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#16 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Okay Cheryl, recipe time.
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
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#17 |
Tomatovillian™
Join Date: Jul 2013
Location: san antonio, texas
Posts: 173
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Haha. Well I never measure but ingredients are approximately
6 pounds of tomatoes, 1-2 onions, 6 gloves of garlic,one handful cilantro,3 -6 habanero's, dash of comino 1/4 cup beer and couple tablespoons sugar. Salt to taste and if I need a little more of something I'll add it at the end depending on my mood. edited to add squeeze a lime over the finished product Last edited by Cheryl2017; October 14, 2016 at 08:43 AM. Reason: forgot ingredient |
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#18 |
Tomatovillian™
Join Date: Dec 2011
Location: Wisconsin
Posts: 313
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Like several other posters, I add lime jiuce. Although I generally use bottled juice, I try to use fresh if there are good limes available. Good vinegar too, but the lime juice reduces the amount of vinegar needed.
LOTS of heirloom peppers, almost double the amount called for in the original recipe. The tomatoes I use vary from year to year, as do the peppers to some extent... but Beaver Dam is usually the backbone of the pepper mix. I let them ripen for several weeks, until they turn deep maroon & begin to shrivel. That gives the salsa both body, and a deep red color. Cilantro sometimes... but depending upon the flavor of the tomatoes, I sometimes substitute dill seed. If I have a secret ingredient, that's it. Taste test while cooking, sometimes add a little sugar or celery salt to balance the flavor. When the salsa has cooked & is ready to can, I insert a conical strainer into the mix, and ladle out broth until the salsa is the consistency I want (I like it thick). That hot broth can be poured over ramen noodles... it can be pretty spicy, depending upon the peppers used. |
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#19 |
Tomatovillian™
Join Date: Sep 2015
Location: Central Illinois
Posts: 40
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I use garden tomatoes if I have them, if not I use stewed tomatoes from save a lot. Chop them up a bit. I use all the stuff everyone else mentioned except I also use some celery salt. I may add a little tomato juice but not too much. Must have minced garlic, cilantro, diced onion, lime juice, a bit of chili powder, cumin, smoked paprika, lime basil, pinch of oregano, diced candied jalapenos if I have them, diced green chilis, black pepper, & a little sugar.
Also a must to have good corn tortilla chips made from nixtamalized corn. |
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#20 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,598
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#21 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Roasting/smoking a 5lb box of hatch chilis tomorrow. First for me, (not the smoking part as i do that all summer), but ordered hatch from NMexico picked tuesday, on my door yesterday. Still fresh and green with a bit of blush red/pink on just a few. Now i will have two chili smoked batches to pull from, all winter, for salsa. At least 5 dozen smoked frozen 1/2 pint packages...
28 10 inch Hatch chilis. |
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#22 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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I should add it is very hard to grow any peppers in my climate at altitude over 20 years...but always try...had two plants give me a dozen minor peps this year but had 12 healthy plants, then 6 , then 2...just not my climate.
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#23 |
Tomatovillian™
Join Date: Mar 2015
Location: Bozeman, Montana Zone 6b
Posts: 333
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I am at 6000 feet in the Northern Rockies and have no problem growing peppers. Start early and put in either the greenhouse of a low tunnel. What is your altitude?
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#24 |
Tomatovillian™
Join Date: Aug 2016
Location: California
Posts: 9
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I use black tomatoes instead of red tomatoes. Actually, I try to use black tomatoes instead of red tomatoes for everything.
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#25 |
Tomatovillian™
Join Date: Oct 2016
Location: Austin, Texas
Posts: 93
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Add a chipotle pepper along with a spoon full of the adobo sauce it comes in.
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~Aaron |
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#26 |
Tomatovillian™
Join Date: Jul 2006
Location: S.E. Michigan (Livonia)
Posts: 1,264
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"Add a chipotle pepper along with a spoon full of the adobo sauce it comes in."
I love that stuff, I use it in everything now since I ran across it.
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Steve Cleverly disguised as a responsible adult ![]() |
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#27 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#28 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,931
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Chill powder, lime juice and zest. Chopped picked peppers gives more reliable heat. I find often that fresh peppers can be very unpredictable.
Never put cilantro in before processing. Cooked cilantro has a terrible funk to it. Add it fresh, when serving. Infinitely better. Canadian Salsa. ![]() KarenO Last edited by KarenO; November 22, 2016 at 11:39 AM. |
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#29 |
Tomatovillian™
Join Date: Oct 2016
Location: Austin, Texas
Posts: 93
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+1
I make an old traditional Texas Red Chili using dried guajilla and ancho peppers that has no tomatoes in the recipe (except what's in the adobo sauce). No beans of course. I took the recipe with me to competition. I placed in the top 15 out of 56 teams. Not bad right? The chipotle peppers give it a "something smokey."
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~Aaron Last edited by Down_South; November 22, 2016 at 11:47 AM. |
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#30 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Not bad at all, especially given how seriously Texans take their chili. Care to post the recipe somewhere? Or is it a closely guarded secret?
... but then I'd have to kill you.
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
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