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04-04-2015, 06:02 PM | #4456 |
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Boy! You really like it HOT!
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04-04-2015, 06:03 PM | #4457 |
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It's really not that bad. My wife doesn't like spicy and she loves this. Boiling the peppers takes most of the heat out.
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04-04-2015, 06:04 PM | #4458 |
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I am about to finish making this chocolate raspberry tart for tomorrow's dessert:
I ran out of chocolate for the filling so off to get more. Crust is all cooked and cooled. |
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04-04-2015, 06:04 PM | #4459 |
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04-04-2015, 06:07 PM | #4460 |
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How come you use lemon and not lime?
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04-04-2015, 06:08 PM | #4461 |
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Just cut back the peppers if you want. Use 2 jalapeņos and 1 Serrano. No big deal. Salsa is fun to make. You can always keep adding and adding. It took me about 3 times to make it just right. My first time I used 6 jalepenos and 5 Serranos lol oops.
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04-04-2015, 06:09 PM | #4462 |
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I made it once before. But lost the recipe. I had to adjust it as well.
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04-04-2015, 06:12 PM | #4463 |
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How come you don't take the seeds out of the pepper pods?
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04-04-2015, 06:14 PM | #4464 |
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Too time consuming lol. You'll never know that they're in there. A lot of them boil out as well. I also leave them in when I make my chile verde.
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04-04-2015, 06:16 PM | #4465 |
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Best salsa I can recall I'm still trying to replicate. It was at a family owned restaurant, available by specific request, and had a number things to set it apart, yet still was quintessentially salsa.
First off, the ingredients were not blended [as in Cuisinarted] together, but were chopped fine and folded in a corn starch-like clear thickening agent. Second it mixed finely diced habanero and medium [between small corn kernel and large peppercorn sized] diced avocado to give a good bit of heat simultaneous with a creamy sweetness. There was clearly very finely diced [rice grain sized] sweet onion, garlic and bell pepper in there as well. Of course, there was fresh cilantro aplenty and some bright notes of citrus in the thickening sauce. If I ever perfect it, I'll share. But suspect that the thickening agent is the result of some arcane slow simmering method/recipe rather any shortcuts with corn starch or somesuch.
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04-04-2015, 06:18 PM | #4466 |
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Believe or not I just had the best salsa in Savannah...of all places. It was a tiny dive that the locals claimed was really good. Owned by a Mexican and full of Mexicans speaking Spanish as customers as well as locals. Their salsa was hot but not too hot, but it was very, very fresh tasting.
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04-04-2015, 06:21 PM | #4467 | |
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Quote:
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04-04-2015, 06:21 PM | #4468 | |
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Quote:
Just an idea. |
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04-04-2015, 06:22 PM | #4469 | |
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Quote:
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04-04-2015, 06:23 PM | #4470 |
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