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You guys are making me hungry!


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Unless they're from my garden, I don't use fresh tomatoes.

Outta season, canned, in whatever size chop ya like, is more consistent, and more consistent flavor-wise.

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They got really bare bones basic picante at my Mexican dive bar.
I askked them how they made it and that was like talking to a retarded hippopotamus

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Don't forget rocket fuel and battery acid.


Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.

Happily Trapped In the Past (Thanks, Joe)

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Originally Posted by JakeBlues
Originally Posted by Ghostinthemachine
Chi-Chi's medium chunky. Walmart.
No!
LOL, all you guys can cook, I can't. Maybe grill a little.

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I use whatever tomatos i have- but ideally romas as they’re not as sweet.

Serranos/jalapeños
Red onion
Garlic
Salt
Pepper
Cayanne
Lime juice
Cilantro
Green onion
CH of cumin


I add some minced red onion/raw garlic/colantro/green onion at the end once it’s almost back to room temp. This is the first time I’ve not blended all the ingredients together before cooking, but rather rough chopped em up and used and immersion blender as its cooking.



I now see you’re looking for more along the lines of a pico de gallo recipe. Carry on

Last edited by robertham1; 07/31/22.
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My serrano bushes are loaded right now. I’ll dry them over the winter in my attic and vac seal them.

Last batch has last me over 5 years, grate em as I need thrm for soups, chili, liven up rubs.

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If I made this with all raw ingredients, do you recommend letting it mature in a jar for a period or is it better to eat fresh?


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Basic...

Tomato
onion
serrano
cilantro
garlic
lime juice
salt pepper

That's what you are asking about.

Kent

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Eat fresh, eat latter, eat whenever.

Kent

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[Linked Image from i.postimg.cc]


God bless Texas-----------------------
Old 300
I will remain what i am until the day I die- A HUNTER......Sitting Bull
Its not how you pick the booger..
but where you put it !!
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Most recently made a batch....

Not braggin' but it kicks azz

I use all canned diced tomatoes...Walmart has their store blend canned salsa mix ++++

Rotel canned is a good substitute

Bottled Mezzetta deli sliced tamed Jalapeno's

Fresh cilantro.....salt & pepper....minced garlic.....yellow bell peppers (for the color) (1 per batch)

I prefer a nice fresh red onion per 2 batches.....Cumin a must !

Lime juice......daring ? Lemon juice too

The $20 food/salsa chopper works great in pic...don't over load

Cilantro first...slice/dice onions & peppers and chop in chopper...course or fine your choice

Add minced garlic...juices....salt/pepper...cumin powder...spin chopper some more

Add your canned tomatoes....2 small cans will make 1 nice batch...final spin/mix

Start to finish including clean up...35-40 minutes for 2 tasty batches...store in fridge....enjoy

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T R U M P W O N !

U L T R A M A G A !

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It'll taste better next day at least if all raw.


"Maybe we're all happy."

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Whatever is currently ripe in the garden goes into salsa, minus the corn, potatoes, etc. I add some spicy Italian dressing to mine also. For those of you in the PNW, one of my bro's from 2/75 owns Salsa de Rosa, made in their garage in Redmond , WA..... good stuff!

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Originally Posted by FatCity67
It'll taste better next day at least if all raw.


Same holds true when cooked.

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Originally Posted by troublesome82
For those of you in the PNW, one of my bro's from 2/75 owns Salsa de Rosa, made in their garage in Redmond , WA..... good stuff!
Yeah not bad for store bought.


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Originally Posted by stxhunter
[Linked Image from i.postimg.cc]
I think I see a baby octopus in there. You're not holding out on a secret ingredient are you? 🤣


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Originally Posted by JakeBlues
Originally Posted by stxhunter
[Linked Image from i.postimg.cc]
I think I see a baby octopus in there. You're not holding out on a secret ingredient are you? 🤣
I thought it was a human fetus.

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4 jalapenos
1/2 onion
3 garlic cloves
1/3 cup fresh cilantro
6 tomatoes
2 tsp cumin
1 tsp sea salt
2 tbs lime juice
dash of Slap Yer Momma
dash of Greek Seasoning
dash of Creole Seasoning

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Thanks guys. I'll get the lab set up.


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