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Homemade Salsa

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slyde
Posted: Sun Jan 23, 2005 11:46 pm Reply with quote
Joined: 19 Jan 2004 Posts: 196
If you want a good picante style sauce I'd recommend cooking the ingredients (except for the cilantro) for a bit in a sauce pan to meld the flavors together. If you want a salsa fresca flavor, I'd cut it all by hand. Also wouldn't roast the garlic.

Haven't been here in a while. Didn't know there was a skarfing material thread. This is cool. I just left a position as executive chef in a restaurant because it took all my skate time (and I'm starting my own skate wear etc. company). I'm just a cook again, but I been doin' it for 16 years so I should be able to answer some questions.

Very cool.

Oh, and I'd used canned diced tomatoes for a picante style sauce.

Fresh for the fresca.

Later,

Sly
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leafsunbear
Posted: Mon Feb 07, 2005 3:40 pm Reply with quote
Joined: 17 Sep 2004 Posts: 510 Location: B-town
first post in the Skarfing section,

Mango salsa-

2 Mango
3 roma tomatoes
1 Red onion
?? red jalepenos
?? green jalepenos
a good handfull cilantro
1 lime

optional , pineapple or papaya

substitute jalepenos with scotch bonnets or habeneros

deseed the mango , by putting it on it's side and cutting down as close to the seed as possible , it has a long flat seed in the middle. This will give you nice big pieces of flesh that you can cut lines in to make a graph then peel the skin and you get nice little cubes.
chop and deseed the romas.
dice the onion
chop and remove seeds from peppers
chop cilantro
juice the lime and maybe use a touch of zest from the lime.( careful with the amount of lime as you don't want to make it to acid, taste and add till you think it works for you, or just leave out completely)
mix chill and serve.
great on chips or served with fish
Sweet hot goodness.
LSB
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