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| Do you enjoy home made salsa? If you do, then check out this page for free salsa recipes and tips from the grumpyoldgoat.com |
TIPS ON MAKING SALSA Scroll down for FAQS |
Here at the grumpyoldgoat.com, we have been making our own
salsa for many years now. We were first introduced to the idea
by a tall, dark, stranger from Tucson. From him, we learned that
there is nothing better than a bowl of fresh, home made salsa,
served with chips, and a few good friends.
It took a little bit of experimentation to get our recipes worked
out. Over time we developed our favorite blend of Anaheim,
Banana, and Jalapeno peppers. This blend has been found to
give a very peppery taste at first, followed by a slow building heat
a few moments later. It makes you want more!
Of course, there are many other peppers to choose from.
Sometimes, we will substitute a green bell pepper in place of an
Anaheim, for example. If your looking for color, try a yellow,
orange, or red bell pepper. Occasionally, you'll find unusual
peppers in the market. Be sure to try some of these. You may
find a new, personal favorite. If you want to produce an instant
bite, add a Cerano pepper. And of course, if you are after some
real heat, use some Habanero's. Our personal opinion on
Habanero peppers; they are hot, but if you tame then down a
little, you'll find that they have a very distinct flavor all their own.
Try them, and you'll see what we mean.
As far as the other ingredients are concerned, fresh is best. We
prefer to use Roma tomatoes in most of our salsa's. We have
found that they are meatier than most tomatoes, and there is less
juice left over at the bottom of the bowl. The choice of tomatoes
isn't a major issue. Use what you like, especially if they are home
grown.
Our feeling on salsa is that you shouldn't get too hung up on
recipes. Use them as a place to start, and do you're own
experimenting. You may just stumble onto something special
along the way. That's how we came up with our recipes. It's
almost impossible to make a bad salsa, but it is definitely
possible to make a great salsa. Good luck, and let us know if you
come up with a winner.
salsa for many years now. We were first introduced to the idea
by a tall, dark, stranger from Tucson. From him, we learned that
there is nothing better than a bowl of fresh, home made salsa,
served with chips, and a few good friends.
It took a little bit of experimentation to get our recipes worked
out. Over time we developed our favorite blend of Anaheim,
Banana, and Jalapeno peppers. This blend has been found to
give a very peppery taste at first, followed by a slow building heat
a few moments later. It makes you want more!
Of course, there are many other peppers to choose from.
Sometimes, we will substitute a green bell pepper in place of an
Anaheim, for example. If your looking for color, try a yellow,
orange, or red bell pepper. Occasionally, you'll find unusual
peppers in the market. Be sure to try some of these. You may
find a new, personal favorite. If you want to produce an instant
bite, add a Cerano pepper. And of course, if you are after some
real heat, use some Habanero's. Our personal opinion on
Habanero peppers; they are hot, but if you tame then down a
little, you'll find that they have a very distinct flavor all their own.
Try them, and you'll see what we mean.
As far as the other ingredients are concerned, fresh is best. We
prefer to use Roma tomatoes in most of our salsa's. We have
found that they are meatier than most tomatoes, and there is less
juice left over at the bottom of the bowl. The choice of tomatoes
isn't a major issue. Use what you like, especially if they are home
grown.
Our feeling on salsa is that you shouldn't get too hung up on
recipes. Use them as a place to start, and do you're own
experimenting. You may just stumble onto something special
along the way. That's how we came up with our recipes. It's
almost impossible to make a bad salsa, but it is definitely
possible to make a great salsa. Good luck, and let us know if you
come up with a winner.
| FREQUENTLY ASKED QUESTIONS |
Q: How do you cut up your ingredients?
A: We use a Cuisinant 11-CUP food processor for
large batches. When we want a smaller quantity,
we use our Cuisinart DLC-2 MINI PREP PLUS.
Q: Can you freeze salsa.
A: Yes, we frequently make a large batch, then freeze
part of it in smaller quantities for use later.
(they are great for a quick start to a batch of chili)
Q: How do you keep from burning your eyes?
A: Don't touch your eyes! No really, be careful and
wash your hands throughly. Some people tell us that they
use rubber gloves when handling the peppers.
We usually don't have too much of a problem, except for
when we are using Habanero peppers. Be very careful
with these!
Q: What do you do if you make the salsa too hot?
A: Add more tomatoes. The salsa will still be too hot, but
now you will have even more. Really, it seems like once a
batch is too hot, it is always too hot, no matter what you
try. Just take it to a party and tell your friends it is too hot
to eat. They will try to prove you wrong.
(p.s. there is no such thing as a batch that is too hot)
A: We use a Cuisinant 11-CUP food processor for
large batches. When we want a smaller quantity,
we use our Cuisinart DLC-2 MINI PREP PLUS.
Q: Can you freeze salsa.
A: Yes, we frequently make a large batch, then freeze
part of it in smaller quantities for use later.
(they are great for a quick start to a batch of chili)
Q: How do you keep from burning your eyes?
A: Don't touch your eyes! No really, be careful and
wash your hands throughly. Some people tell us that they
use rubber gloves when handling the peppers.
We usually don't have too much of a problem, except for
when we are using Habanero peppers. Be very careful
with these!
Q: What do you do if you make the salsa too hot?
A: Add more tomatoes. The salsa will still be too hot, but
now you will have even more. Really, it seems like once a
batch is too hot, it is always too hot, no matter what you
try. Just take it to a party and tell your friends it is too hot
to eat. They will try to prove you wrong.
(p.s. there is no such thing as a batch that is too hot)
| we use acid free electrons at the grumpyoldgoat.com All of our electricity comes from renewable sources. We subscribe to Pure Power from our electric utility, Ameren. (no more acid rain from us) yee-ha! |
For some additional salsa
recipes, check out this book
Salsas That Cook,
by Rick Bayless.
recipes, check out this book
Salsas That Cook,
by Rick Bayless.
We use Cuisinart food
processors at the GOAT.
processors at the GOAT.
For some really great
Mexican recipes try
one of our favorites,
Mexico One Plate
at a Time, also by
Rick Bayless
Mexican recipes try
one of our favorites,
Mexico One Plate
at a Time, also by
Rick Bayless
| *FREE SALSA RECIPES* |
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