wstevens

Someone recommend some good salsa, please. All the salsa at my grocery store sucks.

kthanxbye

Xenogen

Make it yourself....

Xenogen

4 sm. jalapenos, diced
1 can 4 oz diced green chilis
3 lg tomatoes, diced
1/4 c. black olives, diced
1/8 c. onion, diced
1/4 c. green bell pepper, diced
1/2 tsp salt
1 tsp garlic powder

Sometimes I add Mango.

JimmyCarter

Peach salsa is also

Scrib

It must be impossible for a Spanish person to order seltzer and not get salsa. "I wanted seltzer, not salsa!"

Xenogen

Never tried that....Sounds interesting.

wstevens

Thanks, X. I will try this. I like the idea of the black olives.

Xenogen

Chef Chris would probably have a better recipe though or a reccomendation of a good one to buy.

chef chris

Heh, I feel famous now. Actually, that's an excellent starter recipe.

Changes: a few green onions(chopped), use Roma tomatoes, fresh garlic instead of powder, add fresh chopped cilantro or flat-leaf parsley, a few mint leaves, squeaze a lime in there and add just a pinch of dry oregano(chopped fresh would be better but hard to find).

I'd probably also swap out the green bell for a yellow or red pepper. I'd also recommend a Chipotle or Pablano chile instead of the canned Japs.

There is a place in north Delaware that makes fresh chips & salsa called Border Cafe. If any one is ever in the area, I'd strongly suggest you stop in and try it. Best salsa I've ever had and the chips are usually warm right from the fryer.

Shadzilla

You are in Alexandria, so its kind of a hike, but if you ever find yourself in Herndon, there is a restaurant called The Tortilla Factory. They package and sell their salsa and tortilla chips. By far the best salsa and chips I've ever had. It is a little on the spicy side though, so if you have weak tastebuds I'd advise against it.

wstevens

^ Thanks Chris. I'll try your tweak. In fact, I'm going to run out now and buy all the ingredients.

anothercls

Where is the Border Cafe located?

PHUNBALL

My wife (Mexican heritage) makes some of the best salsa I have ever had and it's very simple (it is very chunky, not like the runny stuff you get at the store or most restaurants)

Roma Tomatoes
Jalapenos
White onions
Cilantro
Fresh Squeezed Limes
Salt

Chop, mince, dice it all up and stir it together...

All of the ingredients are fresh (nothing in cans), but I have no idea about how much of each goes in every batch. I think she just goes off of the taste...

P.S. - She also makes fresh tortilla's and barbacoa along with lot's of other mexican dishes. Damn it, now I'm hungry...

dallison

4 tomatoes cut up
1.5 red onions cut up
2 cloves garlic chopped fine
small handful cilantro chopped fine
red pepper flakes, salt pepper to season
1 lime juiced
approx 1/4 cup olive oil


mix and enjoy

chef chris

On RT 1, just past the Christiana Mall. Technically, it's RT 7 at that point.

As soon as you go under 95, there is a light. Make a left at the light and you'll see the sign "Eat at Joes" in big neon. Has a busted ass truck and a few barrels out front...looks like an old western gas station. Place is great & the beers are cold!

chef chris

I'd love to learn how to make fresh corn tortillas(well). Masa flour can make so many things.

JimmyCarter

Just replace the tomatoes with peaches. Tasty. (especially since i dont like chunky tomatoes that much)
This sounds about right...

http://appetizer.allrecipes.com/az/39988.asp

chef chris

Seen that with mangos/papaya before. People use it over grilled fish/chicken/pork tenderloin.

It's sweet, but has a bite. Good for a special occasion.

dragon084

you have salsa but no seltzer?

Always Dirty

cM3go

chef chris

What, you never had canned Japs before?

PHUNBALL

It definately takes practice, her mom's are the best I have ever had, but she has had much more time to practice...

cor

i need a good chile con queso or white cheese dip recipe.

jt24yo

good thread, I've got to try and make some this weekend.

Hobo

didnt know they came in a can now!

wstevens

OK, I followed Xeno's recipe with Chef Chris' tweak. It is really, really good - but the fresh garlic I'm using is too "sharp" tasting. I love garlic, but this stuff hits you like a jolt. I didn't add very much, and I diced it very finely. Are there any tips for curbing the "bite" of garlic? Should I sautee it slightly?

suXor

I eat salsa so damn fast, making it myself would be pointless. Don Pablos has some of the best non-homemade salsa you can get. Not too spicy, you can suck it down like crazy.

They also have it in stores, but it's nowhere near as good :-( Have to get it at the resturant.

chef chris

Let it marinate overnight...it'll chill out some. Put it in the fridge, but take it out an hour or so before you eat it so it's room temp.

And garlic has a nasty habit of being overpowering if it's chopped finely. The pre-peeled stuff is even worse. Really, one clove smashed and stirred into that size recipe would be fine. Try and find "elephant garlic" in the grocery store(if you're a big garlic eater)...it's more mild, less pungent than the normal stuff.

Another tip: When you saute with garlic...leave the cloves whole, let them brown just a tad in the oil, then take them out. Gives the great garlic taste, but not pungent or overpowering.

Tom Blasing

Damn, I thought you were gonna talk about dancin'...cause there's this cute lil' Pilipino number I used to work with......

gary_william

if you want a jarred salsa, look for a brand called Arriba! with the chipotle peppers. It is the best jarred salsa on the marker IMHO.

I like to cook a salsa when I grill out (every weekend) so I use 2 onions (halved), 5 Roma tomatos, and 3 jalapeños. Wrap them individually in tim foil and place them on top of the hot charcoal coals before you start grilling your meat. WHen all the other cooking is done, take the tim foil packages out, dump the contents into a bowl, and dice the ingredients with knives in a criss crossing pattern until it is all chopped. The onions and peppers will have charred on the outside and the onions should be very soft and light brown in color from caramelizing. Add a few squirts of lemon juice and a little salt and *presto* instant "salsa quemada" aka burnt salsa. You can feel free to add a little chopped cilantro, too, if youlike.

I make that every weekend and it is always raved about.

Xenogen

I might try that one...These posts are starting to get :ghey: first we're giving each other fashion tips, and now trading recipes.

Tom Blasing

Oh I dunno.....I made quite a bit of extra money cooking one night a week for wedding receptions.

chef chris

You don't have to be fashionable, but you gotta eat. I say~Fuck a pink shirt!

Eating good is not ghey in the least. Many a fine womens are turned on by a good cook...so us guys gotta stick together. Never heard a girl rave about a piece of clothing over & over like she does my food.

Funny how only guys post the decent recipes though.

cor

anyone?

SG81

iTrader: (1)

bug230

http://web.foodnetwork.com/food/web/...rchType=Recipe

chef chris

Do you like cream cheese?

VTEC11

damn, that's a lot of salsa recipes.

cor

Yes, sir.


on the same note, is there some sort of trick to get cheese to melt correctly for cheese-dip?

i've tried both pepperjack and this cicaque cheese (said "GREAT FOR MELTING" on it) and they haven't melted down into a dip... it's very frustrating.