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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-13-2005, 05:07 PM   #1
evilpsych
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Default holy fark!

well.. made up a batch of homemade salsa.. here's the mix...



1 hab (unseeded, just dropped in the food processor minus the stem)
1 cayenne (fresh, just like the hab)
2 hickory smoke dried chipotle japs
6 golf ball sized roma tomatos
2 handfuls grape toms.
4 yellow pear toms
1.5 tsp cumin
1 heaping tbsp chopped garlic
2 tbsp chopped dried onion
2 tsp dried cilantro
1 tbsp apple cider vinegar..

nice kick to it.. makes about.. a pint..
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Unread 08-13-2005, 05:08 PM   #2
evilpsych
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next batch i'll double or triple the chipotles.. and leave out the cayenne.. and 50% more toms..
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Unread 08-13-2005, 06:44 PM   #3
Aeynghus
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Not much is better than homemade salsa. I agree with leaving out the cayenne, I don't really like it. Add more chipotles, maybe another hab, and a carrot.
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Unread 08-13-2005, 06:50 PM   #4
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what's with the carrot.. you're the 3rd person today to tell me to add a carrot to my salsa..

yeah the cayenne's got too....acidic a heat? i guess is the best way to describe it.. probably why most cayenne is dried and ground into powder... no quite what i'd want for a hot sauce/salsa..

i figured out the best revenge for my future in-laws (mennonite) that are too 'holier-than-thou' to come to the wedding because my fiancee is once divorced. apparently her adopted dad like hot sauce and i'll cook up a evil batch for him..................(her mennonite folks adopted her when she walittle..

i'm thinkin.. jap wasabi powder..10/12 dried habs.. some cider vinegar.. cumin, and maybe red food coloring to mask the true nature of the beast...
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Unread 08-13-2005, 09:36 PM   #5
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Hey how bout some fresh lime juice , It goes well with cilantro and the garlic
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Unread 08-14-2005, 01:21 PM   #6
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I'm always in favor of doubling or tripling the chipotles! I usually put some oregano and basil in mine- really rounds out the flavors IMO.
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Unread 08-14-2005, 02:24 PM   #7
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Quote:
Originally Posted by evilpsych
what's with the carrot.. you're the 3rd person today to tell me to add a carrot to my salsa..
My guess would be the natural sweetness, but I'd think it would almost need to be cooked to really get the benefit....

Mark?
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Unread 08-14-2005, 08:44 PM   #8
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A lot of recipes call for shredded carrot- some marinara sauces, meatloaf, stuff like that. For a long time I left the carrot out, 'cause I always though, "Carrot? I don't need no stinking carrot!" But it turns out that it does add something- body at least, but you might be right about the sweetness thing.
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