What's On Your Plate???

[Litos]

 

[GRFMotorsports]

I love me some salsa verde but am unsure you know what the real stuff is like in MO...

Are you willing to share your recipe?

Oh this was our first try at it and to be honest Im not sure we got it even close to right. We will let it sit for a while then try it out.

I havent tasted any since it was in the pot but my wife took some to work for a coworker (who is married to a guy of Mexican decent) to try and she gave it 2 thumbs up. So maybe it is good?

Anyway as far as whats in it... green tomatoes, onion, japalenos, lime juice, salt, cilantro. I think that was it.

 

[kronin323]

I havent tasted any since it was in the pot but my wife took some to work for a coworker (who is married to a guy of Mexican decent) to try and she gave it 2 thumbs up. So maybe it is good?

Anyway as far as whats in it... green tomatoes, onion, japalenos, lime juice, salt, cilantro. I think that was it.

Yep, that sounds like a correct base set of ingredients.

When you say "green tomatoes", do you mean real green tomatoes or tomatillos? People often think they're the same thing but they're not - a real green tomato is actually a tomato that's, well, green... while a tomatillo is a completely different plant that only resembles a green tomato. You need to shuck the outer leaf-like wrapping before using them.

If y'all do this again sometime and want to experiment, here's some suggestions for variations to consider trying:

- Try substituting green tomatoes with tomatillos, or do a half & half blend.

- A less common but tasty additional ingredient is some chopped green onion (in addition to the yellow/white onion), about the same amount as the cilantro.

- I would assume your salsa is, like standard red table salsa, a salsa fresca i.e. all the ingredients are uncooked. For a little more complex flavor, try fire-roasting your peppers first (you can do it on your grill). Even better, fire roast the tomatillos, too; it brings out more of their flavor. It will no longer technically be a salsa fresca but I don't think there will be any complaints...

- To really put a different spin on the flavor profile, try a version adding some fire-roasted poblano peppers. Poblanos are quite tasty but their flavor is very distinctive, compared to other peppers.

- For a creamy salsa verde variety, mix in equal parts sour cream and mashed avocado or guacamole. That's really good...

- Oh yeah, remember my post about Red Boat fish sauce?

Buen provecho!

 

[GRFMotorsports]

We used real green tomatoes. The plants outside have reached the end of their growing cycle with not much hop for nice ripe ones so we wanted to do something with what we had left. I am familiar, although just recently, with tomatillos.

This is a cooked salsa. 5-10 minutes on the stove and 20 minutes in the canner. I think we are done for this year with the verde but we still have some ripe ones we might make some traditional red salsa with.

We really dont need to as we have 20 or so jars in the pantry already made from last year but if the apocalypse comes, we have something to eat.

 

[kronin323]

haha...

Speaking of canning, I've been meaning to ask about those candied jalapeños you did the other week. How hot are they? Do you normally like pretty spicy stuff?

Personally my mouth likes spicy stuff just fine but my guts can no longer handle too much of it; more burning later on than earlier...

A common trick is to de-seed the peppers, but actually it's not the seeds themselves with all the capsaicin, it's the membranes that hold the seeds...

 

[GRFMotorsports]

I like spicy flavor but not a ton of heat. A little heat is good though. The candies japalenos really vary from bite to bite on the heat factor. It just depends on which pepper you get. Some of my jalapenos were quite mild and others off the same plant were quite potent. Shoot me a PM with your address and I'll send ya a jar.

 

[kronin323]

I like spicy flavor but not a ton of heat. A little heat is good though. The candies japalenos really vary from bite to bite on the heat factor. It just depends on which pepper you get. Some of my jalapenos were quite mild and others off the same plant were quite potent. Shoot me a PM with your address and I'll send ya a jar.

That's very kind of you; thanks! PM sent...

 

[Litos]

snack i had before watching my Texans implode on national TV....

yes, that´s a mini hard boiled egg, and yes, it was awesome....

 

[washi me sensie]

snack i had before watching my Texans implode on national TV....

yes, that´s a mini hard boiled egg, and yes, it was awesome....



View attachment 110455 View attachment 110454 View attachment 110453

thats quails egg!

 

[Litos]

thats quails egg!

whatever it was, it tasted great with a hotdog and broken lays potato chips on top of it HAHAHA !!!