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Author Topic: Cheese and Salsa  (Read 13496 times)

Offline OU812

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Re: Cheese and Salsa
« Reply #15 on: April 28, 2010, 07:08:23 AM »
DTAggie

Bout how many limes does it take to get 1 cup lime juice?

Thanks.
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Offline DTAggie

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Re: Cheese and Salsa
« Reply #16 on: April 28, 2010, 10:54:50 AM »
I had four originally and was a bit short then had to get two more.  So about 6 and they were medium size.
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Offline OU812

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Re: Cheese and Salsa
« Reply #17 on: April 28, 2010, 10:58:30 AM »
6 it is.

Thanks.
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Offline bob_loblaw

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Re: Cheese and Salsa
« Reply #18 on: May 28, 2010, 09:03:17 AM »
DT Aggie

Used your recipe for the smoked salsa last night.  2:20 of pecan (only wood I have at the moment)  Came out good with a fantastic smoke flavor.  No heat though which was surprising b/c I put 10 big jalapenos in there.  Gonna pick up some fresh ones tonight to mince and add to my portion. 

And yes, it makes a TON of salsa. 

Next time I think I will change two things.  1) mince the garlic and then smoke it on a piece of foil.  I have a crappy food processor so there are some large chunks.  2) leave the seeds/membrane on half the peppers and make a mild and hot batch.  Thanks for the recipe, have a great weekend everyone!
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Offline BuyLowSellHigh

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Re: Cheese and Salsa
« Reply #19 on: May 28, 2010, 09:06:17 AM »
Many fresh Jalapenos are quite mild - there are "sweet" varieties.  If available in your area try substituting some Serrano for Jap's.
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Offline DTAggie

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Re: Cheese and Salsa
« Reply #20 on: May 28, 2010, 09:21:38 PM »
Funny this post came back up tonight.  Earlier this evening I had my first taste of the cheese.  The pepper jack had a smooth smoke hint and the cheddar had a stronger, but awesome smoke taste .  My question, what is the best way to store cheese?  I will be getting a FoodSaver tomorrow for my b-day.  Can you freeze?  How long will cheese keep in fridge before going bad?

Bob, glad you liked the salsa.  I made it again with 12 peppers and again it did not have much heat.  So either leave some seeds and membrane or use a Serrano's as BuyLow suggested.  Its a bit of a balancing act with garlic as well as the last batch would linger on your tongue a while.  I did not mind, but the wife..well.
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Offline ArnieM

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Re: Cheese and Salsa
« Reply #21 on: May 28, 2010, 09:28:55 PM »
I have both heard of and had vac cheese in the fridge for months, many months.  No degradation - maybe even got better.  You have family and friends - and me -?  Just parcel it out.
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-- Arnie

Where there's smoke, there's food.

Offline DTAggie

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Re: Cheese and Salsa
« Reply #22 on: May 28, 2010, 09:30:57 PM »
Is it wrong to be greedy?
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Offline ArnieM

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Re: Cheese and Salsa
« Reply #23 on: May 28, 2010, 09:51:16 PM »
Quote from: DTAggie on May 28, 2010, 09:30:57 PM
Is it wrong to be greedy?

Naw.  You smoked it so you can keep it.  Just get some out when you have company  :D
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-- Arnie

Where there's smoke, there's food.

Offline DTAggie

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Re: Cheese and Salsa
« Reply #24 on: May 28, 2010, 09:53:35 PM »
Heading out to the lease next month to start getting things ready. (Well we tell the ladies that)  Really just to get away.
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Offline TestRocket

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Re: Cheese and Salsa
« Reply #25 on: May 30, 2010, 03:36:27 PM »
The salsa looks delicious and I hope I can find this recipe again one day when I have the time to try it!
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Offline classicrockgriller

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Re: Cheese and Salsa
« Reply #26 on: May 30, 2010, 06:24:33 PM »
Quote from: TestRocket on May 30, 2010, 03:36:27 PM
The salsa looks delicious and I hope I can find this recipe again one day when I have the time to try it!

Book Mark it!

Start you a file of links you save.
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Offline TestRocket

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Re: Cheese and Salsa
« Reply #27 on: May 30, 2010, 07:52:44 PM »
I did just that! So simple! Thanks!  ;D
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Offline Quarlow

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Re: Cheese and Salsa
« Reply #28 on: May 30, 2010, 09:31:58 PM »
I put all the recipes I want to make on to "Notepad". Then when I had a bunch I got a small memory stick and now keep them on it so I don't lose them.
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Offline DTAggie

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Re: Cheese and Salsa
« Reply #29 on: May 31, 2010, 01:57:59 PM »
Glad people are trying it.  My only caution would be watch the garlic if you are not a big fan and maybe start by putting four of the onions in.  Just depends on how strong they are.
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