Author Topic: Salsa anyone?  (Read 6413 times)

Offline Norm!

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Re: Salsa anyone?
« Reply #15 on: March 05, 2011, 08:50:00 PM »
yeah yeah....I bought seeds to plant "Bhut Jolokia" for this years garden!  we will have some hot salsa!!
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Offline euge

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Re: Salsa anyone?
« Reply #16 on: March 05, 2011, 09:10:15 PM »
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.

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline punatic

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Re: Salsa anyone?
« Reply #17 on: March 05, 2011, 10:18:06 PM »
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!
There is only one success: to be able to spend your life in your own way.


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Offline Norm!

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Re: Salsa anyone?
« Reply #18 on: March 06, 2011, 10:06:47 AM »


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!
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Offline chumley

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Re: Salsa anyone?
« Reply #19 on: March 06, 2011, 01:07:19 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.
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I probably make pico de gallo more than any other, though

Offline weazletoe

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Re: Salsa anyone?
« Reply #20 on: March 07, 2011, 08:07:02 PM »
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.
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Offline bluesman

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Re: Salsa anyone?
« Reply #21 on: March 07, 2011, 08:19:02 PM »
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.
Ron Price

Offline Norm!

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Re: Salsa anyone?
« Reply #22 on: March 07, 2011, 08:24:40 PM »
Weaze is weak.....ya need some Serranos!
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Offline weazletoe

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Re: Salsa anyone?
« Reply #23 on: March 07, 2011, 08:50:17 PM »
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.
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Offline Norm!

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Re: Salsa anyone?
« Reply #24 on: March 08, 2011, 11:32:39 PM »
the Naga pepper are in direct competition ....yet to be proven at the pepper institute
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Offline euge

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Re: Salsa anyone?
« Reply #25 on: March 10, 2011, 12:41:17 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.


Cilantro and onions (3/4 cup) post-rinse and drained... And mixed into the already blended salsa.


And if you EVER get a chance to buy these chips don't pass them up. They are the absolute best.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline punatic

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Re: Salsa anyone?
« Reply #26 on: March 10, 2011, 02:58:57 PM »

And if you EVER get a chance to buy these chips don't pass them up. They are the absolute best.


They are a homemade-style miracle!
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Offline hokerer

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Re: Salsa anyone?
« Reply #27 on: March 10, 2011, 07:15:56 PM »
Here's the ones we like, made in the town next door...



...who'd a thunk good Tortilla chips made in VA?
Joe

Offline Pawtucket Patriot

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Re: Salsa anyone?
« Reply #28 on: March 11, 2011, 03:50:23 PM »
I like these.  There are locally made chips around the E Lake Street area of Minneapolis that are great too.

Matt Schwandt | Minneapolis, MN
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Offline tschmidlin

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Re: Salsa anyone?
« Reply #29 on: March 11, 2011, 04:01:53 PM »
These aren't bad.  Local.  That seems to be a mini-trend here, local chips :)

Tom Schmidlin