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| == Salsa - semibacony == | | = Gumbo = |
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| <img src=http://i.imgur.com/v9a4W2G.jpg width=700>
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| <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.
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| So here goes. I generally use roma tomatoes, because they are just good for salsa in general.
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| Roma tomatoes - I probably use around 5 lbs or so I think.
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| White onions - I used 2 for this batch
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| Garlic - I used 3 whole bulbs of garlic. I don't think you can use to much garlic.
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| Jalapeños - a good handful or so.
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| Serranos - a good handful or so.
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| Yellow chile peppers - same as above.
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| 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.
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| One of these days, if I can easily get my grubby little paws on some ghost chiles, I will probably use those.
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| Cilantro...of course - I used about two full bunches.
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| 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.
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| And a decent amount of salt.
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| I blend everything, including the limes, then repeatedly dump from the blender to the large container.
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| After everything is blended, I just use a large spoon, and mix it all, while adding salt to taste.
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| 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>
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| == New York Style Pizza Recipe ==
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| <pre>28oz can San Marzano DOP tomatoes ¼ tsp ground pepper ½ tsp salt 1 tsp oregano 1 Tbsp extra virgin olive oil 2 crushed garlic cloves
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| Put everything in mason jar and shake up. Best flavor after 24 hours in fridge.
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| New York Style Pizza Dough. (Makes 2 pies)
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| Recipe assumes you have a stand mixer with dough hook
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| 426g King Arthur bread flour 12g honey 14g salt ¾ tsp yeast 1 ½ Tbsp extra virgin olive oil 200g room temp filtered water
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| Mix on low speed for 4 minutes. Let rest for 5 minutes. Mix on medium-high for 2 minutes.
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| Separate into two dough balls. Coat with thin layer of olive oil and place in freezer bags. Let sit at room temp for 20 minutes. Place in fridge for 24 hours. Take out of fridge 2.5 hours before making pizzas.
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| Prepare pizzas and bake on pizza stone at ovens highest temp. Bada Bing, bada boom. Enjoy!</pre>
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