Blogmocracy in Action
Guest Blogger: Doriangrey
4 Ripe Tomatoes
4 Green Tomatoes
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Yellow Banana Pepper
1 California Green Chili
1 Fresno Pepper
1 Habanero Pepper
1 Jalapeno Pepper
1 Poblano Pepper
1 Serrano Pepper
3 Garlic Clove Pieces
1/2 Purple Onion
4 Tbls of Cilantro
2 Tbls Apple Cider Vinegar
2 Tbls Olive Oil
2 Tbls Lemon Juice
1 TBLS Salt
Cube the Tomatoes, all of the peppers have their seeds removed, then cubed, cube the Onion, mince the Garlic, put in large bowl and thoroughly mix. Add in the Cilantro, vinegar, oil, lemon juice and salt while mixing.
(only leave the seeds in the peppers if you are 100 percent absolutely certain you are a glutton for punishment and want your insides from your mouth all the way to you poop chute to burst into flames) You have been warned….
Provided you remove the seeds as the receipt calls for, this is a moderately hot Salsa, leaving out the Habanero Pepper will make it a Mild Salsa, leaving the seeds and including the Habanero Pepper (with seeds) will make it a Seven Alarm Oh My God I’m going to DIE HOT Salsa.
Tags: Salsa
Now that is FRESH cilantro, yes?
Mike C. wrote:
If you can obtain it, yes…
doriangrey wrote:
pretty easy to grow indoors year round…looks/looks delicious
wtf is looks/looks?
explain
@ Mike C.:
Addendum -- And assuming it IS fresh cilantro, how the heck do you measure it out in tablespoons? I always just throw cilantro into these things until it looks like there’s enough in it.
heysoos wrote:
If you are a Salsa fan, then yes, this is a genuinely delicious Salsa. The biggest problem I have with it is that I make it by the 1/2 gallon, then proceed to eat the entire thing in one sitting. It’s a lot of work for one football game…
Mike C. wrote:
I chop my fresh cilantro up very finely, it’s the only way I can measure it out…
that one lil yellow one is the whole show… might almost be as hot as what the cops spray.
doriangrey wrote:
with chips I assume? or with a spoon like soup?
Oh my …. looks good dorian …but waaaaaaaaay too many peppers for my little mouth!!! Looks like a great mans receipe!!!
@ brookly red:
You so bad!
doriangrey wrote:
as one hubby that tromped out to the garden about a million times…I’d snip a small hand full and it was always good to go…I don’t think precision is needed, just chop up some and toss it in…next time maybe more….when I cook I don’t usually use many standards…liquids, but not dry ingredients or spices
Hubby looked at the salsa said looks great and then looked at the receipe and went ooooooooh….. he noticed the habernero pep.
brookly red wrote:
Nope… The hot one is the one up at the top between the garlic and the tomatoes.
Lily wrote:
what did I do now? they made some salsa, I like salsa… they lil yellow one is the bitch, what did I do?
Too much heat = just right
Okay, I’ll chip in (so to speak) …
Tomatillo Salsa
-- 8 oz. tomatillos, husked (cut the stem out, too)
-- 2 seranno chiles, seeded and quartered lengthwise
-- 1/2 small-med. white onion
-- 5 cilantro sprigs
-- roughly 1/4 teaspoon salt
Tomatillos in saucpan with water to cover; bring to boil, lower heat and simmer until dull green. Drain, put in blender/food processor with everything else and puree. If it’s going on enchiladas, serve warm, otherwise chill.
About a medium salsa. The above is a relatively small batch, which can be adjusted just about any way you want. I’d try it to see what you think needs to be changed before making a big party batch. Quick and easy. THe pain-in-the-ass part is making fresh topos to dip in it… Easy, but a PITA…
brookly red wrote:
With corn chips of course…
heysoos wrote:
I think most cooks who have been cooking a long time normally cook like this unless precision is needed like in baking.
doriangrey wrote:
are we looking at the same picture? between the garlic and the tomatoes I see a lil yellow pepper
Lily wrote:
baking needs to be pretty exact…good point
brookly red wrote:
I rest my case ladies and gentlemen…he protests too much!!!
@ brookly red:
lil yellow one is the bitch, what did I do?
That’s what hubby said ooooh that little yellow one!
@ Mike C.:
That’s about 10 minutes cooking time for those tomatillos, BTW.
doriangrey wrote:
cool… you know 2 or 3 more tomatoes and some grated cheese that would be a killer spaghetti sauce… OK you carnivores could throw in ground beef.
brookly red wrote:
That’s not a little yellow pepper, it’s a Habanero Pepper, more of a pinkish red. Technically it’s a variation of the Naga Jolokia Pepper, which is from the same family as the Habanero Pepper, but this variety is a cross breed between the two.
@ heysoos:
Hubby is always wanting me to write down my receipes…I said there is none. Through much trial and error through the years I don’t measure things. Unless of course it is baking.
Lily wrote:
there are some peepers that are just hotter than humans can eat (on a regular basis) they got these lil ones from Thailand, red chili looking about 3/4 of an inch that are like smoking the wrong end of a cigar… no thank you.
@ doriangrey:
It looks yellowish/orange in the pic though.
brookly red wrote:
Yep you look at that little pepper and go hmmmmmm do I want to write my will tonight or not.
doriangrey wrote:
fuck that it is little, it is yellow & it is a pepper. It is native to the west indies and it is hot. very hot. the Jamaicans here use it to jerk… it’s hot.
Lily wrote:
It’s a Naga Bhut Jolokia/Habanero hybrid grown in New Mexico. Not as hot as some of the Naga Jolokia that grow in India but considerably hotter than the traditional Habanero. The Habanero are Orange and the Naga Jolokia are red, which is probably why it ends up being pinkish…
down in my second turf, Jamaica…my good lady friend and award winning chef used to make this national dish called Rundown, made exclusively with barracuda…like gumbo….
she’d say don’t eat the little yellow peppers, don’t even pierce them with a fork….STAY AWAY FROM THOSE PEPPERS!…scared me half to death….she’d take them away in a small bowl and use them again….major gastro intimidation
brookly red wrote:
See my post #32, this particular pepper is a hybrid grown in New Mexico. It’s not yellow, it’s pink…
@ Lily:
@ brookly red:
You guys need to get your monitors checked…
Ok, but don’t forget what lily and I suggested downstairs. Wear latex gloves while you’re working with ANY hot pepper. When you’re done, remove the gloves, turning them inside out and trash them. Then WASH YOUR HANDS.
Especially important if you have little ones or pets running around.
Men just like to torture themselves concerning peppers. LOL!
heysoos wrote:
basically. shitting blood is not a good thing.
@ doriangrey:
LOL!
Oh, and as a side note, coldwarrior who cooks Hindu/Indian food like a native, would probably makes and enjoy the Seven Alarm Oh My God I’m going to DIE HOT Salsa version of this Salsa.
As an aside
Kimberly Guilfoyle is really pissed at Beckel -- he was about to say something about women drivers and I thought she was going to punch him
brookly red wrote:
my gut can take a major punch…but after the years go by, you have to ask yourself….why?…yes, it’s hot, I get it
heysoos wrote:
really
Woody and Cherry….
my oldest and dearest Jamaican friends…I watched their kids grow up and sponsored one son to come to the US…Cherry has been written up in papers from Miami to Atlanta to Charlotte
http://www.nationalreview.com/articles/333894/let-obama-be-obama-victor-davis-hanson#
Woody’s
I messed up
http://www.jamaicatravelandculture.com/destinations/portland/port_antonio/woodys.htm
brookly red wrote:
Some people can handle the really hot peppers, coldwarrior is a nut for this kind of stuff, takes a lot of heat to get to him.
Go to Guadalajara Grill on Kolb Ave. Theu make the fresh salsa right at your table and you tell them exactly how you want it and how hot to make it. Oh my!
@ heysoos:
Good point. I like some hot food, but I also like it not being so hot that the only taste is hot.
You want the heat!?!? You can’t handle the heat!!!
doriangrey wrote:
some people walk on hot coals… some people pierce their genitals, some people vote for Obama… I don’t do self abuse.
Mike C. wrote:
my older brother was toward the end of his third tour in Viet Nam when he got sick…he went to Okinawa for a couple of months then took a discharge…his digestive system is so fucked up that a mild salsa at Taco bell will make him sick…it’s really a pitiful affliction…he visits me here in NM twice a yaer and spends winters in Yuma…poor guy has to order everything according to its spicyness…we are fortunate to be able to blast ourselves and not suffer
ROTFLMAO……..
@ doriangrey:
maybe Morsi has a hit out on him already….wouldn’t surprise me
eaglesoars wrote:
… or wear contacts.
father_of_10 wrote:
That’s in Tucson by the way
Second that. Great stuff. Really hard to park there though
AZfederalist wrote:
oh gawd, hadn’t thought of that one.
I’m off to do some reading but wanted to say that on his radio show, Hannity said something about what he’s going to cover on his TV show tonite -- a link between Patraeus and Bengazi.
FWIW
Have a good nite everyone!
eaglesoars wrote:
One other thing that can help is to rinse your hands with lemon or lime juice. Since the peppers are a base, using an acid can help neutralize the heat.
AZfederalist wrote:
Wear glasses to cover your eyes. Also wear a fiber mask over your mouth and nose. You can end up coughing very badly otherwise.
1389AD wrote:
The concern is not just while handling the peppers, it is also after you are done and taking out or inserting contacts.
Maybe the Muzz Bros don’t have a lock on Egypt.
Muslim Brotherhood offices torched, Morsi on defensive.
I saw this headline and thought “why the hell is Pennsylvania applying to the U.N.?”
France Hints it Will Support PA’s UN Bid
@ huckfunn:
May be some hope there yet.
huckfunn wrote:
actually that might not be a bad thing, right now if they shoot rockets at Israel it is terrorism, hard to find targets to strike back… they become a state then shooting rockets becomes an act of war. A state can he held accountable.
huckfunn wrote:
it sounds hopeful but I fear it is just an internal power struggle and the are just arguing over if they should beat the women of attack the Jews first.
@ huckfunn:
@ brookly red:
They must be having an issue with how the Muslim National Anthem™ is to be sung there:
الجميع يمارس الجنس مع بعقب!
بعقب! بعقب! بعقب اللعنة!
Macker wrote:
I think the traditional Californian version is best…
heysoos wrote:
above the burners, art.
in the oven, science.
doriangrey wrote:
i’m on it.
mrs coldwarrior is sending me to the store tomorrow early.
Ack! Treason alert! http://www.nypost.com/p/news/national/top_republican_senator_ditching_CiePq6ZU8sklvWDxaeapbJ
huckfunn wrote:
CW is seceding….
coldwarrior wrote:
ROTFLMAO… You are going to love this, but I do suggest you de-seed the Habanero Peppers the first time you try it, they are wicked hot.
doriangrey wrote:
I thought all the heat was in the capsacian in the skin; didn’t realize the seeds also carried heat.
AZfederalist wrote:
There is way more capsacian in the seeds 5 or 6 times more.
Moe Katz wrote:
i am.
screw dem jagoffs. i’m outta here. yinz can come wit me, n’at.
doriangrey wrote:
i usually do unless i am making hot sauce, then i pulverize the seeds.
tomorrow’s lecture:
Saturday Lecture Series: Wernicke’s versus Broca’s Aphasia
just a heads up.
heads…get it????
coldwarrior wrote:
Pulverized Habanero seed hot sauce is not for the faint of heart.
coldwarrior wrote:
Bah… I’ll be watching another Lenard Susskind lecture on Quantum entanglement.
doriangrey wrote:
its an ingredient. just a little in the chili or the indian and its all good!
@ coldwarrior:
You are a sick sonna b*tch.
And, good evening on Black Friday!
Calo wrote:
good evening to you!
doriangrey wrote:
Ah. Ouch. Good food shouldn’t be painful.
coldwarrior wrote:
Habanero Peppers are not to be trifled with if you are not familiar with them, they are 350,000 plus on the Scoville scale, the ones I use come from New Mexico and clock in around 1,000,000 on the Scoville scale. And yes, I use them with great caution.
AZfederalist wrote:
proper spicy food should only warm one’s mouth. then it should glow from the stomach and produce warmth and endorphins after it is consumed.
it is very tricky to get the levels just right where the mouth isn’t burned while the heat builds.
AZfederalist wrote:
Understanding what you are cooking is critical when using the really hot peppers. When properly diluted the Habanero Peppers really aren’t to harsh, but add a really delightful flavor to your Salsa, or other dishes that you are cooking. But they are definitely an acquired taste and you definitely have to work your way up to using anything but a very small amount of them.
Next weeks’s lectures: Aphasia, Don’t Let It Phase Ya, and Somebody Call Me Ataxia.
@ doriangrey:
This is a good way to find out if you are a Habanero Sauce person, start with a single drop added into what you are cooking… ONE SINGLE DROP… If you like it, you can slowly adjust the amount you use to suit your tastes.
Tabasco Habanero Sauce.
@ Moe Katz:
Yep, and you’re one of them too. Like CW.
Here’s a story that entertained me today. Enjoy, Moe.
Moe Katz wrote:
Apraxia, bold as love.
(sorry jimi)
@ Calo:
What a way to go….
I Lily’ed the thread.
Calo wrote:
nah…was putting the finishing touches on the lecture
I’m falling asleep, folks. Night Calo, CW.
coldwarrior wrote:
Your lecture is seriously lacking in the Quantum Theory Department…
doriangrey wrote:
well…write one for next week.
@ Moe Katz:
Night Moe, sleep well.
Watch out for the big fluffy pillow monsters tonight in your dreams.
R.I.P. J.R. Ewing…
coldwarrior wrote:
Well perhaps I will…
Calo wrote:
Let me leave you with this, in case you haven’t seen it: a virus that kills great tits.
Moe Katz wrote:
I hate it when tits get lesions.
huckfunn wrote:
jr is finally gone.
@ Mike C.:
A friend of mine’s fiance eats Ghost chili peppers straight.
@ brookly red:
Norquist is Muslim Brotherhood, fuck him.
The Habanero probably gives the most flavor (unique flavor).
@ mfhorn: I would recommend that fiance not eat ghost peppers if they plan on any thing involving mouths.
EBL wrote:
Yes, it has a lovely citrus flavor.
Rodan wrote:
and he wrecked getting rid of the ethanol debacle.
EBL wrote:
truer words….
heh
Changing American history…it begins.. DC historians dig up details of America’s earliest Muslims http://english.alarabiya.net/articles/2012/11/24/251511.html
@ Storagemanager:
Very, very disturbing. Endless regulation over as much of our lives as possible.