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| grumpy old goat salsa recipies |
| Do you enjoy home made salsa? If you do, then check out this page for free salsa recipies from the grumpy old goat. |
| salsa frijoles negros (black bean salsa) |
| the "grumpy old goat" emporium grumpyoldgoat.com Your source for good advice. It cost nothin, and it's worth the price. Where attitude is everywhere, and the goat rules, so watch your backside. |
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| *salsa* (the real thing) |
| * This site has been made possible by the many, many buttholes who have left their lasting impressions on our souls. It's to you, that we let our pants down and curtsey. * If you have any questions or comments about the grumpy old goat emporium, please hesitate to contact us by e-mail. the old goat | webmaster * |
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| click pics to enlarge |
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| the grumpy old goat speaks on salsa |
| Here at the grumpy old goat, 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 recipies 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 destinct flavor all their own. Try them, and you'll see what we mean. As far as the other ingedients 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 recipies. 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 recipies. It's almost impossible to make a bad salsa, but it is definantly possible to make a great salsa. Good luck, and let us know if you come up with a winner. |
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