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I wish I could use the hot tag for this. I recently go into an argument with a friend about salsa. He's proclaimed that he thinks Chili's salsa is the best. See pictures:  and  To me that's not salsa. It's spicy and salty ketchup at worst and a bad picante at best. To me a salsa is not homogenous and needs to have chunks in it. It's tomato based, but the rest of the ingredients are subject to personal taste. He tried to use the fact that salsa translates to sauce in Spanish and Italian, but so what? That doesn't make honey mustard a salsa. He has texture issues - avoid little bits of green peppers, onions and most other foods that aren't processed to paste. He prefers chain restaurants for some those same reasons. I just cannot call that paste from the chains salsa. I've had real good salsa from numerous Mexican restaurants so I can't agree with him. I know it's a stupid argument, but...  Thoughts? Anyone from Mexico ever been to Chili's? Am I wrong to think it's crap? Recipes?
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Feb 27, 2016 17:40
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seltzer?
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Feb 27, 2016 18:15
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You're blaming the perceived lack of quality for chili's salsa on its texture then attributing that quality to all salsas of that texture. You're wrong.
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Feb 27, 2016 19:25
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Mr. Wookums posted:You're blaming the perceived lack of quality for chili's salsa on its texture then attributing that quality to all salsas of that texture. You're wrong. Got to agree. Salsa is a lot about texture, but when you use the right quality ingredients the texture tends to just come through even as the flavor takes center stage.
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Feb 27, 2016 19:35
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the best salsas come from squeeze bottles at taquerias, which have to be pretty smooth. See also: molcajete salsa in conclusion you are just really wrong on pretty much every thought (except that Chili's salsa sucks)
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Feb 27, 2016 19:37
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Lets start this off right: Cooked salsa is the only worthwhile salsa to eat, pico can suck my rear end. Also all cooked salsa that aren't hatch chili sauce are a little disappointing because they are not hatch chili sauce.
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Feb 27, 2016 23:03
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Liquid Chicken posted:It's tomato based, You're missing a few letters in the word "tomatillo". Roast up a pan of tomatillos, with a couple different green peppers, onions, and garlic. Blend that poo poo up with as much cilantro as you like.
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Feb 27, 2016 23:45
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Sounds like you want to know who can out salsa your salsa? The answer is no: sauces cant dance
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Feb 28, 2016 00:17
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Feb 28, 2016 03:45
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Salsa From Spanish salsa (“sauce”) This is possibly the dumbest possible food ontology argument.
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Feb 28, 2016 08:29
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As a matter of fact, honey mustard is a salsa. So is worcestershire, which is called salsa inglesa in Spanish.
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Feb 28, 2016 21:38
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To me a good salsa is all about being a contrast of flavours compared to the rest of the food. Fresh, spicy, fruity, chunky or smooth are all good salsadjectives.
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Feb 29, 2016 16:59
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This looks like pesto.
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Feb 29, 2016 18:18
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Discendo Vox posted:Salsa Spain hasn't done poo poo in like a hundred years, they don't get to decide what words mean anymore.
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Feb 29, 2016 18:28
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Soupy, out-of-the-jar salsa on store shelves or served in "Mexican" dine-ins here are shameful. A quantity over quality burden, probably. If you want to call something a dip, it has to at least be able to stick on a chip without most of it dripping off the sides. Salsa verde, the green stuff with tomatillos, used to be difficult to make for the lack of that particular veg in the garden or grocer, but now it is far more common, at least in the US. However, not a thing amiss with a solid tomato salsa either. My heart is with pico de gallo to that end. Fresh, (actual)vine-ripened tomatoes and a variety of hot peppers roasted lightly, diced with a small red/purple onion(rinsed after cutting to get that pungent off and out of the dip), mixed with a mashed clove of garlic, sprinkle of cilantro leaves, freshly squeezed lime juice, and a pinch of kosher salt. Let chill in fridge overnight or just eat it right out of the loving bowl with your hands and face like I do, don't be a pussy. Berk Berkly fucked around with this message at 21:16 on Feb 29, 2016 |
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Feb 29, 2016 21:05
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the mother sauces are degraded stepchildren of oaxacan mole, The Platonic Salsa
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Feb 29, 2016 22:58
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Mar 1, 2016 02:53
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an salsa is a sandwitch technically, when you think about it
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Mar 1, 2016 08:13
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mindphlux posted:an salsa is a sandwitch technically, when you think about it or a runny salad
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Mar 1, 2016 09:20
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A cold soup
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Mar 3, 2016 02:24
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Is chimichurri a salsa? Either way it's goddamn delicious.
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Mar 5, 2016 22:27
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Basically tiny, cold, crispy pizzas you have to assemble yourself with corn chips.
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Mar 6, 2016 00:10
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Mar 6, 2016 04:48
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Not gonna lie, I found a salsa recipe like 10 years ago in an issue of Esquire and have stuck with it. ________________________________________________________________________________________________ 1 1/2 lbs Roma tomatoes, halved and seeds/innards removed 2/3 lbs tomatillos, halved 1 large white onion — 1/2 sliced, 1/2 chopped 3-4 small serranos, stems removed (This is the amount I prefer; gives it a noticeable but not overwhelming heat) 4-5 cloves garlic (also adjustable to taste) A handful of cilantro, finely chopped Vegetable oil Kosher salt Preheat oven to 450 F. Toss tomatoes, tomatillos, SLICED onion (save the chopped 1/2 for later), chiles and garlic in a bit of veg oil before placing on a baking sheet, and then sprinkle with salt. Roast until vegetables begin to wilt and brown ever-so-slightly, probably 20 minutes. Let them cool off a bit, then throw them into a food processor and add a tablespoon or two of oil to aid emulsification. Add chopped onion (for texture) and cilantro, and salt to taste.
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Mar 8, 2016 22:57
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I've been on a salsa rampage for the last few weeks. I first discovered Harvest Farms' Organic "Volcanic Salsa" which is pretty drat good and habanero hot. Ate a few jars of that then decided to move on to something a little more.... lively. Today, I found this:  They're not lying... this stuff is HOT. It's not that it's just GHOST PEPPER hot, but the heat lingers... and lingers... and lingers. I've had a lot of Mrs. Renfro's brand salsa before but this stuff is on another level. My brain is on fire and I'm sweating buckets after just a few chips dipped into this stuff. isaboo fucked around with this message at 03:09 on Mar 9, 2016 |
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Mar 9, 2016 03:00
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Real Name Grover posted:Not gonna lie, I found a salsa recipe like 10 years ago in an issue of Esquire and have stuck with it. You should try broiling them instead of roasting them next time. You'll get lots more char which is delicious. Oh, but don't oil them if you broil them. It could smoke and it's not necessary.
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Mar 9, 2016 17:57
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Salsa is mexican sauce. Both interpretations of the salsa are correct, as are many others. https://en.wikipedia.org/wiki/Salsa_(sauce) Food purity arguments are stupid. Bad salsa does exist, though. Don't eat it! Avoid this problem by learning to make your own.
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Mar 10, 2016 01:11
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In the absence of God, food purity arguments are the only thing that give life structure, meaning, and morality. If anything can be a club sandwich, then why not just rape, kill and pillage?
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Mar 10, 2016 02:40
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hey if you're looking for some good salsa tips, make sure you put your salsa in the fridge after you open it. it'll last longer 
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Mar 10, 2016 03:17
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Lost the right link...
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Mar 10, 2016 03:28
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The pureed kind is "restaurant style." Has it's place along with chunky.
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Mar 10, 2016 21:16
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bongwizzard posted:Spain hasn't done poo poo in like a hundred years, they don't get to decide what words mean anymore. are you seriously dissing Spain in the cooking forum?
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Mar 11, 2016 19:24
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Tapas restaurants are huge ripoffs in the US. And gently caress jamon I rather have prosciutto any day.
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Mar 12, 2016 01:13
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I'm guessing you've never had Jamon Iberico, that'll change your life.
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Mar 12, 2016 02:35
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I have in Madrid and again a few months ago here. Eh, it's fine. It's way too expensive for what it is.
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Mar 12, 2016 02:38
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Test Pattern posted:are you seriously dissing Spain in the cooking forum? Language ownership is linked to how badass your navy is, and spain is pretty lol in that area. It's like after the civil war they just gave up.
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Mar 12, 2016 05:07
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I'll add my salsa recipe. All the gals at work want me to make it constantly. They always steal my canning jars though which sucks. These are ratios. I usually make enough for 5 quarts. This will only make about a quart. 5 tomatillos halved 3 tomatoes quartered 1 onion quartered 1 full head of garlic peeled 3 habeneros (I prefer 5, but everyone thinks it's too much. It's worth it though for the chili high.) Coat all of that in olive oil, salt, and black pepper. Roast it at 400 on a flat pan in the oven at 400f until the skin splits and your eyes are watering from the peppers. Chuck it in the blender and add (and remember these are ratios) 1/4 cup of lime juice and 1/4 cup of white vinegar. Blend on high until completely liquid. You may choose to add Cilantro at this time if you like it. Some people don't. Put it in a covered pot and simmer for about 15-30 minutes. You just want to get rid of excess liquid. Taste and adjust salt to your preference. You usually need more than you think. If you process it, it will keep for years. If you don't, put it in the fridge for at least 2 weeks to rest. The heat will mellow and the flavors will blend as it sits. It's best after about a month.
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Mar 13, 2016 09:02
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mostlygray posted:I'll add my salsa recipe. This sounds good. I'm gonna give it a try. Do you have any instructions on how you can it? I have all the gear including a pressure canner, the jar tools and boxes of jars that are leftover wedding favors. I'm assuming I can can it simply with boiling water but have never canned anything before.
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May 3, 2016 17:26
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The Walrus posted:seltzer? Yes? How can I help?
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May 3, 2016 17:58
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Pubic Lair posted:This sounds good. I'm gonna give it a try. Do you have any instructions on how you can it? I have all the gear including a pressure canner, the jar tools and boxes of jars that are leftover wedding favors. I'm assuming I can can it simply with boiling water but have never canned anything before. A good thread to ask about canning specifics. Could also forward the recipe to your county extension and ask what they think WRT hot water bath vice pressure. http://forums.somethingawful.com/showthread.php?threadid=3437802
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May 3, 2016 19:00
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