Everyone has their own take on...Salsa!

  • iHavok

    Posts: 1477

    May 31, 2012 3:43 PM GMT
    Comedians joke that everyone's salsa is unique and special and totally the best (at least most).

    Whats your salsa recipe?

    i tend to use a variation of cherry salsa (cuz I like to stand out, and how many ppl can say they take the time to pit cherries for salsa?).

    Heres the recipe

    Ingredients

    4 cups cherries, stemmed, pitted, and chopped
    8 green onions, chopped
    1 cup chopped fresh cilantro leaves
    1/4 cup lemon juice
    1 jalapeno pepper, chopped
    1 clove garlic, chopped

    Directions

    Mix all ingredients in a medium mixing bowl until well combined.

    http://www.foodnetwork.com/recipes/all-american-festivals/cherry-salsa-recipe/index.html
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    May 31, 2012 3:59 PM GMT
    Salsa for me needs to be hot, so every salsa I make has chiles/hot peppers as a main ingredient.

    Mine's more like pico de gallo. I make mine out of a tomato, 2 serranos, 2 habaneros, Vidalia onion, clove of garlic, squirt of lime juice, salt & pepper, and finish with cilantro.
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    May 31, 2012 4:02 PM GMT
    My ideal salsa recipe is one half William Levy with the other half moi:

  • Sportsfan1

    Posts: 479

    May 31, 2012 10:59 PM GMT
    Both these recipes sound delicious, but I have to go with the "hot" one. In my opinion salsa should be hot, it should enhance the food you are mixing it with not overpower it. The first one sounds more like a side dish, the second one sounds good enough to just eat with a nice bag of chips! Provecho!
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    May 31, 2012 11:19 PM GMT
    eagermuscle saidMy ideal salsa recipe is one half William Levy with the other half moi:



    He has a fine ass and other marvelous things too ...

    tumblr_m1f2ktn0zi1qb5236o1_500.jpg
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    Jun 01, 2012 12:53 AM GMT
    Sportsfan1 saidBoth these recipes sound delicious, but I have to go with the "hot" one. In my opinion salsa should be hot, it should enhance the food you are mixing it with not overpower it. The first one sounds more like a side dish, the second one sounds good enough to just eat with a nice bag of chips! Provecho!


    For me it's a basic condiment with just about any Mexican food I eat. I mainly eat it in my tacos de carnitas and quesadillas. But yes, they are quite the ideal dip for tortilla chips too!

    Mild and sweet salsas just seem wrong, lol. I may as well eat a fruit salad in that case icon_lol.gif
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    Jun 01, 2012 12:59 AM GMT
    Sportsfan1 saidBoth these recipes sound delicious, but I have to go with the "hot" one. In my opinion salsa should be hot, it should enhance the food you are mixing it with not overpower it. The first one sounds more like a side dish, the second one sounds good enough to just eat with a nice bag of chips! Provecho!


    I like the sweet and spicy combination of a mango salsa I make that contains poblano and jalepeno peppers.
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    Jun 01, 2012 1:34 AM GMT
    I eat salsa like it's soup. Can't dip a chip and shake off the excess. It's gotta be PILED ON the chip (the stronger the chip, the better!). And of course, it's gotta be SPICY!! None of that namby-pamby mild or sweet crap. That's for pussies.
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    Jun 01, 2012 1:35 AM GMT
    gay men don't know how to cook
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    Jun 01, 2012 7:37 PM GMT
    I make a smooth salsa verde. In addition to the tomatillos, onion, garlic, chili combo that are necessary for a chili, I add a miniscule amount of clove, some red wine vinegar, and a large cooked nopal. It's a spicy, sweet, and sour salsa that goes great with grilled food.
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    Jun 01, 2012 7:42 PM GMT
    iHavok saidComedians joke that everyone's salsa is unique and special and totally the best (at least most).

    4 cups cherries, stemmed, pitted, and chopped


    Cherries? Really? Interesting.....

    I usually just chop up a few fresh tomatoes, 2-3 seeded jalapenos or serranos, 3-4 scallions and a small handful of cilantro. I'd use lime juice and some round onion as well but the bf doesn't like them, so I don't.
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    Jun 01, 2012 7:49 PM GMT
    archon saidgay men don't know how to cook


    I beg your pardon?
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    Jun 01, 2012 11:43 PM GMT
    Easy as hell salsa I made up one day when I didn't feel like driving to the store:

    1 can black beans
    1 can diced tomato
    1 can corn
    1 diced onion

    salt, cayenne, cumin & cilantro to taste

    immerse blend two seconds, just enough to make it mostly chunky with some sauce to bind.

    Chill. Done.

    And as an added bonus....

    When you've had enough salsa, if there's any left, just add some veggie stock, heat, and you've got a delicious black bean soup.