Ah, the wonders of salsa. That reddish chip-sludge that so many people have eaten, little do they know of its many uses.
I can put this shit in ANYTHING and it makes it better. For example, try a salsa meatloaf sometimes. No, really. It is bright red all the way through and ridiculously delicious. I'm also well known among my friends and family for my awesome salsa-based hot pasta salad. Something that, though it is physically painful to stir, cannot be fucked up by even the worst cook on earth (i.e., me). I'll probably post a recipe sometime.
Oh, and I also mix this delicious pseudo-Mexican paste into macaroni and cheese. Not the box kind (though that is even made edible by salsa) but the oven kind. Fuck, I bet there's like, maybe 10 commonly-eaten foods that can't be improved with the addition of a half cup of goddamn salsa. And I bet they're all desserts or sandwiches.
Furthermore, there's usually a metric assload of salsa in my fridge at any given time. And if I can't find anything else to eat, you can be damn sure I can make a fucking awesome meal out of pasta and random shit we have in the cupboards.
Tl;dr, fucking salsa kicks ass.
so no recipes?
what kind of salsa do you mean?
i mean there's salsa fresca, salsa verde, xni pec, black bean, corn, etc....
I mean chunky.
Yes, the American not-quite-salsa salsa.
Recipes will be coming soon. I don't have them now because I normally make my food without measuring at all. I just guess.
Quote from: null & void on November 24, 2009, 05:02:28 PM
I mean chunky.
Yes, the American not-quite-salsa salsa.
Recipes will be coming soon. I don't have them now because I normally make my food without measuring at all. I just guess.
does this mean, from a jar?
you don't have to measure btw, a guess is just as good with stuff like this
Quote from: Squid on November 24, 2009, 05:09:43 PM
Quote from: null & void on November 24, 2009, 05:02:28 PM
I mean chunky.
Yes, the American not-quite-salsa salsa.
Recipes will be coming soon. I don't have them now because I normally make my food without measuring at all. I just guess.
does this mean, from a jar?
you don't have to measure btw, a guess is just as good with stuff like this
Worse. It means from a jar or, more often, a gigantic plastic container. Yes, I buy in bulk because I use it that much.
Well, as far as guessing, it's hard to do with this because I have an extremely hard time comparing amounts off-hand. When I next make my pasta salad I'll set all the ingredients aside beforehand and compare the sizes, so I don't get them confused and fuck it all up forever.
If you want to try guessing at it on your own, though... I'll get a rough list of ingredients in a little while here.
I think he means, "not-salsa salsa".
You know, the goopy, almost-ketchup, mostly cornsyrup and faux jalepeno additive sodium supplement.
to be fair, there ARE some pretty good commercially available salsas.
however, none of them say "Pace" or "Old El Paso" on the jar.
Do any of them come in 5-gallon buckets?
Quote from: LMNO on November 24, 2009, 06:19:54 PM
I think she means, "not-salsa salsa".
You know, the goopy, almost-ketchup, mostly cornsyrup and faux jalepeno additive sodium supplement.
Fix'd
Not-salsa salsa yes. Almost ketchup? Nnnnno. (I cannot STAND ketchup. It leads to violent vomit spells.) I think you're thinking of that stuff with the consistency of thin spaghetti sauce. While this is in fact goopy, it's also full of gigantic veggie chunks.
My favorite jarred kind is the Herdez.
<---- spoiled. doesn't like the stuff in jars (and has tried more than pace and old el paso, but not buckets)
FACT: Salsa is good in meatloaf.
FACT: chopping up tomato, garlic, onion, serrano and cilantro with lime juice, tequila and salt is better than salsa.
Quote from: LMNO on November 25, 2009, 01:38:19 PM
FACT: chopping up tomato, garlic, onion, serrano and cilantro with lime juice, tequila and salt is better than salsa.
!!!
Quote from: Squid on November 25, 2009, 04:51:33 PM
Quote from: LMNO on November 25, 2009, 01:38:19 PM
FACT: chopping up tomato, garlic, onion, serrano and cilantro with lime juice, tequila and salt is better than salsa.
!!!
:crankey:
Quote from: LMNO on November 25, 2009, 01:38:19 PM
FACT: chopping up tomato, garlic, onion, serrano and cilantro with lime juice, tequila and salt is better than salsa.
fixed.
Quote from: The Right Reverend Nigel on November 25, 2009, 04:54:28 PM
Quote from: LMNO on November 25, 2009, 01:38:19 PM
FACT: chopping up tomato, garlic, onion, serrano and cilantro with lime juice, tequila and salt is better than salsa.
fixed.
This. I've had a few jarred salsas that aren't bad, but those ones are also usually more than I want to pay for a salsa. Making my own is just cheaper, more delicious and pretty easy.
Quote from: The Right Reverend Nigel on November 25, 2009, 04:54:28 PM
Quote from: LMNO on November 25, 2009, 01:38:19 PM
FACT: chopping up tomato, garlic, onion, serrano and cilantro with lime juice, tequila and salt is better than salsa.
fixed.
well yeah. but I really wanted to use giant exclamation points.
I am perfectly happy with Tostitos jarred salsa. In fact, I won't eat ANYTHING ELSE. Pace sucks. Old El Paso really sucks. If I gotta have it from a jar, it's Tostitos or GTFO.
I also like their cheese dip.
b-b-b-b-b-but
b-but it's so easy to make.
like seriously. ten minutes, boom, fresh yummy salsa
The jar kind is handy to keep around because it's basically pickled, and keeps forever.
You can also jar your own, which is a nice thing to do with extra garden tomatoes. I didn't get to do it this year because my housemate kept insisting she wanted to do things with the tomatoes, then picking a bunch of them and letting them rot. Next year I will ignore her and do as I please with the tomatoes.
Ok, to be honest, I really like Green Mountain brand.
I just wanted to be a prick.
Green Mountain Gringo salsa is awesome, especially the roasted garlic salsa.
I went out of my way to carry their salsas and tortilla strips when I had the pizzeria/store.
Yup, that's the one.
I like Green Mountain. I'll eat Tostitos. I prefer to make my own because I like very chunky roasted veggie salsa and that is really expensive to buy.
Making salsa is like making nectar of the gods in this family. And we can put back about a gallon of the fresh stuff in no time flat. My husband's mom makes an Afghan variant I'm not too fond of but some may like nonetheless. She doesn't add lime but instead uses a fuckton of peppers and onion, with very little tomato. I told her I like balance, and so I like the cilantro and tomato notes to come out rather than the dominance of onion and pepper. I also like a lot of lime juice and the juice from a can of pickled jalapenos in it as well (not the jalapenos themselves unless they're fresh, just the juice from the can).
I've got a couple different kinds of vinegar that work great depending on the flavors you're working with.
For example, coconut vinegar goes awesome with fruit-based salsas such as peach or mango.
cane vinegar seems to complement corn salsa really well as well as any salsas using alot of roasted peppers.
damn this thread makes me so hungry for fresh salsa
Quote from: The Right Reverend Nigel on November 25, 2009, 05:35:06 PM
The jar kind is handy to keep around because it's basically pickled, and keeps forever.
You can also jar your own, which is a nice thing to do with extra garden tomatoes. I didn't get to do it this year because my housemate kept insisting she wanted to do things with the tomatoes, then picking a bunch of them and letting them rot. Next year I will ignore her and do as I please with the tomatoes.
ooh could you post recipe/instructions for this? please?
(reading on..)
RECIPES
WANT
I hate the Green Mountain Gringo salsa with a burning, murderous passion. It's oddly sweet AND, to add insult to injury, has apple cider vinegar in it. APPLE FUCKING CIDER VINEGAR. That shit is for HIPPIES. HIPPIES AND WHITE PEOPLE. My ex, who is both a hippie and a white person, used to buy Green Mountain Gringo home and I would tell him for the 5000th time not to bring me any salsa made by hippies, and especially never to bring me any salsa that actually has "Gringo" ON THE FUCKING LABEL. Goddamn.
I do not understand why hippies and white people love apple cider vinegar so much.
000, I don't really use a recipe, but in general for a canned salsa what you want to do is take a lot of tomatoes, a lot of onions, a few peppers (your choice; I use a combination of jalapeno and anaheim) some cilantro, some salt, and some lime juice. Dice it all up, combine in a large pot and bring just to a boil, then immediately ladle it into sterilized jars, put the lids on (soft close so air can escape), and immerse them in a boiling water bath for ten minutes. Take them out, let them cool, and put them in your pantry. That's it. Easy as pie. Add stuff like garlic if you want.
Here's a wee primer, though I recommend getting a book on canning if you decide to get into it: http://www.bellaonline.com/articles/art2816.asp
Quote from: The Right Reverend Nigel on November 26, 2009, 12:44:07 AM
I do not understand why hippies and white people love apple cider vinegar so much.
Cuz it's pure man, comes from mother earth. Not like that factory, INDUSTRIAL vinegar.
/
:hippie:
Quote from: Alty on November 26, 2009, 12:54:02 AM
Quote from: The Right Reverend Nigel on November 26, 2009, 12:44:07 AM
I do not understand why hippies and white people love apple cider vinegar so much.
Cuz it's pure man, comes from mother earth. Not like that factory, INDUSTRIAL vinegar.
/
:hippie:
CORPORATE VINEGAR
NEW BAND NAME.
It's so fucking Vermont...Lol.
RCH: coconut vinegar? :fap:
Nigel: apple vinegar is cheaper than sherry vinegar, and tastes the same when you add a fuckload of spices. I use it whenever white is too strong, and wine is too complex. Go fuck yourself.
LMNO
-not a hippie.
Quote from: LMNO on November 26, 2009, 03:01:51 AM
RCH: coconut vinegar? :fap:
Nigel: apple vinegar is cheaper than sherry vinegar, and tastes the same when you add a fuckload of spices. I use it whenever white is too strong, and wine is too complex. Go fuck yourself.
LMNO
-not a hippie.
1) yeah, believe it or not they carry it at my local Walmart. It's fucking awesome. It's my new secret weapon, replacing smoked sea salt.
2) this, minus the part where you tell Nigel to go fuck herself.
:fap: smoked sea salt :fap:
:fap: :fap: :fap: :fap: :fap:
A: I probably will fuck myself before the end of the night, and B: apple cider vinegar has its uses, I've just never understood the weird hippie obsession for using it in place of more appropriate tarteners, say in salsa, where it fills me with rage and hate.
I wouldn't generally use it in salsa unless it was all I had for acidity...unless I was making apple salsa.
Looks like my R-Prime got out of hand up there. Sorry about that, Nigel.
Quote from: LMNO on November 26, 2009, 12:21:40 PM
Looks like my R-Prime got out of hand up there. Sorry about that, Nigel.
No need to apologize for R-Prime, especially when it's useful and/or pleasurable R-Prime. :)
Although, awesomely, due to the way that particular evening wound up, there was no need for me to fuck myself. 8)
Try bedouin salsa at epicurious.com
http://www.epicurious.com/recipes/food/views/Bedouin-Salsa-355011 (http://www.epicurious.com/recipes/food/views/Bedouin-Salsa-355011)
yield: Makes 2 cups
active time: 30 min
total time: 40 min
While the restaurant serves the ultra-spicy salsa alongside hummus, tsatsiki, and baba ghanouj, chef Eric Leyden suggests it as a lively accompaniment to meats and hearty lentil or tomato soups.
8 to 10 garlic cloves, peeled
3 fresh jalapeños, stemmed
6 fresh serrano chiles, stemmed and chopped
3/4 cup coarsely chopped sweet onion
2 heaping teaspoon kosher salt
1/4 cup grapeseed or vegetable oil
1/3 cup fresh lemon juice
1 to 1 1/2 cups flat-leaf parsley sprigs
Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot.
Cook garlic and jalapeños, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes.
Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times.
Quote from: Emerald City Hustle on November 26, 2009, 05:30:07 AM
Quote from: LMNO on November 26, 2009, 03:01:51 AM
RCH: coconut vinegar? :fap:
Nigel: apple vinegar is cheaper than sherry vinegar, and tastes the same when you add a fuckload of spices. I use it whenever white is too strong, and wine is too complex. Go fuck yourself.
LMNO
-not a hippie.
1) yeah, believe it or not they carry it at my local Walmart. It's fucking awesome. It's my new secret weapon, replacing smoked sea salt.
Which. One.