KSUFans Archives
Fan Life => The Endzone Dive => Topic started by: steve dave on May 22, 2009, 12:00:06 PM
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So, I bought a crap load of jalapeno and serrano plants the other day. I've never gardened or grown anything but my lawn so I have no idea why I did this. Also bought a basil plant. Do these SOBs grow forever or will they die at the end of the year? I have them in pots in my house by a window. Will they grow delicious jap's there? Plant them in the ground? Does this post remind anyone of opcat? He used to post stuff like this a lot.
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Did the sticker on it say 'annual' or 'perennial'?
I've never planted anything with the intention of eating it later.
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Did the sticker on it say 'annual' or 'perennial'?
I've never planted anything with the intention of eating it later.
The sticker said Jalapeno :dunno:
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Peppers are the Beasley of vegetables.... One and done. If you want to grow more peppers next year, you'll either have to buy the plants of save seeds from the year before.
I don't know how big the pot is in which you've got them, but if they have more room for the roots to grow, then there will likely be more plant as well (thus more peppers). If you have a nice sunny place outside, plant them there. If they are in a big pot (like 3-gallon or so), then you could probably grow them inside in it.
BTW.... make poppers.
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BTW.... make poppers.
Good idea. Never made but will try to make the BK style. Also, how many peppers can I expect from each plant? I think I picked the wrong size pot (given you just mentioned 3 gallon) as mine are only about 1/2 gallon. The little guys just didn't look like they needed much room :dunno:
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Tough to say what you will get from each plant. Some jalapeno plants grow about 3 to 4' tall and you'll never see the end of the peppers. I grew one a few years ago that didn't do very well. The peppers were somewhat small and it only produced a couple of gallon bags worth through the summer. You could get a lot more than that.
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For the best info, you should probably ask a Mexican. Mj should know.
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So, I bought a crap load of jalapeno and serrano plants the other day. I've never gardened or grown anything but my lawn so I have no idea why I did this. Also bought a basil plant. Do these SOBs grow forever or will they die at the end of the year? I have them in pots in my house by a window. Will they grow delicious jap's there? Plant them in the ground? Does this post remind anyone of opcat? He used to post stuff like this a lot.
:rofl:
PS: Make salsa too.
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outside, full sun. keep the basil well watered, the peppers are a little more hardy. a little fertilizer will help.
cut the basil flowering stalks below the flowers any time it flowers.
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outside, full sun. keep the basil well watered, the peppers are a little more hardy. a little fertilizer will help.
cut the basil flowering stalks below the flowers any time it flowers.
Good stuff. Should I just leave the basil inside in the pot by the window?
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outside, full sun. keep the basil well watered, the peppers are a little more hardy. a little fertilizer will help.
cut the basil flowering stalks below the flowers any time it flowers.
Remember to eat foods rich in nitrogen for the best results.
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never really done a garden either but started one a couple of weeks ago. you know what we put in it? tomato, onion, jalapeno, other peppers and cilantro. you know what we're gonna do with all that crap? make our own salsa. yep. salsa. homemade. you guys want some of it? sorry, no can do here guys.
que clams and all the other garbage cilantro haterz. :lol:
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never really done a garden either but started one a couple of weeks ago. you know what we put in it? tomato, onion, jalapeno, other peppers and cilantro. you know what we're gonna do with all that crap? make our own salsa. yep. salsa. homemade. you guys want some of it? sorry, no can do here guys.
que clams and all the other garbage cilantro haterz. :lol:
Embarrassing true story: I have tried to make homemade salsa about 10 times and it has been disgusting all 10 times. I have gone back to buying Pace Hot and running it through a food processor to make it smooth. :frown:
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salsa is really easy. what kind do you want to make? i'm a raw chili salsa fan myself, but a little variety is nice.
i'd put the basil outside, they really like the sun.
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salsa is really easy. what kind do you want to make? i'm a raw chili salsa fan myself, but a little variety is nice.
i'd put the basil outside, they really like the sun.
post a recipe for the raw chili salsa. I will try to make it (probably fail).
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post a recipe for the raw chili salsa.
i don't actually make it myself, so this might be a little off. if it tastes wrong, let me know and i'll ask someone for an exact recipe.
a number of chilis - variety probably doesn't matter too much, jalapeños or serranos or a mix would be fine. wash and remove stems.
a bit of garlic, peeled.
maybe a bit of cilantro, probably not important.
grind them up pretty smooth. add in water to desired consistency, salt and/or chicken broth powder to taste, maybe a bit of oil (probably not important, maybe not advisable).
chop up a white onion. pretty finely chopped. add (not sure on a whole onion or less, probably depends on how many chilis you put in).
if you want an extra delicious salsa, cut in some chunks of avacado. put in only right before eating obviously.
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popper stuffing:
Cheddar, cream cheese, bacon mashed together. Open jalapeno and scrape out seeds. You can do it with fingernails, but if you do too many your fingers will fry. I've heard a spoon suggested, but its tough unless you have huge peppers.
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popper stuffing:
Cheddar, cream cheese, bacon mashed together. Open jalapeno and scrape out seeds. You can do it with fingernails, but if you do too many your fingers will fry. I've heard a spoon suggested, but its tough unless you have huge peppers.
If you have kids laying around, then you likely have baby spoons. Those would seem to be perfect. Be sure to wash spoon before letting the infant use it again.
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I've grown peppers before.
They love sun and heat and you don't have to water them as often as tomatoes, onions, etc
but make sure you spray them with an insecticide. Alot of bugs like to chow down on the leaves.
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but make sure you spray them with an insecticide. Alot of bugs like to chow down on the leaves.
Just did this today. Some weird red looking beetles started hanging around that I didn't like the looks of.
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but make sure you spray them with an insecticide. Alot of bugs like to chow down on the leaves.
Just did this today. Some weird red looking beetles started hanging around that I didn't like the looks of.
Any of these?
(http://www.pestproducts.com/images/red-turnip-beetle.jpg)
(http://lancaster.unl.edu/images/GuessIt/January/Redflourbeetleandlarva.jpg)
(http://www.npwrc.usgs.gov/resource/distr/insects/tigb/pic/c_pulchr.jpg)
(http://10000birds.com/wp-content/uploads/2007/07/milkweed-red-milkweed-beetle.jpg)
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but make sure you spray them with an insecticide. Alot of bugs like to chow down on the leaves.
Just did this today. Some weird red looking beetles started hanging around that I didn't like the looks of.
Any of these?
(http://www.pestproducts.com/images/red-turnip-beetle.jpg)
(http://lancaster.unl.edu/images/GuessIt/January/Redflourbeetleandlarva.jpg)
(http://www.npwrc.usgs.gov/resource/distr/insects/tigb/pic/c_pulchr.jpg)
(http://10000birds.com/wp-content/uploads/2007/07/milkweed-red-milkweed-beetle.jpg)
No
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This one?
(http://www.giftmonger.com/acatalog/vwBeetle-red-124scale-speci.jpg)
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Or this?
(http://farm1.static.flickr.com/32/48462346_f8a8122568_m.jpg)
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I've eaten Mexican food twice in the last two days thanks to this thread.
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(http://www.naturemanmatt.com/RedMilkweedBeetle.JPG)
Is this why you didn't like the looks of them?
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Probably this one (well, his native american brother)
(http://i7.photobucket.com/albums/y269/jakken/images.jpg)
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Or this?
(http://farm1.static.flickr.com/32/48462346_f8a8122568_m.jpg)
THIS ONE ^
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Or this?
(http://farm1.static.flickr.com/32/48462346_f8a8122568_m.jpg)
THIS ONE ^
They are called Democrats (seriously).
Just go to the local lawn and garden store and tell them you want to get rid of all Democrats. Then write a letter to the local newspaper and say that Democrats are ruining everything.
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True bugs, not beetles. Insect racists!
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the gooderness salsa recipe:
7-8 roma tomatoes
4-8 jalapenos (determined by your tolerance)
1 bunch of cilantro
3-4 green onions
lime juice to taste
1 tsp of extra virgin olive oil
put all ingredients in food processor/blender, mix until desired chunkiness, top with some garlic salt and serve
this is the mild version. for the hot variety of this salsa exchange 2 habaneros for the jalapenos and only use 5-6 roma tomatoes. enjoy :lick:
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but make sure you spray them with an insecticide. Alot of bugs like to chow down on the leaves.
Just did this today. Some weird red looking beetles started hanging around that I didn't like the looks of.
I like how you depicted them as teenagers loitering outside the 7/11 or something. Did they put their hands behind their backs and innocently whistle when they saw you?
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but make sure you spray them with an insecticide. Alot of bugs like to chow down on the leaves.
Just did this today. Some weird red looking beetles started hanging around that I didn't like the looks of.
I like how you depicted them as teenagers loitering outside the 7/11 or something. Did they put their hands behind their backs and innocently whistle when they saw you?
Got ahold of their ball they were tossing around and kept it.
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but make sure you spray them with an insecticide. Alot of bugs like to chow down on the leaves.
Just did this today. Some weird red looking beetles started hanging around that I didn't like the looks of.
I like how you depicted them as teenagers loitering outside the 7/11 or something. Did they put their hands behind their backs and innocently whistle when they saw you?
Got ahold of their ball they were tossing around and kept it.
lol
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the gooderness salsa recipe:
7-8 roma tomatoes
4-8 jalapenos (determined by your tolerance)
1 bunch of cilantro
3-4 green onions
lime juice to taste
1 tsp of extra virgin olive oil
put all ingredients in food processor/blender, mix until desired chunkiness, top with some garlic salt and serve
this is the mild version. for the hot variety of this salsa exchange 2 habaneros for the jalapenos and only use 5-6 roma tomatoes. enjoy :lick:
add a pinch of sugar and some salt, cumin is a nice touch too.
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just picked up one of these elite units yesterday. i'm so agro its not even funny.
http://www.williams-sonoma.com/products/sku5393277/index.cfm?pkey=cnew-outdoor&cm_src=hplink
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just picked up one of these elite units yesterday. i'm so agro its not even funny.
http://www.williams-sonoma.com/products/sku5393277/index.cfm?pkey=cnew-outdoor&cm_src=hplink
have one, awesome.
mine also fits bell peppers, also awesome.
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also, throw some chives in with the cream cheese and bacon, garlic cloves are good too.
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So, we have craploads of serranos and japs along with some tomatos turning red. Questions to you experty types:
-When are the tomatos ready to pick? Like, how red?
-Same with Japs/Sers. I let a couple go red to try that out but they felt a little mushy and I got to scared to eat them.
-Best way to store the japs/Sers? I have been putting them in big freezer bags and freezing the ones we can't eat as we pick them. Any other tips?
-Good salsa recipes above. Any other good uses for tons of Japs/Sers?
:lick:
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So, we have craploads of serranos and japs along with some tomatos turning red. Questions to you experty types:
-When are the tomatos ready to pick? Like, how red?
-Same with Japs/Sers. I let a couple go red to try that out but they felt a little mushy and I got to scared to eat them.
-Best way to store the japs/Sers. I have been putting them in big freezer bags and freezing the ones we can't eat as we pick them. Any other tips?
-Good salsa recipes above. Any other good uses for tons of Japs/Sers?
:lick:
i think it's better to pick the tomatoes just a little early than a little late. they can always redden a little more after they've been picked. i place japs and sers in freezer bag and freeze, haven't had any problems doing so. not sure on salsa recipes, wife always makes it. think she just does this... use tomatoes (a lot), onions (less amount than tomatoes), peppers (less amount than onions). then just slowly add cilantro (if you like it), salt and lime to taste.
we also planted green beans this summer and i was surprised how many we got and how good they were. have way more tomatoes, peppers than we will ever use.
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I cut up a bunch of potatos last night and put them in the foil pouches with butter and cut up fresh picked Japs/Sers. Anyway, I only cut up like 6 total chiles. When I ran the stems/ends/pith in the garbage disposal it basically pepper gassed the kitchen. It was fantastic.
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I cut up a bunch of potatos last night and put them in the foil pouches with butter and cut up fresh picked Japs/Sers. Anyway, I only cut up like 6 total chiles. When I ran the stems/ends/pith in the garbage disposal it basically pepper gassed the kitchen. It was fantastic.
Would love to do this. :notworthy:
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You can pick your tomatoes any time after they start turning red. If you have bug problems, it's probably better to do it this way. Just put them on the window sill or counter and they will continue to ripen. Don't put them in the fridge, as the cold will halt the ripening process. I like to leave mine on the vine til they are about half-red and then give them a day or two in the window.
Even when it gets to be end of season, I think you can pick the green ones and they will redden up after awhile.
On a side note, my plant got a little bent over by the wind during the big storm the other day. I saw a tomato clinging to the fence, disconnected from the vine. It had grown in the chain link fence and wrapped itself around it. It kinda looked like it was eating the fence. I managed to get it off of there without hurting it. We'll see what comes of it.
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You can pick your tomatoes any time after they start turning red. If you have bug problems, it's probably better to do it this way. Just put them on the window sill or counter and they will continue to ripen. Don't put them in the fridge, as the cold will halt the ripening process. I like to leave mine on the vine til they are about half-red and then give them a day or two in the window.
Even when it gets to be end of season, I think you can pick the green ones and they will redden up after awhile.
On a side note, my plant got a little bent over by the wind during the big storm the other day. I saw a tomato clinging to the fence, disconnected from the vine. It had grown in the chain link fence and wrapped itself around it. It kinda looked like it was eating the fence. I managed to get it off of there without hurting it. We'll see what comes of it.
:lick:
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Hijack: Does anybody have any fruit trees? I've always wanted fruit trees but since no one else has them I assumed they were a pain or something. What kind of fruit trees can you have in KS?
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Another thing, do you guys seed and take the pith out of your chiles when using them or just leave that stuff in? How about tomatos? Take goop out or throw it all in the food processor for salsa'fying? Really a n00b here dudes.
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Hijack: Does anybody have any fruit trees? I've always wanted fruit trees but since no one else has them I assumed they were a pain or something. What kind of fruit trees can you have in KS?
the only tree in my backyard is a pear tree of some sort. it is only about twenty feet tall and i have never seen a pear. have a friend that keeps wanting to give me a cherry tree but why would i want a cherry tree? gross. it's not like i own a bar and need cherries to garnish crappy drinks. i told him to go f himself.
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Another thing, do you guys seed and take the pith out of your chiles when using them or just leave that stuff in? How about tomatos? Take goop out or throw it all in the food processor for salsa'fying? Really a n00b here dudes.
Ok
for jalapenos and serranos leave the seeds and pith in (but if its too hot you can remove some of the pith)
leave the goop in the tomato, but ditch the food processor. You should crush the ingredients together rather than blend them.
(btw are these cooked salsas or raw ones?)
jalapenos are good roasted cut into strips and eaten with lime juice and salt.
You can use a food proc to make a paste of cilantro, jalapenos, tomatillos, and onion. Pour this mix into ice cube trays and freeze them. We needed in the winter drop a cube or two into soups, chilis and what not.
Will post salsa recipes shortly along with a way to pickle the jalapenos for storage.
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Another thing, do you guys seed and take the pith out of your chiles when using them or just leave that stuff in? How about tomatos? Take goop out or throw it all in the food processor for salsa'fying? Really a n00b here dudes.
Ok
for jalapenos and serranos leave the seeds and pith in (but if its too hot you can remove some of the pith)
leave the goop in the tomato, but ditch the food processor. You should crush the ingredients together rather than blend them.
(btw are these cooked salsas or raw ones?)
jalapenos are good roasted cut into strips and eaten with lime juice and salt.
You can use a food proc to make a paste of cilantro, jalapenos, tomatillos, and onion. Pour this mix into ice cube trays and freeze them. We needed in the winter drop a cube or two into soups, chilis and what not.
Will post salsa recipes shortly along with a way to pickle the jalapenos for storage.
:dancin:
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Another thing, do you guys seed and take the pith out of your chiles when using them or just leave that stuff in? How about tomatos? Take goop out or throw it all in the food processor for salsa'fying? Really a n00b here dudes.
Ok
for jalapenos and serranos leave the seeds and pith in (but if its too hot you can remove some of the pith)
leave the goop in the tomato, but ditch the food processor. You should crush the ingredients together rather than blend them.
(btw are these cooked salsas or raw ones?)
jalapenos are good roasted cut into strips and eaten with lime juice and salt.
You can use a food proc to make a paste of cilantro, jalapenos, tomatillos, and onion. Pour this mix into ice cube trays and freeze them. We needed in the winter drop a cube or two into soups, chilis and what not.
Will post salsa recipes shortly along with a way to pickle the jalapenos for storage.
ZOMG! :dancin: :runaway: :angryMJ:
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Recipe #1 Raw Green Salsa
4(2) chopped serranos (jalapenos), or to taste
4 green onions finely diced (include as much green as you prefer)
1 small garlic clove mashed
A handful of chopped cilantro
1/4 teaspoon kosher salt (to taste)
1/2 pounds diced tomatillos, husks removed and stickiness washed off well
1/4 cup water
mash all of the ingredients (but the water) together in a molcajete (or very low setting on food proc if you must).
Add water until it reaches the consistency you prefer.
Good on most everything.
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soon to be overheard conv
"hey chings"
"yeah daris :confused: "
"you know that pak'r we're all planning on having?"
"yeah daris :woot: "
"can you bring over around a tub and a half of chingon homemade salsa? sd and i plan on eating about a gallon of it each"
"yeah daris :katpak:" <----but w/ less cheese/golfpakhead and more ching salsa
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soon to be overheard conv
"hey chings"
"yeah daris :confused: "
"you know that pak'r we're all planning on having?"
"yeah daris :woot: "
"can you bring over around a tub and a half of chingon homemade salsa? sd and i plan on eating about a gallon of it each"
"yeah daris :katpak:" <----but w/ less cheese/golfpakhead and more ching salsa
:woot: :woot: :woot: :woot: :woot: :woot: :woot: :woot:
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Can I make some Guac too?
Probably the best in the tri-county area.
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Saw a jalepeno one time that was literally shaped like a pecker. Head and everything with the Darth Vader helmet.
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chings, you have good recipe for red salsa? Also, intrigued by this "cooked" salsa you speak of. :dunno:
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Basic Pico de Gallo
3 ripe tomatoes chopped
1/2 cup chopped onion (small white ones are best)
1/2 cup fresh cilantro chopped
4-6 (2-3) serranos (jalapenos) finely chopped
2 teaspoons salt
1 tablespoon lime juice
Mix together and enjoy.
A point to remember about salsas is that simplicity is best, you want to taste the chiles.
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
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A "cooked" salsa involves simmering the chiles and other ingredients together. It is kind of a misnomer though because many "uncooked" salsa involve roasting the chiles, tomatoes and whatnot before adding them together. The difference is that once assembled an "uncooked" salsa is no longer heated, whereas a cooked salsa need additional time to layer flavors and thicken under some heat.
For example:
2 medium-large round or 6 to 8 plum red, ripe tomatoes
2 (6) large fresh jalapeno (serrano)
3 garlic cloves, unpeeled
1/2 teaspoon kosher salt
1/2 a small white onion, finely chopped
1/3 cup loosely packed chopped cilantro
1. Roasting the basic ingredients. The broiler method: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Boast until blistered and blackened on one side, about 6 minutes; with a spoon or pair of tongs, flip the tomatoes and roast on the other side. The griddle method: Line a griddle or heavy skillet with aluminum foil and heat over medium. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened and softened, about 10 minutes. Don't worry if skin sticks to the foil.
Cool, then peel the skins, collecting all the juices with the tomatoes.
While the tomatoes are roasting, roast the chiles and unpeeled garlic directly on an ungreased griddle or heavy skillet (you already have one set up if you've griddle-roasted the tomatoes) over medium. Turn occasionally until both chiles and garlic are blackened in spots and soft, 5 to 10 minutes for the chiles, about 15 minutes for the garlic. Cool, pull the stems off the chiles and peel the papery skins from the garlic.
2. Grinding the salsa. The mortar method: In a large mortar, use the pestle to crush and grind the chiles, garlic and 1/4 teaspoon of the salt to a coarse-textured paste (this will release a wonderfully pungent aroma), paying special attention to breaking up the chile skins. A few at a time, grind in the roasted tomatoes, transferring the ground mixture to a bowl if the mortar gets unmanageably full. The food processor or blender method: In a food processor or blender, grind the chiles, garlic and 1/4 teaspoon of the salt to a coarse paste, stopping to scrape down the sides of the bowl a couple of times. Add the tomatoes and pulse a few times until you have a coarse-textured puree.
Transfer the salsa to a serving bowl, and stir in any reserved tomato juices.
3. Final seasoning. In a strainer, rinse the onion under running water, shake off the excess and stir into the salsa, along with the cilantro. Add water, if necessary, to give the salsa a trickish, but easily spoonable, consistency (2 to 4 tablespoons is the norm). Taste and season with salt, usually a scant 1/4 teaspoon, and the salsa's ready to serve.
Advance Preparation — This salsa comes into its own a few hours after it's finished, especially if left at room temperature. It can be made through step 2 a day or two ahead, covered and refrigerated. Add the cilantro and onion shortly before serving.
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What's the difference between picante sauce and salsa?
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
You should def try the cooked salsas then.
Do you own smoking equipment? If so then you should def make some chipotles.
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
You should def try the cooked salsas then.
Do you own smoking equipment? If so then you should def make some chipotles.
brother does. post how and also post how to pickle japs. tia.
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
figured. also, you really don't like chunky, or you just don't like it as much as smooth?
also, i could pretty much just start a thread entitled "ask rick daris anything you want to know about steve dave and get a correct answer".
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
figured. also, you really don't like chunky, or you just don't like it as much as smooth?
also, i could pretty much just start a thread entitled "ask rick daris anything you want to know about steve dave and get a correct answer".
lol, prolly. I will eat chunky if there is no smooth. I mean, I like it better than Ranch or ketchup.
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
You should def try the cooked salsas then.
Do you own smoking equipment? If so then you should def make some chipotles.
brother does. post how and also post how to pickle japs. tia.
Whole or nacho slices?
Do you like the following:
carrots
onions
?
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
figured. also, you really don't like chunky, or you just don't like it as much as smooth?
also, i could pretty much just start a thread entitled "ask rick daris anything you want to know about steve dave and get a correct answer".
lol, prolly. I will eat chunky if there is no smooth. I mean, I like it better than Ranch or ketchup.
Any one of the fresh salsa recipes can be placed into a blender or food processor with a cup of tomato juice, or 1/2 cup water and a teaspoon of tomato paste and smoothed out.
Do you like it thicker or thin?
I think you're more like a thick guy...
BTW: Chingon's right about simplicity in a salsa. The key to remember is that you need to season it well with salt, pepper and whatever spices you like. Fresher the ingredients, the better it tastes.
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
You should def try the cooked salsas then.
Do you own smoking equipment? If so then you should def make some chipotles.
brother does. post how and also post how to pickle japs. tia.
Whole or nacho slices?
Do like the following:
carrots
onions
Hmm, if you mean japs whole or slices I guess slices. I've never really at a whole jalapeno outside of the popper variery (which I also love). I like carrots. I like onions only when cooked. Let me clarify my smooth v. chunky comments above. I will absolutely party down with a gallon jug of smooth salsa. I'm not exagerating when I think I could kill a gallon of quality smooth salsa in two days. Chunky I will graze on and have a few chips now and then....but I'm never pouring myself a whole soup bowl full of chunky salsa to get serious with, you know?
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ummm, guys, I have an admission. I don't like my salsa smooth instead of chunky.
:scared:
:confused:
you do like smooth or you don't? got you pegged as a smooth guy btw.
Like smooth
Don't like chunky
:ohno:
figured. also, you really don't like chunky, or you just don't like it as much as smooth?
also, i could pretty much just start a thread entitled "ask rick daris anything you want to know about steve dave and get a correct answer".
lol, prolly. I will eat chunky if there is no smooth. I mean, I like it better than Ranch or ketchup.
Any one of the fresh salsa recipes can be placed into a blender or food processor with a cup of tomato juice, or 1/2 cup water and a teaspoon of tomato paste and smoothed out.
Do you like it thicker or thin?
I think you're more like a thick guy...
BTW: Chingon's right about simplicity in a salsa. The key to remember is that you need to season it well with salt, pepper and whatever spices you like. Fresher the ingredients, the better it tastes.
Yep, thick/smooth would be the preference. :lick:
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def put the carrots in the pickled jals. lots of them.
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Another thing, do you guys seed and take the pith out of your chiles when using them or just leave that stuff in? How about tomatos? Take goop out or throw it all in the food processor for salsa'fying? Really a n00b here dudes.
Ok
for jalapenos and serranos leave the seeds and pith in (but if its too hot you can remove some of the pith)
leave the goop in the tomato, but ditch the food processor. You should crush the ingredients together rather than blend them.
(btw are these cooked salsas or raw ones?)
jalapenos are good roasted cut into strips and eaten with lime juice and salt.
You can use a food proc to make a paste of cilantro, jalapenos, tomatillos, and onion. Pour this mix into ice cube trays and freeze them. We needed in the winter drop a cube or two into soups, chilis and what not.
Will post salsa recipes shortly along with a way to pickle the jalapenos for storage.
for the recipe i posted i just chop everything up and throw into food processor, non-cooked.
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chings, have bags of japs/sers. How do we go about smoking them to make chipotles? Like, just throw them in there and 8 hours later they are chipotles?
Everyone else and chings: Ideas for my crap loads of japs/sers? I can only eat so many without dying. tia.
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chings, have bags of japs/sers. How do we go about smoking them to make chipotles? Like, just throw them in there and 8 hours later they are chipotles?
Everyone else and chings: Ideas for my crap loads of japs/sers? I can only eat so many without dying. tia.
they last for around a year if you freeze them. that's what i did. my garden is/was prob like ten times better than yours fwiw.
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chings, have bags of japs/sers. How do we go about smoking them to make chipotles? Like, just throw them in there and 8 hours later they are chipotles?
Everyone else and chings: Ideas for my crap loads of japs/sers? I can only eat so many without dying. tia.
they last for around a year if you freeze them. that's what i did. my garden is/was prob like ten times better than yours fwiw.
You used my most vicious posting style against me. Bold move. :mad:
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here is a days worth of crops picked around a month ago. have really become bored with harvesting this huge crop. should probably head back out and grab tons more over the weekend. ho hum.
(http://img44.imageshack.us/img44/7429/100095100.jpg)
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ok, best salsa:
smooth, all in a food processor
6-8 tomatoes (romas work well)
1ish onion, maybe some green onions too
3-4 garlic cloves
assortment of pepers, japs, little red ones, bananna, (we got a bunch of pepers and I use them all, taste it as I go, cut off the tops and keep the gutz in the milder ones, take out some from the hotter)
lime juice
clinatro
salt
sugar
cumin
cayenne powder
so good i could drink it.
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chings, have bags of japs/sers. How do we go about smoking them to make chipotles? Like, just throw them in there and 8 hours later they are chipotles?
Everyone else and chings: Ideas for my crap loads of japs/sers? I can only eat so many without dying. tia.
I smoked some one time stuffed with a clove of garlic. Very good, but concentrated the heat. I like really hot stuff, but I thought I was going to die.
Make poppers with the extra. Not the deep fried kind, though. Mix cream cheese, cheddar cheese, bacon crumbles and cumin into a mash. Clean out the innards and stuff. Bake at 375 for 20 min. Works best with the larger ones. You can also cut them in half and put that mixture in and coat the top with bread crumbs.
:lick: :lick:
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here is a days worth of crops picked around a month ago. have really become bored with harvesting this huge crop. should probably head back out and grab tons more over the weekend. ho hum.
(http://img44.imageshack.us/img44/7429/100095100.jpg)
What are the weird shaped red things on the right?
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here is a days worth of crops picked around a month ago. have really become bored with harvesting this huge crop. should probably head back out and grab tons more over the weekend. ho hum.
(http://img44.imageshack.us/img44/7429/100095100.jpg)
What are the weird shaped red things on the right?
roma tomatoes. we had three tomato plants and the roma one along w/ the other one that made smaller/weirder shaped tomatoes both went crazy.
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what kind of chiles are those?
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what kind of chiles are those?
red chile and serrano on the left. bell pepper in the middle. green beans in the back. don't ask why there are no jalapenos. it was a point of contention.
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Good thread.
Fruit trees: In Kansas it's better to stick with apple, pear, and cherry. Peach and apricot are too sensitive to late frost/freeze.
Salsas mix: Good store bought blend called Mrs. Wages, just put tomatoes(canned/fresh) into processor, add mix to taste, and blend. Let set over night.
If you go to the trouble of making fresh salsa go the extra mile and make your own tortillas :lick:. Very easy with the boxed mix, you'll wonder why you've been eating those store bought POS tortillas for all those years.