25-06 Report post Posted January 4, 2010 Ernesto, Mr. Bill Quimby and I are still waiting for your deer birria recipe Share this post Link to post Share on other sites
Coues Sniper Report post Posted January 4, 2010 Ernesto - so I'm taking that as 6 roasted green peppers, 6 roasted tomatos, 8 roasted green onions, and some chiltipins for ingredients but what about the rest of the method? And I'd like to hear the birria recipe also Share this post Link to post Share on other sites
CouesWhitetail Report post Posted January 4, 2010 I know Chef makes some killer salsas. Surely he will post something....PM him in case he missed the thread or is out hunting. Amanda Share this post Link to post Share on other sites
Guest borderboy Report post Posted January 4, 2010 Ernesto. I'm going to your casa ok. That looks good! What are you going to eat? He he. Share this post Link to post Share on other sites
Coues Sniper Report post Posted January 4, 2010 Here's a good recipe that I got from my sister's in laws. It turned out great, but it makes A TON. Good thing I about drink the stuff anyway... 10 small serranos 10 garlic cloves 1 large costco can roma tomatoes 3 medium fresh tomatoes 1/2 lime juice 1 cup cilantro 3 large green onions garlic salt to taste 2 yellow onions regular salt to taste Chop up onions, green onions, fresh tomaotes, cilantro put into a BIG bowl Boil the serranos whole for 5 minutes with stem cut off Put the chilies into a blender with canned tomatoes and jucie and whole garlic Pour together with chopped veggies and mix in salt, garlic salt, lime juice Share this post Link to post Share on other sites
Browning'sCustomMeat Report post Posted January 4, 2010 Here's a good recipe that I got from my sister's in laws. It turned out great, but it makes A TON. Good thing I about drink the stuff anyway... 10 small serranos 10 garlic cloves 1 large costco can roma tomatoes 3 medium fresh tomatoes 1/2 lime juice 1 cup cilantro 3 large green onions garlic salt to taste 2 yellow onions regular salt to taste Chop up onions, green onions, fresh tomaotes, cilantro put into a BIG bowl Boil the serranos whole for 5 minutes with stem cut off Put the chilies into a blender with canned tomatoes and jucie and whole garlic Pour together with chopped veggies and mix in salt, garlic salt, lime juice Thats real close to the one I make Kevin. I use garlic powder rather than the garlic salt...may get too salty. Share this post Link to post Share on other sites
Chef Report post Posted January 5, 2010 CS, I have made some great salsa's before. I can't say I use any particular recipe per say as much as play with ingredients. When I was Head Chef at the House of Tricks, we had a fresh kiwi salsa that I served with fish. Everyone liked it. As a matter of fact, a couple years later, a lady in San Angelo, Texas recognized me and asked me to write down the "recipe" on the spot. Small world. I'll see if I can't find that in my files. Salsa'a are a lot like BBQ sauces. Everyone has a favorite, and everyone's is great. Many variations and ingredients/methods to go with. In my opinion, there needs to be a good balance between heat, acidity, and dimension in flavor. We all know what contributes the heat...chiles! The acidity, well, the most common is lime or lemon juice. Although I have added red wine vinegar, apple cider vinegar, etc before. (mainly to "exotic" salsas with non-traditional ingredients) Now the "flavor" of any salsa comes from the ingredients that make up the majority of the salsa. Roasted chiles, grilled pineapple, roasted garlic, etc. all will give a salsa it's unique characteristics. (as opposed to having the ingredient plain for example) This is where one can play around with flavors. There are also cooked salsas, fresh salsas, roasted salsas, charred, pickled, and the list can go on. The method of preparation is where most people are "secretive" per say. We can all have the same ingredients, and come out with a different tasting salsa. You've got the wheels in my head turning now. In the meantime, I'll search for that tropical salsa I used to use for fish. Share this post Link to post Share on other sites
Coues Sniper Report post Posted January 5, 2010 Thanks Chef, I appreciate that. The Kiwi salsa sounds interesting, I look forward to that one. I know that personal preference is a major part of what makes a particualr salsa better than another to an individual. The main reason for my post is to have a good starting point to do some experimenting of my own. And hopefully have a few different types of recipes to play around with. So far I've gotten some good ones, and from the ones I've made already have ideas on how I'm going to tweak them the next time. That's half the fun. But any tips or flat out recipes you (or anyone else reading ) can share are greatly appreciated. And hopefully some other people get some good ideas from what is shared too. Share this post Link to post Share on other sites
Coues 'n' Sheep Report post Posted January 13, 2010 Here is my Wife's recipe.... She got it from a friend of a friend.... I love this recipe... and my wife says it is super simple to make! Hope it works for you Kevin... sorry it took so long. Salsa_recipe.pdf Share this post Link to post Share on other sites
Coues Sniper Report post Posted January 13, 2010 Thanks CnS, and tell the wife thanks for me as well Can't wait to give it a shot. Share this post Link to post Share on other sites
Coues 'n' Sheep Report post Posted January 14, 2010 You bet... let us know what you think... if you like it really hot I'd start with two good jalapenos... BTW... still got those stretchers..... one of these days.... Share this post Link to post Share on other sites
Browning'sCustomMeat Report post Posted February 5, 2010 Well Kevin, you wanted a tortillas recipe and here is our family recipe....shhhh do not tell anyone. Now these ain't skinny tortillas. these be thick Navajo style tortillas, the ones you can sop all the goodness off your plate, egg yokes, chilis etc! 10 c. Flour 7tsp Baking Powder 5tsp Salt *MIX* 1-3/4 Lard (shortning) which ever you're not scared of. *MIX* till you have little crumbles. 4c Water to start; mix well ; then add a little more at a time till everything is mixed and dough is not sticky. Let rest. 10-20min. Pull dough to the size a little larger than a golf ball, pinch between thumb and index finger to remove. Roll into ball, let rest. 5min or so. Heat your flat iron. Break out the rolling pin and get to work! Flattin out to about 1/8" thick. Throw it on the flat iron til its golden then flip and repeat. Take it off and enjoy! Nothing beats fresh tortillas! -Jeremy- Share this post Link to post Share on other sites
Coues Sniper Report post Posted February 5, 2010 Jeremy, That sounds awesome. I'll definitely give those a try. Thanks man CnS - I still haven't had a chance to make your salsa yet. Plan to this weekend. And I forgot all about those stretchers. I'll talk to Longshooter and see if he can make it up there for me. Thanks guys Kevin Share this post Link to post Share on other sites
Coues Sniper Report post Posted February 8, 2010 CnS, Made your wife's salsa for the game today - it was a hit. And easy to make! Might be my go to recipe. Tell her thanks again for me Share this post Link to post Share on other sites
Browning'sCustomMeat Report post Posted February 25, 2010 Jeremy, That sounds awesome. I'll definitely give those a try. Thanks man CnS - I still haven't had a chance to make your salsa yet. Plan to this weekend. And I forgot all about those stretchers. I'll talk to Longshooter and see if he can make it up there for me. Thanks guys Kevin Have you made the tortillas yet???? I am making some tonight....can't wait. Share this post Link to post Share on other sites
