Discussion in 'Fruit, Nuts & Vegetables' started by dozer, Aug 5, 2007.

  1. dozer

    dozer Fire Starter

    just wonderin if you have any recipies for any kickin salsa?
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Wha type are you looking for? Fresh to be used now, or something you can put in a jar and keep for awhile? Any specual chile? Like Chipotle, Ancho, Chimayo, Jalapeno, Serrano, New Mexico...
  3. dozer

    dozer Fire Starter

    lookin for something fresh with either serranos or penos
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Show off[​IMG]
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I'm not familiar with your comfort range of heat, adjust by how much chile you use.

    1 fresh diced Jalapeno(WITH/WITHOUT SEEDS)
    1/2 fresh diced white/brown onion
    1-2 fresh diced tomatos
    1 diced clove of garlic
    teaspoon olive oil
    salt to taste
    small handful of chopped cilantro
    juice from 1/2 lemon

    You can substitute Serrano's if you want more heat. I hope this helps you.
  6. dozer

    dozer Fire Starter

    thanks alot rich, ill give it a try today.
  7. moltenone

    moltenone Smoking Fanatic

    rich,do you have a canable salsa recipe?

  8. deejaydebi

    deejaydebi Smoking Guru

    How did I know Richoso would be ready to jump in on this one? [​IMG]

    Looks good sweetie but only one garlic glove? [​IMG]

    I grew up eatting what Mama called Tomato relish. When I was stationed in San Diego and went to a Mexican restaurant and they served up some salsa with chips I though it was tomato relish just not as much garlic. When we finished it and I ask for more tomato relish everyone laughed at me and the waitress lady looked at me like I was nuts. Go figure? It's the same thing!

    It's Salsa season! Enjoy!
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Did you mean Cascabel?
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Q Queen, you made a very good point about the garlic. I usually have soneone start off with the minimum amounts. You can always add to taste... but you can't subtract. I actually do make some rubs that don't use any chile, but I like the spicy stuff. I also like to experiment with ingredients that usually cannot be market bought. Got to run to a wedding, bye
  11. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i do about the same recipe only i add cider vinegar and simmer it for a couple hours then can it in mason jars. i can't wait for these babies to come in...prolly another week then sill ripen,smoke and make a new batch (if they don't get sacrificed as abt's first).
  12. ultramag

    ultramag SMF Events Planning Committee

    How about a good recipe for canning? I can eat as hot as most, but it doesn't have to be hot to make me feel manly as long as it's gooood. I made a lot of fresh salsa various ways in the summer, but have never found a canning recipe that I consider really authentic and good.

    Thanks in advance.
  13. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I haven't tried canning anything yet, but I do have some canned stuff that I keep for backup. It's call HATCH select Diced Tomatoes & GREEN CHILES - MEDIUM. This is the best canned stuff I have ever tasted. It has the true New Mexico green chile flavor along with a decent bite. I know real NEW MEXICO CHILE, I BUY A 30# BAG EVERY YEAR AROUND LABOR DAY AND ROAST MOST OF IT. This is real the deal, just add whatever you like, onion, garlic, cilantro...

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