Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 14-12-2003, 07:21 PM
JasonW
 
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Default Ivan's salsa

wrote in message
...
Met Ivan, a Latvian immigrant, at a bar last night when I went out for
chile verde. After he ate one of my just picked Thai chile peppers,

without
breaking a sweat and commented, "Tasty", I gave him the rest of the bag.

He
then gave me his 'salsa' recipe. I haven't made this yet, having just got
the recipe last night. He's obviously a chile-garlic head and he smelled
like garlic!

Ivan's Spicy & Sweet 'Salsa' (maybe Chutney)

50 to 100 chile peppers of your choice and mix, chopped
4 cups garlic, minced
4 white onions, chopped
4 mangoes, chopped
1 pineapple, chopped
1/2 cup coconut 'syrup' (maybe he meant heavy milk - he said syrup)
salt to taste

Mix all ingredients and slow cook around 15 minutes. Mash, grind or blend.

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"



There is coconut syrup that us used as a flavoring at coffee shops. Perhaps
that is what he meant.

-JasonW



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Old 16-12-2003, 06:04 PM
Spud
 
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Default Ivan's salsa



1/2 cup coconut 'syrup' (maybe he meant heavy milk - he said syrup)
salt to taste



I've got a can of Cream of Coconut from Dainty-Pak we picked up at McFrugals
for 99 cents.

Coconut milk, sugar, water, anti-freeze, and chemicals to make it "rich and
creamy." . Sounds like what you want.


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Old 16-12-2003, 10:30 PM
Spud
 
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Default Ivan's salsa



Probably talkin' about propylene glycol.



10-4


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