whats your favorite salsa?

[OutHouse]

im hooked on Sadies, man that suff is so good and has a pretty decent bite.

 

[jimmyjam]

Trader Joe's has a corn salsa that I just can't get enough of.

 

[vi edit]

For a franchise, the salsa at Chevy's is pretty good.

For home use I prefer to make my own.

 

[clamum]

I don't know the name of it, but it's by the vegeteble section in Wal-Mart. There's a mild and a hot flavor, both are good but the mild is :thumbsup::thumbsup:.

 

[adairusmc]

I buy it by the gallon from a local Mexican resturaunt. Very very good stuff.

 

[49erinnc]

Nothing beats homemade salsa. I use fresh tomatoes, onion, green chili peppers, garlic, cilantro, cumin, sugar and a couple other ingredients. I've been canning it and selling it for a few years now but mostly to friends of family members. The downside is that it's time consuming and a big batch (36 pints + 24 quarts) completely destroys my kitchen.

 

[herm0016]

i still like pace chunky, or black bean and corn salsa. green Mountain beloved patriot is really good, but not cheap. salsa is not only fun to say but is fun to dance to.

 

[vi edit]

Originally posted by: 49erinnc
Nothing beats homemade salsa. I use fresh tomatoes, onion, green chili peppers, garlic, cilantro, cumin, sugar and a couple other ingredients. I've been canning it and selling it for a few years now but mostly to friends of family members. The downside is that it's time consuming and a big batch (36 pints + 24 quarts) completely destroys my kitchen.

Do you use a blender or a food processor to chunk things? While a blender works...it's really frustrating because things tend to get "stuck" at the top and you have to constantly mash them down to the blades.

 

[Kaido]

Originally posted by: vi_edit

Originally posted by: 49erinnc
Nothing beats homemade salsa. I use fresh tomatoes, onion, green chili peppers, garlic, cilantro, cumin, sugar and a couple other ingredients. I've been canning it and selling it for a few years now but mostly to friends of family members. The downside is that it's time consuming and a big batch (36 pints + 24 quarts) completely destroys my kitchen.

Do you use a blender or a food processor to chunk things? While a blender works...it's really frustrating because things tend to get "stuck" at the top and you have to constantly mash them down to the blades.

Solution.

 

[OverVolt]

Originally posted by: 49erinnc
Nothing beats homemade salsa. I use fresh tomatoes, onion, green chili peppers, garlic, cilantro, cumin, sugar and a couple other ingredients. I've been canning it and selling it for a few years now but mostly to friends of family members. The downside is that it's time consuming and a big batch (36 pints + 24 quarts) completely destroys my kitchen.

:thumbsup:

Homemade FTW.

 

[49erinnc]

Originally posted by: vi_edit

Originally posted by: 49erinnc
Nothing beats homemade salsa. I use fresh tomatoes, onion, green chili peppers, garlic, cilantro, cumin, sugar and a couple other ingredients. I've been canning it and selling it for a few years now but mostly to friends of family members. The downside is that it's time consuming and a big batch (36 pints + 24 quarts) completely destroys my kitchen.

Do you use a blender or a food processor to chunk things? While a blender works...it's really frustrating because things tend to get "stuck" at the top and you have to constantly mash them down to the blades.

When I first started making it, I used a processor because I was only making it for personal use. Once I started making cases at a time, I switched over to a blender. However, I have to layer it in the blender a certain way to get the right consistency. And I can't just let it blend away. I typically pulse it a few times, remove the lid and stir things around before pulsing a few more times. I tend to put the tomatoes on the bottom, then the chilies, then spices, then onion/garlic, then cilantro. The key is prepping it all with a chef's knife before tossing in the blender so that everything is already diced up. More time consuming but it results in a much better blender mix.

 

[vi edit]

Yeh I pulse too. When you layer do you go "most solid" to "least solid" or vise versa?

TOP
-----
spices/juices
tomatos
onions
peppers
----
BOTTOM of blender

 

[iamwiz82]

Don?t you know the difference between seltzer and salsa?? You have the seltzer after the salsa!

 

[markgm]

Whatever kind I mix with Velveeta!

 

[49erinnc]

Originally posted by: vi_edit
Yeh I pulse too. When you layer do you go "most solid" to "least solid" or vise versa?

TOP
-----
spices/juices
tomatos
onions
peppers
----
BOTTOM of blender

Depends on how you like your salsa. With my salsa, I tend to have the onions be a bit on the chunky side for texture and flavor, whereas I puree the tomatoes more. Also, you want your spices further down so they incorporate more. If you dump them on top, they won't work their way through everything before you overblend the other stuff. Mine is:

TOP
----
cilantro
onion/garlic
spices/juices
peppers
tomatoes
-------
BOTTOM

But as I mentioned before, the key is prepping stuff before you blend it.

 

[KLin]

Not as fun as saying CARRRRNE ASADA

 

[Yreka]

Casa Ramos makes the best salsa I have ever had, but you can't get it in stores. They have great food too..


Never tried to make it myself. Maybe I should get practicing.. Football season is coming up.