| Author | Message | ||
     Xl1200r |
Let's hear 'em! I made my first attempt tonight: 1 lbs plum tomato, seeded and chopped 1 clove garlic, minced 2 jalapeņos, chopped with seeds 1/2 red onion, chopped Good bit of cilantro Some red pepper flakes Little salt and pepper It still has to sit some so all the ingredients can love each other a little, but the sneak peak wasn't bad. Too early to tell yet, but next time I'll start to try chilis or some other pepper, a little lime juice, and maybe black beans and corn eventually. Hopefully I can come up with something worthwhile after a few tries. | ||
| Bads1 |
I could tell ya then I'd have to kill ya. I'll give you a recipe for great drink's but but never my salsa. | ||
| Nevrenuf |
some of the best i had was out in ogden utah at a little place around the corner of the harley store. they served it for breakfast. so many people asked them for the recipe that they had the cards made up for it. they weren't afraid to give it away cause unless your a chemist, you'd never get the ingredients identical anyway. red pepper is one of the key ingredients to "on the Borders" salsa. asked one of the managers when i was out in sacremento a few years back. and bads, if you think your salsa is so great, send me some and i'd be happy to be the judge of that.  | ||
| Xl1200r |
I will judge as well  | ||
| Bads1 |
I know its its top notch!!!! Sending you a fresh product like that would be difficult. Truly fresh Salsa doesn't have real good shelf life. 3 Days and it really needs to be eaten or thrown out. I serve it at the bar during games. Lots of people ask me for the recipe. I promised it wouldn't be told. But one thing you did mention is that you would have to be a Chemist. See... I could write it down but chances are it wouldn't turn out right. If you stood over my shoulder and watched just once..... you got it!!! My buddy is a cook by trade NO. But he is very serious in the kitchen. The guy can cook a prepare food like no other. He was shown by a mexican women that really didn't want to show him believe it or not.lol | ||
| Ft_bstrd |
Call 615-595-8090 and talk to Nacho. He'll bag me up a large salsa and crispy chips pronto. Best salsa on the planet. | ||
| Bads1 |
Tell ya what though. If ya guys make it to Homecoming. I'll be sure to make a batch for ya's. I promise its awesome. BTW A real good corn chip is a must. Tostido's crap just won't do. That could take a good salsa and turn it into crap. | ||
| Ft_bstrd |
A real good corn chip is a must. ABSOLUTELY! There is nothing worse than a great salsa ruined by hard, stale, or overly "corny" corn ships. | ||
| Nevrenuf |
and how does he send it fat. maybe i'll find out when the next time my daughter and hopefully future soninlaw/father of my soon to be grandbaby will be down in that area and have them stop in to see ya. their up in brillion. she works for stock's hd and he's working for manatowoc cranes as a welder. depending on how work is, i might try to find a job up there. my wife will be quitting her job pretty soon and might be heading up that way to be with our daughter when she has the baby. | ||
| Ft_bstrd |
and how does he send it fat. It's around the corner from my house. I go pick it up. Send 'em my way! I'll take good care of them! | ||
| Buellinachinashop |
"ABSOLUTELY! There is nothing worse than a great salsa ruined by hard, stale, or overly "corny" corn ships." Make mine from scratch by quartering small burrito shells and deep frying them. I little large, but they make great shovels for the salsa and cheese. | ||
| Xl1200r |
BCS - I've been meaning to try that. I much prefer the heavier flour tortilla chips as well. | ||
| Slaughter |
Oh and much as I hate to say it about chips... if you REALLY wanna do it right use lard instead of oil. Yeah, I know, I know... lard is bad. I know that, but you already ride your bike too fast to worry about your cholesterol. | ||
| P_squared |
Bacon grease instead of generic lard. Yummy! | ||
| Pkforbes87 |
white corn > yellow corn it's nowhere near homemade quality, but a local grocery store here sells salsa called "hell on the red". it's good stuff once I add some peppers & tomatoes for a little thicker texture. | ||
| Nevrenuf |
it sounded like you sent off for the stuff fat. just like you can send off for hot dogs, pizza or barbeque at some places. anyhow, if i knew i could physically able to sustain a living on just salsa and chips, i would do it. i'm notorious for polishing off a pint or two at one sitting. i also like to use it on my salad and hotdogs.(instant chicago dog) | ||
| 86129squids |
Hmmm! Salsa tasting contest at MB-VI? Might get my Dominican GF's input with my latent mad kitchen skillz and take a shot at it. Surely I could carry another 16oz jar for the trip. | ||
| Nevrenuf |
that sounds like a good idea brad. only to be done after the weigh in if there is one this year though. wouldn't want to be the cause of any poundage. | ||
| Bads1 |
Hmmm! Salsa tasting contest at MB-VI? Nothing wrong with a friendly contest. But a contest for food at at a StreetFighter event of sorts is just wrong. Leave that to the guys at HD and HOG. | ||
| 86129squids |
Aaaah, phooey! The calories from a salsa tasting would be NBD, chips could be standard issue from a Dalhonega grocery, and would be properly washed down with good brewskis. Bads1- what, Buellers don't eat? I'm not talking about a Roman feast with vomitoriums and feather boys, anyway.` Campfire, friends, brews, a picnic table, several salsas and chips. | ||
| Buellinachinashop |
Anybody use Habanero's in their salsa? | ||
| Bads1 |
yep!!! | ||
| Buellinachinashop |
That I haven't tried yet. Maybe this weekend. | ||
| Bads1 |
Be careful. I use it but in moderation. It can ruin your salsa in a heartbeat. | ||
| Bads1 |
We still need to get together sometime. I'll make sure to have some made. | ||
| Nevrenuf |
you gonna be at mbvi bads brad, i say we do a salsa tasting contest to offset the weigh in and the test rides if they have them this year. | ||
| Easy_rider |
I made salsa once. Took too long to cut it all up! My salsa of choice right now is Sting 'n' Linger Habanero. I'm more than happy to sample anything else out there! I like the homemade chip idea, though! |
