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Spring Ceramic DM™: WINNER POSTED!
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<blockquote data-quote="BSF" data-source="post: 1500964" data-attributes="member: 13098"><p>Well, I know some people think that, but you live in NY so I will forgive you. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile :)" data-smilie="1"data-shortname=":)" /></p><p></p><p>Seriously though, most of the people I know always thought it was funny to watch those Pace Picante sauce. The ones where the old cowboy would say "This stuffs made in New York City." Then the chorus from the rest of the cowboys, "New York City?" Then the last cowboy would say "Get a rope." Maybe it wasn't broadcast all over the nation. Anyway, we all thought it was funny because Pace is generally rather bland. It certainly isn't the best salsa out there. As for my salsa, I tend to do the following.</p><p></p><p>Several Roma tomatoes (I like Roma because they tend to be juicy and they are small enough that when I quarter them, they fit in my salsa chopper very nicely.)</p><p>1/4 - 1/2 Red Onion (Depending on size and how much onion I feel like that day.)</p><p>1 - 2 tomatillos</p><p>Cloves of garlic to my whim</p><p>a few sprigs of cilantro</p><p>a handful of salt</p><p>a bit of olive oil to help the flavors blend together</p><p>Jalapeno(s) or Green Chili, depending on whimsy</p><p>a few squeezes of fresh lime</p><p></p><p>All that goes in my chopper, I throw the top on, whirl the handle around a few times if I want it chunky, or several times if I want it very fine. Then, grap a tortilla chip and taste it. Sometimes I will have hit my desired taste right off. Sometimes I will add ingredients. It all depends on what I am using it for. You know, just a snack, or for burritos and tacos, or to put on a hamburger, or whatever. </p><p></p><p>That's my salsa. </p><p></p><p>Now, to make what we call Texas-style chili, that's a completely different recipe. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=";)" title="Wink ;)" data-smilie="2"data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="BSF, post: 1500964, member: 13098"] Well, I know some people think that, but you live in NY so I will forgive you. :) Seriously though, most of the people I know always thought it was funny to watch those Pace Picante sauce. The ones where the old cowboy would say "This stuffs made in New York City." Then the chorus from the rest of the cowboys, "New York City?" Then the last cowboy would say "Get a rope." Maybe it wasn't broadcast all over the nation. Anyway, we all thought it was funny because Pace is generally rather bland. It certainly isn't the best salsa out there. As for my salsa, I tend to do the following. Several Roma tomatoes (I like Roma because they tend to be juicy and they are small enough that when I quarter them, they fit in my salsa chopper very nicely.) 1/4 - 1/2 Red Onion (Depending on size and how much onion I feel like that day.) 1 - 2 tomatillos Cloves of garlic to my whim a few sprigs of cilantro a handful of salt a bit of olive oil to help the flavors blend together Jalapeno(s) or Green Chili, depending on whimsy a few squeezes of fresh lime All that goes in my chopper, I throw the top on, whirl the handle around a few times if I want it chunky, or several times if I want it very fine. Then, grap a tortilla chip and taste it. Sometimes I will have hit my desired taste right off. Sometimes I will add ingredients. It all depends on what I am using it for. You know, just a snack, or for burritos and tacos, or to put on a hamburger, or whatever. That's my salsa. Now, to make what we call Texas-style chili, that's a completely different recipe. ;) [/QUOTE]
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