Dave's Insanity Salsa
Bryan C. Andregg
In my search to find something spicy, I stumbled across Dave's Insanity Salsa
the other day. Not to be confused with Dave's sauce, which I consider to be more
of a marinade than a dip, the salsa is just as picanté.
I love it when I have to drink milk for 2 minutes after eating chips and salsa.
This stuff though causes you to sweat after you've finished eating! Imagine
sitting on the couch and about 2 minutes after everything has cooled down
starting to sweat and wanting more.
YUM.
--
Bryan C. Andregg * <band...@redhat.com> * Red Hat Software
"Donnie were much more 'user-friendly'. May be you selective
about friends:-)" -- Levente Farkas
"Hey, wait a minute, you clowns are on dope!"
-- Owen Cheese in 'Shakes the Clown'
Michael Blakeley
>In my search to find something spicy, I stumbled across Dave's Insanity Salsa
>the other day. Not to be confused with Dave's sauce, which I consider to
be more
>of a marinade than a dip, the salsa is just as picanté.
>
>I love it when I have to drink milk for 2 minutes after eating chips and salsa.
>This stuff though causes you to sweat after you've finished eating! Imagine
>sitting on the couch and about 2 minutes after everything has cooled down
>starting to sweat and wanting more.
>
>YUM.
Here's a salsa recipe I like. To sweat more, add more chipotles. I suppose
you could use smoked habaneros instead.
CHIPOTLE SALSA
INGREDIENTS:
-- 10 tomatillos, husks removed
-- 3 dried chipotle or morita chiles
-- Boiling water
-- 2 cloves garlic, sliced
-- 1/2 teaspoon salt
-- 1 tablespoon fresh lime juice
INSTRUCTIONS: Char the tomatillos over a gas burner just until
slightly blackened. Do not soften. I use a little grill, called the
Asador, that fits over a burner. Set tomatillos aside.
Soften chiles in boiling water for 20 minutes. (Or, cover the dried
chiles with water, cover with plastic wrap, and microwave at high
for 3 minutes.) Drain the chiles and remove the seeds from the
softened chiles.
Place the tomatillos, chipotles, garlic, salt and lime juice in a
food processor or blender, and puree into a smooth sauce.
Yields about 1 1/4 cups salsa.
--
Michael Blakeley
mi...@blakeley.com
http://www.blakeley.com
Richard J. Sexton
In article <mike-13039...@mblakele.vip.best.com>,
Michael Blakeley <mi...@blakeley.com> wrote:
>remove the seeds
Wimp.
(Great recipe though, thanks)
--
Richard Sexton 28...@mbz.org Bannockburn, Ontario, Canada
1970 280SE, 1972 280SE http://www.mbz.org
Clay Irving
In <6ed1lc$g4s$1...@ns1.vrx.net> ric...@ns1.vrx.net (Richard J. Sexton) writes:
>(Great recipe though, thanks)
Want some Salsa Recipes? Check my collection:
http://www.panix.com/~clay/cookbook/salsa.html
--
Clay Irving <cl...@panix.com> I think, therefore I am. I think?
http://www.panix.com/~clay/
Richard J. Sexton
In article <6eeadq$m...@panix.com>, Clay Irving <cl...@panix.com> wrote:
>In <6ed1lc$g4s$1...@ns1.vrx.net> ric...@ns1.vrx.net (Richard J. Sexton) writes:
>
>>(Great recipe though, thanks)
>
>Want some Salsa Recipes? Check my collection:
>
Way cool, thanks. I'd been looking for that damn pineapple salsa
recipe for a while. My attempts to make it were, um, interesting
but not usefull.
I'm rather surprised you dn't have Diana Kenendy's recipes
in there.
Michael Blakeley
In article <6ed1lc$g4s$1...@ns1.vrx.net>, ric...@ns1.vrx.net (Richard J.
Sexton) wrote:
>In article <mike-13039...@mblakele.vip.best.com>,
>Michael Blakeley <mi...@blakeley.com> wrote:
>>remove the seeds
>
>
>Wimp.
>
>(Great recipe though, thanks)
>
>
I should have said that I was just copying-and-pasting that recipe from
the ChileHeads list. Personally, I never bother to remove the seeds - too
lazy. I don't have an Asador either - I use a broiler until the tomatillas
blacken. Sometimes I roast the garlic at the same time.
Or sometimes I'll use Chipotles en Adobo instead, and run them through a
food mill along with the tomatillas. That probably does leave some seeds
in the food mill - but the whole salsa ends up looking like a bowl of
seeds anyway, because of the tomatillas.