wrote:
Perhaps not appropriate for your salsa, but dairy products (especially
yogurt) will tame the heat. And who knows, maybe a creamy salsa would
be good?


I love salsa mixed with sour cream. YUM.

Serene

zxcvbob wrote:

Cilantro will make it taste like soap.
Hmpf, That's IYHO, no doubt?

http://www.recfoodcooking.com/survey...html?survey=92

I rest my case! LOL

--
Cheers
Chatty Cathy



And I rest my case g... and Bob Pastorio was in total agreement with me.

http://www.ihatecilantro.com/log.php

Chris in Pearland, TX

"zxcvbob" wrote in message
...
wrote:
I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!



Cilantro will make it taste like soap. I guess that might be a good
thing...

Add tomatoes, onions, and bell peppers. "The solution to pollution is
dilution."

Bob

Cilantro will make it taste like salsa. Bell peppers will make it taste
like garbage. To make it less hot, add tomatoes.

Habanero is for masochists; it has practically no flavor, only hot. Make
salsa out of some decent peppers next time.

Mitch

"Mitch Scherer" wrote in message
...
"zxcvbob" wrote in message
...
wrote:
I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!



Cilantro will make it taste like soap. I guess that might be a good
thing...

Add tomatoes, onions, and bell peppers. "The solution to pollution is
dilution."

Bob

Cilantro will make it taste like salsa. Bell peppers will make it taste
like garbage. To make it less hot, add tomatoes.

Habanero is for masochists; it has practically no flavor, only hot. Make
salsa out of some decent peppers next time.

Mitch
I don't agree. I use habs in strawberry or peach jam, but clear the ribs &
seeds. One isn't enough for me, but more than three in the batch is too
much. A pile of habs so cleaned, sliced, with seasoned vinegar poured over
can add a nice kick to casseroles, soups & salad. And keeps forever.
A body can go overboard on anything though. Habs to me have a fruity sort
of flavor, but I use them with caution. And rubber gloves.
Edrena

"Mitch Scherer" wrote in message
...
"zxcvbob" wrote in message
...
wrote:
I made some salsa, and added a bit of some new habenero sauce I picked
up while in New Mexico. Long story short...it is a bit too hot (and I
like Hot!).
What can I do to tone the heat down? Someone once told me cilantro
will milden it up a bit, is this true? Any other ideas?

Thanks!



Cilantro will make it taste like soap. I guess that might be a good
thing...

Add tomatoes, onions, and bell peppers. "The solution to pollution is
dilution."

Bob

Cilantro will make it taste like salsa. Bell peppers will make it taste
like garbage. To make it less hot, add tomatoes.

Habanero is for masochists; it has practically no flavor, only hot. Make
salsa out of some decent peppers next time.

Mitch


Nah, Habs are OK when used properly, they do have a nice flavour. I would
still not suggest them to anyone who doesn't like very hot food though.

On Sat, 19 May 2007 15:05:32 -0700, "Mitch Scherer"
wrote:

Cilantro will make it taste like salsa. Bell peppers will make it taste
like garbage.

Bell peppers are found in canned stewed tomotoes, not fresh salsa.

--
See return address to reply by email

sf wrote:

Cilantro will make it taste like salsa. Bell peppers will make it
taste like garbage.

Bell peppers are found in canned stewed tomotoes, not fresh salsa.


The term "salsa" is extremely broad. You might not LIKE bell peppers in
fresh salsa, but adding them in doesn't stop it from being salsa.

Bob

sf wrote:
On Sat, 19 May 2007 15:05:32 -0700, "Mitch Scherer"
wrote:

Cilantro will make it taste like salsa. Bell peppers will make it taste
like garbage.

Bell peppers are found in canned stewed tomotoes, not fresh salsa.



They might be if it's already too hot but it needs more peppers.

I use jalapeño or Serrano peppers when I make salsa, but I might use
habanero peppers if I was making a fruit salsa (I never make fruit salsa)

Bob

On Sat, 19 May 2007 21:26:16 -0700, sf magnanimously proffered:

On Sat, 19 May 2007 15:05:32 -0700, "Mitch Scherer"
wrote:

Cilantro will make it taste like salsa. Bell peppers will make it taste
like garbage.

Bell peppers are found in canned stewed tomotoes, not fresh salsa.

Au contraire! After spending a lot of time travelling throughout
Mexico and Central America (and living in Costa Rica), I can tell you
that fresh salsas are made with whatever is in season and that quite a
number of them contains capsicums (Bell Peppers).

My family's favourite fresh homemade salsa is made with red and yellow
(provides a "smoky" taste) capsicums , chilli peppers, tomatoes,
cucumber, onion, garlic, celery leaves, coriander leaves, lemon juice,
sugar, salt, pepper and, if needed, a few drops of Tabasco Sauce and
more coriander leaves on top at the last moment. I usually chop
everything by hand andI make it at least 12 hours before it's to be
served. But it's worth all the effort.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: http://www.surfwriter.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On 20 May 2007 00:19:06 -0500, "Bob Terwilliger"
wrote:

sf wrote:

Cilantro will make it taste like salsa. Bell peppers will make it
taste like garbage.

Bell peppers are found in canned stewed tomotoes, not fresh salsa.


The term "salsa" is extremely broad. You might not LIKE bell peppers in
fresh salsa, but adding them in doesn't stop it from being salsa.

Well, ya got me there.... pre-stewed tomato salsa. Whatta concept.

--
See return address to reply by email

On Sat, 19 May 2007 23:25:09 GMT, "The Joneses"
wrote:

"Mitch Scherer" wrote in message
...

Habanero is for masochists; it has practically no flavor, only hot. Make
salsa out of some decent peppers next time.

Mitch
I don't agree. I use habs in strawberry or peach jam, but clear the ribs &
seeds. One isn't enough for me, but more than three in the batch is too
much. A pile of habs so cleaned, sliced, with seasoned vinegar poured over
can add a nice kick to casseroles, soups & salad. And keeps forever.
A body can go overboard on anything though. Habs to me have a fruity sort
of flavor, but I use them with caution. And rubber gloves.
Edrena


how do you do the habs and vinegar thing, edrena?

your pal,
blake

"blake murphy" wrote in message
...
On Sat, 19 May 2007 23:25:09 GMT, "The Joneses"
wrote:

"Mitch Scherer" wrote in message
...

Habanero is for masochists; it has practically no flavor, only hot.
Make
salsa out of some decent peppers next time.

Mitch
I don't agree. I use habs in strawberry or peach jam, but clear the ribs &
seeds. One isn't enough for me, but more than three in the batch is too
much. A pile of habs so cleaned, sliced, with seasoned vinegar poured over
can add a nice kick to casseroles, soups & salad. And keeps forever.
A body can go overboard on anything though. Habs to me have a fruity
sort
of flavor, but I use them with caution. And rubber gloves.
Edrena


how do you do the habs and vinegar thing, edrena?

your pal,
blake

It's real pretty as well as tasty. There is a variety of white (&red) wine
vinegar that comes in a clear globular bottle. Italian name I think.
Anyways, I pour out the pint of vinegar, add about 1 tsp salt, and heat in
m/w until salt dissolves. Furious boiling not necessary or desired. Scrub
off label. Prepare about half dozen habs thusly, being engloved: halve,
clear out white veins & seeds (dispose as toxic waste or feed to canaries)
and julienne nicely. Stuff back in bottle. Add a fresh clove of garlic. Pour
warm vinegar on. Set on table for a month or so. Will keep in fridge
practically forever. Old garlic will turn blue. Will make some and send a
pix.
Do not make arrogant mistake as to think you don't need gloves, you will
be sorry.
Edrena

The Joneses wrote:
"blake murphy" wrote in message
...
On Sat, 19 May 2007 23:25:09 GMT, "The Joneses"
wrote:

"Mitch Scherer" wrote in message
...
Habanero is for masochists; it has practically no flavor, only hot.
Make
salsa out of some decent peppers next time.

Mitch
I don't agree. I use habs in strawberry or peach jam, but clear the ribs &
seeds. One isn't enough for me, but more than three in the batch is too
much. A pile of habs so cleaned, sliced, with seasoned vinegar poured over
can add a nice kick to casseroles, soups & salad. And keeps forever.
A body can go overboard on anything though. Habs to me have a fruity
sort
of flavor, but I use them with caution. And rubber gloves.
Edrena

how do you do the habs and vinegar thing, edrena?

your pal,
blake

It's real pretty as well as tasty. There is a variety of white (&red) wine
vinegar that comes in a clear globular bottle. Italian name I think.
Anyways, I pour out the pint of vinegar, add about 1 tsp salt, and heat in
m/w until salt dissolves. Furious boiling not necessary or desired. Scrub
off label. Prepare about half dozen habs thusly, being engloved: halve,
clear out white veins & seeds (dispose as toxic waste or feed to canaries)
and julienne nicely. Stuff back in bottle. Add a fresh clove of garlic. Pour
warm vinegar on. Set on table for a month or so. Will keep in fridge
practically forever. Old garlic will turn blue. Will make some and send a
pix.
Do not make arrogant mistake as to think you don't need gloves, you will
be sorry.
Edrena




I think it's overly fresh garlic that turns blue.

Bob

On Sun, 20 May 2007 17:25:21 GMT, "The Joneses"
wrote:


"blake murphy" wrote in message
.. .
On Sat, 19 May 2007 23:25:09 GMT, "The Joneses"
wrote:

"Mitch Scherer" wrote in message
...

Habanero is for masochists; it has practically no flavor, only hot.
Make
salsa out of some decent peppers next time.

Mitch
I don't agree. I use habs in strawberry or peach jam, but clear the ribs &
seeds. One isn't enough for me, but more than three in the batch is too
much. A pile of habs so cleaned, sliced, with seasoned vinegar poured over
can add a nice kick to casseroles, soups & salad. And keeps forever.
A body can go overboard on anything though. Habs to me have a fruity
sort
of flavor, but I use them with caution. And rubber gloves.
Edrena


how do you do the habs and vinegar thing, edrena?

your pal,
blake

It's real pretty as well as tasty. There is a variety of white (&red) wine
vinegar that comes in a clear globular bottle. Italian name I think.
Anyways, I pour out the pint of vinegar, add about 1 tsp salt, and heat in
m/w until salt dissolves. Furious boiling not necessary or desired. Scrub
off label. Prepare about half dozen habs thusly, being engloved: halve,
clear out white veins & seeds (dispose as toxic waste or feed to canaries)
and julienne nicely. Stuff back in bottle. Add a fresh clove of garlic. Pour
warm vinegar on. Set on table for a month or so. Will keep in fridge
practically forever. Old garlic will turn blue. Will make some and send a
pix.
Do not make arrogant mistake as to think you don't need gloves, you will
be sorry.
Edrena


o.k., but you use the habs themselves and not just the vinegar, right?
how do you fish them from the bottle? (oops, i see they're julienned.
regina wine vinegar? that bottle is sorta bulbous at the bottom.)

your pal,
blake

"blake murphy" wrote in message
...
On Sun, 20 May 2007 17:25:21 GMT, "The Joneses"
wrote:


"blake murphy" wrote in message
. ..
On Sat, 19 May 2007 23:25:09 GMT, "The Joneses"
wrote:

"Mitch Scherer" wrote in message
...

Habanero is for masochists; it has practically no flavor, only hot.
Make
salsa out of some decent peppers next time.

Mitch
I don't agree. I use habs in strawberry or peach jam, but clear the ribs
&
seeds. One isn't enough for me, but more than three in the batch is too
much. A pile of habs so cleaned, sliced, with seasoned vinegar poured
over
can add a nice kick to casseroles, soups & salad. And keeps forever.
A body can go overboard on anything though. Habs to me have a fruity
sort
of flavor, but I use them with caution. And rubber gloves.
Edrena


how do you do the habs and vinegar thing, edrena?

your pal,
blake

It's real pretty as well as tasty. There is a variety of white (&red)
wine
vinegar that comes in a clear globular bottle. Italian name I think.
Anyways, I pour out the pint of vinegar, add about 1 tsp salt, and heat in
m/w until salt dissolves. Furious boiling not necessary or desired. Scrub
off label. Prepare about half dozen habs thusly, being engloved: halve,
clear out white veins & seeds (dispose as toxic waste or feed to canaries)
and julienne nicely. Stuff back in bottle. Add a fresh clove of garlic.
Pour
warm vinegar on. Set on table for a month or so. Will keep in fridge
practically forever. Old garlic will turn blue. Will make some and send a
pix.
Do not make arrogant mistake as to think you don't need gloves, you will
be sorry.
Edrena


o.k., but you use the habs themselves and not just the vinegar, right?
how do you fish them from the bottle? (oops, i see they're julienned.
regina wine vinegar? that bottle is sorta bulbous at the bottom.)

your pal,
blake

I misremember, but the bottle is nice and clear, no patterns - De Vito? Any
sort of jar or bottle will do, although something like a soy sauce lid where
one can dribble out the hot stuff is how I do it. Mebbe a restaurant
oil/vinegar container? I suppose one could yank out some habs with
chopsticks to eat or mix in stir fry, but I just use the vinegar. And white
wine vinegar I think best. Rice vinegar would do, if it's 5% strength. BTW
this stuff is called pique - pronounced "peek." Little slices of peppers of
any kind work - pequins, serranos, jalapeños, even dried chile de arbols
(Japanese peppers) would do. I found that green peppers need the vinegar to
be cool to maintain the bright green color. I like the red & orange & yeller
peppers just cause they are pretty. And hot...
Edrena