Toss that store bought Salsa out!
Posted 07 March 2006 - 04:18 PM
big bowl w/top preferably
1. drink a few beers... how else would you start?
One at a time, process the tomoatoes, onion, and peppers, and mix together in a bowl. The food processer might not chop up the cilantro fine enough, so take out the cutting board and chop away! When you have a good handful of fine chopped cilantro, add it to your bowl and mix again. Now you can add some pepper, and a good couple shakes of garlic salt. Add a splash of lemon juice to the mix, and stir it again. Presto.. home made salsa, that tastes great!
I make my salsa nice and hot, so to reverse that or calm it down a bit, hold back on the jalepenos' and the oninon a bit, until you find your preferred taste.
I personally use:
handful of chopped cilantro
garlic salt/pepper/lemon juice
To make a guacamole dip (sp*) :
Purchase 4 guacamole's that are nice and soft
remove the seed from each, and mush into a medium sized bowl
use a fork to mash it together, till uniform
add a splash of lemon juice
add a few heaping spoonfull's of the previously made salsa to the mix
a couple dashes of pepper and garlic salt...
there yah go!
Hope you guys try em out, I just made some and it truly is better than any storebought you can find.
Posted 08 March 2006 - 08:14 AM
Posted 08 March 2006 - 10:28 AM
maybe i should put the pipe down for a minute.... :)
Posted 09 March 2006 - 09:50 AM
2 lbs tomatillos
1/2 lb chilies
1 teaspoon salt
1 Preheat oven to 400°F.
2 Wash and core the tomatillos, then halve them and put them in a blender.
3 Puree tomatillos and add salt.
4 Roast chilies in a 400 degree oven until they peel easily.
5 Peel the chilies and add them to the blender.
6 Use the"chop" speed until the desired texture is reached, usually a minute or less.
7 Serve immediately on tacos, tostadas, etc.
8 Refrigerate unused portion.
keeps in the fridge for a week or two.
you may vary the variety of chile used to affect flavor or heat.
Posted 09 March 2006 - 11:49 AM
Posted 09 March 2006 - 12:15 PM
Posted 09 March 2006 - 12:47 PM
Posted 10 March 2006 - 12:35 AM
8 Plumb tomatoes Diced (cut in half and gently squeeze juice and seeds out)
1 large red onion diced small
1/2 c chopped cilantro
Splash of White wine vinegar
1-3 Finely Diced Jalapeno peppers, depends on preference
2 Tablespoons Ketchup (secret ingredient)
Juice of 2 limes
Fresh ground pepper
Mix in bowl and serve