abcs Posted July 6, 2009 Share Posted July 6, 2009 anybody else make they own homemade hookup? cilantro... a whole batch I perfer italian seasoned diced tomatos hungarian peppers Jalepeno peppers Poblano peppers habanaro peppers ( careful nefew. so hot they could ruin the salsa) just a dusting of curry powder dash of mustard powder generous on the granulated garlic, fair ammount of black pepper dash of chili powder. If anybody want s exact messures get at me. Ive been working on this recipe for 5 years. Just felt like sharing 1 Quote Link to comment Share on other sites More sharing options...
Seph Posted July 6, 2009 Share Posted July 6, 2009 Guacamole porfavor. Quote Link to comment Share on other sites More sharing options...
R@ndomH3ro Posted July 6, 2009 Share Posted July 6, 2009 you got a lot of flavors going on there son, I would like to see the end result Quote Link to comment Share on other sites More sharing options...
abcs Posted July 6, 2009 Author Share Posted July 6, 2009 Its a blend of hot and sweet. I use the fruit to take the edge off the hot. Delicious really. Pain in the ass tho to make Quote Link to comment Share on other sites More sharing options...
R@ndomH3ro Posted July 6, 2009 Share Posted July 6, 2009 Its a blend of hot and sweet. I use the fruit to take the edge off the hot. Delicious really. Pain in the ass tho to make pics or it didnt happen Quote Link to comment Share on other sites More sharing options...
blood fart Posted July 6, 2009 Share Posted July 6, 2009 I used to make homemade salsa all the time. One of my favorites is a grilled pineapple/mango/chipotle one. I also like a traditional pico de gallo when I want to go the easy route. Quote Link to comment Share on other sites More sharing options...
abcs Posted July 6, 2009 Author Share Posted July 6, 2009 pics or it didnt happen Ok... im about to make some. Its a 2 hour ordeal. i will see about borrowing a camera. No promices but i will do my best. i was going to try something new too.... super crushed peanuts in the mix. Give it a bit of conscistancy and a new flavor. we shall see.... truth told. Im lazy and that 2 hour estimate is pretty accurate. Messy process. I will try and get some flix up..... and 1 more thing.... whoever invented to scoop is a genious. I be using them hookups for all types of things. I was never a sloppy joe person... sloppy scoops now thats a whole different story Quote Link to comment Share on other sites More sharing options...
lil_spenty Posted July 6, 2009 Share Posted July 6, 2009 PICO DE GALLO FTW TOO MUCH SHIT GOING ON IN THERE HOLMES. Quote Link to comment Share on other sites More sharing options...
abcs Posted July 6, 2009 Author Share Posted July 6, 2009 PICO DE GALLO FTW TOO MUCH SHIT GOING ON IN THERE HOLMES. i kno. Its been in creation for years. Trying new things and the like. 1 Quote Link to comment Share on other sites More sharing options...
eatso Posted July 6, 2009 Share Posted July 6, 2009 I'm gonna go with spenty I see what you're going for but you're gonna loose most of the flavors anyway. Quote Link to comment Share on other sites More sharing options...
swordfish meatloaf Posted July 6, 2009 Share Posted July 6, 2009 im curious how that would taste.. i mean... thats way to many ingredients the best salsas are usually kept simple ala tomatillos habaneros cilantro onion lime salt Quote Link to comment Share on other sites More sharing options...
twinky the kid Posted July 6, 2009 Share Posted July 6, 2009 white people making mexican dipping sauce thread. Quote Link to comment Share on other sites More sharing options...
blood fart Posted July 6, 2009 Share Posted July 6, 2009 I should get my Texican card revoked because I don't quite care for the taste of cilantro. Although I do put it in my pico and various other things I cook...I still think it tastes too perfumey for my liking. Quote Link to comment Share on other sites More sharing options...
abcs Posted July 6, 2009 Author Share Posted July 6, 2009 I kno its like half salsa and half chutney. I put it on omletes, burgers, all types of shit. Little hummous, little of my salsa in a scoop... cant really fuck with it. Honesty im all twisted back on stick bats. I feel so lazy. Im about to get the ball rolling tho and try and flic the outcome and progress the fruit is for sweet. It breaks throug the hot. The different peppers. Way i see it all peppers have their own flavor on top and beyond them just being hot. I like to mix it up and embrace all the different flavors to be found within Quote Link to comment Share on other sites More sharing options...
PEDRO NAVAJA Posted July 6, 2009 Share Posted July 6, 2009 i use simple shit but i like roastin peppers n tomotoes but when im lazy i just get a jar and throw some serrano chiles and blend it up fuck that chunky salsa bullshit 1 Quote Link to comment Share on other sites More sharing options...
Kevin Harris Posted July 6, 2009 Share Posted July 6, 2009 f anybody want s exact messures get at me. Ive been working on this recipe for 5 years. Just felt like sharing can i get those? you can just PM me, im interested to see how this is Quote Link to comment Share on other sites More sharing options...
swordfish meatloaf Posted July 6, 2009 Share Posted July 6, 2009 ive always wanted to make a salsa from naga or bhut jolokia pepper. i understand it would probably be too hot to eat but it sounds like a cool idea Quote Link to comment Share on other sites More sharing options...
abcs Posted July 6, 2009 Author Share Posted July 6, 2009 Ok.... i got to find a san disk and the adaptor, found a camera that should work. I really do want to share in the process. But bear with me. It will be a while before i get them flix together. I still got to make the hookups and find the electronic i need to put this up... I kno they are somewhere but it will take a minute to track it all down Quote Link to comment Share on other sites More sharing options...
abcs Posted July 6, 2009 Author Share Posted July 6, 2009 can i get those? you can just PM me, im interested to see how this is I will PM it to you. Quote Link to comment Share on other sites More sharing options...
AREANKAY Posted July 6, 2009 Share Posted July 6, 2009 Quote Link to comment Share on other sites More sharing options...
opentop Posted July 6, 2009 Share Posted July 6, 2009 PEACH SALSA IS GOD Quote Link to comment Share on other sites More sharing options...
__ __ __ __ Posted July 6, 2009 Share Posted July 6, 2009 i like mexican salsa... always bomb and thick. Quote Link to comment Share on other sites More sharing options...
swordfish meatloaf Posted July 6, 2009 Share Posted July 6, 2009 NOT TO TAKE AWAY FROM THE GREATNESS OF HOMEMADE SALSAS... THESE STOREBOUGHT JOINTS ARE WIN.. Quote Link to comment Share on other sites More sharing options...
__ __ __ __ Posted July 6, 2009 Share Posted July 6, 2009 yes i cant front that mango lime salsa is good ^^ Quote Link to comment Share on other sites More sharing options...
lil_spenty Posted July 6, 2009 Share Posted July 6, 2009 THERE IS NOT A DAMN THING CILANTRO DOES NOT MAKE TASTE BETTER 1 Quote Link to comment Share on other sites More sharing options...
DopeInMySpleen Posted July 6, 2009 Share Posted July 6, 2009 Post up some recipes Quote Link to comment Share on other sites More sharing options...
swordfish meatloaf Posted July 6, 2009 Share Posted July 6, 2009 3 fresh jalapeno peppers 2 onions, finely chopped 2 tablespoons garlic, minced 1 tablespoon white sugar 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 (7 ounce) can diced green chile pepper 1/2 cup minced fresh cilantro 2 limes, juiced 7 (15 ounce) cans canned tomatoes 1 habanero pepper, seeded DIRECTIONS 1.Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds. 2.Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture. 3.Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend. Quote Link to comment Share on other sites More sharing options...
abcs Posted July 6, 2009 Author Share Posted July 6, 2009 THE INGREDIENTS CILLANTRO SPINNA. SAVES TIME. CLEANING OUT THE STEMS AND WASHING= BIGGEST HASSLE THE DICER. ANOTHER GOOD TOOL. INFOMERTIAL MOMENT OF WEAKNESS. GET ONE EVERYTHING MIXED AND DICED BLEND MESS TRYST TRYST Quote Link to comment Share on other sites More sharing options...
abcs Posted July 6, 2009 Author Share Posted July 6, 2009 that chopper really is a great kitchen tool. I use it a few times a week. Saves much time Quote Link to comment Share on other sites More sharing options...
DopeInMySpleen Posted July 6, 2009 Share Posted July 6, 2009 "Wait till you see my nuts, your gonna love em'!" Quote Link to comment Share on other sites More sharing options...
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