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Posted: 1/22/2013 9:14:57 AM EDT
I personally like thick and chunky salsa served cold straight from the refrigerator. How do you like yours?

Poll incoming.
Link Posted: 1/22/2013 9:19:09 AM EDT
[#1]
Thrown in a garbage can with AK47s. I hate tomatoes
Link Posted: 1/22/2013 9:22:01 AM EDT
[#2]
The way I like my women...

Con queso.
Link Posted: 1/22/2013 9:23:58 AM EDT
[#3]
thick and chunky salsa served cold.
Link Posted: 1/22/2013 9:24:13 AM EDT
[#4]
depends
Link Posted: 1/22/2013 9:24:42 AM EDT
[#5]
Spicy hot and green.
Link Posted: 1/22/2013 9:25:05 AM EDT
[#6]
any texture if it is hot (spicy) enough.

 
Link Posted: 1/22/2013 9:26:17 AM EDT
[#7]
I like thick and chunky Tex Mex style salsa like from a jar

My Mexican gf makes this super hot watery shit; either green w/ tomatillos or red w/ tomatoes...I don't really eat it often





Speed
Link Posted: 1/22/2013 9:27:31 AM EDT
[#8]
All fresh ingredients small cubes.
Link Posted: 1/22/2013 9:27:32 AM EDT
[#9]
Thin, room temp, and burning my tastebuds off.
Link Posted: 1/22/2013 9:27:58 AM EDT
[#10]
I like just diced tomato, onion, and jalapeno, in roughly equal proportions with cilantro, lime juice, salt, and a touch of olive oil.
Link Posted: 1/22/2013 9:29:12 AM EDT
[#11]
I like salsa merengue dancing.

Posted Via AR15.Com Mobile
Link Posted: 1/22/2013 9:32:38 AM EDT
[#12]



Quoted:


Thin, room temp, and burning my tastebuds off.


Ya, you'd like my gf's salsa.

Here I'll tell you her standard recipe since I watch her make it at least once a week:



3-4 fresh tomatoes

8-10 fresh jalapenos



Put the tomatoes and peppers whole in a pot of water. Boil for an hour. Pour out water, place boiled veggies in a blender.

Add a few pinches of salt and blend for 10 seconds on puree.





There you go: burn your ass off, real, authentic Mexican salsa





Speed



 
Link Posted: 1/22/2013 9:34:08 AM EDT
[#13]
Copious.
Link Posted: 1/22/2013 9:35:25 AM EDT
[#14]
That's interesting, I've never heard of it being boiled for an hour or even beyond a blanch for color.

I'm going to give this a try.  Thanks.

Quoted:

Quoted:
Thin, room temp, and burning my tastebuds off.

Ya, you'd like my gf's salsa.
Here I'll tell you her standard recipe since I watch her make it at least once a week:

3-4 fresh tomatoes
8-10 fresh jalapenos

Put the tomatoes and peppers whole in a pot of water. Boil for an hour. Pour out water, place boiled veggies in a blender.
Add a few pinches of salt and blend for 10 seconds on puree.


There you go: burn your ass off, real, authentic Mexican salsa


Speed
 


Link Posted: 1/22/2013 9:37:23 AM EDT
[#15]



Quoted:


That's interesting, I've never heard of it being boiled for an hour or even beyond a blanch for color.



I'm going to give this a try.  Thanks.




Quoted:




Quoted:

Thin, room temp, and burning my tastebuds off.


Ya, you'd like my gf's salsa.

Here I'll tell you her standard recipe since I watch her make it at least once a week:



3-4 fresh tomatoes

8-10 fresh jalapenos



Put the tomatoes and peppers whole in a pot of water. Boil for an hour. Pour out water, place boiled veggies in a blender.

Add a few pinches of salt and blend for 10 seconds on puree.





There you go: burn your ass off, real, authentic Mexican salsa





Speed

 






NP. I don't know the theory behind it. The first time I watched her make it I kept asking her:



Are you gonna put some garlic in there?

No onions?

It looks pretty thin...



It's ok, but hot as fuck. If I eat it on something she makes I only use a little bit





Speed





 
Link Posted: 1/22/2013 9:38:52 AM EDT
[#16]
Quoted:
Thrown in a garbage can with AK47s. I hate tomatoes


Sauce too?
Link Posted: 1/22/2013 9:40:16 AM EDT
[#17]
Link Posted: 1/22/2013 9:41:07 AM EDT
[#18]
I like everything chopped fine, but not runny.
Link Posted: 1/22/2013 9:41:27 AM EDT
[#19]
Quoted:
Thin, room temp, and burning my tastebuds off.


the only way
Link Posted: 1/22/2013 9:41:58 AM EDT
[#20]
I'm not sure I will be able to resist throwing some garlic and onion in there.  I'm not surprised at the lack of ingredients though.  A lot of the best authentic Mexican food has surprisingly spare and simple preparation.

Quoted:

NP. I don't know the theory behind it. The first time I watched her make it I kept asking her:

Are you gonna put some garlic in there?
No onions?
It looks pretty thin...

It's ok, but hot as fuck. If I eat it on something she makes I only use a little bit


Speed

 


Link Posted: 1/22/2013 9:43:21 AM EDT
[#21]
Thick, room temperature. Lots of tomato, lots of heat.

Things I detest on a nacho chip are runny watery mild cold salsa. I crave the ever-present thrill generated by the risk of chip breakage.
Link Posted: 1/22/2013 9:43:47 AM EDT
[#22]
A little chunky, and between cold and room temp.


Link Posted: 1/22/2013 9:44:46 AM EDT
[#23]
Thick, chunky, hot(as in spicy), and room temperature.
Link Posted: 1/22/2013 9:45:56 AM EDT
[#24]
yes
Link Posted: 1/22/2013 9:47:51 AM EDT
[#25]



Quoted:


I'm not sure I will be able to resist throwing some garlic and onion in there.  I'm not surprised at the lack of ingredients though.  A lot of the best authentic Mexican food has surprisingly spare and simple preparation.




Quoted:



NP. I don't know the theory behind it. The first time I watched her make it I kept asking her:



Are you gonna put some garlic in there?

No onions?

It looks pretty thin...



It's ok, but hot as fuck. If I eat it on something she makes I only use a little bit





Speed



 






A lot of the real authentic stuff she makes sucks IMHO

Some things like her Milanesa or pork tortas rock, but she'll occasionally make some crap and I'm like: WTF is this? We live in America...we don't have to eat some poverty food shit

FWIW, she heats up her salsa on the stove before she puts it on anything or even just dips tortilla chips in it. This makes it hotter





Speed



 
Link Posted: 1/22/2013 9:50:30 AM EDT
[#26]
Cheese
Link Posted: 1/22/2013 9:50:45 AM EDT
[#27]
Thick & Chunky cold.
Cheese dip is good too.


However I do like it hot - as in spicy hot.  None of that wimpy mild shit.
Link Posted: 1/22/2013 9:52:12 AM EDT
[#28]
How do you like yours?


Served by hot latina waitresses.
Link Posted: 1/22/2013 10:06:29 AM EDT
[#29]
Link Posted: 1/22/2013 10:11:59 AM EDT
[#30]
Warm mixed with a pound of cooked ground beef.
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