Okay ... so after the batches this morining we now have 12 quarts and 40 pints of tomatos put up, with no end in to the crop in site yet. So, anybody got a good salsa recipe they want to part with?

first you take Gabe from Weg and feed him full of mexican food.
The you put him in a limo with loud music and no airconditioning.
Then you force gallons of all different liquor into him.

Then when the time is right, you take him to crowbar in Miami.

When the crowd hits a fevered pitch and the strobe lights are going off, and everything is nice and dizzy, put a karaff (sp?) next to him half full of Kamakazies.

In moments you will have that filled with the best salsa you ever had!

OMG! I can not stop laughing...good one Shok. How long have you been waiting to post this? You must have paid PornoDoggy to post... Tell the truth!

Tune in next week when Peaches needs to know how to make creamsicles...I know Shok has a good recipe for this one as well!

my perfect basic salsa:

5-6 serano's, blackened, finely diced
10-12 tomatos, chopped
1 bunch cilantro
1 medium purple onion, finely diced
salt and pepper
lime juice


chop up your tomatoes, blackened seranos (they can be blackened by holding the raw serano over an open flame), purple onion and cilantro and mix them up in a bowl, add salt and pepper and a couple sposhes of lime juice, let it sit in the fridge for about an hour until well chilled and serve.

tomatoes. cut them in half. throw them on the grill face down til they get a little brown on the side that is face down.
a few calamata olives, a jalapeno pepper and a habanero pepper & bell pepper. onion, garlic powder, salt, pepper.

Toss the tomatoes, olives & habanero in the cuisinart. blend til almost liquified but still little chunks of tomato.. drain off some of the watery stuff.

finally chop the jalapeno, same with the bell pepper and onion. mix it all together with a spoon and a little light beer, add garlic powder, salt and pepper.. chill in the fridge. whallah.

at least thats how i think we made it... our tomatos are about to explode too.. i have a few 7footers and i'm scared to think about having nothing but tomatoes for dinner for months :)

Hey Shok, you forgot the part where someone has to drop their pants twice and get us all kicked outta the bar!

I was gonna bring that part up, but didnt know if it affected the salsa taste



Last edited by Shok at Sep 12 2003, 01:29 PM

uuugh that was not my finest hour. Probably the root cause for my dislike of Florida. Funny part is I though I was being discrete. Thank you Shok for digging that memory back up.


:stout: + :hic: = :barfon:

there's no sex in the champaigne room!

but there's salsa shots!

::pouts::
And all I got was this ear.

That is next week when he gives out the recipe for a creamsicle:)

I think our average beefsteak this year is well over a pound. I'd be buried if the Romas had lived ... as it is we're picking over a (4-gallon) milk crate a day.

The raccoons ate most of my tomatoes this summer, but Wig has tons and just gave me a bucket load - I'm eying these salsa recipes (maybe not Gabe's.....) very closely. B

mmmmm.... Hooper's recipe :okthumb:

Last Friday a quick question about gumbo got everyone hungry too. I think that food icon is really needed!

Like any good la familiara an interest in cooking at home is important ;-)

Hooper - your recipe sounds great except
What in the world is lite beer???

Come on Vick :)

Ok I'll bite
Is lite beer something you pour over a light? Maybe a glow in the dark beer?
Beer can not be lite or light, especially when used for cooking :rolleyes:

I don’t have a recipe per se but you start with Hoopers suggestion – use a food processor always but make it pause and bounce lightly. Chop the onions and peppers together. I like to use yellow and green bell peppers for color and flavor. I like to use pickled jalapeños. Habaneros to taste. Tomatillos (sp) if not squeeze a little lime- lol- or do both. I have these oils I buy from O Olive, one is Tahitian Lime oil. A little sprinkle of garlic and the MOST important fresh cilantro.

Then when you serve it put a big dollop of sour cream.

The Gumbo recipie is on the menu for Monday ... :D :okthumb: :cdance:

Here I go getting hungry again...

I'm with Dianna. Finely chopped green peppers, and then lots of sour cream (not that whimpy Lite stuff, either) when you get down to eating it.

I've had salsas that were very dry (I mean that literally) and they weren't as good as the "wet" salsas with lots of tomato sauce. To me, salsa is for both piling-on *and* dipping!

(Is it just me or did that sound kinda porny?)