Author Topic: Cheese and Salsa  (Read 13494 times)

Offline ArnieM

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Re: Cheese and Salsa
« Reply #30 on: May 31, 2010, 03:40:43 PM »
I did some of the salsa a few weeks ago using DTAggie's basic recipe.  I just cut down the quantity some.

Ready to smoke.


In the bowl.


It was a really big hit.  The smoked veggies are great.  I'll be doing it again this summer.
-- Arnie

Where there's smoke, there's food.

Offline BuyLowSellHigh

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Re: Cheese and Salsa
« Reply #31 on: May 31, 2010, 03:52:18 PM »
Dude .. where are your Frogmats?
I like animals, they taste good!

Visit the Recipe site here

Offline ArnieM

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Re: Cheese and Salsa
« Reply #32 on: May 31, 2010, 03:58:36 PM »
Dude .. where are your Frogmats?

I don't got none  :D
-- Arnie

Where there's smoke, there's food.

Offline DTAggie

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Re: Cheese and Salsa
« Reply #33 on: May 31, 2010, 08:15:42 PM »
Arnie, glad it was a hit

Offline bob_loblaw

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Re: Cheese and Salsa
« Reply #34 on: July 16, 2010, 10:56:44 AM »
Will be making another batch of this in a few weeks for a family gathering.  Will smoke Tomatoes, Onions and garlic that is already diced.  Not going to smoke the peppers as I think they lost too much heat and the other veggies provide enough smokeyness.  Also going to increase the cilatro to as much as double.  Finally, the girlfriend prefers chunkier salsa so I may add less liquid or try to rough chop the veggies (this may not work as I do not have good knives and IIRC they came out of the smoker quite soft)  Will post results.

Offline Uncle Pigfat

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Re: Cheese and Salsa
« Reply #35 on: July 19, 2010, 02:52:51 PM »
Most of the capsaicin is contained in the membrane of the pepper so if you're having a problem with lack of heat, just leave the ribs in when you're seeding. 

Offline DTAggie

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Re: Cheese and Salsa
« Reply #36 on: July 19, 2010, 08:27:53 PM »
Yeah I don't beleive smoking takes the heat out, just the membrane does that.

Offline bob_loblaw

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Re: Cheese and Salsa
« Reply #37 on: July 20, 2010, 08:15:01 AM »
I did leave the membrane in!  ;D  I know heat will vary greatly in Jalapenos some are like green peppers, others crazy hot.  The one I tried before hand was pretty hot.  Maybe it was the anomaly of the bunch. . .   I may end up taking the membrane out, smoking the peppers and then put the non smoked membrane back into the salsa.  Then accidentally rub eyes and hate life. 

Offline Uncle Pigfat

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Re: Cheese and Salsa
« Reply #38 on: July 20, 2010, 09:55:05 AM »
Then accidentally rub eyes and hate life. 

I did that after chopping 20 habaneros once.  And itched my nose.  Like an idiot, I didn't wear gloves either.  The only thing I could feel in my fingers for 2 days was heat and pain.  After that, chopping jalapenos does nothing to me.

Offline OmahaBen

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Re: Cheese and Salsa
« Reply #39 on: August 12, 2010, 01:16:36 PM »

Wow.  Looks great.  Definitely going to have to add this to the list of ideas for football season.