Centex’s Salsa Vault (post yours here too if ya want)

BSR

@The Cen-Tex Smoker put me on the right track using canned tomatoes. Fresh ones make a good pico but for a canned salsa you can't beat these.

Made all 5 different just to experiment. Did some roasted one last time too. I'm surprised what it takes to make them really hot. 

Botch

BSR said:

That's quite a variety of chiles!  

Eoin

Did a more tomato based salsa today at the request of the boys. Turned out nice.

BSR

Botch said:

BSR said:

That's quite a variety of chiles!  

I grow 30 something varieties and always increasing, my favorite item in the garden for sure.

Buckwoody Egger

Centex is this it?  Trying to save you some typing lol. 

https://www.pauladeen.com/recipe/chili-con-queso-dip/

Eoin

A quick salsa this afternoon.

Eoin

Salsa on the MMX while the chillies smoke on the XL.

Eoin

The Cen-Tex Smoker

Took the Roy Choi Masterclass and he gave up the kogi taco recipe start to finish (stay tuned for that one tomorrow) 

Here is the salsa verde recipe they use on the Kogi trucks. It’s kind of a cool flavor with the scallion in there. Really bright and verdant salsa. We dig it. Definitely worth a spin if you are looking for something new. 

ingredients: 

• 1 tbsp cooking oil, plus more as needed

• 2 large tomatillos, peeled and rinsed

• 3 garlic cloves, peeled

• 6 scallions

• 2 jalapeños

• 2 serrano chilies

• 1 bunch cilantro, with stems, roughly chopped (about 1½ cups)

• 2 limes

• ½ cup rice vinegar

• 3 large pinches kosher salt

• 2 large pinches freshly ground black pepper

Directions: 

1. Drizzle the oil evenly in a large skillet or on a griddle set over medium-high heat. Add the tomatillos, garlic, scallions, jalapeños, and serranos. Slowly and patiently char the vegetables on all sides, turning often, until they begin to blister and blacken in spots, about 10 to 15 minutes. Not all the ingredients will char at the same rate, so keep an eye on them and take them off the heat when they’ve started to soften but aren’t totally burnt. Transfer the charred vegetables to a cutting board or sheet pan, and let them cool slightly.

2. Once the chilies are cool enough to handle, remove their stems. (For a milder salsa, slice the pods open and scrape out the seeds.) Add the chilies and the rest of the charred ingredients to a clean blender jar, and pack the cilantro on top. Roll the limes against a hard surface with your palms, slice them in half, and squeeze them over the blender jar using your hands. Add the rice vinegar, salt, and pepper. 

3. Blend the ingredients on high speed just until a smooth salsa forms, about 15 seconds. If the mixture seems too thick or chunky, add small amounts of water or oil while running the blender on low speed until the salsa is the desired consistency. Season it with more salt and pepper, to taste. Pour the salsa into a sealable jar or container, and store it in the refrigerator for up to 1 week.

The Cen-Tex Smoker

The rice wine vinegar adds a nice bright zip. Might be something I add to other salsas as well 

Foghorn

I think I just figured out what you're bringing to my house the next time you come over for dinner.

The Cen-Tex Smoker

Foghorn said:

I think I just figured out what you're bringing to my house the next time you come over for dinner.

I think this is going to be a good one. We are doing full dim sum boozy brunch tomorrow and the tacos will be part of that.

Gulfcoastguy

I have my tomatoes (paste type), habaneros, jalapeños, and poblanos started now. All of them have started to sprout.

TideEggHead

Bump! SWMBO has been on a salsa/queso dip kick lately. Just mixed up some salsa using @The Cen-Tex Smoker first recipe. She hates spice so I used a can of rotel instead of jalapeños. I could not find any Poblano peppers and the limes were in rough shape. 

JohnInCarolina

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

JohnInCarolina

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

Bump.  Making another batch of this today.

Gulfcoastguy

JohnInCarolina said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

Bump.  Making another batch of this today.

I followed the link and printed out the recipe. Did you boil it for 10 minutes like the recipe said? The recipe called it hot sauce and didn't mention anything about a grill but I can see how the smoke would improve it. Maybe grilling it means that it doesn't need to be cooked after blending. I might try it with double garlic but without honey for the first try, several diabetics in the family. If it needs it, I might add a little monk fruit sugar to it since they would be more open to that. 

JohnInCarolina

Gulfcoastguy said:

JohnInCarolina said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

Bump.  Making another batch of this today.

I followed the link and printed out the recipe. Did you boil it for 10 minutes like the recipe said? The recipe called it hot sauce and didn't mention anything about a grill but I can see how the smoke would improve it. Maybe grilling it means that it doesn't need to be cooked after blending. I might try it with double garlic but without honey for the first try, several diabetics in the family. If it needs it, I might add a little monk fruit sugar to it since they would be more open to that. 

I didn’t boil mine.  It’s maybe a little more wet than your standard salsa without that step but not too much.  I’m just lazy so I tried it after blending it up and it seemed great to me already, so I didn’t see the need.  I don’t think the boiling is about making it food safe so much as just reducing it a little.

The grilling isn’t in the recipe, but I think it adds an element that’s really nice.  You just grill the pineapple and peppers and veggies over direct heat for about 30 minutes until they soften up and get some char.  

Your proposed mods all seem fine to me.  The honey is just a whisper of additional sweetness anyway.

caliking

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

I need to make this. 

The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?

And, hell yes... always DTG.

GrateEggspectations

JohnInCarolina said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

Bump.  Making another batch of this today.

Doesn’t last long, does it?

JohnInCarolina

caliking said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

I need to make this. 

The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?

And, hell yes... always DTG.

I used all grilled.  It was just what I had.  Next time I make this, I may mix in a bit of mango and habanero.  I feel like that would kick it up a notch.  

FrostyEgg

Making this asap. I somehow still don't own a food processor. Any recommendations on size/brand?

caliking

JohnInCarolina said:

caliking said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

I need to make this. 

The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?

And, hell yes... always DTG.

I used all grilled.  It was just what I had.  Next time I make this, I may mix in a bit of mango and habanero.  I feel like that would kick it up a notch.  

it definitely will. Have never regretted adding fresh mango to salsa. 

The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent,  mangoes in most stores. 

JohnInCarolina

FrostyEgg said:

Making this asap. I somehow still don't own a food processor. Any recommendations on size/brand?

We have a Cuisinart Prep-11 plus.  It seems to work well, although it’s a PITA to clean.

GrateEggspectations

@FrostyEgg

I don’t get the food processor out for this. I just use the Vitamix. Am enjoying eggs and toast with the salsa as I type this. 

The Cen-Tex Smoker

caliking said:

JohnInCarolina said:

caliking said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

I need to make this. 

The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?

And, hell yes... always DTG.

I used all grilled.  It was just what I had.  Next time I make this, I may mix in a bit of mango and habanero.  I feel like that would kick it up a notch.  

it definitely will. Have never regretted adding fresh mango to salsa. 

The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent,  mangoes in most stores. 

Dude has a favorite brand of mango. 

caliking

The Cen-Tex Smoker said:

caliking said:

JohnInCarolina said:

caliking said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

I need to make this. 

The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?

And, hell yes... always DTG.

I used all grilled.  It was just what I had.  Next time I make this, I may mix in a bit of mango and habanero.  I feel like that would kick it up a notch.  

it definitely will. Have never regretted adding fresh mango to salsa. 

The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent,  mangoes in most stores. 

Dude has a favorite brand of mango. 

That aint even the half of it. Swing by in April any year, and I could do a mango tour in Houston. May in the motherland meant about at least about a dozen varieties to choose from.

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

caliking said:

JohnInCarolina said:

caliking said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

I need to make this. 

The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?

And, hell yes... always DTG.

I used all grilled.  It was just what I had.  Next time I make this, I may mix in a bit of mango and habanero.  I feel like that would kick it up a notch.  

it definitely will. Have never regretted adding fresh mango to salsa. 

The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent,  mangoes in most stores. 

Dude has a favorite brand of mango. 

That aint even the half of it. Swing by in April any year, and I could do a mango tour in Houston. May in the motherland meant about at least about a dozen varieties to choose from.

I am exactly 0% surprised by any of this. And…see you next April. 

caliking

The Cen-Tex Smoker said:

caliking said:

The Cen-Tex Smoker said:

caliking said:

JohnInCarolina said:

caliking said:

JohnInCarolina said:

Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:

https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F



I tweaked the recipe a bit.  Added some honey, per his suggestion, and doubled the garlic.  I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me.  It’s good chit!  

I need to make this. 

The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?

And, hell yes... always DTG.

I used all grilled.  It was just what I had.  Next time I make this, I may mix in a bit of mango and habanero.  I feel like that would kick it up a notch.  

it definitely will. Have never regretted adding fresh mango to salsa. 

The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent,  mangoes in most stores. 

Dude has a favorite brand of mango. 

That aint even the half of it. Swing by in April any year, and I could do a mango tour in Houston. May in the motherland meant about at least about a dozen varieties to choose from.

I am exactly 0% surprised by any of this. And…see you next April. 

Done!

The Cen-Tex Smoker

“Did you guys go to Houston for vacation”? 

Me: “it was more of a work trip. Went on a Mango crawl with Cali”