Salsa

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I usually make my own salsa. I decided to use some of Alton's techniques in my recipe and it turned out great. The mixture of flavors was amazing - roasting one of the jalape?os made a big difference.

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remember to remove them before starting... otherwise you'll have to wait a while (even with repeated washing to get the sting out of your hands after all that chopping!

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I made this up for my parents one night in conjunction with the 'Super Nachos' recipe.. Rachel Ray I think? Turned out amazing even when both my parents are northerners with very delicate palates, they had nothing but rave reviews. I'm excited to try it again now that I have tracked down the hard to find ingredients for AB's chile powder... La Chinata smoked sweet paprika and cascabel chile's are crazy hard to find.

Definitely cut out the membranes of all peppers used if you're serving to the hot food challenged crowd and snip up the ancho as finely as you can. If they can't see it, it's not as hot.. placebo effect.

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I botched the recipe (I do that a lot. It's my first time using parsley and celantro so I added about 4 sprigs or so of each. Maybe I also added to much red onion. And I removed all the tomato seeds. It was nasty. I didn't put them in the processor so a lot of it was all there. The taste was over powering.


So I though about it. Maybe I can't use this as a salsa. But there is no reason not to use it for something else (I'm poor, I don't waste food. So I chucked some butter on a frying pan and cooked it up. Then I got some eggs and made an amlet. This didn't improve anyting. But I wasn't going to give up yet. So I chucked in some Worcestershire sauce. The sauce pretty much neutralized all the nastyness. I was left with a really good amlet.

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DO NOT place an OXO steamer insert onto the stove top, there is some sort of metal with a low melting point in the center hole and it will bubble out and destroy your steamer

the salsa was pretty good

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I love fresh Salsa and this is the best recipe I have ever tried! Reminds me of the, now defunct, mexican restaurant chain Chi Chi's fresh salsa.

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This was my second try at salsa and it turned out great! At least until I decided to cold pack it. I made individual batches of this recipe and then put it in the pint jars and cold packed it to preserve it. My question is why did it change the taste of the salsa? It was great before sealing the jars but it has a tart taste after canning. I would love some ideas to keep this from happening in the future.

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I'm always looking for hot and spicy recipes. This one did not disappoint.
Alton rocks!

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Much better than anything you buy, and I got a thumbs up from my Mexican friends...as well as from some other picky salsa fans! Thanks Alton!

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Decent salsa with a good flavor. I like it just fine but haven't gotten the most honest endorsements from people I've served it too.