14 Feb 09
Originally posted by Grampy BobbyIf you ask for "salsa cruda" in south Texas, you're going to get some funny looks. Someone will finally realize what you are talking about and say, "Oh, you want pico de gallo!" If they are older and especially someone born in Mexico, "salsa fresca" and "salsa bandera" will get the point across.
What's a good recipe for salsa cruda (enjoy it chunky) and the your favorite cheese for tortilla chip dip?
Straight forward combination of chopped tomatoes, onions, garlic, cilantro, and chillis with salt and lime juice to taste. Chop everything coarse and let it drain to take off the extra water from the tomatoes. Mix well. Peak of flavor comes with home grown tomatoes and jalapenos.
Cheese for dip? Oh dear God no. 😠
14 Feb 09
1 edit
Originally posted by MontyMooseHot melted cheese dip, on the appetizer menu I think as Queso... which cheese?
If you ask for "salsa cruda" in south Texas, you're going to get some funny looks. Someone will finally realize what you are talking about and say, "Oh, you want pico de gallo!" If they are older and especially someone born in Mexico, "salsa fresca" and "salsa bandera" will get the point across.
Straight forward combination of chopped tomatoes, onions, ...[text shortened]... vor comes with home grown tomatoes and jalapenos.
Cheese for dip? Oh dear God no. 😠
Originally posted by MontyMooseI approve 35% of this post.
Straight forward combination of chopped tomatoes, onions, garlic, cilantro, and chillis with salt and lime juice to taste. Chop everything coarse and let it drain to take off the extra water from the tomatoes. Mix well. Peak of flavor comes with home grown tomatoes and jalapenos.
What's up with you, fellow Americans, and jalapeños?
The universe of chiles offers us all a delightful horizon of options, mirroring the options of life; getting stuck with jalapeños is like wasting a life in one single place and never seeing the world.
Edit. I just woke up. I have to sip my coffee and come to life. Later I'll post a "salsa bandera" recipe from my aunt's restaurant in Chihuahua.
14 Feb 09
Originally posted by SeitseOf course the RHP masses are waiting on you with bated breath..
I approve 35% of this post.
What's up with you, fellow Americans, and jalapeños?
The universe of chiles offers us all a delightful horizon of options, mirroring the options of life; getting stuck with jalapeños is like wasting a life in one single place and never seeing the world.
Edit. I just woke up. I have to sip my coffee and come to life. Later I'll post a "salsa bandera" recipe from my aunt's restaurant in Chihuahua.
Oh Chile guru, we are not worthy 😕
14 Feb 09
Originally posted by SeitseRec'd!
I approve 35% of this post.
What's up with you, fellow Americans, and jalapeños?
The universe of chiles offers us all a delightful horizon of options, mirroring the options of life; getting stuck with jalapeños is like wasting a life in one single place and never seeing the world.
Edit. I just woke up. I have to sip my coffee and come to life. Later I'll post a "salsa bandera" recipe from my aunt's restaurant in Chihuahua.
Piri-piri (African Birdseye) is much better. 😵
http://en.wikipedia.org/wiki/Scoville_scale
14 Feb 09
Originally posted by PalynkaI notice they talk about Nandos using the piri-piri.
Rec'd!
Piri-piri (African Birdseye) is much better. 😵
http://en.wikipedia.org/wiki/Scoville_scale
I have tried Nando's hottest sauces and its mild compared to what we call hot here in the Caribbean. The sauce also lacks the flavour that you get from the habaneros and scotch bonnets.
The chocolate habaneros is my favourite.
A question for Seitse (or others) . I have a pepper plant which I cannot identify. Its a very small round, red pepper about 1/4 inch (6mm) in diameter. Its very hot. I would say as hot as scotch bonnets. I searched the internet and the closest thing is a 'tepin pepper' although the colours are different.
14 Feb 09
1 edit
Originally posted by Rajk999I was obviously joking, I love all kinds of chilies. Still, Nando's is the McDonald's of Portuguese food. It's ok for its price, but don't expect too much from it. To be honest, there's not much Portuguese about its food.
I notice they talk about Nandos using the piri-piri.
I have tried Nando's hottest sauces and its mild compared to what we call hot here in the Caribbean. The sauce also lacks the flavour that you get from the habaneros and scotch bonnets.
The chocolate habaneros is my favourite.
A question for Seitse (or others) . I have a pepper plant which I cannot ...[text shortened]... ed the internet and the closest thing is a 'tepin pepper' although the colours are different.
Piri-piri is milder than habaneros (like almost all chilies), but it's still much stronger than jalapeños. For me, it's more than enough in terms of "hotness". Nevertheless it does have a lot of flavour, so I think that maybe the problem is that you are comparing a sauce based on it to pure chillies.
14 Feb 09
1 edit
Originally posted by Rajk999If it's chiltepín what you have, you are very lucky because that's a Sonora's signature chile, pride and joy from Nogales to San Carlos 🙂
I notice they talk about Nandos using the piri-piri.
I have tried Nando's hottest sauces and its mild compared to what we call hot here in the Caribbean. The sauce also lacks the flavour that you get from the habaneros and scotch bonnets.
The chocolate habaneros is my favourite.
A question for Seitse (or others) . I have a pepper plant which I cannot ...[text shortened]... ed the internet and the closest thing is a 'tepin pepper' although the colours are different.
I couldn't say unless I see them, but I will give you a deadly delicious recipe for chiltepín chiles, and give it a try with yours.
Place them in a glass jar with fresh apple slices, apple vinegar, one peeled garlic tooth, and one slice of onion. Before closing the jar, place a plastic on top so the seal is increased.
Place the jar in a dark, dry place, which can also be the veggie section of your fridge, if not too cold.
Wait let's say 5 or 7 days and give it a try to one chiltepín out of that jar. My goodness! You'll fall in love; ideal flavor for marinating chicken before the grill 🙂