|
|
| (49 intermediate revisions by the same user not shown) |
| Line 1: |
Line 1: |
| == semibacony Salsa Recipe == | | = Gumbo = |
| | |
| <img src=http://i.imgur.com/v9a4W2G.jpg width=700>
| |
| | |
| <pre>Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measurements, I just buy all the ingredients in amounts that look good to me.
| |
| So here goes. I generally use roma tomatoes, because they are just good for salsa in general.
| |
| Roma tomatoes - I probably use around 5 lbs or so I think.
| |
| White onions - I used 2 for this batch
| |
| Garlic - I used 3 whole bulbs of garlic. I don't think you can use to much garlic.
| |
| Jalapeños - a good handful or so.
| |
| Serranos - a good handful or so.
| |
| Yellow chile peppers - same as above.
| |
| Habaneros - I used about a small handful or so. I just use these to the heat up a few notches. I don't think you can make it too hot, if it tastes good.
| |
| One of these days, if I can easily get my grubby little paws on some ghost chiles, I will probably use those.
| |
| Cilantro...of course - I used about two full bunches.
| |
| And key limes - I think I used 3 in this batch. The limes give it this fresh little boost of flavor, that will set your salsa apart, and just tastes very good.
| |
| And a decent amount of salt.
| |
| I blend everything, including the limes, then repeatedly dump from the blender to the large container.
| |
| After everything is blended, I just use a large spoon, and mix it all, while adding salt to taste.
| |
| Then, I really like to leave the container in the fridge for a half day or so, for all the flavors and heat to fully come out.</pre>
| |
