Why does all store bought salsa suck absolute a$$

[GesterHawk]

Like ghost peppers or actual ghosts

 

[AFM22]

Meh, the neighbors grow them for me and I give them salsa.

One year they grew tomatillos and I made the most outstanding salsa verde. Made great puerco en salsa verde.

That’s the only thing tomatillos are good for

 

[GesterHawk]

I am a mother ******* purist.

When it comes to Chex Mix. Pretty much anything else just do what floats your boat.

 

[GesterHawk]

That’s the only thing tomatillos are good for

 

[cpahawk]

Thoughts on just roasting/drying ghosts into flakes/powder and just adding that to your salsa?

Prob a little easier to manage the heat than chopping bits into the salsa.

Every year before the first frost, I will pick the remaining jalepenos off the plants and dehydrate them and then grind them up and put in shakers. Usually end up with quite a few containers and give them away. It is great! Even better, you can make a normal dish for the family - then sprinkle on the jalepeno seasoning on your dish to get the heat you want.

 

[LafayetteBear]

Nope. Going too far.

Cereal, butter, Worcestershire sauce, garlic powder, onion powder , and Tony Chachere's.
Put in oven low and slow. No burning. No smoke. And definitely no freaking peanuts.

That's it.

Don't **** with perfection.

Gods damn it. Chex Mix is damn near sacred in my house.

No peanuts or pretzels in your Chex Mix?! I pronounce anathema.

 

[GesterHawk]

No peanuts or pretzels in your Chex Mix?! I pronounce anathema.

Peanuts in Chex Mix - gross.
Pretzels don't absorb the wonderful flavors well, so what's the point?

I do put plain Cheerios in mine because they absorb all the leftover seasoning and become these little circles of excellence.

I did once add Cheezits and cayenne pepper. Tasted great - but we all ate so much it gave us trouble the next day. So never again!

 

[AFM22]

Every year before the first frost, I will pick the remaining jalepenos off the plants and dehydrate them and then grind them up and put in shakers. Usually end up with quite a few containers and give them away. It is great! Even better, you can make a normal dish for the family - then sprinkle on the jalepeno seasoning on your dish to get the heat you want.

It’s awesome! Cayenne are my favorite to dry. They just have such great flavor.

 

[JWolf74]

Nope. Going too far.

Cereal, butter, Worcestershire sauce, garlic powder, onion powder , and Tony Chachere's.
Put in oven low and slow. No burning. No smoke. And definitely no freaking peanuts.

That's it.

Don't **** with perfection.

Gods damn it. Chex Mix is damn near sacred in my house.

No nuts, bagel chips, or rye chips?

But kudos on avoiding pretzels, which are the plebians snack.

 

[JWolf74]

Every year before the first frost, I will pick the remaining jalepenos off the plants and dehydrate them and then grind them up and put in shakers. Usually end up with quite a few containers and give them away. It is great! Even better, you can make a normal dish for the family - then sprinkle on the jalepeno seasoning on your dish to get the heat you want.

I have several on hand from the local farmers market. I'm doing this with them. Do you have a preferred method?

 

[Rifler]

The next step is growing your own tomato, peppers, and onion, and then you will reach nirvana

^^^THIS^^^
The best part about Summer salsa is walking out to the garden, finding what looks good, and allowing that to become the basis of your salsa,... A recipe created by mother nature.

 

[cpahawk]

I have several on hand from the local farmers market. I'm doing this with them. Do you have a preferred method

I use my neighbors dehydrator that is old school - probably 30 plus years old that has 5-6 trays. I cut the jalepenos in 1/2 and put them on all the trays. Run it for 24+ hours until I know they are dry enough then run them through a little blender that breaks them up into a powder mix. Keep in mind, I have 8 jalepeno plants, so I have this dehydrator loaded up. I will see if I can find some pictures on my phone.

 

[cpahawk]

 

[AFM22]

I use my neighbors dehydrator that is old school - probably 30 plus years old that has 5-6 trays. I cut the jalepenos in 1/2 and put them on all the trays. Run it for 24+ hours until I know they are dry enough then run them through a little blender that breaks them up into a powder mix. Keep in mind, I have 8 jalepeno plants, so I have this dehydrator loaded up. I will see if I can find some pictures on my phone.

Pretty much what I do. I keep it around 130-140 degrees to keep them from cooking. I don't half mine, but i do cut slits into them to speed it up.

Then for flakes i just use a food processor. For powder I have a disgnated coffee grinder and then sift it to get big chunks and seeds out.

 

[cpahawk]

Then put them in these shakers you can get off of amazon.

 

[AFM22]

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Yep!