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Holy crap, that's some good salsa.

Discussion in 'The Lounge' started by jimmydean, Jul 24, 2010.

  1. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    So 2 years ago I came up with a pretty good mango habanero salsa recipe. I hadn't made it in a while and was craving it. So I picked up a bunch today and started making.

    It was OK, but not stunning. So I looked in the fridge and POW!

    2 mangos
    2 habs
    8 strawberries
    3 Roma tomatoes (couldn't find yellow tomatoes)
    1/2 cup walla walla onion
    1/2 cup cilantro
    1/4 cup white vinegar
    1 tsp Kosher salt
    1 tblsp olive oil

    Now I love habs with mango, but adding the strawberry put it over the top. I would like to add 2 more habs, but the wife couldn't handle it. This has awesome flavor and not too much heat.
     

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  2. buildyourown

    buildyourown Turbo Monkey

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    Interesting. I like the walla walla idea. I've got about 50 in the yard that need eaten. I usually use shallots in uncooked stuff but the sweet onion might be good.

    I do a kiwi salsa:
    Kiwis
    Jicama
    Shallot
    lime juice
    jalapeno
    shot of Patron
     
  3. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    Damn, kiwi would be good. I have always liked the tropical fruits with habs because they go so well together. I also saw a recipe that grilled the peppers with some fruit, then made the salsa.

    I still have about 30 peppers to go through today. I made 3 bottles of sauce before I made the salsa for dinner last night. 14 habs crammed into 3 bottles. Pure goodness.
     
  4. sanjuro

    sanjuro Tube Smuggler

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    wrong forums noobs. take to the food and beer
     
  5. j.les

    j.les Monkey

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    Sounds good. I hope my habs ripen soon.
     
  6. HAB

    HAB Chelsea from Seattle

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    I like HABs.
     
  7. stoney

    stoney Part of the unwashed, middle-American horde

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    Hey jd
    blended or chopped?
     
  8. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    You're married again? :confused:
     
  9. TN

    TN Hey baby, want a hot dog?

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    Our garden is 1/2 chilis.....might hit you up for your hot sauce recipe come picking time.
     
  10. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    I have done both the blended version is great because it levels the heat out throughout vs. chopped where you might get a bite that is mellow followed by a bite that bites back.

    This one I blended because the mango was very ripe. If you have firmer mangos, then a small chop is awesome.

    It's also best the next day because the flavors really blend well.
     
  11. stoney

    stoney Part of the unwashed, middle-American horde

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    Thanks. That's what I was thinking, just wanted to confirm. How Gnar is the Hab hit? I'm making three salsa's (Avacado-Tomatillo, Pico de, and yours) and want a range of heats without killing people.
     
  12. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    2 mangos with 2 habs was warm, good flavor, and my wife ate it (she's a wuss). The flavor is like no other, though. But it really depends on the peppers. The ones I grew 2 years ago were at least 3x as hot as what I got in the store. I was a little disappointed with the heat this time, but the flavor is what it's all about.

    But I have also done the Salvador Molly's balls of fire challenge at least once a year. If you eat all 5, you get up on the wall of flame. Damn, now I'm hungry.
     
  13. golgiaparatus

    golgiaparatus Out of my element

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    I've got one for you... made this up years ago, has been my favorite salsa ever since.

    4-5 small off the vine tomatoes
    1 Purple onion
    2 Roasted Anaheim Peppers (instructions below)
    6 Roasted jalapeños
    Cilantro (how much depends on how much you like cilantro)
    1/8 cup of black pepper
    1 Red bell pepper
    Add salt to taste

    EDIT: FORGOT THE GARLIC... 2-3 cloves.

    On the anaheims... punch a hole in the top near the stem and fill the bastards 1/4-1/2 full of your favorite BBQ sauce. Roast them like that till they start to turn a bit black on the outside.

    Yeah. Good sh!t.
     
    #13 -   Aug 12, 2010
    Last edited: Aug 12, 2010
  14. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    You peel the chiles after they're roasted, dontcha?
     
  15. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    Hey Joker, you will have to send that tomatillo recipe this way, that sounds good, too. And Golgi, that does sound awesome, I just got a bunch of fresh anaheims from the farm last weekend. I will be hooking that up this weekend.
     
  16. loco-gringo

    loco-gringo Crusading Clamp Monkey

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    Repeat after me..."salsa does NOT have fruit in it".

    Period.
     
  17. loco-gringo

    loco-gringo Crusading Clamp Monkey

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    Apparently to a dude this time. :rofl:
     
  18. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    Bastard...
     
  19. Rockland

    Rockland Turbo Monkey

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    Tomato is a fruit.

    So now what smart guy? :D
     
  20. golgiaparatus

    golgiaparatus Out of my element

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    Hell no I don't, the black bits tell you it's the good sh!t.
     
  21. golgiaparatus

    golgiaparatus Out of my element

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    You will not be disappointed. I don't screw around when it comes to food.
     
  22. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    You leave chile skin in your salsa? That's kind of weird...
     
  23. golgiaparatus

    golgiaparatus Out of my element

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    Who the hell peels their peppers? Now thats weird. :think:
     
  24. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    What kind of heathen are you? :nope:
     
  25. golgiaparatus

    golgiaparatus Out of my element

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    Well my wife would tell you I'm a smelly dirty heathen that spends more time farting than cleaning up the house, but that's off topic I guess... I grew up near the border... and I've never heard of anyone peeling a pepper for salsa.

    Only thing I peel for my salsa is the onion and the garlic.

    OOPS. I LEFT THE GARLIC OUT OF THE SALSA ABOVE!!!! That's key!
     
  26. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    If you're using raw peppers... sure. But roasted chiles? Don't you find the skin to be a bit too bitter in the salsa?
     
  27. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    Hell no. Roasted peppers are the BEST. Many years ago a neighbor of mine introduced me to BBQ jalapenos. He would put about 20 of them on the top rack of the grill while he cooked up pounds of carne asada.

    Take them right off the grill by the stem and eat. So much awesome.
     
  28. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    Hmmm... I've always peeled them. Roasted peppers are awesome... just haven't had them with the skins still on.
     
  29. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    I honestly wouldn't even know how to peel one. :rofl:
     
  30. loco-gringo

    loco-gringo Crusading Clamp Monkey

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    Wumpus tried to use that. You don't use tomatoes in fruit salad and you don't use fruit in salsa. Them's the rules. :think:
     
  31. loco-gringo

    loco-gringo Crusading Clamp Monkey

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    It's like a little green potato.
     
  32. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    If the skins are blackened they literally almost fall off...
     
  33. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    OK, 3 habs whole sans stems kicked the heat though the roof! Damn.
     
  34. golgiaparatus

    golgiaparatus Out of my element

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    Not at all. And the black bits put hair on your chest. If you really want to get crazy take a couple of habneros, fry up some bacon in a pan and chuck the habeneros in with it... they will turn almost completely black. Let the bacon get brittle and crumbly and dump the whole mix into a bowl and stir it up, grease and all (crusing the bacon into tiny bits). For every cup of salsa you serve mix in a tablespoon of that shizz... yeah baby.

    Crispy habaneros and more fat FTMFW.
     
  35. golgiaparatus

    golgiaparatus Out of my element

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    BTW this is also the key ingredient to my insanity pepper chili that has won every chili cook off it has been entered in. Of course to be insanity pepper chili it takes a whole pound of bacon, 8 habs and 8-12 japlaps... and a respirator.

    I'm not giving the rest of this away though... this recipe isn't even written down anywhere. I'll pass it along on my deathbed, haha.
     
    #35 -   Aug 13, 2010
    Last edited: Aug 13, 2010
  36. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    I learned a LOOOONG time ago from my old man that this is a code phrase for "it makes it taste like $hit." :D
     
  37. golgiaparatus

    golgiaparatus Out of my element

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    You can make some pretty righteous pineapple salsa... throw em on the grill, then toss them in the salsa. Really good if the salsa is especially hot.
     
  38. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    I think we may have determined that golgi & sausage-boy are fruitcakes.
     
  39. golgiaparatus

    golgiaparatus Out of my element

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    Meh. I love good food... I grew up around a cook, and then worked in a kitchen for a while... what can I say, I know how to cook.
     
  40. jimmydean

    jimmydean The Official Meat of Ridemonkey

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    Habs have a very tropical flavor (if you are man enough to stand the heat) so it goes well with acidic fruits. The stuff I made last night seeds and all is incredible.

    Fruity salsa goes especially well with chicken and seafood off the BBQ. Loco, I know you Texans can't handle the real heat of my salsa.

    Someone caught my son working (pants off his ass)



    He runs the kitchen at Columbia River Brewery in downtown Portland.