[steppinRazor]

Don't know bout ya'll but i get down with some bomb ass tortilla chips (usually somewhat home-made) and some dank ass salsas' when im blazin

problem is i can never usually find a decent salsa/pico de gallo or even guac for that matter when im at tha grocery store.

pace - forget it, if you're a fan you might as well leave now

anyways im lookin for the best brands and even better yet, your own recipes

best store bought i can find is this shit

and while it does tha trick its just Lacking something.

far as recipes go i only know the guac and heres how i do tha deed

Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

So IC whats tha Deal? i know you heads got some bomb ass recipes/brands im missin out on

[Smooth B]

Sam's club thick and chunky salsa is pretty good. Sold at Wal-Mart. If you notice, most salsa on the shelf is medium or mildly hot. You can get this in hot.

If you get store bought salsa, adding some fresh not dried cilantro really adds some pep. Add and shake. Put back in the frig and let sit a day before using.

Growing your own cilantro is easy. Withstands cold but not hot weather so spring and fall are your best chances. The trick with cilantro is not to transplant but directly seed into the pot it is going to grow. Transplanting speeds up flowering/bolting. (unless your trying for coriander). 'Santo' is a hybrid and is slow to bolt.



If you want the real deal with chips, make your own. It's easy. Mix 1 cup water with 2 cups masa. (corn meal) Knead like your making meatloaf several minutes. Get some wax paper. 2 sheets. Put a plum size ball of masa between the sheets and roll with a rolling pin into a thin round tortilla. You don't have to be perfect. Fry on a dry non-stick frying pan briefly on hot. Both sides. Don't be hitting the joint and burn them. :smile: When done with the batch, add oil like no cholesterol canola to your pan. Cut the pieces of tortilla into triangles or whatever. Fry till slightly brown on both sides. Drain on paper towels. Dip into the salsa. I found these stay fresh only a few hours.

You may want to use jalapenos or Serrano peppers (Growing about 6 in the garden...just bout' max on Smooth's heat tolerance ) in your recipes because that would be more authentic than cayenne.

Peace.

Smooth

[steppinRazor]

hahahaa appearantly no salsa heads up on IC sides sproutco?? shits ballin!! mexi-brick (gotdamit) some tortillas, salsa and washin it down with corona - life is good wheres tha ta-kill-ya at???

cant do the store salsa.....gots to be fresh...i seem to always make salsa during football season....

[resin_lung]

la de mi Madre!

[MCsqrd]

Home made or bust!