Salsa Recipes...Make 'em hot!

[JohnMiller3]

I'm always on the lookout for some great salsa recipes...

Well... the hotter the better... [img]/forums/images/icons/smile.gif[/img]

[Carl]

Black Bean and Corn Salsa
- Black Beans - 2 cans
- 3-4 ears cooked corn (or Frozen too)
- 1 green, red and yellow pepper
- 1 small can tomato paste
- 3-4 tomates
- 4-5 sprigs dill chopped
- 10-15 fresh cilantro sprigs chopped
- fresh basil chopped
- garlic (2 tbsp or 3 cloves fresh chopped), ground pepper (1tsp), salt (1tsp) & tobasco to taste
- Optional jalapenos or other peppers to taste

Chop materials to size, allow to marinate for an hour, serve with chips and beverage.

Carl

[Hakim]

"Optional jalapenos or other peppers"

OPTIONAL ... In SALSA??? I thought it was absolutely compulsory. It is here in AZ. [img]/forums/images/icons/blush.gif[/img]

[JohnMiller3]

<font color="blue">...&amp; tobasco to taste...</font color>

At least we have some tabasco... [img]/forums/images/icons/cool.gif[/img]

[img]/forums/images/icons/smile.gif[/img]

[Hondo]

Mango Salsa

Pale ale in a frozen mug (2 or more, as required)
2 mangos, peeled and cubed
one large poblano pepper (roasted, peeled and seeded)
6 or 8 radishes (yes, that's right), sliced thin
2 jalapenos, diced
juice of one lime
1 small red onion, diced
1 clove of garlic, sliced, chopped or crushed
cilantro, chopped (to taste, I generally grab a handful)
1/4 cup of shredded coconut

Open the ale, pour it slowly into the frozen mug. Drink deeply, then fire up the grill and roast that poblano. Poke a hole in the pepper near the stem (a slit will do), set it on the grill and let it turn black, turning occasionally to let it roast evenly. When the skin is all blistered and black, remove it from the grill, stick it into a paper bag, and roll the bag shut. This'll let it steam.

At this point you may have to open another beer. Fresh mug is optional. [img]/forums/images/icons/smile.gif[/img]

While the poblano is cooling in the bag, peel, cube, slice and dice the other ingredients as indicated above.

After you've accomplished this, you'll probably need another beer. Fresh mug is, once again, optional.

Now peel the poblano. Do not do this under running water, as you'll lose some of the good charred flavor! Discard the seeds and stem. Chop it up and mix it with all the other ingredients in a good-sized bowl. Let it sit for a while for the flavors to blend.

You might have to sip some beer while waiting...

Good with tortilla chips, of course, but really tasty on grilled fish, like tilapia fillets, or grouper. Also great with chicken.

[JohnMiller3]

<font color="blue">…Pale ale in a frozen mug (2 or more, as required)…
…Open the ale, pour it slowly into the frozen mug. Drink deeply…
…At this point you may have to open another beer…
…After you've accomplished this, you'll probably need another beer…
…You might have to sip some beer while waiting…
</font color>

Hi Bob...

Wow... to tell ya the truth... I'm not a drinker... maybe one or two on the holidays... (and that's every 3 or 4 years...)[img]/forums/images/icons/smirk.gif[/img]

But... I can see... I'd probably pass out first before I could complete your recipe... [img]/forums/images/icons/blush.gif[/img]

But, I thank you just the same...[img]/forums/images/icons/laugh.gif[/img]

[Hondo]

I suppose I should have said "Pale ale (optional)." [img]/forums/images/icons/smile.gif[/img]

[DAP]

John, you want hot? Stop by my garden and I'll toss you a few of my Habaneros.

They will make you weep. [img]/forums/images/icons/blush.gif[/img]

[mrwurm]

Habaneros?

Don't you have anything hotter?

[img]/forums/images/icons/laugh.gif[/img] [img]/forums/images/icons/tongue.gif[/img]

[Pat]

I can make salsa hotter than habaneros BUT, most folks don't like that much creosote in their salsa. See the "I love Lucy" episode with Tennesse Ernie Ford on it. That is where I learned about putting creosote in the hot sauce.

I recently made about a gallon (total) of salsa in two varieties. Real hot and real real hot. Real hot has some vinegar, olive oil, salt, and tomatos in it in addition to the blenderized jalapenos (no creosote).

The real real hot was nearly pure osterized jalapenos with some hot banana peppers for a different subtle flavor note. I'm sorry to say I didn't give enough of the real hot away and it started to ferment in the frige. What was doing that with the vinegar, salt, and peppers at refer temp, is beyond me but I didn't want to try it to see if I had developed some serendipitous gustatory delight.

The real real hot lasted a week longer and the dregs began to outgas so it went to the compost.

Does anyone else get their salsa to ferment fervently?

Patrick [img]/forums/images/icons/confused.gif[/img]