Salsa! - Chicagoland Sportbikes
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The CLSB Kitchen Here ya go ladies and gents, the long awaited cooking forum is open for all to enjoy. Gather around the stove and marvel at Tony's Chili.

 
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post #1 of 17 (permalink) Old 05-26-2008, 11:21 PM Thread Starter
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Salsa!

I need need need a good salsa recipe! I have just started tinkering because I absolutely love salsa. I know salsa recipes are pretty safely guarded (i'm having trouble getting it out of an uncle who has a damn great recipe) but if someone can point me in some good directions I'd love to hear it! and if you don't mind lending me a recipe you can just pm it to me

Anyway the rest of this thread should discuss how great a good salsa is and how it can compliment a vast variety of meals. Everything from scrambled eggs to your basic flour tortilla or corn chips loves a little salsa. All colors, all flavors, and the hotter the better!

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post #2 of 17 (permalink) Old 05-27-2008, 12:08 AM
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tomatoes, onoin, garlic, red/green/yellow/orange peppers, and scotch bonnets

Slap it all in a ziploc and let it sit on the counter for an afternoon...

ratios are up to you.

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post #3 of 17 (permalink) Old 05-27-2008, 12:33 AM
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post #4 of 17 (permalink) Old 05-27-2008, 12:35 AM
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hahaha do i have a good family recipe



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post #5 of 17 (permalink) Old 05-29-2008, 02:03 PM
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Quote:
Originally Posted by Arch View Post
tomatoes, onoin, garlic, red/green/yellow/orange peppers, and scotch bonnets

Slap it all in a ziploc and let it sit on the counter for an afternoon...

ratios are up to you.
lime and celantro as well.

<-- Chris

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post #6 of 17 (permalink) Old 05-29-2008, 02:55 PM
pfft.
 
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Salsa? Or Pico?
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post #7 of 17 (permalink) Old 05-29-2008, 02:57 PM
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i know how to make both.

and my salsa since i am 1/2 Mexican is authentic



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post #8 of 17 (permalink) Old 06-03-2008, 11:35 PM
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Yeah, I like Pico, and I make a mean mango-lime salsa.

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post #9 of 17 (permalink) Old 06-03-2008, 11:57 PM
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Quote:
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i know how to make both.

and my salsa since i am 1/2 Mexican is authentic
only half authentic lol

Who's your homie? FUKUDOME!!!!
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post #10 of 17 (permalink) Old 06-04-2008, 12:16 AM
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Mandy will not let me watch her make salsa. I know it has celantro and jalepenos in it, but that's about it.
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post #11 of 17 (permalink) Old 06-04-2008, 08:17 AM
pfft.
 
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I made some tasty tasty pico this weekend to go with some homemade sangria and a freaking vat full of tequila lime chicken I grilled.
mmmmm
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post #12 of 17 (permalink) Old 06-04-2008, 08:48 AM
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Mandy will not let me watch her make salsa. I know it has celantro and jalepenos in it, but that's about it.
dude...that's low...you sure you two are married and not just brother and sister faking it?

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post #13 of 17 (permalink) Old 06-04-2008, 09:43 AM
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Take every ones suggestions and keep tinkering. I recommend some Serrano peppers, and a touch of achiote.

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post #14 of 17 (permalink) Old 06-04-2008, 09:54 AM
pfft.
 
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I like mine heavy on lime and cilantro. And white onions better than any other.
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post #15 of 17 (permalink) Old 06-04-2008, 09:57 AM
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For best results... toast your peppers and tomatoes on a skillet/grill until the skin is easily peeled off... add some fresh garlic, lime, salt, and cilantro. Once blended, add some finely chopped onion. It you really want HOT salsa... use some dried "Chile de Arbol" and that will be sure fire hot!

If you need more tips... ask... I'm actually 100% Mexican!!! (Not just 50%, like other people... LOL J/K)
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post #16 of 17 (permalink) Old 06-04-2008, 11:04 AM
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Quote:
Originally Posted by Esme View Post
For best results... toast your peppers and tomatoes on a skillet/grill until the skin is easily peeled off... add some fresh garlic, lime, salt, and cilantro. Once blended, add some finely chopped onion. It you really want HOT salsa... use some dried "Chile de Arbol" and that will be sure fire hot!

If you need more tips... ask... I'm actually 100% Mexican!!! (Not just 50%, like other people... LOL J/K)
Good point if you have cast iron even better.

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I will sock ya square in your snot locker if you EVER use the term "Bron Bron" in my presence - BAHLEEDAT
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post #17 of 17 (permalink) Old 06-04-2008, 11:42 AM
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Roasted flavored salsas are a different category to me. I use them with certain dishes but not all. But definitely peeling the skin and actually having "cooked" the veggies is (to me) what makes a salsa good. I love my salsa warm.
And I LOVE roasted poblanos. Mmmm!

When is lunch??
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