11-09-2006, 12:45
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#31
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,767
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Quote:
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Originally Posted by 12B4S
There are a few new ones I'll need to try and a couple recipes to swipe.
How about this one? 
PS:
Hope The size is correct. Took me two nights to try to resize, crop it and stuff. |
Brad, can you post a pic of the other side of the bottle?
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Roguish Lawyer is offline
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11-09-2006, 13:38
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#32
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Quiet Professional
Join Date: Apr 2006
Location: In transit somewhere
Posts: 4,044
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Amherst Drop Zone Shopping SystemThis 5 fl oz bottle will make the perfect gift for that special someone - or for yourself because you deserve it ! Special Forces Picante Sauce ...
http://www.drop-zone.com/Cart/index....&supplyid=1160 - 61k - Supplemental Result - Cached - Similar pages
Want to Fax your order? | Check Basket | Return to Home Page ...Special Forces Picante Sauce Price: $6.99 Fighting Soliders From the Sky. Quantity:. Want to Fax your order? | Check Basket | Return to Home Page | CHECK ...
http://www.drop-zone.com/catalog/sho...tid=79&depth=1 - 10k - Supplemental Result - Cached - Similar pages
[ More results from www.drop-zone.com ]
Ok this is what I got from google - too bad: "The Websense category "Weapons" is filtered" so I couldn't post more pictures for RL
Kyo- your strong googlefu is contagious - even though it took 3 tries to find the hot sauce...
__________________
In the business of war, there is no invariable stategic advantage (shih) which can be relied upon at all times.
Sun-Tzu, "The Art of Warfare"
Hearing, I forget. Seeing, I remember. Writing (doing), I understand. Chinese Proverb
Too many people are looking for a magic bullet. As always, shot placement is the key. ~TR
Last edited by x SF med; 11-09-2006 at 13:40.
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x SF med is offline
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11-09-2006, 22:45
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#33
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Quiet Professional
Join Date: Nov 2004
Location: Colorado
Posts: 754
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x_ I got the sauce at a local store here in Lake Havasu City. It's a small flag and flagpole store. The guy is a vet and has a bunch of military flags, decals, coins and such. Couldn't pass it up. Thing is, he charges $4.00 a bottle. 
I'll try to get a pic of the back of the bottle for you RL.
__________________
Brad...
Last edited by 12B4S; 11-09-2006 at 22:48.
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12B4S is offline
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01-07-2007, 00:50
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#34
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Quiet Professional
Join Date: Nov 2004
Location: Colorado
Posts: 754
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Hope these come out ok RL.
__________________
Brad...
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12B4S is offline
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01-07-2007, 12:14
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#35
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,767
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Quote:
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Originally Posted by 12B4S
Hope these come out ok RL.
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Thanks! Is it good stuff?
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Roguish Lawyer is offline
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01-07-2007, 12:43
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#36
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Area Commander
Join Date: May 2006
Location: Raeford, NC
Posts: 3,374
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My favorite...(more of a salsa though)
5 whole habaneros, seeded
10 whole tomatillos, husked and rinsed
2 whole Vidalia onions, skinned
6 whole sweet red peppers, seeded
2 whole smoked habaneros
3 whole chipotle peppers
1 Tablespoon cumin
2 ounces balsamic vinegar
Process ingredients in a blender individually in order listed until you reach the dried peppers and put in a glass container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle balsamic vinegar over the top. Let marinate overnight.
Make sure the beer is ice cold....
and if you like to experiment..check out this page.
http://www.panix.com/~clay/cookbook/...ents.cgi?salsa
__________________
D-3129 Life
"If one day you decide to know yourself...you'll have to choose the warrior path...You'll reach the darkness of your spirit.... Then, if you overcome your fears....You will know who you are."
"De Oppresso Liber"
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Snaquebite is offline
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01-07-2007, 17:04
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#37
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Mango mmmmm
Greetings!
When my Dad makes his, "Mango Salsa", there is never any left.
It can be eaten with tortillas, chips, or a-top huevos rancheros, as it adds a slight tingle to the palate. Mmmmmm. 
1 ripe mango, peeled, pitted, & chopped
1/2 red onion, chopped
2 Jalapeño chiles, (include seeds)
1 cucumber, peeled and chopped
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Stir it up and chill for a couple hours!
Holly
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echoes is offline
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01-07-2007, 17:28
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#38
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Gun Pilot
Join Date: Jan 2004
Location: Iowa and New Mexico
Posts: 2,143
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Quote:
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Originally Posted by Snaquebite
My favorite...(more of a salsa though)
5 whole habaneros, seeded
10 whole tomatillos, husked and rinsed
2 whole Vidalia onions, skinned
6 whole sweet red peppers, seeded
2 whole smoked habaneros
3 whole chipotle peppers
1 Tablespoon cumin
2 ounces balsamic vinegar
Process ingredients in a blender individually in order listed until you reach the dried peppers and put in a glass container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle balsamic vinegar over the top. Let marinate overnight.
Make sure the beer is ice cold....
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I'd like to try that sauce, sounds tasty!
__________________
E7-CW3-direct commission VN
B model gunship pilot 65-66 Soc Trang, Cobra Pilot 68-69-70 Can Tho Life member 101st Airborne Association
Last edited by Roguish Lawyer; 01-07-2007 at 18:54.
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CPTAUSRET is offline
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01-07-2007, 17:58
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#39
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,767
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Quote:
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Originally Posted by Snaquebite
My favorite...(more of a salsa though)
5 whole habaneros, seeded
10 whole tomatillos, husked and rinsed
2 whole Vidalia onions, skinned
6 whole sweet red peppers, seeded
2 whole smoked habaneros
3 whole chipotle peppers
1 Tablespoon cumin
2 ounces balsamic vinegar
Process ingredients in a blender individually in order listed until you reach the dried peppers and put in a glass container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle balsamic vinegar over the top. Let marinate overnight.
Make sure the beer is ice cold....
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Damn, and make sure a medic is nearby!
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Roguish Lawyer is offline
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01-07-2007, 18:10
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#40
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Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,780
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Quote:
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Originally Posted by Snaquebite
My favorite...(more of a salsa though)
5 whole habaneros, seeded
10 whole tomatillos, husked and rinsed
2 whole Vidalia onions, skinned
6 whole sweet red peppers, seeded
2 whole smoked habaneros
3 whole chipotle peppers
1 Tablespoon cumin
2 ounces balsamic vinegar
Process ingredients in a blender individually in order listed until you reach the dried peppers and put in a glass container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle balsamic vinegar over the top. Let marinate overnight.
Make sure the beer is ice cold....
and if you like to experiment..check out this page.
http://www.panix.com/~clay/cookbook/...ents.cgi?salsa |
I'd say that is going to be pretty picante.
TR
__________________
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." - President Theodore Roosevelt, 1910
De Oppresso Liber 01/20/2025
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The Reaper is offline
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01-08-2007, 16:44
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#41
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Quote:
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Originally Posted by The Reaper
I'd say that is going to be pretty picante.
TR
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Sir,
It's the 5 whole habaneros, seeded, right??? Darnnit all, that would put a regular man in the hospital! 
Holly
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echoes is offline
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01-21-2007, 00:07
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#42
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Quiet Professional
Join Date: Nov 2004
Location: Colorado
Posts: 754
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Quote:
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Originally Posted by Roguish Lawyer
Thanks! Is it good stuff?
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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.
__________________
Brad...
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12B4S is offline
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01-22-2007, 13:55
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#43
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Guerrilla
Join Date: Dec 2005
Location: Northern California by way of Houston, TX
Posts: 164
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This is a tried and true simple salsa my mom taught me to make.
Ingredients:
2 Cans of diced tomatoes
1 Bunch Cilantro
3-4 Serrano Chilies
3 Cloves garlic finely diced
Juice of 1 Lime
2 Table spoons of Extra Virgin Olive Oil
Pinch of sea salt
Black pepper to taste
Place diced tomatoes and chilies in food processor or blender and pulse 4-5 times (add chilies with seeds and pith if you like it hotter).
Add cilantro and blend for a minute. Take the time to pluck the cilantro leaves so you don’t get too much stems. Stems get bitter and can ruin the taste of your salsa if you have leftover and want eat it again the next day.
Add juice of 1 lime
In a 1 quart pot add Olive oil and set on medium heat. Add garlic and sauté for 3 minutes. Add salsa and reduce heat to low, cover and let simmer for 20 minutes.
Take 20 corn tortillas and quarter them. Dry in the oven on cookie sheets at 250 degrees for 15 minutes. Make sure they are dry. Deep fry them in peanut oil set at high heat. They will puff up and fry instantly. Drain and cool.
Presto-Texas Chips and Salsa. I make this two or three times a week and my wife goes nuts.
***Note -When I fry up the garlic, I add some ground smoked habanero flakes that my boss makes. It gives my salsa an awsome smoky flavor. If any of you want some PM me.
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zuluzerosix
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zuluzerosix is offline
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01-22-2007, 15:42
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#44
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Guerrilla Chief
Join Date: Jan 2004
Location: In the land of the little people
Posts: 761
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When making your own tortilla chips take the time to ensure the only ingredients in the tortilla's is flour or corn, water and lime. They will be authentic and have a much better taste then those with all the extra additives. In larger cities you should be able to find them at an ethnic grocery or bread shop. They are worth hunting down IMHO.
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An Army of sheep led by a lion can easily defeat an army of lions led by a sheep.
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brewmonkey is offline
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01-23-2007, 14:52
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#45
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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MMMM!
Quote:
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Originally Posted by brewmonkey
When making your own tortilla chips take the time to ensure the only ingredients in the tortilla's is flour or corn, water and lime. They will be authentic and have a much better taste then those with all the extra additives. In larger cities you should be able to find them at an ethnic grocery or bread shop. They are worth hunting down IMHO.
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Brew,
MMM! Reminds me of "Old Town", in the San Diego area. Hot, and from scratch.
Holly
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echoes is offline
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