My salsa recipe got pruned..

you leave the skins on? trip out i can see that adding a nice smokey flavor.

want to bring this as well as dip to jd's party and have a bunch of questions:

you said 2 of each peppers and seeds makes medium heat...what ratio of peppers would you recommend for a gd party that kids and everyone can enjoy? maybe ill do two diff batches....

just out of curiousity if you leave pepper skins why would you blanch and remove tomato skins if using fresh? im gonna use canned

roughly how much salt per batch? just ball park im not good at "salt to taste"...ill let it sit over night like you said

when does the salsa reach ultimate taste? with time it gets better right...so for a party sat night when would you make it? im leaving for g wed so its wed morning or earlier...

then question about roasting peppers...ive been doing red peppers for years. used the toaster over broiler....stove top gas burner....bbq. i plan to use bbq but want to hear opinions about heat. on the stove top gas burner you can turn the skin brown before the pepper actually cooks. in the toaster oven it seems to take forever to get the skin to burn and the pepper gets really soft. so what is the best way to roast peppers...super fast leaving a hard body or slower leaving body soft and cooked?

Tony, I make this recipe all the time! NO SALT!!!!

I burn the peppers in the broiler and they are cooked through. They are goin into the food processor or blender anyhow so it doesn't matter what the texture is.

I always use canned tomatoes too.

Don't cut back on the amount of peppers and use all the seeds! This recipe is YUMMY!!!!!

I'd make 2 batches, one mild and one hot since GD peeps like heat. I blanch when using fresh so that the tomatoes are cooked some. I remove the skin uhhh because I've always removed the skin when I boil tomatoes. I guess you could leave it. Around a teaspoon or so works for me. Just a bit to brighten up the flavor. I like the pasillas softer but not mushy and the hot peppers more on the firm side.

And in case Lokosvt is reading this, I know my salsa recipe makes you cringe! Sorry bro!

Niks stuff is really good.


We just like to tease her.

New York city?? Its all good as long as you enjoy it.

I respect your desire to stick to what has worked for generations. I just make it up as I go along.

have not met one person yet who has not liked it, aint broke dont fix it

Mmmm, salsa.

Burp, heartburn but its good.

^^ esco is lying, the girl at the supercross that tried it didnt like it when she started

Huh?

Gettin to be time for barbeques and this stuff goes great with em.

mmmmmm pool party