No cooking. Yeah, it's addicting!

Salsa is one of our staples. That and wasabi...

I like the peppers roasted, but that is all the cooking it gets. I have canned some, but it is just not the same.

Roasting the tomatoes isn't a bad idea, sometimes. They don't cook all the way through, like they would if you cooked the finished salsa. Using fire-roasted canned tomatoes is sometimes better as well, as the fresh tomatoes you can get this time of year in many parts of the country are less than good.

I also will sometimes pre-cook peppers and tomatillos in water, to mellow their flavors a little, I don't cook them until they are hammered, just enough to take away some of the grassy notes.

JR

I'll try some or just make my own to try if you send me the recipe.

I eat a lot of salsa and mexican (or American-Mexican). When we made a trip to El Paso several years ago I ate Mexican or Tex-Mex once or twice a day from the time we crossed the Texas border. It's not just for breakfast anymore.....

I have been experimenting a little with Guacamole this year and have tried making my own enchilada sauce a few times. I could never make it taste as good as the Ol' Gringo stuff. I'm a big fan of those Hatch New Mexico peppers.

Tell her to go for it. Make a cool name and cool looking label or maybe make it using organic ingredients and sell it to the health food stores for even more $$. Keep us posted on any progress if it goes further.

I like roasting peppers and little orange tomatoes and put them in a food processor with some cram cheese, yummy.

I'm fortunate to have several Mexican restaurants near by the will sell their fresh salsa to take home.

We ran out of regular salsa and my wife pulled out a jar of... strawberry salsa!

it actually was pretty good.

Best salsa I have had was from Mexican Villa in Springfield Missouri.

It can be real strong and not for the weak of heart or mind. The "hot" will burn coming out...

http://forums.pelicanparts.com/uploa...1265846592.jpg

Mexican Villa Restaurants

well if she's from NM she can't be all bad :)
red or green? Christmas please...

up here even most of the Mexican restaurants have pretty tame salsa.

i usually don't like anything with habeneros. they really aren't correct for most NM recipes. roasted hatch peppers and roasted tomatoes are what i do to mine. i even have a few ristras around the house for use when the mood hits me. maybe a few chapotle from a can if i want some extra heat. can't stand any salsa that has corn in it though.

my guacamole is pretty simple too, avocado, tomato, garlic, onions, NM chili powder, little kosher and lime juice... i like a ton of lime in mine for some reason.

for prepared stuff the only ones i like are from 505...my folks bring some up once a year for their visit....even the big jars don't last very long.