Comments on: Spicing it up with the Bear Chef!

By: bigbearbutt

bigbearbutt — Wed, 16 Feb 2011 22:23:40 +0000

Sounds good, I’m glad you’re enjoying the yummy salsa, Kemo!

By: Kemonojin

Kemonojin — Wed, 16 Feb 2011 08:06:13 +0000

Snarfing it now, is good stuff. I managed to forget the celery which is just crunchy, stringy water anyway, so no real loss, and the olive oil which may have made a difference, but I like it. Cheated on the tomatoes and sliced them with the disk instead of pulverizing them with the blades, so it’s a little odd, but good stuff.

Next time I’ll do all the chopping in the processor, tho. It took me like two hours to make with a knife… And may try the dire bear version with the jalapeno. :D

By: bigbearbutt

bigbearbutt — Wed, 09 Feb 2011 22:03:20 +0000

It’s very quick to make if you have a food processor to handle the fine chopping duties without turing it into mush or puree. You want the veggies to be in bits, to have a bite to them, to be solid, not to be this sauce or paste. But if the bits are too big, the flavors don’t blend as well on the ‘bite per chip’ ratio.

Most commerically available salsa in jars is a tomato style paste, and I think a good part of it is the necessary canning process to seal the jars. If yo’ve never done canning at home, you put the ingredients in the jar, and then you heat the jar up to seal the lids in place tight with vacuum. Heating the contents is necessary.. and what you end up with is cooked tomatoes and veggies. Also known as stage one ketchup.

By: Kemonojin

Kemonojin — Wed, 09 Feb 2011 13:21:17 +0000

Cool. I don’t really like salsa, but I’m willing to believe the salsa I don’t like is the ‘slightly chunky ketchup’ type you mention. This has a lot of things I like in it, and the peach variation looks tasty (not against alcohol, just like peaches. :P ) And I have a shiny nearly new food processor I’ve used like twice to shred cheese, and I feel bad I haven’t used this expensive xmas gift I was given two years ago, so… :D

By: bigbearbutt

bigbearbutt — Tue, 08 Feb 2011 16:22:50 +0000

That’s a good question. I’d say about a half gallon, once it’s all in one bowl.

By: Kemonojin

Kemonojin — Tue, 08 Feb 2011 14:58:37 +0000

How much in volume does this make? Like a quart, a truckload, ‘omg however will I eat all this, I need the world’s largest frito’? :D

By: Echo

Echo — Tue, 01 Feb 2011 11:06:39 +0000

Just as a tip, and because I loooove hot food, the membranes in the pepper (stringy bits) actually provide a lot of the heat so if you want to step up the heat a little further make sure you include them with the seeds.

By: bigbearbutt

bigbearbutt — Fri, 28 Jan 2011 22:32:12 +0000

Hey! I called em ‘bits’! Doesn’t that count as being inexact?

Well… okay, no, not when I was thinking “little bits to make up a nummy byte” when I wrote it. But you COULD have taken it that way, darn it!

By: Darthregis

Darthregis — Fri, 28 Jan 2011 22:00:04 +0000

I personally like the juice that drains to the bottom whenever I get around to making home-made salsa. It’s like a little flavour pool. :)

Side note: Only an engineer would give mesurements for when dicing or preparing food. ;) “Cooking with John Patricelli and a Vernier Caliper”. I smell a book deal! :D

Anyway, I should get off my lazy butt and make this sometime. It sounds deeeelicious!

By: Ursa

Ursa — Fri, 28 Jan 2011 21:08:12 +0000

You can always make your own chips! Buy some corn tortillas, slice them up, and deep fry them in “healthy” oil.

We do this all the time… and man that salsa recipe sounds delicious…