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Old 05-23-2015, 12:35 PM   #11
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Where's the ghost pepper. It's got to have ghost pepper, especially if they're smoked.

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You keep your ghost peppers to yourself. I don't want them.
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Old 05-23-2015, 12:41 PM   #12
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Fresh Tomato Salsa

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You keep your ghost peppers to yourself. I don't want them.

+1. Chief, you may have mine too.
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Old 05-23-2015, 05:09 PM   #13
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I like to add my homemade tomato salsa to the stuffing for peppers or zucchini
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Old 05-23-2015, 06:15 PM   #14
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I like to add my homemade tomato salsa to the stuffing for peppers or zucchini
I like my salsa for all the regular reasons, plus, I keep a jar at work. When I feel drowsy in the afternoon, a tsp. opens up my sinuses and make my brain wake up and pay attention. My mouth says yum, but we're pushing things, almost to the limit, and if you let it go down the wrong hole, or sneeze and send it into your nose, you will be very sorry. I'm usually good for another two hours of work after that wake-up call. Oh, and it just tastes so darn good, at least to me.

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Old 05-26-2015, 11:14 PM   #15
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Quote:
Originally Posted by Chief Longwind Of The North View Post
I like my salsa for all the regular reasons, plus, I keep a jar at work. When I feel drowsy in the afternoon, a tsp. opens up my sinuses and make my brain wake up and pay attention. My mouth says yum, but we're pushing things, almost to the limit, and if you let it go down the wrong hole, or sneeze and send it into your nose, you will be very sorry. I'm usually good for another two hours of work after that wake-up call. Oh, and it just tastes so darn good, at least to me.

Seeeeeeya; Chief Longwind of the North
I'll pass on the ghost pepper, but I'd add at least a couple of jalapenos for the flavor, plus something else to add some more heat. I got used to eating conch salad when we lived in the Bahamas, and that's just fresh salsa with some chopped conch added. It als has goood heat, but never more than just a tiny amount of chopped goat or finger pepper (that's what they call the ones they grow there). Goat peppers (the Bahamian variety of habenero) look like pale habeneros or Scotch bonnets and are every bit as hot. The finger peppers are multicolored, about 1 to 1.25 inches long and 3/8 inch in diameter, pointed on the end.

Gary Ritchie made his conch salad in a batch that made about 4 - 6 servings and used just 1/2 of a finger pepper. You could ask for more, and he'd mince about 1/4 of a pepper in a serving and it was about as hot as I could take it.
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Old 05-26-2015, 11:56 PM   #16
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No ghost peppers for me, either - I'm too much of a heat wimp when it comes to those. I do like jalapenos, though.

I make pico de gallo often, and just make it very simply - chopped tomatoes, Spanish onions, and jalapeno, a little salt and pepper, and fresh cilantro.


Thank you for sharing your recipe, Maelinde. It sounds good - I like the idea of adding a little hot sauce - just a little for me, haha!
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Old 05-27-2015, 07:06 AM   #17
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Salsas are very versatile, you can add or take things out. I love fresh cilantro in mine. Some times I add mango, some times I add peach. Fresh red jalapeño is a must for me.


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Old 05-27-2015, 08:41 AM   #18
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I rough chop the tomatoes then quick pulse them in the food processor. Then I sieve out the skins and seeds both of which are bitter. The tomato pulp (wherein lays the umami) is then used in the salsa.
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Old 05-27-2015, 04:41 PM   #19
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Quote:
Originally Posted by Cheryl J View Post
No ghost peppers for me, either - I'm too much of a heat wimp when it comes to those. I do like jalapenos, though.

I make pico de gallo often, and just make it very simply - chopped tomatoes, Spanish onions, and jalapeno, a little salt and pepper, and fresh cilantro.


Thank you for sharing your recipe, Maelinde. It sounds good - I like the idea of adding a little hot sauce - just a little for me, haha!
I make mine exactly the same way Cheryl, with a squeeze of lemon or lime.

I was looking at the recipe from the Pioneer Woman and thought, why doesn't she just open a can of Herdez salsa?
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Old 05-27-2015, 08:29 PM   #20
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I like Herdez brand too, and usually have a couple of cans for back up for when I can't, or don't have the time, to make homemade.

Rojo's is really good, IMHO. It's in the refrigerated section of the grocery store.
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