Salsa & the hottest pepper on earth.
- This topic has 13 replies, 11 voices, and was last updated Nov 7, 2010 at 4:47 pm by
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I was just watching Modern Marvels on the History Channel, and I thought it was as good a time as any for another food thread.
I love salsa, on everything. Perhaps that is a by-product of living in Texico. But this pepper is the hottest known to man, rating at over one million Scoville units:
It is the Bhut Jolokia. Personally, I am not man enough to handle even half of this pepper’s punch, but I wanted to see what you guys like for your favorite salsas. and some recipes would be great too. Anyone willing to share a unique or simply awesome home-grown salsa recipe?
Thanks guys!
D.Hilarious, I just walked away from the TV and the kids and I saw this too.
I love the History Channel, and the Scinece channel as well, esp. when they show How Its Made. The wife cannot stand these shows, so it serves as a good way to get some quiet time.
Do you make homemade salsa, Dave?
D.
the hot is the best stuff on the planet… I order a case of half gallons every year.
I grow as big a garden as I can get away with every summer and I make a lot of homemade salsa. Typically I’ll do diced tomatoes, garlic, onion, cilantro and red chili peppers. Habaneros taste better but I can’t handle more than one of them mixed in with the chilis in a whole thing of salsa.
Here’s a hot tip I figured out this year, too: if you don’t make your salsa just blazing hot, and you do wind up with a lot of extra salsa you’ll never eat because another batch of tomatoes is coming ripe, you can just dump the whole thing in the food processor or blender, blend it, and then boil it all down in a stock pot. After a couple hours of simmering you’ll have the most delicious pizza sauce. Scratch pizza is super easy: I made myself a huge tub of pizza sauce from leftover salsa and a bunch of added ingredients and then ate fresh pizza all the way through July and August this year.
Zach
Habaneros taste better but I can’t handle more than one of them mixed in with the chilis in a whole thing of salsa.
Zach,
I like blackening or roasting most of the veggies before I cut them up. (My son loves salsa but hates onions- little does he know :))
same ingredients as Zach basically, but i’ll add some lime juice, vinegar, and cumin to taste. I’ll put a bit of chili powder in for good measure too.
try making green salsa (tomatillo) salsa. Substitute tomatoes for tomatillos. they’re super easy to grow and you get a million of them on one plant. split them in half when ripe and broil them in the oven til brown. add your other ingredients and a can of chicken stock to the mix. amazing stuff.
ever grown/tasted “fooled you” jalapenos? tastes just like a jalapeno but little to no heat.
I was just watching Modern Marvels on the History Channel, and I thought it was as good a time as any for another food thread.
I love salsa, on everything. Perhaps that is a by-product of living in Texico. But this pepper is the hottest known to man, rating at over one million Scoville units:
It is the Bhut Jolokia. Personally, I am not man enough to handle even half of this pepper’s punch, but I wanted to see what you guys like for your favorite salsas. and some recipes would be great too. Anyone willing to share a unique or simply awesome home-grown salsa recipe?
Thanks guys!
D.What, no comment about the Yankee that served you store bought salsa along with hamburger soup.
Thanks guys for all of the suggestions. Y’all had some really good ideas. I will have to use them all and come up with something. And tomatillo sauce is very good. I appreciate it!
Nope, Mark, no comment. You did not know any better. But, if you pull that again you’re going in the drink.
D.
I don’t have a fixed salsa recipe but the batch I made a couple of days ago has 1 jalapeño, 2 serranos, 1 habanero, 1 small can of green chillies
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