Salsa

Smok'in hot!!

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I will make some light your @$$ on fire salsa for the guys in the neighborhood when we are going to have a bon fire. Now they ask before they eat some if they need one beer or two

 

My home-made salsa is usually medium-hot. Sometimes I roast my tomatoes and peppers, which give it a little bit of a sweet hint. Making chilli tonight - may throw a couple roasted tomatoes in that for a little change.

 

I like it hotter, not blazing. Just good enough to get slight hint of sweat.

I also like it thick but not chunky. To where you can dip your chip and it sticks to it.

 

I like the salsa that has a vinegar base to it. Any one got some good recipes for that?

 

I like a nice medium/hot.

4 large tomatoes (halved)
2 large jalepenos
4-8 cloves of garlic (depending on taste)
a 1" thick slice of onion
drizzle w/ olive oil and cover in sea salt
roast over charcoal at 400 deg till skins start to separate from tomatoes
into food processor w/ juice of a whole lime and FRESH cilantro
eat while still hot

 

I like my salsa prepared by Mexicans, it usually turns out best that way.

 

Hot to medium

I like a little spice on everything

 

I prefer fire *on the way in... know what I'm sayin'?