Coffee Pot SASS#55659 Posted February 14, 2014 Share Posted February 14, 2014 It appears that my wife's little garden is going to yield a bumper crop of tomatoes, both beefsteak and cherry. It appears salsa time is coming soon. Do any of you have recipes you are willing to share? Thanks, Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted February 14, 2014 Share Posted February 14, 2014 Tomatoes, a few Ancho peppers, a few jalapenos, a couple of serranos, some white onion, a few green onions, salt, lime juice, cilantro. Combine in proportions you like. Link to comment Share on other sites More sharing options...
Cheyenne Culpepper 32827 Posted February 14, 2014 Share Posted February 14, 2014 hmmmmm sounds gooooooooooood, put put over ground seasoned venison, add pineapple and top with easy over eggs!! oh wait, tha's wut I just had........yummy Link to comment Share on other sites More sharing options...
JD Trampas, SASS # 55781 Posted February 14, 2014 Share Posted February 14, 2014 Hopefully Chili Pepper Kid will see this after he gets off work today, he make a great salsa, he brings it every shoot and we all snack on it afterwards. He has won ribbons at the Iowa State fair with his recipe, not sure he will tell you or not, just have to wait and see, but it is good. All for now JD Trampas Link to comment Share on other sites More sharing options...
Cheyenne Culpepper 32827 Posted February 14, 2014 Share Posted February 14, 2014 Hopefully Chili Pepper Kid will see this after he gets off work today, he make a great salsa, he brings it every shoot and we all snack on it afterwards. He has won ribbons at the Iowa State fair with his recipe, not sure he will tell you or not, just have to wait and see, but it is good. All for now JD Trampas +!0000 :D Link to comment Share on other sites More sharing options...
Edward R S Canby, SASS#59971 Posted February 14, 2014 Share Posted February 14, 2014 The local favorite is tomatoes, chopped green chiles, fresh garlic, chopped scallions, and cilantro in proportions that please you with dash of lemon juice. I find commercial offerings add too much salt and too little cilantro. These are eaten with blue corn tortilla chips. Link to comment Share on other sites More sharing options...
Clay Mosby Posted February 14, 2014 Share Posted February 14, 2014 The one I use is roma tomatoes, yellow chilis, sweet onion, garlic, cilantro, salt and lemon juice. Start with the blender 1/3 full of chilli, 1/3 onion, 1/3 tomatoes, 5-6 gloves of garlic and a handful of cilantro. grind to desired chunkiness, salt to taste, and a squeeze of lemon. You can adjust heat by then grinding more chilis or more tomatoes, It's best if you can make it at least several hours ahead so all the flavors can get acquainted. Link to comment Share on other sites More sharing options...
Noz Posted February 14, 2014 Share Posted February 14, 2014 Hopefully Chili Pepper Kid will see this after he gets off work today, he make a great salsa, he brings it every shoot and we all snack on it afterwards. He has won ribbons at the Iowa State fair with his recipe, not sure he will tell you or not, just have to wait and see, but it is good. All for now JD Trampas He has a salsa called the "Cat Killer" that is out of this world. Link to comment Share on other sites More sharing options...
Tequila Jim #14501 Posted February 15, 2014 Share Posted February 15, 2014 Is Coffe Pot from Australia??? I can't think of anyplace in the USA where fresh tomatoes are about to ripen. Link to comment Share on other sites More sharing options...
Coffee Pot SASS#55659 Posted February 15, 2014 Author Share Posted February 15, 2014 Florida Link to comment Share on other sites More sharing options...
Chili Pepper Kid, SASS #60463 Posted February 15, 2014 Share Posted February 15, 2014 It appears that my wife's little garden is going to yield a bumper crop of tomatoes, both beefsteak and cherry. It appears salsa time is coming soon. Do any of you have recipes you are willing to share? Thanks, My recipe is for canning Salsa is that what ya want? Link to comment Share on other sites More sharing options...
Chili Pepper Kid, SASS #60463 Posted February 15, 2014 Share Posted February 15, 2014 20 cups chopped tomatoes (blanched and skin removed) 8 cups chopped onions 7 sweet banana peppers (remove seeds and chopped) 2 green bell peppers (remove seeds and chopped) 1 red bell pepper (remove seeds and chopped) 10 Jalapeños chopped (I leave the seeds if they look good) 4 to 10 Habaneros peppers chopped (I leave the seeds if they look good) 5 cloves minced garlic 1 cup of sugar 2.5 tablespoons Chili powder 5 tablespoons canning salt 2 tablespoons paprika 2.5 cups white vinegar fresh cilantro to taste Put it all in a big pot and let it cook down for several hours. If I get tired of waiting I add some cornstarch. Canning: Put Salsa in canning jars leaving 1/2” head space. Process for 45minutes in a water bath canner. A batch usually makes 10 to 12 pints When I started entering this at the Iowa State Fair I had to have my recipe approved by the Polk County Iowa Extension office. Polk County is at a altitude of 950ft. My mild batch has just the jalapeños. Then I start adding the habaneros to make each batch a little hotter. My last batch of the year is the hottest!! Link to comment Share on other sites More sharing options...
Poet Jones 99980 Posted February 15, 2014 Share Posted February 15, 2014 My mouth is watering...Mmmmm Yum! Link to comment Share on other sites More sharing options...
Duffield, SASS #23454 Posted February 15, 2014 Share Posted February 15, 2014 Hawkeyes Two Salsa Dip History- sitting in a bar pre wedding , bartender served this with multiple drinks and I was so delighted with the flavor I asked him if he would call the country club chef out of his kitchen so I could thank him for the delicious treat. Out comes the chef and somehow-not really clear now as to how this miracle occurred- he shared this recipe with me and it has been given to dear friends over the years mostly in the South as a special present. You are in luck as Dufflield is my honey and I will share with you. 5 pounds of diced tomatoes 1 1/4 pounds of diced onions 10 oz of diced jalopeno peppers 1 oz of chili powder ( I make my own) 1 oz of Praise Allah seasoning 1 1/2 oz of white vinegar 6 oz can of tomato juice 1 large bottle of ketchup 1/2 oz of garlic powder Juice of 1 lemon Mix all ingredients well in a large non reactive container. Allow to rest a few hours before serving. Depending on who is going to be eating this you add the secret ingredient of your best tequila- at least 3 teaspoons or your choice. Over the years I have added adobo to kick it up a notch as well as added cilantro when the mood strikes. Having lived in New Mexico I usually double the chili powder. You can add anything you prefer and thisdip will get raves as it is so seductive. Ps....I remember very little about the wedding I attended, had loads of fun and so glad that chef wrote his recipe down on a napkin. Mrs. Duffield Jeanie had been hitting the tequila pretty hard at that wedding. Also, she has been known to add up to a half a bottle of tequila to her salsa. That really makes for a good party. Duffield Link to comment Share on other sites More sharing options...
Coffee Pot SASS#55659 Posted February 15, 2014 Author Share Posted February 15, 2014 Thank you all! I appreciate your help and will report on how it goes. Link to comment Share on other sites More sharing options...
Loophole LaRue, SASS #51438 Posted February 16, 2014 Share Posted February 16, 2014 20 cups chopped tomatoes (blanched and skin removed) 8 cups chopped onions 7 sweet banana peppers (remove seeds and chopped) 2 green bell peppers (remove seeds and chopped) 1 red bell pepper (remove seeds and chopped) 10 Jalapeños chopped (I leave the seeds if they look good) 4 to 10 Habaneros peppers chopped (I leave the seeds if they look good) 5 cloves minced garlic 1 cup of sugar 2.5 tablespoons Chili powder 5 tablespoons canning salt 2 tablespoons paprika 2.5 cups white vinegar fresh cilantro to taste Put it all in a big pot and let it cook down for several hours. If I get tired of waiting I add some cornstarch. Canning: Put Salsa in canning jars leaving 1/2” head space. Process for 45minutes in a water bath canner. A batch usually makes 10 to 12 pints When I started entering this at the Iowa State Fair I had to have my recipe approved by the Polk County Iowa Extension office. Polk County is at a altitude of 950ft. My mild batch has just the jalapeños. Then I start adding the habaneros to make each batch a little hotter. My last batch of the year is the hottest!! Kid: How do you blanch tomatos? How do you tell if a pepper seed "looks good"? Appreciate the help! LL Link to comment Share on other sites More sharing options...
Chili Pepper Kid, SASS #60463 Posted February 16, 2014 Share Posted February 16, 2014 Kid: How do you blanch tomatos? Boil tomatoes in water for one minute then run under cold water. I have a big enamelware steamer pot with drainer insert that I use. Then I can remove the skins & core and any bad spots easy. I mainly use Roma tomatoes because they are meatier. How do you tell if a pepper seed "looks good"? If the seeds have turned black I don't use them. The habanero seeds almost always turn black so I use very few of those. Appreciate the help! LL Link to comment Share on other sites More sharing options...
Caliope Cupcake #13981 Posted February 16, 2014 Share Posted February 16, 2014 It appears that my wife's little garden is going to yield a bumper crop of tomatoes, both beefsteak and cherry. It appears salsa time is coming soon. Do any of you have recipes you are willing to share? Thanks, Salsa is great here in the southland, but gimme a thick slice of beefsteak tomato and cheddar cheese on fresh sourdough bread with a little southwest mayo! mmmm Link to comment Share on other sites More sharing options...
Coffee Pot SASS#55659 Posted March 9, 2014 Author Share Posted March 9, 2014 Just now finished canning our first batch following Chili Pepper Kid's recipe. We used only four Habaneros and found it gave a little bite but was not so hot as to be painful. It is tasty and I can see how he won the State Fair with this recipe. We (wife and I) appreciate him sharing with us. Looking forward to chips, this Salsa and adult beverages this evening. Lesson learned - wear Nitrile gloves when working with the peppers -especially the Habaneros. Coffee Pot Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted March 9, 2014 Share Posted March 9, 2014 LOL...and be careful where you scratch. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.