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Nice salsa site
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Nice salsa site
Bryan > wrote:
> I'd tend toward leaving out the cilantro. > > http://www.redsalsagreensalsa.com/ > > --Bryan Two more months to go for my tomatoes and peppers to come in. The herbs come and go. I will make sure that CILANTRO comes in also around the same time. At that time the canning equipment gets dragged out. For now the produce store has some very good salsa until the garden comes in. I ran out of my homemade canned salsa in January. I plan on making more for next year. I use the ball home preserving book for my recipes. -- Enjoy Life... Nad R (Garden in zone 5a Michigan) |
Nice salsa site
Bryan > wrote:
> I'd tend toward leaving out the cilantro. > > http://www.redsalsagreensalsa.com/ > > --Bryan I forgot to add, thanks for the site. Fresh salsa is also on the agenda this fall. -- Enjoy Life... Nad R (Garden in zone 5a Michigan) |
Nice salsa site
On Thu, 7 Jul 2011 09:42:05 -0700 (PDT), Bryan
> wrote: > I'd tend toward leaving out the cilantro. > > http://www.redsalsagreensalsa.com/ > Blasphemer! Cilantro is an essential salsa ingredient. Dear DIL made a fantastic multi-colored pepper salsa last weekend and brought the leftovers to me. Something was missing so I upped the garlic, onion and lime content, but couldn't round out the flavor until I added a little chopped cilantro to it. *That* was the missing ingredient. -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
On Jul 7, 12:38*pm, sf > wrote:
> On Thu, 7 Jul 2011 09:42:05 -0700 (PDT), Bryan > > > wrote: > > I'd tend toward leaving out the cilantro. > > >http://www.redsalsagreensalsa.com/ > > Blasphemer! *Cilantro is an essential salsa ingredient. *Dear DIL made > a fantastic multi-colored pepper salsa last weekend and brought the > leftovers to me. *Something was missing so I upped the garlic, onion > and lime content, but couldn't round out the flavor until I added a > little chopped cilantro to it. **That* was the missing ingredient. > > A sizable percentage of folks dislike it, and it is very easy to add. My wife and I ordered a full order of guac recently. It came with cilantro, chopped onions and chopped tomatoes, on the side. She put a big scoop on her plate and added cilantro. --Bryan |
Nice salsa site
On Jul 7, 11:59*am, Nad R > wrote:
> Bryan > wrote: > > I'd tend toward leaving out the cilantro. > > >http://www.redsalsagreensalsa.com/ > > > --Bryan > > Two more months to go for my tomatoes and peppers to come in. The herbs > come and go. I will make sure that CILANTRO comes in also around the same > time. At that time the canning equipment gets dragged out. For now the > produce store has some very good salsa until the garden comes in. I ran out > of my homemade canned salsa in January. I plan on making more for next > year. I use the ball home preserving book for my recipes. > We've already had a few small tomatoes, and got our first jalapenos a few weeks ago. What tomato varieties are you growing? > -- > Enjoy Life... Nad R *(Garden in zone 5a Michigan) --Bryan |
Nice salsa site
On Thu, 7 Jul 2011 10:47:20 -0700 (PDT), Bryan
> wrote: > On Jul 7, 12:38*pm, sf > wrote: > > On Thu, 7 Jul 2011 09:42:05 -0700 (PDT), Bryan > > > > > wrote: > > > I'd tend toward leaving out the cilantro. > > > > >http://www.redsalsagreensalsa.com/ > > > > Blasphemer! *Cilantro is an essential salsa ingredient. *Dear DIL made > > a fantastic multi-colored pepper salsa last weekend and brought the > > leftovers to me. *Something was missing so I upped the garlic, onion > > and lime content, but couldn't round out the flavor until I added a > > little chopped cilantro to it. **That* was the missing ingredient. > > > > > A sizable percentage of folks dislike it, and it is very easy to add. > My wife and I ordered a full order of guac recently. It came with > cilantro, chopped onions and chopped tomatoes, on the side. She put a > big scoop on her plate and added cilantro. > Guacamole is a whole "nother" animal. I want it very simple and don't want it sullied by salsa, onion or cilantro. However, cilantro is not negotiable for me in other salsas. -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
On Jul 7, 9:42*am, Bryan > wrote:
> I'd tend toward leaving out the cilantro. > > http://www.redsalsagreensalsa.com/ > > --Bryan That's a nice site, thanks. But I'd put my avocado salsa up against theirs any day. http://www.hizzoners.com/recipes/sau...-avocado-salsa |
Nice salsa site
On Thu, 07 Jul 2011 14:03:34 -0500, Andy > wrote:
> sf > wrote: > > > Guacamole is a whole "nother" animal. I want it very simple and don't > > want it sullied by salsa, onion or cilantro. However, cilantro is not > > negotiable for me in other salsas. > > > Rolling eyes! Careful sonny. -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
On Jul 7, 2:12*pm, ImStillMags > wrote:
> On Jul 7, 9:42*am, Bryan > wrote: > > > I'd tend toward leaving out the cilantro. > > >http://www.redsalsagreensalsa.com/ > > > --Bryan > > That's a nice site, thanks. > > But I'd put my avocado salsa up against theirs any day. > > http://www.hizzoners.com/recipes/sau...-monas-avocado... Well they're two different things completely. Salsa that has tomatoes or tomatillos, is nothing like salsa that has no tomatoes or tomatillos. I don't use onion in any salsas other than pico de gallo, but that's just a personal preference. Putting in cilantro is a deal breaker for lots of folks. I'd also seed the jalapenos, especially for avocado salsa. --Bryan |
Nice salsa site
Bryan > wrote:
> > We've already had a few small tomatoes, and got our first jalapenos a > few weeks ago. What tomato varieties are you growing? 15 Roma's and 15 Beefsteaks plants for canning. 2 Brandywine's, 2 sweet cherry 100's, 1 sun gold cherry and 1 early girl for fresh eating. All for me and maybe some family members. Extras goes in the compost pile. Jalapeños, banana and cayenne peppers seem the first come in and easiest to grow. It is the Sweet Red and Gold peppers that I have a hard time growing. But will keep trying. -- Enjoy Life... Nad R (Garden in zone 5a Michigan) |
Nice salsa site
On Jul 7, 9:42*am, Bryan > wrote:
> I'd tend toward leaving out the cilantro. > > http://www.redsalsagreensalsa.com/ > > --Bryan I agree with you. Tastes like soap to me. Harriet & critters |
Nice salsa site
On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca"
> wrote: > On Jul 7, 9:42*am, Bryan > wrote: > > I'd tend toward leaving out the cilantro. > > > > http://www.redsalsagreensalsa.com/ > > > > --Bryan > > I agree with you. Tastes like soap to me. > Your loss. Om figured out it's the stems for her, so just use the leaves. -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
On Jul 7, 12:42*pm, Bryan > wrote:
> I'd tend toward leaving out the cilantro. > > http://www.redsalsagreensalsa.com/ I always leave out the cilantro. It tastes like soap to me. Jerry -- Engineering is the art of making what you want from things you can get. |
Nice salsa site
On Jul 7, 10:32*pm, sf > wrote:
> On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca" > > > wrote: > > On Jul 7, 9:42*am, Bryan > wrote: > > > I'd tend toward leaving out the cilantro. > > > >http://www.redsalsagreensalsa.com/ > > > > --Bryan > > > I agree with you. *Tastes like soap to me. > > Your loss. *Om figured out it's the stems for her, so just use the > leaves. > The stems should only be used if you're a dirt poor Mexican. I can enjoy a tomato based salsa--that stuff that seems like pureed extra mild Ro-Tel that they have in dumbed down Mexican joints--with cilantro leaves, but it's a hassle picking out the stems. --Bryan |
Nice salsa site
On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan
> wrote: > On Jul 7, 10:32*pm, sf > wrote: > > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca" > > > > > wrote: > > > On Jul 7, 9:42*am, Bryan > wrote: > > > > I'd tend toward leaving out the cilantro. > > > > > >http://www.redsalsagreensalsa.com/ > > > > > > --Bryan > > > > > I agree with you. *Tastes like soap to me. > > > > Your loss. *Om figured out it's the stems for her, so just use the > > leaves. > > > The stems should only be used if you're a dirt poor Mexican. I can > enjoy a tomato based salsa--that stuff that seems like pureed extra > mild Ro-Tel that they have in dumbed down Mexican joints--with > cilantro leaves, but it's a hassle picking out the stems. > If your only problem is with restaurant food, then maybe it's real soap you're tasting, not the plant. Stop being such a baby. -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
> wrote:
>On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan > wrote: > >> On Jul 7, 10:32*pm, sf > wrote: >> > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca" >> > >> > > wrote: >> > > On Jul 7, 9:42*am, Bryan > wrote: >> > > > I'd tend toward leaving out the cilantro. >> > >> > > >http://www.redsalsagreensalsa.com/ >> > >> > > > --Bryan >> > >> > > I agree with you. *Tastes like soap to me. >> > >> > Your loss. *Om figured out it's the stems for her, so just use the >> > leaves. >> > >> The stems should only be used if you're a dirt poor Mexican. I can >> enjoy a tomato based salsa--that stuff that seems like pureed extra >> mild Ro-Tel that they have in dumbed down Mexican joints--with >> cilantro leaves, but it's a hassle picking out the stems. >> >If your only problem is with restaurant food, then maybe it's real >soap you're tasting, not the plant. Stop being such a baby. I hate to agree with Bryan-- but I've used store bought cilantro and tried growing my own. I've nibbled leaves and buried it in a recipe. My impression was always gasoline, not soap-- Why do you find it hard to believe that some folks taste things differently than you do? [for that matter- haven't you ever tasted something that you never cared for and found out *your* taste buds changed?-- martinis and blue cheese are 2 that suit my palate now, but didn't for the first 50 years] Jim |
Nice salsa site
On Fri, 08 Jul 2011 13:54:48 -0400, Jim Elbrecht >
wrote: > I've nibbled leaves and buried it in a > recipe. My impression was always gasoline, not soap-- and you don't go around complaining about it the way Bryan does. You were a big boy. You decided not to eat it and then you STFU. -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
amount makes a huge difference, tiny bits, not a bad addition, but it goes
from addition to soap to kerosene quickly, Lee "Jim Elbrecht" > wrote in message ... > > wrote: > >>On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan > wrote: >> >>> On Jul 7, 10:32 pm, sf > wrote: >>> > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca" >>> > >>> > > wrote: >>> > > On Jul 7, 9:42 am, Bryan > wrote: >>> > > > I'd tend toward leaving out the cilantro. >>> > >>> > > >http://www.redsalsagreensalsa.com/ >>> > >>> > > > --Bryan >>> > >>> > > I agree with you. Tastes like soap to me. >>> > >>> > Your loss. Om figured out it's the stems for her, so just use the >>> > leaves. >>> > >>> The stems should only be used if you're a dirt poor Mexican. I can >>> enjoy a tomato based salsa--that stuff that seems like pureed extra >>> mild Ro-Tel that they have in dumbed down Mexican joints--with >>> cilantro leaves, but it's a hassle picking out the stems. >>> >>If your only problem is with restaurant food, then maybe it's real >>soap you're tasting, not the plant. Stop being such a baby. > > I hate to agree with Bryan-- but I've used store bought cilantro and > tried growing my own. I've nibbled leaves and buried it in a > recipe. My impression was always gasoline, not soap-- > > Why do you find it hard to believe that some folks taste things > differently than you do? [for that matter- haven't you ever tasted > something that you never cared for and found out *your* taste buds > changed?-- martinis and blue cheese are 2 that suit my palate now, > but didn't for the first 50 years] > > Jim |
Nice salsa site
On Jul 7, 8:44*pm, "critters & me in azusa, ca" >
wrote: > On Jul 7, 9:42*am, Bryan > wrote: > > > I'd tend toward leaving out the cilantro. > > >http://www.redsalsagreensalsa.com/ > > > --Bryan > > I agree with you. *Tastes like soap to me. > > Harriet & critters Tasting like soap is one thing, but it overpowers everything to top it off. |
Nice salsa site
On Jul 8, 2:51*pm, "Storrmmee" > wrote:
> amount makes a huge difference, tiny bits, not a bad addition, but it goes > from addition to soap to kerosene quickly, Lee"Jim Elbrecht" > wrote in message > > ... > > > > > > > > > > wrote: > > >>On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan > > wrote: > > >>> On Jul 7, 10:32 pm, sf > wrote: > >>> > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca" > > >>> > > wrote: > >>> > > On Jul 7, 9:42 am, Bryan > wrote: > >>> > > > I'd tend toward leaving out the cilantro. > > >>> > > >http://www.redsalsagreensalsa.com/ > > >>> > > > --Bryan > > >>> > > I agree with you. Tastes like soap to me. > > >>> > Your loss. Om figured out it's the stems for her, so just use the > >>> > leaves. > > >>> The stems should only be used if you're a dirt poor Mexican. *I can > >>> enjoy a tomato based salsa--that stuff that seems like pureed extra > >>> mild Ro-Tel that they have in dumbed down Mexican joints--with > >>> cilantro leaves, but it's a hassle picking out the stems. > > >>If your only problem is with restaurant food, then maybe it's real > >>soap you're tasting, not the plant. *Stop being such a baby. > > > I hate to agree with Bryan-- *but I've used store bought cilantro and > > tried growing my own. * *I've nibbled leaves and buried it in a > > recipe. * My impression was always gasoline, not soap-- > > > Why do you find it hard to believe that some folks taste things > > differently than you do? * *[for that matter- haven't you ever tasted > > something that you never cared for and found out *your* taste buds > > changed?-- *martinis and blue cheese are 2 that suit my palate now, > > but didn't for the first 50 years] > > > Jim There is one burrito chain I went to, I child chipoltes or something, I would have been happier with a microwave burrito, the stuff had one flavor, cilantro |
Nice salsa site
On Fri, 8 Jul 2011 19:40:13 -0700 (PDT), monkeywintest
> wrote: > On Jul 7, 8:44*pm, "critters & me in azusa, ca" > > wrote: > > On Jul 7, 9:42*am, Bryan > wrote: > > > > > I'd tend toward leaving out the cilantro. > > > > >http://www.redsalsagreensalsa.com/ > > > > > --Bryan > > > > I agree with you. *Tastes like soap to me. > > > > Harriet & critters > > Tasting like soap is one thing, but it overpowers everything to top it > off. You are an unknown, so I won't consider you a complainer. I do understand that you think cilantro overwhelms other flavors, because it's quite assertive - but it's something that does find its place in the medley as your taste buds mature and become accustomed to it. -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
sf wrote in rec.food.cooking:
> On Fri, 8 Jul 2011 19:40:13 -0700 (PDT), monkeywintest > > wrote: > > > On Jul 7, 8:44*pm, "critters & me in azusa, ca" > > > wrote: > > > On Jul 7, 9:42*am, Bryan > wrote: > > > > > > > I'd tend toward leaving out the cilantro. > > > > > > > http://www.redsalsagreensalsa.com/ > > > > > > > --Bryan > > > > > > I agree with you. *Tastes like soap to me. > > > > > > Harriet & critters > > > > Tasting like soap is one thing, but it overpowers everything to top > > it off. > > You are an unknown, so I won't consider you a complainer. I do > understand that you think cilantro overwhelms other flavors, because > it's quite assertive - but it's something that does find its place in > the medley as your taste buds mature and become accustomed to it. Depends. A few of us have the 'wrong genes' for cilantro and it tastes like soap. I'm one of them. People have tried to describe to me how it's supposed to taste and it sounds like it would be very good. I got it a few times when I was first married as Don likes it but he kept forgetting and putting it in my food too. Charlotte inherited my genes for this as well. She's an adventurous eater like all of us (raised that way) so she tried it when she was 7 and spit it out in a napkin right away. 'Tastes like soap Mom!' I didnt even tell her that it tastes like that to me, just that 'Daddy likes it, Mom thinks food is better without it'. I do have several recipes that use it, but they are for Don and i make a separate batch for me and Charlotte when doing those. Don just goes 'tsk tsk tsk, you don't know what you are missing'. BTW, for those of us where it is 'soap weed', it's not something you grow out of as you mature. It will be the same when I am 90 if I live that long. -- |
Nice salsa site
On Sat, 09 Jul 2011 09:44:39 -0500, "cshenk" > wrote:
> > I do have several recipes that use it, but they are for Don and i make > a separate batch for me and Charlotte when doing those. Don just goes > 'tsk tsk tsk, you don't know what you are missing'. You have your cilantro disability but you STFU about it. I don't see you also turning threads where cilantro is an ingredient into a thread that's all about you and your attitude about "soap weed". -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
sf wrote in rec.food.cooking:
> On Sat, 09 Jul 2011 09:44:39 -0500, "cshenk" > wrote: > > > > > I do have several recipes that use it, but they are for Don and i > > make a separate batch for me and Charlotte when doing those. Don > > just goes 'tsk tsk tsk, you don't know what you are missing'. > > You have your cilantro disability but you STFU about it. I don't see > you also turning threads where cilantro is an ingredient into a thread > that's all about you and your attitude about "soap weed". LOl, nope! I really wish I could eat it. Don tells me and Charlotte we are really missing out. Oh well, there are so many other things to eat! Don says it's a natural with almost any salsa. Poor fellow gets cilantro restricted here. I get him some at times though if he promises to not forget and put it in ours! Oh, Don says the best cilantro is the one I grow from seeds in our container garden. I have been putting that in one of the pots for the last 2 years. It does really well in a container if you or others want to try that. His favorite recipe, made in small amounts since he's the only one eating it: 1 small tomato (about 1/2 cup chopped/minced) 2 TB onion, sweet vidalia or red preferred 4 sprigs cilantro minced 1 TB minced bell pepper 1 TS minced raw garlic Black pepper to taste Oddly, he also likes a little sour cream mixed in this which to me is not a match, but he likes it that way. -- |
Nice salsa site
On Sat, 09 Jul 2011 13:02:41 -0500, "cshenk" > wrote:
> Oh, Don says the best cilantro is the one I grow from seeds in our > container garden. I have been putting that in one of the pots for the > last 2 years. It does really well in a container if you or others want > to try that. I will, thanks. > > His favorite recipe, made in small amounts since he's the only one > eating it: > > 1 small tomato (about 1/2 cup chopped/minced) > 2 TB onion, sweet vidalia or red preferred > 4 sprigs cilantro minced > 1 TB minced bell pepper > 1 TS minced raw garlic > Black pepper to taste > > Oddly, he also likes a little sour cream mixed in this which to me is > not a match, but he likes it that way. Sounds like he's not going for pretty, he just wants his salsa and sour cream on a chip in one easy bite. Since he's the only one eating it and he likes it that way - it's easy enough accommodate his taste in salsa. Ah, the things we do to food that say I l-o-v-e you honey. :) -- Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
i resent the insinuuation that someone who doesn't care for a particular
food is somehow unsophisocated or immature in their tastes, it doesn't matter to me if its genitic, as are this , asparagus and a few others, childhood truauma, your mom made you eat it, or it looks/tastes/smells like crap, ones food preferences have not one single thing to do with ability, sophistocation maturity or anything else, Lee "cshenk" > wrote in message ... > sf wrote in rec.food.cooking: > >> On Fri, 8 Jul 2011 19:40:13 -0700 (PDT), monkeywintest >> > wrote: >> >> > On Jul 7, 8:44 pm, "critters & me in azusa, ca" >> > > wrote: >> > > On Jul 7, 9:42 am, Bryan > wrote: >> > > >> > > > I'd tend toward leaving out the cilantro. >> > > >> > > > http://www.redsalsagreensalsa.com/ >> > > >> > > > --Bryan >> > > >> > > I agree with you. Tastes like soap to me. >> > > >> > > Harriet & critters >> > >> > Tasting like soap is one thing, but it overpowers everything to top >> > it off. >> >> You are an unknown, so I won't consider you a complainer. I do >> understand that you think cilantro overwhelms other flavors, because >> it's quite assertive - but it's something that does find its place in >> the medley as your taste buds mature and become accustomed to it. > > Depends. A few of us have the 'wrong genes' for cilantro and it tastes > like soap. I'm one of them. People have tried to describe to me how > it's supposed to taste and it sounds like it would be very good. > > I got it a few times when I was first married as Don likes it but he > kept forgetting and putting it in my food too. Charlotte inherited my > genes for this as well. She's an adventurous eater like all of us > (raised that way) so she tried it when she was 7 and spit it out in a > napkin right away. 'Tastes like soap Mom!' I didnt even tell her that > it tastes like that to me, just that 'Daddy likes it, Mom thinks food > is better without it'. > > I do have several recipes that use it, but they are for Don and i make > a separate batch for me and Charlotte when doing those. Don just goes > 'tsk tsk tsk, you don't know what you are missing'. > > BTW, for those of us where it is 'soap weed', it's not something you > grow out of as you mature. It will be the same when I am 90 if I live > that long. > > -- > |
Nice salsa site
it is insulting to call this a disability, its a matter of taste, Lee
"sf" > wrote in message ... > On Sat, 09 Jul 2011 09:44:39 -0500, "cshenk" > wrote: > >> >> I do have several recipes that use it, but they are for Don and i make >> a separate batch for me and Charlotte when doing those. Don just goes >> 'tsk tsk tsk, you don't know what you are missing'. > > You have your cilantro disability but you STFU about it. I don't see > you also turning threads where cilantro is an ingredient into a thread > that's all about you and your attitude about "soap weed". > > -- > > Today's mighty oak is just yesterday's nut that held its ground. |
Nice salsa site
the very few times i have had in things where it was the tinies addition i
found it very nice, but i swear one hair too much and its over, Lee "cshenk" > wrote in message ... > sf wrote in rec.food.cooking: > >> On Sat, 09 Jul 2011 09:44:39 -0500, "cshenk" > wrote: >> >> > >> > I do have several recipes that use it, but they are for Don and i >> > make a separate batch for me and Charlotte when doing those. Don >> > just goes 'tsk tsk tsk, you don't know what you are missing'. >> >> You have your cilantro disability but you STFU about it. I don't see >> you also turning threads where cilantro is an ingredient into a thread >> that's all about you and your attitude about "soap weed". > > LOl, nope! I really wish I could eat it. Don tells me and Charlotte > we are really missing out. > > Oh well, there are so many other things to eat! Don says it's a > natural with almost any salsa. Poor fellow gets cilantro restricted > here. I get him some at times though if he promises to not forget and > put it in ours! > > Oh, Don says the best cilantro is the one I grow from seeds in our > container garden. I have been putting that in one of the pots for the > last 2 years. It does really well in a container if you or others want > to try that. > > His favorite recipe, made in small amounts since he's the only one > eating it: > > 1 small tomato (about 1/2 cup chopped/minced) > 2 TB onion, sweet vidalia or red preferred > 4 sprigs cilantro minced > 1 TB minced bell pepper > 1 TS minced raw garlic > Black pepper to taste > > Oddly, he also likes a little sour cream mixed in this which to me is > not a match, but he likes it that way. > > > -- > |
Nice salsa site
sf wrote in rec.food.cooking:
> On Sat, 09 Jul 2011 13:02:41 -0500, "cshenk" > wrote: > > > Oh, Don says the best cilantro is the one I grow from seeds in our > > container garden. I have been putting that in one of the pots for > > the last 2 years. It does really well in a container if you or > > others want to try that. > > I will, thanks. > > > > His favorite recipe, made in small amounts since he's the only one > > eating it: > > > > 1 small tomato (about 1/2 cup chopped/minced) > > 2 TB onion, sweet vidalia or red preferred > > 4 sprigs cilantro minced > > 1 TB minced bell pepper > > 1 TS minced raw garlic > > Black pepper to taste > > > > Oddly, he also likes a little sour cream mixed in this which to me > > is not a match, but he likes it that way. > > Sounds like he's not going for pretty, he just wants his salsa and > sour cream on a chip in one easy bite. Since he's the only one eating > it and he likes it that way - it's easy enough accommodate his taste > in salsa. Ah, the things we do to food that say I l-o-v-e you honey. > :) Hehehe! As you can see, it's what would be called a 'savory' salsa. Probably cilantro heavy for most? Dunno! I just know the last time he had some he tried to kiss me and I told him 'No Way Loverboy!'. His alternatives are to add just a little sweet cane vinegar (which also doesnt sound like a match to me but *he's the one eating it) and some hot sweet chile powder blend (he prefers the Japan one we can get locally but there are plenty of others that will do). -- |
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