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Thread Tools | Display Modes |
08-26-2008, 01:42 PM
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#1 | |
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Sous Chef
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Salsa - what is the one ingredient that
makes your canned salsa superb? Just trying to spice mine up or figure out what's missing. I was hoping you would tell me the one thing that makes yours unique, zesty, delicious, etc.
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08-26-2008, 01:46 PM
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#2 | |
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Chef at Large
Site Moderator
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fresh copped cilantro, lime juice, and a little toasted cumin.
More then 1, I know...
__________________
-----Silence is golden, Duct tape is silver.----- |
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08-26-2008, 01:47 PM
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#3 | |
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Certified Master Chef
Site Administrator
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cilantro, cumin, lime....mmmmmmmmmm.
__________________
kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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08-26-2008, 01:47 PM
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#4 | |
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Certified Master Chef
Site Administrator
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I can see TATT and I think alike on this! LOLOL Also, it must have enough spring onions in it.
__________________
kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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08-26-2008, 02:05 PM
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#5 | |
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Certified Master Chef
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Vine ripe tomatoes....cayenne peppers
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head. |
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08-26-2008, 07:05 PM
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#6 | |
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Sous Chef
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Thanks! 15 pints of salsa are on their way! I'm just waiting for the water to boil in my canner.
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08-26-2008, 07:52 PM
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#7 | ||
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DC ADMINISTRATOR
Site Administrator
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Quote:
__________________
Want to discuss politics, religion, and other taboo topics? Head on over to The Pit. GB Administrator |
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08-26-2008, 10:20 PM
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#8 | |
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Certified Executive Chef
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fire roasted tomatoes ... gives it a slight smoky taste
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08-27-2008, 05:39 AM
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#9 | |
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Certified Executive Chef
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Always cilantro and lime.....sometimes mango.
__________________
How can we sleep while our beds are burning??? |
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08-27-2008, 06:51 AM
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#10 | |
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Executive Chef
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Jalapeno pepers finely minced and what everyone else said.
__________________
I can resist anything, but temptation. Oscar Wilde |
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