My favorite salsa/chile recipe

[w3bny]

I should'nt be doing this....

1 can La Costena Tomatillos
12 chile arbol
1 dried habanero (maybe)
4 cloves garlic
bunch of cilantro
salt

Drain one can of tomatillos and put them in a blender. Take the dried chiles (without the dried habanero) and put them in a little omlette pan or your little eggie pan on high heat. Start to toast the arbols. Dont burn them. Just start to toast them. If you can smell them, you are just about there. Take the ends off, break in half and put in blender. Take the dried habanero (if you want) and either seed it or put the whole thing sans stem into the blender. (I seed mine). Pre-grind/chop the garlic and put into blender. 4 cloves is a good start. Rinse and rough chop the cilantro. uhh...a good palmfull is a good place to start. and put into blender as well. Now put on a blend or mix setting and pulse it until its all blended through. Salt to taste and beware, its gonna be very warm to nicely hot! but its bright, citrusy, and makes a great beverage as well :yum:

[kc7jty]

sounds good, you didn't mention to seed the arbols. arbol seeds taste like wood.

I'll post my salsa recipe I got from an Abuela who ran a restaurant here some 20 years back next time.

[KC2UGV]

Sounds like it would go well with some tortillas and mezcal.

[w3bny]

sounds good, you didn't mention to seed the arbols. arbol seeds taste like wood.

I'll post my salsa recipe I got from an Abuela who ran a restaurant here some 20 years back next time.

Seed them?!? MEH! Never seeded them. Only habaneros to help tame the heat.

[kc7jty]

Salsa picante:

1 lb fresh jalapenos
1/2 tsp fresh ground cumin (3/4 tsp pre ground)
1¼ tsp dried Mexican oregano
1-28 oz can whole tomatoes (or fresh)
3 to 4 cloves fresh garlic
1/2 of a 3 inch onion
salt (to taste)
water

Combine sliced jalapenos, chopped onion, cumin, oregano, salt, 1 cup water.
simmer in covered sauce pan 15 mins.
remove from heat, add minced garlic, mash with potato masher (no blender)
place into container allow to cool.

Rinse pan, add tomatoes & juice, (a little dried basil is optional), mash with masher & simmer gently 10 mins, allow to cool.

AFTER BOTH ARE COOLED to room temperature, stir together (NO BLENDER), add some water if necessary.

This is a typical Mexican restaurant salsa that few make anymore cause it's too much bother.

[w3bny]

Sounds like it would go well with some tortillas and mezcal.

Guzano Rojo....ugh..my head hurts from just saying the name :-P

But yeah, fresh corn tortillas and mezcal does sound good.

[kc7jty]

100% blue Agave

http://www.beveragewarehouse.com/images/products/5891.jpg

[w3bny]

100% blue Agave

Head dosnt hurt...as much. Sat down with my brother and a friend one time and ate salsa, chips and killed a bottle of Hornitos.

[W3MIV]

That oregano the kind you smoke? Or the kind you eat?

Why half of a three-inch onion? Why not just use a 1 1/2-inch onion?

8)

[NQ6U]

100% blue Agave

Now yer talkin' barkeep! That's da kine.

[w3bny]

That oregano the kind you smoke? Or the kind you eat?

Why half of a three-inch onion? Why not just use a 1 1/2-inch onion?

8)

My wife keeps telling me its not the size of the onion that counts....but...uhh...well...I like scallions!

[w3bny]

Ok, here is the finished product that I made tonight.


http://i20.photobucket.com/albums/b220/Bunnieman/DSCF0174.jpg

Yes, its green, bright, citrusy, hot...HOT...and just wonderful.


http://i20.photobucket.com/albums/b220/Bunnieman/DSCF0177.jpg

And here is what I had it with tonight...


http://i20.photobucket.com/albums/b220/Bunnieman/DSCF0179.jpg

Tacos de Lengua con tortillas de harina. Y cilatro, tomate, cebolla, chile poblano, limon, rabanos, aguacate, queso fresco, y mi salsa favorita! Oh and margaritas! Yum!

[W3MIV]

Alligator pears! Double yum! :yum:

[kc7jty]

Why half of a three-inch onion? Why not just use a 1 1/2-inch onion?
8)

3 inchers are more common, besides V = (4/3) * pi * r3, thusy 1/2 of a 3" onion is 7.065 cu in. whereas a 1.5 incher is only 1.766 cu in.
use your fawkin head once in a while.

[W3MIV]

3 inchers are more common, besides V = (4/3) * pi * r3, thusy 1/2 of a 3" onion is 7.065 cu in. whereas a 1.5 incher is only 1.766 cu in.
use your fawkin head once in a while.

Nah, just mince it finer instead of chopping it, and it'll stretch. You'll save a few centimes, too. ;)

[kc7jty]

limon

limon my ass, themziz Persian limes, estilo Americano.

http://www.keywestliving.com/Key_Limes.jpg
¡Son limones!

[NQ6U]

Alligator pears! Double yum! :yum:

Chances are better than even that those guys came from somewhere in San Diego County.

[kc7jty]

Hass
While dozens of cultivars are grown, the Hass avocado is today the most common. It produces fruit year-round and accounts for 80 percent of cultivated avocados in the world.[20][6][21] All Hass avocado trees are descended from a single "mother tree" raised by a mail carrier named Rudolph Hass, of La Habra Heights, California.[5][21] Hass patented the productive tree in 1935. The "mother tree", of uncertain subspecies, died of root rot and was cut down in September, 2002.[6][21]

[WØTKX]

http://harriettstomato.typepad.com/foodlog/images/2008/10/31/bndg1476.jpg

[kf0rt]

Gotta wonder what the free toy is.

[kc7jty]

Gotta wonder what the free toy is.

meat

[kf0rt]

Ham hocks?

[NQ6U]

Gotta wonder what the free toy is.

http://www.pollsb.com/photos/o/26305-porky_pooper_co.jpg

[kf0rt]

"Trots out tasty treats?" :shock::rofl:

[n2ize]

Sounds like it would go well with some tortillas and mezcal.

You means MESCALINE.

[KG4CGC]

Glad to see that none of these recipes contain CUMIN! Who the #&^% decided to cumin up everything TexMexiCali? Ever since I smelled cumin as a body odor, I refuse to eat it ever again. You should read labels if you ever find yourself having to purchase factory salsa.

[kc7jty]

mine has cumin

[KG4CGC]

mine has cumin

oh, well then, nevermind.

[kc7jty]

then it's crap.

I know what you mean about the cumin. Too many Mexican restaurants use way too much of it to over power lousy salsa.
I feel the same way about rye bread and caraway.