bulldog123
Member
Ive been making the same recipe for 10 years and am hoping someone would share theirs as I would like to try something new.
Salsa recipe
- Thread starter bulldog123
- Start date
I dont really follow recipes when I make stuff, but here is what I put in my red salsa...
Chopped fresh tomatoes
Red onion
Jalpeno peppers
Lime Juice
Cilantro
I also make a great mango salsa... Use mangoes instead of tomatoes and a little Habanero pepper instead of the jalepeno. Leave out the lime juice...
Chopped fresh tomatoes
Red onion
Jalpeno peppers
Lime Juice
Cilantro
I also make a great mango salsa... Use mangoes instead of tomatoes and a little Habanero pepper instead of the jalepeno. Leave out the lime juice...
bulldog123
Member
3 cans mexican stewed tomatoes- run it in the blender to prefered size
1.5lbs of tamalito- put in the blender until almost a paste, use papertowel to remove extra liquid
5-7 serrano peppers- finely chopped
2-4 jalapeno peppers- finely chopped
1 onion-finely chopped
1/2 fresh lemon
cilantro-to taste
salt/pepper to taste
1 clove of garlic- extra fine
Come on people, dont we have some betty homemakers out there.
What are ghost chilis
1.5lbs of tamalito- put in the blender until almost a paste, use papertowel to remove extra liquid
5-7 serrano peppers- finely chopped
2-4 jalapeno peppers- finely chopped
1 onion-finely chopped
1/2 fresh lemon
cilantro-to taste
salt/pepper to taste
1 clove of garlic- extra fine
Come on people, dont we have some betty homemakers out there.
What are ghost chilis
Originally Posted by Bulldog123
http:///forum/post/3113333
What are ghost chilis
Worlds hottest chili pepper... Clock in around 4-5 times hotter than a habaneroscotch bonnet
http://en.wikipedia.org/wiki/Naga_Jolokia_pepper
http:///forum/post/3113333
What are ghost chilis
Worlds hottest chili pepper... Clock in around 4-5 times hotter than a habaneroscotch bonnet
http://en.wikipedia.org/wiki/Naga_Jolokia_pepper
bionicarm
Active Member
Originally Posted by Bulldog123
http:///forum/post/3113333
3 cans mexican stewed tomatoes- run it in the blender to prefered size
1.5lbs of tamalito- put in the blender until almost a paste, use papertowel to remove extra liquid
5-7 serrano peppers- finely chopped
2-4 jalapeno peppers- finely chopped
1 onion-finely chopped
1/2 fresh lemon
cilantro-to taste
salt/pepper to taste
1 clove of garlic- extra fine
Come on people, dont we have some betty homemakers out there.
What are ghost chilis
I like your recipe. I know of many variations to yours, it just depends whether you like it hot, sweet, tomato-tasting, etc.
As far as ghost chilis? Grown in India, and has the highest 'heat value' of any pepper grown in the world. If you've ever tried a habenero, you know how hot that is. On the Scoville Units scale of hot, habenero rates about 580,000 (compared to 2500-8000 for a jalepeno). A Ghost Chili (aka - bhut jolokia) has a heat rating of over 1 million. The guy from Man vs. Food came to San Antonio to this burger joint that claims to have the hottest known hamburger made. They grill it with ghost chilis and habenero sauce. Only four people have been known to finish one. The cooks wear safety glasses when cooking it to keep the juice from burning their eyes. People who eat the burger are given plastic gloves to wear to keep the sauce from burning their skin.
http:///forum/post/3113333
3 cans mexican stewed tomatoes- run it in the blender to prefered size
1.5lbs of tamalito- put in the blender until almost a paste, use papertowel to remove extra liquid
5-7 serrano peppers- finely chopped
2-4 jalapeno peppers- finely chopped
1 onion-finely chopped
1/2 fresh lemon
cilantro-to taste
salt/pepper to taste
1 clove of garlic- extra fine
Come on people, dont we have some betty homemakers out there.
What are ghost chilis
I like your recipe. I know of many variations to yours, it just depends whether you like it hot, sweet, tomato-tasting, etc.
As far as ghost chilis? Grown in India, and has the highest 'heat value' of any pepper grown in the world. If you've ever tried a habenero, you know how hot that is. On the Scoville Units scale of hot, habenero rates about 580,000 (compared to 2500-8000 for a jalepeno). A Ghost Chili (aka - bhut jolokia) has a heat rating of over 1 million. The guy from Man vs. Food came to San Antonio to this burger joint that claims to have the hottest known hamburger made. They grill it with ghost chilis and habenero sauce. Only four people have been known to finish one. The cooks wear safety glasses when cooking it to keep the juice from burning their eyes. People who eat the burger are given plastic gloves to wear to keep the sauce from burning their skin.
bulldog123
Member
I stopped putting habeneros in my salsa a few years ago so I think I will pass on the ghost chilis, thanks for the offer. I love the salsa I make now but in the restaurants its more of a paste and Im not sure what they are doing to get that. I dont believe its tomatoe paste that thickening it up. I make salsa all the time and just want to try something new. I have taken recipes out of cook books but they all suck. One book was all salsa and I tried 4-5 recipes before I just trashed the book.
Originally Posted by bionicarm
http:///forum/post/3113360
The guy from Man vs. Food came to San Antonio to this burger joint that claims to have the hottest known hamburger made. They grill it with ghost chilis and habenero sauce. Only four people have been known to finish one. The cooks wear safety glasses when cooking it to keep the juice from burning their eyes. People who eat the burger are given plastic gloves to wear to keep the sauce from burning their skin.
Saw that episode. That just looked painful!
http:///forum/post/3113360
The guy from Man vs. Food came to San Antonio to this burger joint that claims to have the hottest known hamburger made. They grill it with ghost chilis and habenero sauce. Only four people have been known to finish one. The cooks wear safety glasses when cooking it to keep the juice from burning their eyes. People who eat the burger are given plastic gloves to wear to keep the sauce from burning their skin.
Saw that episode. That just looked painful!
fishtaco
Active Member
Bulldog I know exactly what you mean about thick salsa's, we are doing a batch of salsa from our garden every couple days and I agree that they are a little soupy, but still taste great. I have got a bunch of tomatillo's ripe on the vine and am going to try a cooked green salsa this week. As far as those super hot chili peppers, I used to grow all kinds, but some where so hot as to be almost useless for cooking or salsa making. Now I use the room for peppers you can actually eat and have one plant of the hot little red Thai peppers that I will dry and crush and use that way.
Fishtaco
Fishtaco
florida joe
Well-Known Member
easy and oh so good
1/2 pound small fresh tomatillos, husked and rinsed
1 large garlic clove
1 tablespoon chopped fresh Serrano chile with seeds, or to taste
2 tablespoons chopped cilantro
2 tablespoons water
Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.
1/2 pound small fresh tomatillos, husked and rinsed
1 large garlic clove
1 tablespoon chopped fresh Serrano chile with seeds, or to taste
2 tablespoons chopped cilantro
2 tablespoons water
Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.
uneverno
Active Member
I don't like my salsa to be a sauce. I like pico de gallo style:
3 parts diced tomatoes
2 parts diced white onion
1 part jalapeno
Ground cumin, finely chopped fresh garlic, coarsely chopped fresh cilantro, salt, pepper and lime juice to taste.
It's better the 2nd day after the flavors have had time to blend.
3 parts diced tomatoes
2 parts diced white onion
1 part jalapeno
Ground cumin, finely chopped fresh garlic, coarsely chopped fresh cilantro, salt, pepper and lime juice to taste.
It's better the 2nd day after the flavors have had time to blend.
deejeff442
Active Member
i saw that man vs. food also .
that was crazy how that guy dont have ulsers i dont know.
see where he ate the 72 oz serloin and sides in 33 minutes?
my friend makes some pretty good salsa
i cant remember the recipie but iwill ask him.
its his moms recipie right from mexico.
that was crazy how that guy dont have ulsers i dont know.
see where he ate the 72 oz serloin and sides in 33 minutes?
my friend makes some pretty good salsa
i cant remember the recipie but iwill ask him.
its his moms recipie right from mexico.
florida joe
Well-Known Member
bulldog123
Member
Originally Posted by NigerBang
http:///forum/post/3113747
Enough said!
I have never had good salsa out of a jar. I will try it if I can find it.
http:///forum/post/3113747
Enough said!
I have never had good salsa out of a jar. I will try it if I can find it.
florida joe
Well-Known Member
Originally Posted by Bulldog123
http:///forum/post/3113863
I have never had good salsa out of a jar. I will try it if I can find it.
Make sure you have asbestoses toilet paper
http:///forum/post/3113863
I have never had good salsa out of a jar. I will try it if I can find it.
Make sure you have asbestoses toilet paper
bulldog123
Member
Originally Posted by florida joe
http:///forum/post/3113864
Make sure you have asbestoses toilet paper
Thanks for the warning.
Are they hotter than Buffalo Wild Wings "Blazin" wings. Thats where I draw the line.
http:///forum/post/3113864
Make sure you have asbestoses toilet paper
Thanks for the warning.
Are they hotter than Buffalo Wild Wings "Blazin" wings. Thats where I draw the line.
bulldog123
Member
Originally Posted by NigerBang
http:///forum/post/3113747
Enough said!
Its sold out on their online store. What kind of BS is that.
http:///forum/post/3113747
Enough said!
Its sold out on their online store. What kind of BS is that.
florida joe
Well-Known Member
Originally Posted by Bulldog123
http:///forum/post/3113874
Its sold out on their online store. What kind of BS is that.
I am a serious Chile head and as far as salsa goes this ---- is hot
http:///forum/post/3113874
Its sold out on their online store. What kind of BS is that.
I am a serious Chile head and as far as salsa goes this ---- is hot