lets talk about salsa

[Average Joe]

<span class="ev_code_RED">So who makes the best salsa ? Post your recipe if you have any.</span> http://oakhurstonline.com/icon/tongue.gif

[beautiful_mess38]

I've had electroman's salsa at the Virgo birthday party. It was very good.

[Mibrew]

Mine has to be HOT, HOT, HOT... http://oakhurstonline.com/icon/yes.gif

[Yosemite_Wolf]

hot hot hot salsa for a hot hot hot dude http://oakhurstonline.com/icon/happy.gif http://oakhurstonline.com/icon/eusa_dance.gif http://oakhurstonline.com/icon/tongue.gif

[Nascar8Fan]

I have been told by many that my salsa is really good. I kinda think so too http://oakhurstonline.com/icon/wink3.gif....here's what I do.

5-6 large Tomatoes
2 - White Onions
2 - bundles of Celentro
3 - Jalepeno peppers
3 - Cerrano peppers (sp?)
2-3 limes
salt, pepper, garlic powder to taste.

Since my processor isn't very large, I divide the above up into 4-5 groups and chop until all is pretty finely ground up. You can add extra peppers for hotter salsa, or less for not so spicy.

* tip - if it comes out too spicy, add extra limes and salt. That "calms" down the burn.

I can make a big batch for our next OF get together! http://oakhurstonline.com/icon/yes.gif

[Summer]

have been told by many that my salsa is really good. I kinda think so too ....here's what I do.
Yup, hands down, she makes the best salsa I ever had - and forget about cooling it down. The hotter the better. LOL!!

[Keith]

I'm Lazy;

Paul Newmans Salsa is very good and the profits from its sale goes to charity, win , win situation.

[Mibrew]

Add some habanero to that....

now were cookin http://oakhurstonline.com/icon/cool4.gif

[Nascar8Fan]

Why thank you http://oakhurstonline.com/icon/wink3.gif
Originally posted by Summer:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">have been told by many that my salsa is really good. I kinda think so too ....here's what I do.
Yup, hands down, she makes the best salsa I ever had - and forget about cooling it down. The hotter the better. LOL!! </div></BLOCKQUOTE>

[TOT]

oh my goodness i am craving el cid's salsa now.... http://oakhurstonline.com/icon/yes.gif *drools*

[Nascar8Fan]

TOT - Next time I make a batch, I will bring some to you at work http://oakhurstonline.com/icon/happy.gif

[Average Joe]

I've never made my own salsa, I'll have to give it a try. This brings me to my next question, what chips go best with salsa ?

[Mysteefied]

I buy the already made at the store...wimpy,can't handle too hot and I like to mix it up with avacado and eat it with pita chips!

[Nascar8Fan]

Definately Tostitos White corn (I like the "Scoops" because you can get more in your bite). http://oakhurstonline.com/icon/happy.gif
Originally posted by Average Joe:
I've never made my own salsa, I'll have to give it a try. This brings me to my next question, what chips go best with salsa ?

[LindaBo]

I don,t like ////HOT\\\salsa or ///Hot\\\any thing. maybe thats because i live in a ///HOT\\\place---just pulling your leg. http://oakhurstonline.com/icon/clown.gifi like mild,..Has any one heard of GREAN salsa?I have a cook book that has all typs of salsa---Black Bean salsa, Pinto Bean Salsa,Mango Salsa, http://oakhurstonline.com/icon/rolleyes2.gif.....BUT! give me the Classic Tomato Salsa any time! http://oakhurstonline.com/icon/eusa_dance.gif Hay i,ll walk a mile for GUACAMOLE http://oakhurstonline.com/icon/bonk.gif

[LindaBo]

I like putting salsa on my eggs in the morning..(omlet) it sounds good i well have to try yours.

[TOT]

Originally posted by Nascar8Fan:
TOT - Next time I make a batch, I will bring some to you at work http://oakhurstonline.com/icon/happy.gif

i can't eat spicy/hot stuff http://oakhurstonline.com/icon/sad3.gif but thanks!

[Average Joe]

Ok, I'm going to try to make some myself, I'll let ya all know how it turns out. http://oakhurstonline.com/icon/happy.gif

[Parvo Pup]

My wife makes this one - her own recipe by the way - hence, the name:

Dawn's Killer Salsa -

3 Anaheim chilis - the long flat green ones
2 yellow wax peppers
2 jalapenos (more if you like hot stuff)
4 or 5 dried red chilis - the little skinny ones in bags in the Mexi food section (hot!!!!!)
Cilantro
1 can of stewed tomatoes - S&W brand has one called Mexican style - that will work too.
2 or 3 fresh tomatoes - seeded and diced.
1/2 sweet onion - diced
1/2 dozen or so of tomatillos (the little green tomato-ey looking things with the papery skin)
Dried Oregano
Salt

WARNING - DO NOT ATTEMPT THIS RECIPE IF YOU HAVE SENSITIVE SMOKE DETECTORS IN YOUR HOUSE!

Take a heavy (cast iron is best) skillet and get it nuking hot over medium to high heat. No oil - keep it dry.

Take the paper skins off the tomatillos - toss them in the skillet. Also add the long green Anaheim chilis, the yellow wax peppers and the dried red chilis.

What you are looking to do is to char the fresh chilis and to cook (until soft) the tomatillos. The dried red chilis will only take 30 - 50 seconds to get a black char - NOT BURNT - just charred enough to let their aroma come out. The rest will take anywhere from 5 to 10 minutes depending on the heat.

So - after the red chilis are charred - take them out and toss into a blender.

Keep rolling the green tomatillos and the Anaheim and yellow wax chilis around until the skins of the chilis are evenly charred and the tomatillos are soft.

By now - you will have noticed that this creates A LOT OF SMOKE - but, it will clear your sinuses and kill off any insects living in your house.

While the skillet is doing it's thing - you need to chop up the following -

jalapenos - dice fine
ripe tomatoes - seed and dice
cilantro - chop
sweet onion - diced fine

Toss these 4 into a bowl.

Check your skillet - remember, charred - not burned.

In a blender - add the can of stewed tomatoes, the dried red chilis that you charred, some salt - about 1/4 teaspoon. Any leftover cilantro stems or onion bits can be tossed into the blender as well.

As the tomatillos and chilis become done - take them out of the skillet - toss the tomatillos into the blender, The chilis - you will need to cut the stems off and open the chili to remove the seeds. Rough chop them and toss into the blender.

Use the belnder to roughly chop/mix the stuff together - you don't want it so fine that it ends up looking like Taco Bell sauce - some texture is nice.

Pour the blended stuff into the bowl with the chopped fresh things - mix it all together and season to taste with salt and dried oregano. Let this sit at room temp for 1/2 hour until the flavors blend - eat!

[Yosemite_Wolf]

Or you could just grill the chilis on a smoking nuking hot bbq grill OUTSIDE and thus save the paintjob in your kitchen, dining area, living room etc etc. and the fire dept won't give ya a citation for false alarm call. http://oakhurstonline.com/icon/rofl5.gif