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Old 01-20-2009, 02:19 AM   #11
Revvy
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I make all my own chile powders now by buying the dried peppers and grinding them as I need them, which makes all the difference in this kind of food
I just recently started doing this...It really does make a difference.

(That's some more recipes you could post, some of your blends)

I've also been using a lot of rehydrated ancho and pasillo peppers in stiff.

I likee this stuff!


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Old 01-20-2009, 02:19 AM   #12
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i will subscribe, and try to post a recipe of sorts next time i make salsa. usually though its kind of like, throw tomatoes in a blender, some onion, a bazillion shakes of garlic powder, like a crap ton of cilantro, and then like uh.. you know, other stuff like pepper, salt, a little bit of sugar, and some cayenne pepper, or a bit of habenero.

yeah, but sinces that totally not a recipe, i will write it down next time, lol.

black bean and corn salsa is really good too. mmmmmmm.


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Old 01-20-2009, 04:54 AM   #13
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I make a killer guac out of a few avocados, a bunch of chopped cilantro, lime juice, garlic powder and a bunch of kosher salt.
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Old 01-20-2009, 06:10 AM   #14
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I don't know how serious you all are about your guacamoles and salsas, but if you want to make some serious killer stuff I whole heartily recommend getting a molcajete. The food processor cant compete with these things. Perfect texture and like the best cast iron pan, the more you use it the better the flavors you get from it. I make fresh salsas at least once a week so I'm always using it and it had a ton of other uses... like making mole'.
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Old 01-21-2009, 01:41 PM   #15
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Was at a mexican restaurant this past weekend in Manchester Vermont where they use a molcajete to make fresh guac right in front of you. Its pretty cool, I'd never seen one used before (or heard of one). This place also has some outstanding salsas. The perfect amounts of cilantro in them. I find that its easy to over season with cilantro, its a very strong herb.

One issue I thought of would be cleaning. Wouldn't it be a major pain the the butt to clean on of those things?
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Old 01-21-2009, 04:30 PM   #16
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One issue I thought of would be cleaning. Wouldn't it be a major pain the the butt to clean on of those things?
Nope! As long as you have an authentic one, made from basalt, all you have to do it use a regular scrub brush and some hot water. You don't use soap with them.
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Old 01-21-2009, 07:44 PM   #17
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Was at a mexican restaurant this past weekend in Manchester Vermont where they use a molcajete to make fresh guac right in front of you. Its pretty cool, I'd never seen one used before (or heard of one). This place also has some outstanding salsas. The perfect amounts of cilantro in them. I find that its easy to over season with cilantro, its a very strong herb.

One issue I thought of would be cleaning. Wouldn't it be a major pain the the butt to clean on of those things?
I didn't know you could overuse cilantro
I have a steak stuffed with shrimp recipe that uses 3/4 cup of fresh cilantro for 2 servings
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Old 01-21-2009, 08:00 PM   #18
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Salsa is my family's favorite appetizer for parties, especially in the summer!

We have a standard classic:

4 ripe tomatoes, seeded and diced
1/4 red onion, finely chopped
1 jalepeno, remove pith and seeds and only add those as necessary for heat
3 TBS of lime juice
1/2 bunch of cilantro
salt to taste

An old roommate used to make blackberry salsa. Definitely different, but sooooooo delicious and addictive. I can't find the exact recipe she used, so I will email her and post it later. Here is one that is similar, except her recipe used those canned chipotles in adobo sauce, and I don't think she used the pecans.

2 chipotle peppers, dried
6 serrano peppers, finely diced
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon ground oregano
1/2 cup water
12 ounces blackberries, fresh or frozen
3 tablespoons chocolate syrup
2 cup chopped pecans, toasted

Place chipotles in a saucepan, cover with water, and bring to a boil. Cover, and boil until tender about 15 minutes; drain. Set aside to cool. Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano and water in a medium saucepan. Bring mixture to a low boil. Cook until thickened slightly about 7 or 8 minutes, stirring frequently. Add blackberries and cook until they start to break up but not disintegrate. You want the salsa to have a chunky texture. Remove mixture from heat, and stir in chocolate syrup and pecans.
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Old 01-21-2009, 08:21 PM   #19
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I didn't know you could overuse cilantro
I have a steak stuffed with shrimp recipe that uses 3/4 cup of fresh cilantro for 2 servings
different strokes for different folks i guess. I go wild with basil and oregano in italian style dishes so you might not like that i s'pose...or...maybe you would lol.

Reason: can't speel (hehe get it?)
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Old 01-21-2009, 09:04 PM   #20
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different strokes for different folks i guess. I go wild with basil and oregano in italian style dishes so you might not like that i s'pose...or...maybe you would lol.

I have oregano and basil growing in the yard year round
along with the cilantro


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