and drained... And mixed into the already blended salsa.
(https://lh6.googleusercontent.com/_BGa2L64KQdY/TXisTMylrCI/AAAAAAAAAnI/GBinWsgMmm0/s640/2011-03-10%2004.31.51.jpg)

And if you EVER get a chance to buy these chips don't pass them up. They are the absolute best.
(https://lh4.googleusercontent.com/_BGa2L64KQdY/TXisg43UBaI/AAAAAAAAAnQ/sB8ulhPNBz0/s512/2011-03-10%2004.40.38.jpg)
Title: Re: Salsa anyone?
Post by: punatic on March 10, 2011, 09:58:57 PM

And if you EVER get a chance to buy these chips don't pass them up. They are the absolute best.
(https://lh4.googleusercontent.com/_BGa2L64KQdY/TXisg43UBaI/AAAAAAAAAnQ/sB8ulhPNBz0/s512/2011-03-10%2004.40.38.jpg)

They are a homemade-style miracle!
Title: Re: Salsa anyone?
Post by: Hokerer on March 11, 2011, 02:15:56 AM
Here's the ones we like, made in the town next door...

(http://www.brinkleys.org/users/tsl/Files/Abuelita_Logo_TortillaChips.jpg)

...who'd a thunk good Tortilla chips made in VA?
Title: Re: Salsa anyone?
Post by: Pawtucket Patriot on March 11, 2011, 10:50:23 PM
I like these.  There are locally made chips around the E Lake Street area of Minneapolis that are great too.

(http://www.foodservicedirect.com/productimageslarge/NF128983L.jpg)
Title: Re: Salsa anyone?
Post by: tschmidlin on March 11, 2011, 11:01:53 PM
These aren't bad.  Local.  That seems to be a mini-trend here, local chips :)

(http://ecx.images-amazon.com/images/I/41kRVdry1jL._SS280_.jpg)
Title: Re: Salsa anyone?
Post by: Hokerer on March 12, 2011, 12:45:43 AM
Timely cartoon in today's funnies...

http://comics.com/arlo&janis/2011-03-11/ (http://comics.com/arlo&janis/2011-03-11/)
Title: Re: Salsa anyone?
Post by: bluesman on March 12, 2011, 12:51:04 AM
Another great way to serve chips is to buy fresh corn tortillas and cut them into quarters, then fry them fresh in hot oil (350F). When the chips float to the top of the fryer and look slightly toasted, remove them to drain and apply a light coating of salt. Serve them warm with your favorite salsa recipe.

mmm...mmm...good!
Title: Re: Salsa anyone?
Post by: roguejim on March 12, 2011, 10:32:45 AM
I make my salsa cruda with fresh, ripe tomatoes, white onion, scallions, jalapenos/serranos, cilantro, salt, and lime juice.  Unlike some here, I never run the ingredients through a blender.  Always hand chopped.  Salsa verde is another matter, where I will simmer the tomatillos before running them through a blender before incorporating with other ingredients.

Who has a molcajete and tejolote?  Those nice, black basalt ones are impossible to find here in southern Oregon. 

Anyone have any books by Diane Kennedy? 
Title: Re: Salsa anyone?
Post by: Pawtucket Patriot on March 12, 2011, 02:57:57 PM
I've got a molcajete, which I've dubbed "El Gordo" since it looks like a fat pig. ;D   And I've got The Art of Mexican Cooking by Kennedy.  But I think one of the most helpful resources I have for Mexican cuisine is my buddy who is the executive chef at a Mexican restaurant here in Minneapolis.  Check out the dinner menu: http://www.barriotequila.com/BarrioDinnerMenu.pdf. 
Title: Re: Salsa anyone?
Post by: bluesman on March 12, 2011, 03:47:03 PM
I've got a molcajete, which I've dubbed "El Gordo" since it looks like a fat pig. ;D   And I've got The Art of Mexican Cooking by Kennedy.  But I think one of the most helpful resources I have for Mexican cuisine is my buddy who is the executive chef at a Mexican restaurant here in Minneapolis.  Check out the dinner menu: http://www.barriotequila.com/BarrioDinnerMenu.pdf. 

Nice menu and resouce!  I'll bet he has a pretty nice selection of fine Tequila as well.

Do you have any of his salsa recipes?
Title: Re: Salsa anyone?
Post by: Pawtucket Patriot on March 12, 2011, 04:13:09 PM
I don't have any of his exact recipes, but he freely tells me the ingredients.  I'm sure if I asked him, he'd be willing to give me proportions.  His red chile-based salsa and salsa verde recipe is really similar to Rick Bayless' recipes.  To be honest though, I think my buddy's salsas taste better, and I've eaten at a couple of Rick's restaurants in Chicago.
Title: Re: Salsa anyone?
Post by: bluesman on March 12, 2011, 04:22:14 PM
I don't have any of his exact recipes, but he freely tells me the ingredients.  I'm sure if I asked him, he'd be willing to give me proportions.  His red chile-based salsa and salsa verde recipe is really similar to Rick Bayless' recipes.  To be honest though, I think my buddy's salsas taste better, and I've eaten at a couple of Rick's restaurants in Chicago.

No worries...I was just curious.

I'm not sure, but I would guess that in the restaurant business, good or secret recipes are to be gaurded and treasured.
Title: Re: Salsa anyone?
Post by: euge on August 26, 2011, 07:00:15 AM
I bought 13.5 pounds of Hatch green chiles last weekend. Dehydrated about a third of that- enough to jam-pack a gallon freezer bag full. The other 2/3 got roasted on the egg. Sorry no pics...

Made a batch of chile verde or "green salsa" last night for a coworkers birthday today. Got a lot of complements. Went crazy over it, asking in amazement how the white guy made this salsa.

Here it is:

1/2 white onion diced
3 garlic cloves chopped
3-5 roasted and peeled Hatch green chiles depending on size.
2 tsp of salt
1 cup of water.
Juice of 1/2 lime

Soften onions and garlic in saucepan. Add to blender with the rest of the ingredients and pulse until well incorporated. Adjust salt and water if needed.

Very picoso.

Also made a batch of my regular quickie salsa subbing in some of the dried and fresh chiles. Not so hot but not almost pure chile either...

Title: Re: Salsa anyone?
Post by: Pawtucket Patriot on August 29, 2011, 12:45:23 PM
Euge,

I googled hatch chiles because I hadn't heard of them before. Are they basically fresh New Mexico chiles (as opposed to fully ripened/reddened and dried)?  

Next weekend is my family's third annual "mole fest.". Going to do black, green, and red moles in cazuelas over an open flame. There will be plenty of homemade salsa too. Maybe micheladas thrown in for good measure.  Not bad for a bunch of gringos in Minnesota, eh?  ;D
Title: Re: Salsa anyone?
Post by: euge on August 29, 2011, 05:48:16 PM
Yes they are the fresh green chiles. In a pinch the canned Hatch chiles work well.

I love mole. Are you making them from scratch? It's a lot of work.
Title: Re: Salsa anyone?
Post by: Pawtucket Patriot on August 29, 2011, 06:44:41 PM
Yes they are the fresh green chiles. In a pinch the canned Hatch chiles work well.

I love mole. Are you making them from scratch? It's a lot of work.

100% from scratch. The black one takes the longest (the better part of a day). But damn it's good!
Title: Re: Salsa anyone?
Post by: 1vertical on September 12, 2011, 02:30:47 AM
Hint:
For a good interesting diversion try adding some trader joe's apricot sauce to your salsa.
Title: Re: Salsa anyone?
Post by: ryang on September 12, 2011, 06:08:04 PM
nothin special but delicious for football watching...
a bunch of heirloom tomatos from the garden
a half a red onion
a heavy fistfull cilantro
a palm-full of garlic cloves
dash of vinegar
salt

all blended up in the food processor.  the wife and I polished it off with dinner (pasta with chicken,bacon,sundried tomato alfredo sauce).  eclectic? yes.  delicious? yes.
Title: Re: Salsa anyone?
Post by: jaybeerman on September 12, 2011, 09:45:13 PM
with my belly full of homemade salsa, I've finally hit my limit (we're talking somewhere around 30 gallons +/-  :) if you combined all the batches).  which is fine my tomatillos are about ready. 

anybody have a favortie tomatillo recipe - salsa, sauce, whathaveyou
Title: Re: Salsa anyone?
Post by: Pawtucket Patriot on September 18, 2011, 05:02:17 PM
with my belly full of homemade salsa, I've finally hit my limit (we're talking somewhere around 30 gallons +/-  :) if you combined all the batches).  which is fine my tomatillos are about ready. 

anybody have a favortie tomatillo recipe - salsa, sauce, whathaveyou

Tomatillo based salsas are my favorite.  I made these a few weeks ago.

(http://i79.photobucket.com/albums/j137/mattschwandt/Salsas.jpg)

For the red salsa, click here (it's a Rick Bayless recipe): http://www.food.com/recipe/chipotle-cascabel-salsa-with-roasted-tomatoes-and-tomatillos-347332

For the green salsa, you'll need:
1 lb tomatillos, skins removed, rinsed
1 bunch cilantro
1-2 cloves garlic, roughly chopped
2-4 jalapeno chiles, stemmed and seeded, roughly chopped
Lime
Salt

Place tomatillos on a foil-lined baking sheet and broil until softened and blackened in places.  Turn over the tomatillos and allow the other side to blacken a bit too.  Then, put the tomatillos, along with any accumulated juices, into your blender.  Add the cilantro, garlic, and jalapenos, and blend until smooth.  The cilantro gives this salsa a deep emerald color.  You can add more or less, depending on your preference.  Finish the salsa by pouring it into a bowl and adding fresh squeezed lime juice and salt to taste.  This salsa is so simple, yet ridiculously good.
Title: Re: Salsa anyone?
Post by: tschmidlin on September 18, 2011, 10:42:51 PM
For the green salsa, you'll need:
1 lb tomatillos, skins removed, rinsed
1 bunch cilantro
1-2 cloves garlic, roughly chopped
2-4 jalapeno chiles, stemmed and seeded, roughly chopped
Lime
Salt

Place tomatillos on a foil-lined baking sheet and broil until softened and blackened in places.  Turn over the tomatillos and allow the other side to blacken a bit too.  Then, put the tomatillos, along with any accumulated juices, into your blender.  Add the cilantro, garlic, and jalapenos, and blend until smooth.  The cilantro gives this salsa a deep emerald color.  You can add more or less, depending on your preference.  Finish the salsa by pouring it into a bowl and adding fresh squeezed lime juice and salt to taste.  This salsa is so simple, yet ridiculously good.
We do this same thing, but we like to add some avocado to it - excellent!  Sometimes some roasted onions too.  Yum. ;D
Title: Re: Salsa anyone?
Post by: euge on September 18, 2011, 10:56:08 PM
+1 with the broiling! Tasty...

You can do this with tomato salsa. Everything goes under the broiler to char. Process without peeling- just darkened skin that flakes off is discarded. Very concentrated salsa- thin with a bit of water if desired.
Title: Re: Salsa anyone?
Post by: Pawtucket Patriot on September 19, 2011, 01:27:38 AM
For the green salsa, you'll need:
1 lb tomatillos, skins removed, rinsed
1 bunch cilantro
1-2 cloves garlic, roughly chopped
2-4 jalapeno chiles, stemmed and seeded, roughly chopped
Lime
Salt

Place tomatillos on a foil-lined baking sheet and broil until softened and blackened in places.  Turn over the tomatillos and allow the other side to blacken a bit too.  Then, put the tomatillos, along with any accumulated juices, into your blender.  Add the cilantro, garlic, and jalapenos, and blend until smooth.  The cilantro gives this salsa a deep emerald color.  You can add more or less, depending on your preference.  Finish the salsa by pouring it into a bowl and adding fresh squeezed lime juice and salt to taste.  This salsa is so simple, yet ridiculously good.
We do this same thing, but we like to add some avocado to it - excellent!  Sometimes some roasted onions too.  Yum. ;D

Oh man, avocados sound like a great addition.  I'll definitely give that a shot sometime!
Title: Re: Salsa anyone?
Post by: jaybeerman on September 19, 2011, 10:28:49 AM
yum!