Discussion in 'The Powder Keg' started by SPOCAHP ANAR, May 10, 2002.


    SPOCAHP ANAR G&G Enthusiast

    I use:

    1 can of hunt's or del monte Salsa/mexican style stewed tomatoes
    1 cup of onion
    1 cup purple onion
    1/2 cup chopped cilantro
    1 Lime cut in half and squeeze juice into bowl discard lime
    1 can regular diced tomatoes
    Garlic 1 tsp (I usually buy the jar of prediced garlic) but powder is fine.
    1 TSP of yellow vinegar

    now for hotter salsa add 1-2 either banana or jalepeno peppers finely chopped.

    Again all the non prepared items need to be done according to your taste as I do not really measure out items when I cook.

    set in the fridge for atleast an hour then eat.
  2. Klaus

    Klaus Guest

    That sounds like very weak salsa to me. You would have to add at least two fresh jalapenos or 1 fresh habanero to be in the ballpark. And BANANA PEPPERS???????????? ARGHHHHHHHHH!!!!!


    SPOCAHP ANAR G&G Enthusiast

    To HOT

    Klaus I am afraid I can't eat that stuff anymore. I use to eat jalepenos right out of the jar on chips but I can't handle the Heartburn or the sinus problems I get anymore from it. I still occasionally hit he wings, but rarely.
  4. Klaus

    Klaus Guest

    Pickled jalapenos are mild to begin with. Fresh jalapenos are much hotter, and smoked dried jalapenos (chipotle) are the hottest. I am sorry about your ulcer, or whatever you have. Some jokers at A&M University developed a strain of jalapeno that is not hot at all. You might want to try them. I strongly advise you to avoid habaneros at all costs.

    SPOCAHP ANAR G&G Enthusiast

    I know I know

    Know all about the habanero. Ever tried any of Dave's insanity sauce? That &hit is hot!!!! I do like to eat spicy things but I need to wacth what I eat bc I will pay for it later. I even get heartburn after eating pasta sauces. Its the acid in it from the tomatoes.

    I use to use jalepenos in the salsa but i was too hot for the wife plus it started tearing me up so I cut back.

    Anyway the key to mexican cooking is Cilantro-got to use cilantro or you might as well be going to taco bell. Cumin is another ingredient that helps.
    Last edited: May 11, 2002