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Salsa

First garden salsa


First garden salsa

by damonster90

5 Comments

  1. damonster90

    Ingredients as you can see put in smoker for almost an hour around 300° chopped in the food processor. Added cilantro, lime juice and S&P.
    Pretty tasty and not really smoky just a hint.

  2. Not enough seeds in those jalapenos for my taste but I’m sure it was delish

  3. dkkendall

    It doesn’t get better than that—nice job!

  4. PapaThyme

    Op brings bio diversity to the dance (and yes making salsa is a dance). And the more varieties of salsa things you play with, the more bio diversity you get on the chip. And there are really no limits.

    – Any tomatoes
    – Any onions
    – Any peppers
    – Any garlic
    – Citrus or Vinegar
    – Cilantro Y/N?
    – Spices of Choice
    – Optional additional veggies, fruits, nuts, chocolates, etc.

    Cooked | Fresh | Grilled | Smoked | Boiled or Broiled. Some of this type of prep or some of that. Doesn’t matter once it all gets married.

    Add s&p and your special spice pow and…blend, chop, immersify, ferment, molcajete, whatever- you will still end up with an even greater bio experience.

    So ya Salsa is a dance, but it’s also a super-diverse food. Might be the most nutritionally supercharged food in the modern world (per serving). I think so.

    Anyways, most of you just like to dip a chip and have a beer, but the truth is you tapped into longevity here. For that OP, I-Salud-You!

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