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Found 9 results

  1. 3 cans of diced tomato 5 or 6 large pickled jalapenos 6 or so slices of pickled carrots from the pepper jar 3 tbs sriracha garlic mix 3 tbs lime juice 2 tbs dried cilantro 1 1/2 tsp salt 1/2 to 3 tsp your choice of dried chili for heat. I use 1/2 tsp dried ghost chili Combine in the food processor and process on low until blended well. For best flavor place in fridge over night.
  2. A Fermented Roasted Jalapeno Based Salsa and Hot Sauce Here is a post to give you some ideas. There is no recipe as such. It all about mix and match to meet what tastes good to you. Had a couple pounds of jalapeno peppers that were moving past their prime back in July. So we decided to make a salsa which then got taken to another level as a fermented salsa and subsequent also as a hot sauce. Jalapenos (with seeds), red tomatoes, and white onions were all fire roasted on the Kamado and subsequently peeled/prepped and put in the Breville food processor along with some f
  3. A lot of folks have a recipe for Pico de Gallo and most are similar but slightly different. Here is the way I make mine. This is great on Tacos, In Burritos, mixed with eggs, in a salad or just for dipping chips. Here are the Ingredients: 3 tomatoes (Seeded and diced - I usually use Roma but a smaller garden variety would also work) 3 medium jalapenos (Seeded and diced) 3 slices of red onion (Diced) 3 slices of yellow onion (Diced) 4/5 stalks of green onion diced. (Diced) 1 small bunch of cilantro (Minced) Juice of one lime. Note: Tyler Florence li
  4. This is the first part of my entry for the Muy Caliente contest. I decided to break it up into two days worth of cooking because I know from experience the salsa will be SO much better on the second day after all the flavors have had a chance to blend. So let's get started on Muy Caliente - Part 1: Found some beautiful tomatoes on the vine at Costco so picked up those, a big bag of yellow onions, and some jalapenos. Halved and cored the tomatoes, thick sliced the onions and skewered them to keep them together, and tossed in 3 huge jalapenos. All the kids got into the (500°) poo
  5. I still have a problem! It’s a nice problem to have but it’s still a problem. Here is last week’s harvest. And here is this week’s harvest. Yep! My tomato plants are still going crazy and I need to find more ways to use all these tomatoes. I figured another way to use them was to can some of them. Last weekend we stopped by our neighbors’ parent’s house for a visit and to buy some lemonade. You see their daughters were manning a lemonade stand while their parents were having a garage sale. We were there just to visit but as I was walking up to the lemonade stand what do I happen to see?
  6. I’m planning a meal and one of the items I’ll need is some Mango Habanero Salsa to go with it. (I wonder what it will be. ) I searched the web for a recipe and found this one based off of one from Emeril Lagasse. (http://www.thetasteplace.com/2011/07/17/mango-habanero-salsa-maybe-too-hot-for-you/) Here are the ingredients. Every seen the inside of a Habanero? All diced up. Now everyone in the pool to get acquainted.
  7. Tomatoes onion garlic hot peppers olive oil salt you need a molcajete
  8. Have been dieting so I’ve cooled it a little on the grilling. Decided this would be a healthy meal that I could make and still totally enjoy. Start out by making some Salsa Fresca. Then put some Costco bought Pollo Asado on the grill. When it was done I slice it up into strips. We put out the Taco Bar. And enjoyed!
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