[QUOTE=Worth1;652260]Oh yes you can put too much onion powder and garlic in the smoked sausage.:))

Worth[/QUOTE]

I don't know how too much garlic is possible, but I'll take your word that it's possible.:))

[QUOTE=SteveP;652264]I don't know how too much garlic is possible, but I'll take your word that it's possible.:))[/QUOTE]

I can eat it raw and uncooked but in sausage it is possible.:lol:

Worth

[QUOTE=Worth1;652266]I can eat it raw and uncooked but in sausage it is possible.:lol:

Worth[/QUOTE]

I had a friend that had a history of stomach polyps and his doctor told him to cut up 2
Cloves of garlic and take them with water and swallow them like pills every morning. In the summer he would really stink when he got sweaty. He was kind of weird so I thought maybe he was wormy.

[QUOTE=SteveP;652274]I had a friend that had a history of stomach polyps and his doctor told him to cut up 2
Cloves of garlic and take them with water and swallow them like pills every morning. In the summer he would really stink when he got sweaty. He was kind of weird so I thought maybe he was wormy.[/QUOTE]

One of my beast friends from work in Alaska always smelled like garlic.:lol:

Worth.

Does anyone have a great Salsa Recipe?

[QUOTE=Hntrss;660625]Does anyone have a great Salsa Recipe?[/QUOTE]

Oh good lord.:dizzy:

I cant now I have to got to work.
Later.
Worth

Great for whom, Texans or Yankees?


[SIZE=1]Translation: How hot do you like it?[/SIZE]

Gotta be more specific, what is it meant for?

I just wing it with what ingredients I have no real recipe.
Sometimes there isn't even any tomatoes in it at all depending on whay kind of salsa it is.
Be reminded salsa is the same thing as sauce.

Worth

[url]https://www.pinterest.com/pin/170081323398031790/[/url]

I tried to find the recipe for Mercado Juarez' salsa that they serve hot, but no dice.

Hntrss
Here's my recipe for salsa(if not blended,its Pico de Gaillo.

4-5 ripe tomatoes,chopped
1 medium yellow or red onion,chopped
A palm full of chopped celantro
1-2 jalapeño or Serrano peppers,chopped
1-2 big garlic cloves,chopped and smashed with fork ,with salt
Juice of one lemon or lime
Add tsp? Of dried oregano
Cumin for smokes flavor, tsp
In blender and process. Let sit to "marry" flavors

It was hard to write measurements since I don't measure.

You can adjust flavors to your liking. My family likes it garlicy,spicy,and salty.

Can anyone tell me about epazote seasoning? I saw it a few times in recipes and wondering if it's worth finding some to cook with.

[QUOTE=Rajun Gardener;715283]Can anyone tell me about epazote seasoning? I saw it a few times in recipes and wondering if it's worth finding some to cook with.[/QUOTE]

For some it's absolutely essential in beans and other stews, especially in central/southern MX. Up north, we make due without it just fine. It has a unique contribution, haven't found a similar herb yet. The way fenugreek is unique, that type of deal.

Thanks!! I saw a mole recipe with it and wondered what flavor it would bring.

Would it go good with Birria?

[QUOTE=Rajun Gardener;715287]Thanks!! I saw a mole recipe with it and wondered what flavor it would bring.

Would it go good with Birria?[/QUOTE]

Birria is a catch all of sorts, hints of it tickling Indian cuisine.

Yes by all means. You can grow it fairly easily too.