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Old 08-09-2016, 04:59 PM   #11
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I also freeze roasted salsa and use it during the winter as a simmer sauce for chicken and pork. You could do that with potatoes or portobello mushrooms and serve over rice or potatoes.
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Old 08-09-2016, 06:10 PM   #12
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Here are some sites that offer regional salsa recipes. Enjoy.

https://parrillatour.com/recipe-for-...gentine-sauce/



http://southamericanfood.about.com/o...eanutsauce.htm

Salsa De Aji Picante - Colombian Hot Pepper Salsa

After looking at these different recipes, I find that they are more alike than different. They all use similar ingredients, and all are considered classics in their region.

My salsa has been posted before, and is very, very hot. If anyone wants it, I'm happy to share.

Seeeeeya; Chief Longwind of the North
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Old 08-10-2016, 12:04 AM   #13
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Originally Posted by Chief Longwind Of The North View Post
My salsa has been posted before, and is very, very hot. If anyone wants it, I'm happy to share.

Seeeeeya; Chief Longwind of the North
Thanks Chief, my hair is curly enough...
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Old 08-10-2016, 09:27 AM   #14
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If you have vine ripe tomaters now, make tabbouleh. You can hide chopped zucchini in it too, if you have lots.
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Old 08-10-2016, 08:46 PM   #15
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If you have vine ripe tomaters now, make tabbouleh. You can hide chopped zucchini in it too, if you have lots.
I am making tabbouleh with carrot tops and fresh basil tomorrow. Don't know if the elders will like it, but I'm all in. I sneak nutritional yeast in whenever I can to whatever I can to up the vit B12 in the elders' diets.
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Old 08-10-2016, 09:57 PM   #16
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tabbouleh is another one of my ' go to ' summer recipes.
Along with pasta with tomato and basil

when I have either of those , i know its summer time.
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Old 08-11-2016, 07:28 AM   #17
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I have three separate ideas, one is kind of nuts, one uses nuts, and one is crazy.

First off, use a stove top smoker with the peppers. I like to pre-roast the chillis with this darn thing. Smoke all the peppers whole, then add the tomatoes and vinegar and other stuff.

Cameron's Stovetop Smoker - BedBathandBeyond.com

Second, add cashews. I know I am getting crazier here, but it does work Pulverize the heck out of them, mix them with tomato paste, and work it in.

Now we get to crazy, you were warned. Foraged greens. Dandilions blackberry greens and ramps. These are bitter on general principal, as they don't like to be eaten by deer and livestock, but when combined with tomatoes, and you might sometimes add a tbsp of honey or maple, can taste nice.

Ill advised, nuts and crazy, I do deliver what I promise.
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Old 08-11-2016, 08:13 PM   #18
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I am making tabbouleh with carrot tops and fresh basil tomorrow. Don't know if the elders will like it, but I'm all in. I sneak nutritional yeast in whenever I can to whatever I can to up the vit B12 in the elders' diets.
Didn't get to that today. Forgot the INR unit was being delivered and oops, I lent my parents' food processor to one of the aides so she could do her bread and butter pickles in a fraction of the time. She hasn't brought it back, yet. I could do it all by hand, but decided to clean the closets today since one of the aides was here to be trained on the INR unit and needs the extra hours. Maybe tomorrow if said FP comes back when the aide comes at 9:30 a.m.
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