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| Author |
Message |
popcorn
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The Salsa Item
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Sep 7 00:20 UTC 1992 |
Raise your hand if you make your own salsa! I do! I learned how
earlier this summer, so it still seems thoroughly new and exciting.
Especially since my tomato crop is starting to get ripe now.
Since all the markets are drowning in tomatoes at this time of
year, let's share salsa recipes!
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| 53 responses total. |
popcorn
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response 1 of 53:
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Sep 7 00:23 UTC 1992 |
My salsa is never the same twice. Usually i start with a couple of tomatoes,
chopped, and a jalapeno or three, chopped finely. Then i add some of the
following: chopped green pepper, parsley, lemon juice or cider vinegar,
basil, cumin, oregano, chopped zucchini(!), chopped cucumber, or whatever
else seems like it might taste interesting in there.
Mix well, and eat by scooping it up with corn chips.
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mistik
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response 2 of 53:
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Sep 7 02:32 UTC 1992 |
What do you people use for chips? I was looking all over for chips that aren't
fried (no fat desired).
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mta
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response 3 of 53:
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Sep 7 18:24 UTC 1992 |
I eat Little Bear Blue Corn chips. They're really good--but I've no idea
whether they're fried or not. Have you tried "Sun Chips"? They're baked.
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danr
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response 4 of 53:
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Sep 7 21:21 UTC 1992 |
re #2: I suppose you could cut up tortillas and bake until crisp, but
I don't think they'll taste very good.
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mistik
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response 5 of 53:
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Sep 7 21:21 UTC 1992 |
Where do you find them?
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danr
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response 6 of 53:
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Sep 7 21:22 UTC 1992 |
re #0: I did it once or twice. Your recipe sounds great!
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chelsea
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response 7 of 53:
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Sep 7 23:34 UTC 1992 |
Mike (morel) served a very nice salsa dipping chip the last time
I was at his home. Not salty, just enough flavor. They'd make
a good nacho base I'd bet. What were they, Mike?
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popcorn
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response 8 of 53:
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Sep 8 02:00 UTC 1992 |
re chips: Busch's Valu Land has some interesting no-salt blue corn chips.
The chips are yummy enough that i find i don't miss the salt. Also, the
people's food coop has lots of different kinds of chips.
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morel
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response 9 of 53:
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Sep 8 05:11 UTC 1992 |
I'm attempting to get Nancy to actually log on and enter her salsa recipe,
Mary. We just canned something like 22 pints of it this past weekend.
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mcnally
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response 10 of 53:
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Sep 8 06:14 UTC 1992 |
Reportedly salsa has edged out catsup as America's #1 selling condiment.
I find that really interesting..
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denise
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response 11 of 53:
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Aug 2 02:33 UTC 1993 |
Anyone else have a good recipe [or what's your favorite jarred salsa]??
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omni
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response 12 of 53:
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Feb 10 05:28 UTC 1994 |
Chi-Chi's makes a very good mild salsa.
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denise
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response 13 of 53:
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Jun 8 09:54 UTC 1994 |
This spring while out on the coast [of NC], we tried jarred salsa that
was actually pretty good!! It's by Guiltless Gourmet and its
fat-free!!
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chelsea
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response 14 of 53:
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Jun 8 14:43 UTC 1994 |
Denise! Far out. John and I were thinking of you just the other
day. Nice to see you checking in. Valerie has done a wonderful
job at fostering the Saturday walks; they're just keep getting
better. Mother/baby at the U has openings again. Hope all is well.
(I probably should have sent that as mail but I got going and
couldn't help myself.)
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denise
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response 15 of 53:
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Jun 21 10:05 UTC 1994 |
The U has openings in mother/baby?? Cool--wish I could afford to move
right now, I don't have the funds to do so,
though [the beast of a car has been eating up my savings...] Keep
me posted, though!! :-)
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doomfrog
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response 16 of 53:
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Jul 21 06:55 UTC 1994 |
Myself I like to just take some nice gooey nacho cheese, and get a jar
of the really hot green jalapeno pepper sauce stuff you see in the grocers,
and stir enough in till its as hot as I like it when I make nachos. Can get
quite firey, specially if I throw in a little seranno peppers chopped up
a bit too, which I like on subs as well. (love peppers, hotter the better)
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arwen
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response 17 of 53:
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Jul 24 15:08 UTC 1994 |
Have you tried habeneros? Oh, it would help if I looked at who that was.
Hi, DF!
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headdoc
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response 18 of 53:
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Jan 4 19:05 UTC 1995 |
My oldest daughter's S.O. is a Mexican American. We just got back from
visiting them for a week in Seattle and eating more Salsa than we ever
have before. He makes it fresh each and every day and we ate it with
almost everything. He chops up jalapeno peppers like mad and I had a
persistent case of heartburn each day even though he told me he was making
it "mild" for me. We ate tamales (homemade from scratch) and enchildas and
Chorizos (spelling?) and salsa, salsa everywhere.
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remmers
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response 19 of 53:
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Jan 8 12:43 UTC 1995 |
Man that sounds good. Spent a few days in Santa Fe NM recently and
sampled the Mexican fare in several restaurants. I've never been all
that big on Mexican food, but I think I could become addicted with
enough exposure to the really good stuff.
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denise
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response 20 of 53:
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Jan 19 19:55 UTC 1995 |
My sister said the same, thing, JOhn, after liviving in Santa Fe for
awhile!! [She has also lived in southeastern Mexico and is now back in
Africa again for another year [was there a number of years ago]. Talk
about ethnic variety!!
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pimp1
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response 21 of 53:
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Mar 3 09:43 UTC 1995 |
Try the green chili salsa in The Frontier Restruant across UNM at Alb. NM
dip 'em w/ tortillla, hum..hot and good!
I do that everyday (used to)
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eeyore
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response 22 of 53:
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Apr 21 03:58 UTC 1995 |
and here i am with my boring pace picante..:)
actually, i just got my hands on a salsa book...lots of good stuff. most of
most of it seems like chutney, but...:) made a really great seared pineapple
salsa from the book...they have a lot of fruit salsas, corn salsas, etc.
just an absolute lot of fun, if you like salsa/chutney at all..:)
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doomfrog
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response 23 of 53:
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May 21 01:29 UTC 1995 |
We need some chips recipes too.
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freida
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response 24 of 53:
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Nov 8 21:20 UTC 1995 |
Was at
Sam's recently and picked up some Vidalia Onion Salsa by Virginia Brand. I
don't like hot stuff, and this isn't the least bit hot...but boy, it sure has
a wonderful flavor!
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