Discussion in 'The Pub' started by 2HBStrat, Jun 25, 2019.
Now We need a Salsa Emporium.
Nope, that's the one they forgot. Good catch!
(alternatively, Google might provide you with some answers)
Because it tastes 100x better and it only takes a few minutes?
Hundreds of salsa threads over at Chowhound. A good forum to know about for many subjects.
Because the ones I make imo taste better and are usually same price or less.
Why buy a car...just make one...there aren't that many parts...
That actually IS true. They DON'T make it like they used to. Herdez changed the ingredients to the Herdez Salsa Cesara that I like, and, while its still the best salsa I've found (and I keep looking), its discouraging knowing that it was once even better...
I keep trying different brands but I haven't found one I like better. I like La Costena pretty well, though....
Yeah, I tried Google....lots of sites about salsa dancing...
Blegh! Those are the low hanging fruit of the salsa world.
If you must eat prepared salsa try El Fenix Salsa
but it's so easy to make it at home.
Google is your salsa friend.
Actually yeah there's a lot of f#cking parts to a car. I can make salsa from scratch in 3ish minutes with 5 or 6 ingredients that I always have on hand that I like better than anything available retail and for less money too.
Never thought I'd see any of Old El Paso's offerings described as quality.
The forum where they mock guys that buy store (Squier) salsa and brag about making salsa that is so hot it will eat the chrome off a trailer hitch and the enamel off your teeth? Pretty sure there are several.
Ya, but she missed.
Working for years with two ladies from Mexico has opened my eyes about salsa. Pico de Gallo is only the tip of the iceberg.
Try this one:
4 jalapenos, stems removed
1 big onion, quartered
1 or 2 cloves of garlic
Deep fry these until the onion is browned nicely. Puree the whole smash with a bit of cilantro (more or less depending on your likes) and then salt it until the flavor pops. Then try variations...boil the veg, fire roast it, oven roast, sautee it, add spices, whatever. Each method will make it a bit different.
Alternately, you can leave out the tomato and use double the jalapenos, or tomatillos, then cut the puree with sour cream.
Can you do either?
1-800-Dry-Wall...I miss him