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Homemade Salsa Recipes......

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  • Axxe55

    Retiretgtshit stirrer
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    I just got through putting up two large jars of homemade salsa A little bit ago. Only thing I used that wasn't from our garden or my father's garden were the onions.

    Just curious if others make their own salsa, and what are your recipes for yours?
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    cjtexas

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    I like to change it up from time to time. Whatever you normally do, plus fire roasted poblanos (firm still, not mushy like some places chili rellenos). Anaheim peppers are good too lightly roasted.

    I’ve done a 7 pepper (japs,Serrano, habanero, Anaheim, poblano, guajillo, and New Mexico chili). Came out pretty good, too hot for most tho, my family can eat it, hers? Not so much.
     

    cjtexas

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    I’ve never used sugar. Interesting. I’ve also never tried to tame any heat either, I try to amplify it as much as I can with cumin, salt, garlic, etc. I’m a glutton for punishment I guess
     

    Axxe55

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    I’ve never used sugar. Interesting. I’ve also never tried to tame any heat either, I try to amplify it as much as I can with cumin, salt, garlic, etc. I’m a glutton for punishment I guess

    The sugar doesn't make it any less hot. It makes it more palatable to your tastebuds. Old man that I worked with who also enjoyed cooking gave me that advice many years ago for my chili recipe. So it worked very well with my chili, so I decided to try it with my hot sauce and salsa recipes. Trust me, the sugar makes a world of difference. You can also use brown sugar as well or even honey. Both of those work very well too and do the same as the regular sugar.
     

    baboon

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    The sugar doesn't make it any less hot. It makes it more palatable to your tastebuds. Old man that I worked with who also enjoyed cooking gave me that advice many years ago for my chili recipe. So it worked very well with my chili, so I decided to try it with my hot sauce and salsa recipes. Trust me, the sugar makes a world of difference. You can also use brown sugar as well or even honey. Both of those work very well too and do the same as the regular sugar.
    What sugar does is hits you sweet taste bud. We taste bitter, salty, sour, sweet, umami (savory). Food that triggers all your taste sensations is what you want.
     

    m5215

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    Here are some interesting salsa discoveries I made over the years.

    After eating some great salsa from a particular restaurant I found out that they added a blend of chicken and beef stock to the salsa. I don't know the amounts but I do know that it made it taste great.

    Not long ago I tried some salsa that was made with some sriracha sauce blended into it. I was surprised how well the sriracha flavor went with the salsa. Sriracha sauce has red chili's, sugar, and garlic so I am sure those ingredients helped add more flavor.
     

    Axxe55

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    What sugar does is hits you sweet taste bud. We taste bitter, salty, sour, sweet, umami (savory). Food that triggers all your taste sensations is what you want.

    Years ago, when that old man gave me that suggestion, I tried it with my chili recipe. I made the same chili, but in two batches, one with the sugar and one without. I took them to work the next day, and the batch with sugar, went faster than the batch without. Both had the same amount of hot peppers and seasonings. I was convinced!
     

    Axxe55

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    Dec 15, 2019
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    Lost in East Texas Elhart Texas
    My last batch of hot sauce came from my father's garden. I used Dragonfire Cayenne peppers, jalapenos, banana peppers, spicy bell peppers, and assorted different tomatoes, and onions from a local produce stand.

    I seasoned it with salt, garlic powder, cumin, black pepper, and chili powder. Blended in some honey, brown sugar, olive oil, lime juice, and smoke flavoring.

    Ran all of that through my food processor, then put it in a stock pot and brought it to a boil and then let it simmer for about twenty minutes. Let it cool and put in jars.
     
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