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CStonerOLDMB [12]
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Posted: 29.08.2002, 13:27
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CStonerOLDMB [13]
registered: Nov. 2002
Posts: 58
Status: offline
last visit: 18.01.07
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Here's a recipe for homemade salsa that Ron and I have perfected over the many years we have been living in California and enjoying making our own Mexican Fiestas! Every year we plant a "salsa garden" and harvest our own fresh ingredients. We like it on the spicey side, so you may want to adjust it to our own tastes...
[b] What you'll need to start to make a good sized batch that you can share with others:[/b]
Ripe Tomatoes
Red Onion
Cilantro
Jalepeno peppers
Tomato Paste
Garlic salt
Pepper
[i] Before you begin, I need to issue a warning! Working with Jalepeno peppers can be hazardous... be sure to wash your hands thoroughly after handling them and don't rub your eyes, pick your nose, etc. or you'll be sorry![/i]
[b] Okay, now here's what you do:[/b]
1. Dice up about 6 whole tomatos and place in a large mixing bowl.
2. Start with ONE Jaleneno. Slice open, REMOVE SEEDS, and dice into the smallest pieces that you can. You can add more later, but remember that it's better to start with to little, than too much! Add to tomatoes.
3. Chop up a good handful of Cilantro and add to mixture.
4. Chop up (finely diced) half the Red Onion and add to mixture
5. Add Tomato Paste to thicken up to the consistency you prefer.
6. Add Garlic Salt (or fresh garlic!) and Pepper to taste. We use about a teaspoon of each.
7. Get out the "potato smasher" and mush it all up real good.
[b] Here's a few hints:[/b]
1. Remember that the longer the salsa sits, the better (and hotter) it gets.
2. Add Jalepeno's one at a time and remember to remove the seeds... they are what makes them really hot. Sometimes we keep a few seeds in to "kick it up".
3. If you screw up and make it too hot... add more tomatoes and cilantro.
4. And the most important hint of all... SALSA CURES EVERYTHING!
Enjoy...
[i] Cheryl Fenrich Stoner[/i]
Summer, 2002 :P
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ColleenLoweFenrichOMB [18]
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Posted: 30.08.2002, 09:37
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registered: Jun. 2002
Posts: 13
Status: offline
last visit: 18.01.07
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Cheryl,
The salsa you and Ron make is fabulous. Good idea to share it with other family members, especially this time of year when gardens are bursting with tomatoes and peppers.
Mom
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dfenjrOLDMB [24]
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Posted: 30.08.2002, 10:38
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dfenjrOLDMB [25]
registered: Nov. 2002
Posts: 13
Status: offline
last visit: 27.11.02
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Thanks Cheryl. This Salsa recipe is the best I've ever tasted. But, didnt you forget to mention the VINEGAR? I remember Ron used some when we last had it...and I'm looking forward to have it again, real soon.
Does Ron roast green chili's, and chop them up into the mix?
I'm just going from a lingering memory. You are right that it gets better and hotter with age. Really developes a PERSONALITY of it's own.
Thanks for placing it on the FenrichFamily.com website. I got our copy using PrintKey 2000. Tell me how to download something that doesn't appear downloadable.
Thanks,
Dad
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CStonerOLDMB [30]
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Posted: 30.08.2002, 14:45
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CStonerOLDMB [31]
registered: Nov. 2002
Posts: 58
Status: offline
last visit: 18.01.07
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There's a story as to why I posted this recipe on our website! Donald left me a message that he heard we had a good receipe for salsa. I told him that if he wanted it bad enough, he would have o visit the family website and FIND it! He did, and I can't wait to hear how his batch turns out.
As to Dad's questions about the recipe:
1. We do not roast the jalepeno peppers... good God, it would burn your eyes out. We used to add green chile peppers, which we roasted, but do not any more.
2. We have added vinegar in the past, but find that we don't need too if we consume the batch quick enough... which does not seem to be a problem.
3. To print out this recipe, just go to the top of your screen and click the "print" button on your internet navigator. :P
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dfenjrOLDMB [36]
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Posted: 30.08.2002, 15:16
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dfenjrOLDMB [37]
registered: Nov. 2002
Posts: 13
Status: offline
last visit: 27.11.02
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Thanks for your prompt reply, Cheryl. Yes, I know the difference between "green chilis" and jalepenos..that's why I said Green Chili's. So you're saying the vinegar only extends the "use by" date? .....Oh. my mistake because I kind of liked the taste, too.
To anyone reading this... [b] Ron and Cheryl [/b]make the best salsa! I mean you can set down with a tablespoon and just shovel it in...it is that good. So I will not dispute any ingredient or preparation, 'cause I want more.
Don Fenrich, Jr. :cool:
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CStonerOLDMB [42]
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Posted: 04.09.2002, 13:22
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CStonerOLDMB [43]
registered: Nov. 2002
Posts: 58
Status: offline
last visit: 18.01.07
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Dad, do you remember that first batch of salsa that we tried to make when we lived on Point Arguello? It was so hot we threw some in the grass to see what happened & it killed everything in site... a kind of organic "Round-Up" if I remember correctly! :P
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donf3OLDMB [48]
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Posted: 01.12.2002, 10:07
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donf3OLDMB [49]
registered: Nov. 2002
Posts: 1
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last visit: 14.12.02
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Fire in the HOLE!!!!!! We used Cayan's and Jalepeno's (fresh from the garden). The receipe is wonderful. We've canned about 20 jars.
ps. It's true... the older it gets, the hotter it gets. Thanks Cheryl.
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CStonerOLDMB [54]
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Posted: 01.12.2002, 12:48
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CStonerOLDMB [55]
registered: Nov. 2002
Posts: 58
Status: offline
last visit: 18.01.07
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Hey Donald!
Hope one of those jars of "fire in the hole" make it out this way...
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