05-12-2012, 19:20
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#46
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Quote:
Originally Posted by 12B4S
I have had that bottle for a month or so RL. NOW! Because of you. I opened it last night and tried it out. ......... So much for my pristine bottle of SF picante sauce.
However! It really isn't too bad. It runs around the ' medium ' area of salsa. Taste wise...... it's good. No need to ingest a couple pounds of asbestos beforehand like Snaquebite's. Holly! Behave yourself..........
Oh yeah. Actually! I bought two bottles. I have a target for the second one. Now. I just have to make sure I don't wipe it out as well.
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Well, this just happened to be given to me and I can attest to its potency!
Great stuff 12B4S!
hehehehe,
Holly
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echoes is offline
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05-12-2012, 19:35
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#47
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Quiet Professional
Join Date: Apr 2008
Location: Georgetown, SC
Posts: 4,204
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Yum!
__________________
"I took a different route from most and came into Special Forces..." - Col. Nick Rowe
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ZonieDiver is offline
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05-12-2012, 20:51
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#48
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Quote:
Originally Posted by ZonieDiver
Yum!
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It actually tastes good!
Put it on chips, nachos, eggs, waffles, tomatoes...Oh, the possibilites are endless.
And it is SF Picante....so you know it is good!
Holly
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echoes is offline
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05-13-2012, 12:34
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#49
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Guerrilla
Join Date: Dec 2005
Location: Northern California by way of Houston, TX
Posts: 164
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So here is my grandmother's. This is what she brought from Northern Mexico where she was raised.
10-12 plum tomatoes
6-8 jalapenos
1 very large yellow onion
1 bunch of cilantro chopped
2 pinches of black pepper
4 cloves garlic
juice of one lime
roast the peppers and tomatoes on the barbeque. Once blackened, take them off and put everything in a molcajete, except the onion and lime. Grind until you have a sauce.
I use a blender.
Dice the onion real small. Put it all into a simmer pot and simmer on very low heat for one hour. Add the lime and serve warm with chips made from corn tortillas.
To make the chips...
take about 10-15 corn tortillas and throw them in the oven directly on the racks at 200 degrees for aboput 10 minutes... Watch them closely so they dont burn. You just want them to dry out.
Then slice into wedges and deep fry on medium high heat. Drain on paper towels...
I use sea salt on the chips as soon as they come out of the oil.
You will love these..I promise you.
Fin.
P.S. You can trick out the chips with garlic salt, garlic powder, onion powder or whatever you like, but you must do it as soon as they come out of the oil.
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zuluzerosix
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zuluzerosix is offline
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05-13-2012, 16:11
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#50
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Guerrilla
Join Date: Apr 2012
Location: Eau Claire, WI
Posts: 136
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Mrs. Renfro's, a store-bought one.
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Rob_Frey is offline
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05-13-2012, 17:33
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#51
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Quote:
Originally Posted by Rob_Frey
Mrs. Renfro's, a store-bought one.
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Disgusting! If I may offer a suggestion, try dicing some tomatoes, chilies, and thai spices...then add onion and garlic, salt and pepper...then taste with a tortilla chip?
Just a suggestion....PACE is the only canned sh*t I would even get near, 'cause it is good in that PACE kinda way.
Holly
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echoes is offline
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05-14-2012, 08:53
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#52
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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I prefer basic fresh Pico de Gallo, using Serrano chiles instead of jalapenos. The best I ever ate was in San Quintin, Baja California. This is a major tomato growing area. The salsa was made using green tomatoes, yellow tomatoes and red tomatoes. Pleasing to the eye and get down on your knees to thank the baby Jesus good...
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mark46th is offline
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