Jalapenos

[Rick Daris]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

[steve dave]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

[Chingon]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

You should def try the cooked salsas then.

Do you own smoking equipment?  If so then you should def make some chipotles.

[steve dave]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

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.

[Rick Daris]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

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".

[steve dave]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

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.

[Chingon]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

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

?

[mjrod]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

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.

[steve dave]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

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?

[steve dave]

ummm, guys, I have an admission.  I don't like my salsa smooth instead of chunky.

 

 

you do like smooth or you don't? got you pegged as a smooth guy btw.

Like smooth
Don't like chunky

 

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.   

[sys]

def put the carrots in the pickled jals.  lots of them.

[MOKSUAZ]

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.

[steve dave]

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.

[Rick Daris]

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.

[steve dave]

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.   

[Rick Daris]

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.

[slucat]

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.

[Dirty Sanchez]

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.

 

[steve dave]

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.

What are the weird shaped red things on the right?

[Rick Daris]

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.

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.

[steve dave]

what kind of chiles are those? 

[Rick Daris]

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.

[flatlander]

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 .  Very easy with the boxed mix, you'll wonder why you've been eating those store bought POS tortillas for all those years.