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

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Comments

  • lkapigian
    lkapigian Posts: 11,160
    edited January 7
    NDG said:
    Got my Molcajeté for Christmas, pulled this post & copied @The Cen-Tex Smoker post above . . Salsa was out of this world, tortillas tasty too !!

    Beautiful!! .. season that bad boy with rice if you haven’t yet 
    Visalia, Ca @lkapigian
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  • Elijah
    Elijah Posts: 786
    Some dang good recipes in here
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  • TideEggHead
    TideEggHead Posts: 1,345
    Bump
    LBGE
    AL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    NDG said:
    Got my Molcajeté for Christmas, pulled this post & copied @The Cen-Tex Smoker post above . . Salsa was out of this world, tortillas tasty too !!

    This whole post is awesome. You gotta start ‘em young! Mine are 25 and 29 now and now off of culinary adventures of their own.  I’m not sure we did them any favors but they both have the culinary bug in a bad way. My oldest went down a several year Ramen rabbit hole worthy of opening a high end shop (thank god he hasn’t yet- but his is the best I have ever had). Fun to see the smiles on the kids enjoying the fruits of your labor. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    NDG said:
    @johnmitchell yea no luck, tons and tons of empty husks(bad pic).  I read up on it and learned you they can’t self pollinate, so you really can’t expect much with a solo plant.  Bummer.  Next year I will try 3 plants and see what happens.
    This is true- we had great luck the last time we did tomatillos but we had to pollinate them with a q-tip. If you do ever get them going, they are fantastic grilled until charred and put on top of anything. We made salsa with the big ones and grilled the little ones and I still crave them to this day. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    edited June 8
    Copycat Chipotle (the fast food restaurant) Red Salsa. I have been chasing this one for a while. This is really close. 

    1lb tomatillos
    1oz Chile de Arbol
    1 can fire roasted tomatoes
    4-20 cloves of garlic 
    half lime
    salt to taste
    Tsp cumin


    broil tomatillos until soft and black on top. I cut them in half so I don’t have to flip them. Just make sure all the juice goes into the salsa. De-seed Arbols (gloves highly recommended for this step) and toast them until fragrant (make sure your fan is on high or you are outside- the smoke will put you down if you breathe it in). 

    Add toasted arbols to your hot tomatillos in the blender (this will help soften the arbols when blending). blend all that until smooth then add canned tomatoes, garlic, lime, cumin,  and a little salt. Blend it all again until smooth. Taste it and add more lime/salt to taste. 

    This $hit is HOT! like almost too hot. You might start with half the chiles and add more if you need it. 

    Cleared my sinuses right out. 


     
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    So we all like spicy food but we have all decided this stuff is just too damn hot. It’s super tasty but I would definitely start with half the chiles and add to your desired heat level. 
    Keepin' It Weird in The ATX FBTX
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  • DoubleEgger
    DoubleEgger Posts: 18,142
    The Cen-Tex Smoker said:
    So we all like spicy food but we have all decided this stuff is just too damn hot. It’s super tasty but I would definitely start with half the chiles and add to your desired heat level. 
    If someone from Texas says something is too hot, heed the warning. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    edited June 9
    DoubleEgger said:
    The Cen-Tex Smoker said:
    So we all like spicy food but we have all decided this stuff is just too damn hot. It’s super tasty but I would definitely start with half the chiles and add to your desired heat level. 
    If someone from Texas says something is too hot, heed the warning. 
    It’s actually really good with food. This salsa is made to go on tacos as opposed to eating it like a dip. We were all tasting it off spoons and with chips and it was super spicy. We had it on fajitas last night and breakfast tacos this morning and everyone agreed it was great. Now we are torn because it’s perfect with food but will tear the arse out of you if you eat it off a spoon. But the flavor is out of this world and you just want to tear into it. I may cut the chiles by 25% next time and see how that goes. But now we are all kind of used to it and have been noshing on it since I made it. We are gluttons for
    punishment. 
    Keepin' It Weird in The ATX FBTX
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  • Botch
    Botch Posts: 16,287
    15-oz can or 28-oz fire-roasted (I actually have both sizes in the pantry right now)?   TIA  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    Botch said:
    15-oz can or 28-oz fire-roasted (I actually have both sizes in the pantry right now)?   TIA  
    15
    Keepin' It Weird in The ATX FBTX
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  • Botch
    Botch Posts: 16,287
    Tan Que!   :)  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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