SANTIPAPAS

Salsa is a condiment that showcases the finest flavors of summer. Fresh salsa is vibrant and refreshing. Sometime the processing will dull these fresh qualities to make the product shelf stable. This is not the case with Santipapas Salsa. We are reviewing salsa that is: organic, small batch and created with locally sourced seasonal produce. This is some great salsa.                Read Full Review Here

LA FAMILIA SALSA COMPANY

We review two heavy hitting salsas that are fueled by the exotic Moruga Scorpion peppers. These peppers sting and bite heat that will humble the bravest Chilehead. Read our latest review by the link below.
                                                          Read Review Here

NOT N.Y. CITY

We are sampling and reviewing a salsa that is not from N.Y. City. Pyropete's Ultimate Salsa is from the area of St. Lois. This is a mild all-purpose sauce that can be used for many food applications. If you would like to learn more about Pyropete please click the link below.

"Pyropete's Ultimate Salsa"

CHIPOTLE SALSA

Browsing through the cupboard, some home smoked chipotles were found. Chipotles are red ripe jalapenos that have been smoked and then dried. This chile is very complex in the taste, heat and flavor department. We are going to combine this with some caramelized onions and a kiss of garlic. It will be sweetened with some agave nectar and pureed in the blender.

Ingredients

1 1/2 ounce of chipotle peppers, stems removed

1 onion chopped fine

1/4 cup agave nectar

1/4 cup cider vinegar

1 tsp salt

2 cloves garlic chopped fine

Place the peppers in a hot cast iron skillet and cook for 10 minutes or until they just begin to blister. Place in blender. Let the skillet cool slightly and add 1 tablespoon of oil. Add the onions and cook 10 minutes or until lightly caramelized. Place all ingredients in blender and puree. You may have to add a little water to achieve desired consistency.

There are a lot of levels of flavor going on in this salsa. Sweetness from the caramelized onions and agave nectar combine to tame the heat of the jalapenos. The vinegar adds a touch of freshness. There is a smoke component from the chipotles. This all adds up to one flavorful sauce. This tasted great just on tortilla chip. I bet this would be most excellent on some grilled chicken. I should browse through the cupboard more often.

NEW MEXICAN MARTIAN SALSA

Please check out my latest review at Peppers and More.

SUCKLEBUSTERS FRESH SALSA FIXINS

Summer is over. The tomatoes have come and gone. The days of fresh salsa are only a fond memory on the taste buds of my mind. What is a Chile Freak supposed to do? Today SuckleBusters has come to the rescue. They have a packaged salsa that is so easy to make, it is scary. Open a can of diced tomatoes, add water, Sucklebusters, and give it a stir. Let rest in a refrigerator or in my case, the Chilebrown Ice Cave, for 30 minutes. ‘Quick and Easy’, just like the package says. I love salsa, so let’s give it a try.

The ingredients are few and simple. Onion, peppers, cilantro, garlic, lime powder, and salt are the same ingredients that I use for my pico de gallo. The only difference is these ingredients are dehydrated and I use fresh.

The dried ingredients have a pungent fresh aroma. Once the salsa has rested and rehydrated for 30 minutes a very pleasant lime/citrus smell will grab your senses. You can smell the cilantro too. I need to find some chips and dig in right away.

Wow, this salsa taste just like summer. Sucklebusters has mixed and balanced a winning combination of spices and vegetables. It would be no surprise if this bowl of salsa was devoured faster than the time to make it. I have only one small complaint. This is one MILD salsa. There is no detectable heat. There is a pepper flavor, but not even a tickle of heat.

We tried this salsa with some tortilla chips. It tasted great. The citrus seasoning gives it a fresh flavor. Luckily there was a little left for some quesadillas. Once again, this salsa brings back the memories of summer. Sucklebusters makes a great salsa mix that is easy to make and easier to devour. You only need to add your own heat if you are a Chilehead like me.

SUMMER BOUNTY

When life gives you tomato's, make salsa. It is that time of year that the tomato and pepper crop at the Mad Meat Genius farm is over growing with ripe produce. It is a cornucopia of colors and flavors. It is time to make salsa.

We are making Pico de Gallo and a chipotle salsa today. Pico de Gallo is an all purpose salsa. It just makes everything taste better. My favorite, is to make a cheese quesadilla and plop a dollop of pico de gallo on top. Simple and delicious! I will refer you to a past post for a recipe.


Chipotle Salsa is a smoky, hot, sweet and ketchup like type of salsa. The chipotle pepper has so many flavor nuances. I am using home smoked chipotle, but canned chipotle in adobo is readily found at your local store. This sauce is simmered for a while and then pureed in a blender.

Chipotle Salsa

1. 7 tomatoes roughly chopped
2. 4 chipotles peppers
3. salt to taste
4. 1 tablespoon sugar or honey
5. 2 tablespoons vinegar
6. 1/2 cup of water

Place all ingredients in a saute pan. Bring to a simmer. Simmer for 20 minutes. Let cool and place into a blender. Puree all ingredients. Add a little water if mixture is to thick.

That's all she wrote. Another simple but very satisfying salsa. Take some tortilla chips and enjoy the summer bounty!!!!!!!

NEW MEXICO HATCH CHILE

Oh boy do we have a treat today. Our local 'Super Duper' market has 'New Mexico Hatch Chile' on sale. It is not the fact that they are on sale. It is that they have these green goblins in stock. Once a year we are treated to the real deal. Do not get me wrong.In California we have Anaheim chili's,(to close to Wally World) and we have great peppers grown in Stockton California. New Hatch Chili is the way green peppers are supposed to look and taste.They are grown in New Mexico. They just have that terroir. I promise that I will never use that word again. They are hot, flavorful and big. WE went to the Super Duper market and bought 10 pounds. This should last us a week. Their are so many dishes and possibility's with these gems. The peppers will be grilled on a mesquite fire to blister the skins. They will be peeled and reserved for future use.

Build a very hot mesquite fire. Clean and oil your grill so the peppers will not stick. Blister all sides of the pepper with the ring of fire. If a pepper pops, it is done. You are not trying to cook the pepper, you are only blistering the skins. If a pepper poofs up it is done.Place in a big bowl and cover. Let the peppers cool for awhile. The skins should just fall off with a gentle scraping.

Salsa was on the agenda today. This salsa has home grown tomatoes, lime and the New Hatch Peppers. A little kiss of salt and we have some killer eats. This salsa was medium hot with a green (verde), wonderful flavor. These peppers are a treat. When the New Hatch Mexican Chili's Bus comes around, be sure to jump on it for a flavorful ride.

PICO DE GALLO

It is that time of year for fresh salsa from the garden. Pico de gallo translated means 'roosters beak'. It is a condiment made from fresh tomatoes, onions, and peppers. It is very simple to make. It is also good for your body because it is packed with vitamin C. This salsa goes with everything. You can customize it to your garden contributions or your taste. I love to put a couple of hot peppers into the mix for fun. It needs a splash of acid to perk up the salsa. I am using fresh limes from my backyard tree. Ms. Goofy planted a tree a couple of years back. She wanted fresh limes for her Margaritas. If you do not have fresh lime you can use a splash of vinegar. The following recipe is only an outline. Experiment and have fun!

Ingredients:

1. 4 tomatoes


2. 1 onion


3. 1 tablespoon cilantro


4. 2 peppers


5. 2 tablespoons lime juice


6. 1 pinch of salt and sugar

Chop all ingredients and mix. Let rest for 1/2 hour before serving