Reply With Quote
Well yeah that would be a problem if you keep using your patients to make salsa. Do you ground them up or just boil them alive?
I don't have the patience to make fresh salsa twice a week anymore. I used to be able to get Jacala's and La Fogata's shelf jars but they are no longer carried here in Corpus. I haven't found anything else I like, either its too picante like or flat tastes like crap. Any suggestions?
Last edited by BacktoBasics; 01-14-2008 at 10:53 AM.
Well yeah that would be a problem if you keep using your patients to make salsa. Do you ground them up or just boil them alive?
Goya brand pico de gallo.
I personally don't like ANY of the bottled salsas. HEB might sell a "fresh" salsa that comes in a sealed plastic pack as opposed to a bottle...look in the produce section where they have the prepared foods. If I don't feel like making fresh salsa, I buy from restaurants that I know have good salsas. Here in SA that would be either La Fonda Oak Hills or Chachos.
But I'd check at HEB...ask them if they sell the "Fresher Lasting" salsa (I think that's what it's called)
alright I fixed it. Its early.
The best store bought bar none that I have EVER had is HEB brand in the produce section........as Sunshine said. Its very fresh and comes in a zip lock style plastic bag. Try it, and let me know what you think.
Also, and you may not believe me, but try the salsa you can get from Bill Miller's. You won't be disappointed.
i like the 505 organic salsa they have at the sam's club here in austin. it's from new mexico and is heavy on the green chiles, and light on cilantro. delicious.
http://www.505chile.com/makedifference.php
I've heard that salsa is copied from La Fogata's recipe.
I like a brand called "El Pinto" and is also from New Mexico. I don't usually care for green chile salsa, but I think this one is excellent. Perfect for huevos rancheros. They also have an excellent red salsa. This brand doesn't seem as salty as others. If I just want a small amt real fast I'll use a small can of Herdez Salsa Casera.
It can be a pain in the ass at times but I'm a gamer....I've been in this position before....I have to fight through the adversity...my back up against the wall, you know....taking it a day at a time....but I gotta step up and make it anyway....
Last edited by degenerate_gambler; 01-14-2008 at 11:47 AM.
http://www.hatchmexicanfood.com/sadies.htm
Order Sadie's online....it's the best salsa out there if you can handle the heat. Delicioso!
My salsa takes 5 minutes to make, tops.
3 or 4 med tomatoes
1-2 med onions
2 jalapenos
Chop it all up, throw it in the food processor, run it for about 45 seconds, and voila....fresh salsa. The hardest part is letting it sit in the fridge over night before eating it.
The ones in the pouch are really good and you can get them in various degrees of hotness.
That's pretty much mine plus a tsp. garlic, 1/2 of salt and 1/4 pepper and some cilantro. Maybe every other batch I'll make it a chipotle or two minus the seeds to give it a smoky flavor.
New Mexico has got to have the hottest salsas around! When we were in Santa Fe, I got the Christmas blend...my God, I'm pretty sure there was steam coming out of my ears.http://www.hatchmexicanfood.com/sadies.htm
Order Sadie's online....it's the best salsa out there if you can handle the heat. Delicioso!
It's hard to enjoy it when you're having to chase it with a gallon of water.
I can't make easy quick salsa I'll only end up being disappointed. Takes about 20-30 minutes and then sets in the fridge.
2 white onions
3 tomatoes
3 tomatillos
2 Serrano peppers
4 cloves of garlic
Huge chunk of Cilantro
Garlic Salt
Celery Salt
Regular sea salt or kosher salt to taste at the end
Fresh ground pepper
Splash of green olive juice
4 or so tablespoons of pickle juice
Juice from 3 to 4 limes
very small amount of in
very small amount of paprika
Cover and set in fridge at least 2 hours before serving
I've had salsa so hot here that it spontaneously initiated a gag reflex when you eat it...not because it tastes bad but because it's so freaking hot.
People insist on salsa being hot here. You can't be a gringo. Don't let 'em see your eso us close up from the heat!!
Ya...and I love hot salsas, but this was too hot!
salsa with too much tomato sucks
We got this recipe from some Mexican restaurant in Tucson. It's really good! Go easy on the habanero and I usually add another avocado because I heart it so
8 tomatoes diced
1 clove garlic minced
1 fresh habanero chile diced
1 avocado diced
8 oz can diced green chiles
1/4 oz fresh oregano minced
1 small bunch cilantro minced
1 fresh jalapeno diced
1 small zucchini diced
1 small cu ber diced
1 bunch green onions diced
juice of 1/2 lemon or lime
frito lay makes a good salsa
I'm sure you could get Jacala to mail you some, I also like Julios salsa with the Julios chips...
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions
