salsa recipes?
Salsa verde too, for that matter. I have these tomatillos coming up that I don't know what to do with... Grew them mostly as a curiousity 
Thanks! Kristine |
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| Mine don't fit your bill, but if you're in the mood to make them... people go BoNKERS over these. ...even the guys LOVE the fruit one
http://forum.oes.org/viewtopic.php?t=18952 http://forum.oes.org/viewtopic.php?t=18816 |
| Thanks, Mrs J!
You're right - I'm not so much into the fruity ones, though I'd consider them if I ever actually entertained  Great pictures.
Kristine |
| 2 ripe big tomatoes
1 jalapeno 1 serrano chile 1/2 of a diced onion handful of chopped cilantro using a cheese grater, inside a large bowl or pyrex dish... cut tomatoes in half...and grate the inside of the tomatoes...throwing skins away... do the same with the peppers add the onion and cilantro season with some garlic salt and pepper.. let rest for a few overs or even overnight...it will become nice and HOT! |
| Oh, yes, yum! I know what I'm making tonight!
Can I play with the chile peppers? I'm growing a variety (pitifully, thanks to the pathetic summer we've had  ) but was hoping to try a little of this, a little of that. Not that I have the slightest clue how hot the various ones are, except jalapenos and anaheims which I use a fair bit. And I did plant serranos, though don't know if I have any ripe right now, Guess what I'm asking is can I just combine two and, you know, sort of pray it doesn't blow my head off? 
The first cilantro I planted has bolted, I'm waiting to collect the seeds. But I started another "batch" later in the summer, so I have that on hand. And can I substitute with minced garlic? I'm growing my own for next year, but I'm not dipping into my seed bulbs for this. I always have some store bought garlic bulbs on hand. (Oh, and you thought this would just be a nice sharing recipe gesture? Nope. Dawn knows I'm a disaster in the kitchen. Zilch creativity.)
A few weeks ago while I was browsing through the cooking section someone recommended a chopper/dicer "as seen on TV" that actually works (I got mine from Amazon). I forget which thread and who it was, but I ordered it and I LOVE it. So thanks, to whomever it was. Kristine |
Mad Dog wrote: Thanks, Mrs J!
You're right - I'm not so much into the fruity ones, though I'd consider them if I ever actually entertained Great pictures. Kristine Let's us know when you're entertaining. Lizzie remembers you as a great hostess...serving cheese puffs right outta the container. I know she'd love a repeat invitation! |
debcram wrote: Let's us know when you're entertaining. Lizzie remembers you as a great hostess...serving cheese puffs right outta the container.
I know she'd love a repeat invitation!
Unfortunately dogs are the only ones who are amused by my "entertaining". Most people guests don't appreciate having cheeseballs thrown at them to test their catching skills. Go figure! 
Though you and Liz are most certainly welcome any time, if you expect to eat in a civilized manner you probably need to do what Dawn and LeAnne and Stephanie did when they stayed me during Waukesha weekend: they came prepared! What they hadn't made ahead of time, they whipped together when they got there 
That said, I happen to have two guests at the moment: a foster dog plus Jan's rescue dog while she's out of town. Even the latter is neither amused nor impressed by my culinary skills. Never had that from an OES before! Mine wait till I carry veggies in from the garden and basically mug me on the way in. I'm sure Mrs Js fruit salsas would be a huge hit with them. Not so sure about Ms. Sadie
Kristine |
| yes, you can mix and match the peppers.....'
if you use fresh garlic..dont add too much...youll thank me later... but add some salt to the mixture too..... |
| OK, under the theory that more is, well, more....
Darcy, I took your idea and expanded upon it a bit: 8 medium sized vineripe tomatos 1 green pepper (bell) 1 medium onion 2 serranos 2 jalapenos all of the above chopped added: 2 cloves garlic (minced - sorry, Darcy - your point is well taken, but I figure I need all the help I can get to ward off vampires and needle-nosed early rising foster dogs Besides I love garlic)
juice from 1 lemon - cut in quarters & squeezed taking care not to lose any seeds into the mix - I added this because I made so darn much, I figure I need something with preservative qualities. Then I remembered that my favorite fresh salsa from the grocery store has red wine vinegar listed as an ingredient so I added maybe an 1/8-1/4 of a cup of that. Probably should go with one or the other of the lemon/vinegar or at least substitute lime for the lemon. Finely chopped cilantro, of course and a bit of salt. Naturally, I couldn't wait to taste it. It was, shall we say, a tad hot 
I was about to chop and add a cucumber to mellow it out a bit more. But after the first few bites I changed my mind and made a small pig out of myself. The rest (quite a bit!!) is still chilling in the fridge... Can't wait to try it tomorrow when it's had a chance to blend better. Probably not everybody's cup of tea so to speak, but I'm in love 
Probably a 12 step program for that somewhere out there
Thanks so much for the help. Kristine |
| Oh my, this all sounds so yummy!!!
I am jealous, our 1st 2 tomatoes just got ripe..... and the cilantro has gone to seed, the peppers are doing well though... if those tomatoes EVER get ripe! and wow, I NEVER thought I would see a Mad Dog post started in the food category!!!!  |
| Kristine: I have a good salsa verde recipe - but it requires use of a blender........
1 pound tomatillos, husked 1/2 cup finely chopped onion 1 teaspoon minced garlic 1 serrano chile peppers, minced - you can use poblano chile's instead 2 tablespoons chopped cilantro 1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin Juice from one lime 2 chicken bouillion cubes Put all the ingredients except for bouillon cubes in a blender and blend together. Transfer to pan, add bouillon and bring to a boil over high heat. Reduce heat to medium-low, and simmer 10 to 15 minutes. Good luck! |
got sheep wrote: Oh my, this all sounds so yummy!!!
I am jealous, our 1st 2 tomatoes just got ripe..... and the cilantro has gone to seed, the peppers are doing well though... if those tomatoes EVER get ripe! and wow, I NEVER thought I would see a Mad Dog post started in the food category!!!! Wench, bite...! Oh, wait, family friendly forum. So sorry
Yes, well, it might amaze you to know I used to cook. I used to do a lot of things before dogs took over completely, come to think of it.
In terms of cooking my first love is and always will be Italian cuisine. I remember travelling to Northern Italy to visit a friend from grad school and cooking for them isnt so much an artform as a religion. I know I had many spiritual moments sampling the various dishes. I still dream about it.
More recently I'm beginning to develop a real affinity for Mexican. My Secret Santa at work gave me an (authentic) Mexican cook book this past X-mas (his wife is Mexican) and I've been literally drooling over those recipes. I know it's authentic because even translated I don't know what half of the ingedients are!!!
Anyway, yes, my cilantro bolted too. Hasn't set seed yet so I was able to harvest a sufficient amount, but, still disapointing. My peppers performed pathetically. I'm blaming it on our weird weather, but, really, I think it's partially my lack of finesse in cultivating them and my eggplant, of course, heatloving too, so very sad this summer, was a bust. I've harvested one teeny one so far that I threw in a stir fry - what else can you do with such a sorry harvest? My tomatoes...Well, I've been able to eat a handful of cherries. So far two romas have ripened, and one Celebrity (forget which early variety tomato I put in - but nothing has ripened there, so much for early - early winter, perhaps? ). The first roma ripened the week we had nothing but rain so it tasted mealy, which was disappointing. My first brandywine is putting the finishing touches on its ripening process on my kitchen windowsill since it's been raining all week this week too (after drought all summer, of course. And cold) If flavor, here too, was compromised, I'll most likely cry.
At this rate, since my tomatoes did set better than my peppers, I'll probably be back begging for recipes for fried green tomatoes
Anyway, tomatoes in salsa recipe were, sadly, wine-ripened in Michigan. Their flavor wasn't terrible, actually. I woke up this morning and wondered if 4:30 am (curtesy needle nose, obviously not enough garlic in recipe to deter her  ) trying to figure out if that would technically be considered not yet morning so I could justify having another go at the salsa in lieu of breakfast, but I controlled myself and will try to do so till lunch time...
Maybe 
Kristine |
sneakysheepie wrote: Kristine: I have a good salsa verde recipe - but it requires use of a blender........
The ABUSE!!!!!! Just because I didn't know I owned a blender and my friends had to set me straight and...
Stephanie, that recipe looks fantastic! Back to staring at my tomatillo plant...Though, actually, I saw them at the grocery store last night...Of course, I still have about about a quart of salsa to finish off....
Can any of these salsa be frozen, by chance...? 
Kristine |
Mad Dog wrote: sneakysheepie wrote: Kristine: I have a good salsa verde recipe - but it requires use of a blender........ The ABUSE!!!!!! Just because I didn't know I owned a blender and my friends had to set me straight and... Stephanie, that recipe looks fantastic! Back to staring at my tomatillo plant...Though, actually, I saw them at the grocery store last night...Of course, I still have about about a quart of salsa to finish off.... Can any of these salsa be frozen, by chance...? Kristine You can freeze them - but anything chunky will be mushy when thawed. Anything blended though will be pretty good and will probably hold up well frozen. |
sneakysheepie wrote: You can freeze them - but anything chunky will be mushy when thawed. Anything blended though will be pretty good and will probably hold up well frozen.
Ah, good point! Thanks! KB |
| if you really want to go all out...
take some fresh flour tortillas....cut them into wedges and fry them in some veggie oil....put in a colander with paper towel underneath..and while still hot sprinkle with salt..... yummy.... and the hotter the salsa the better...your recipe sounds great  |
got sheep wrote: and wow, I NEVER thought I would see a Mad Dog post started in the food category!!!!
Me either Still in shock |
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Haha. Everybody's a comedian... 
Actually, I made another batch this weekend. I think it needs some tweaking yet, and one of my Mexican born co-workers tells me I should be roasting all the peppers and tomatoes and so on or it isn't a true salsa, but that's beyond me for now. I finally have some tomatoes ripening but I may yet be back for a fried green tomato recipe at this rate
Kristine |
Mad Dog wrote: Haha. Everybody's a comedian...
Kristine Not really just needed a zap to start the heart again from the Shock of this post Kristine in the Kitchen cooking the 8th wonder of the world 
CRIKEYS |
| LOL - with friends like us, who needs enemies??, right?!
I agree with the fried green tomatoes. Todd picked 4 mostly ripe ones on Monday, so that brings us to a total of 6 tomatoes ripe so far...
...but, my mom has this really good recipe for green tomato pie...... |
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