Mike Cope's blog

Tuesday, August 31, 2004

Emeril would be proud. None of this South Beach, Atkins diet stuff here. This is the Guacamole diet: lots of avocados, tomatoes, serrano peppers, and onions. Plus chips, of course. It's what Jesus ate. Or would have eaten had he come to Guadalajara rather than Capernaum. By popular demand, today let's do salsa recipes. Even the anti-guac crowd can participate.

18 Comments:

  • To continue the theme from yesterday:

    Get on I-20 East, drive for about 9 hours (isn't that how long it takes to get to Ft. Worth?), then get on I-30 East, and keep driving for days and days until you get to Little Rock, Arkansas. Somewhere in there, find Hwy 63/67/167 North (for all of you Harding types, don't bother with directions, just follows the homing-pigeon-like instinct that pulls you to Searcy!).

    Finally, after about 8 days of driving, you'll arrive in Searcy, Arkansas. Take one of the exits (it doesn't matter, since all roads lead to Race Street), and head toward the BP on Race Street, right across from the big bank, and the car dealership that once had a DeLorean.

    After arriving at BP, put the car in reverse until you end up at Mi Ranchito. Grab a table, order the Special Lunch #3 (not LUNCH SPECIAL, but SPECIAL LUNCH), and within seconds, God's own salsa will be placed at your table, along with a bowl of warm chips. Try not to pass out from the sensory overload of so much salsa-ey goodness.

    Or, if that's too much, check yesterday's comments and get directions for Julio's Homemade Salsa.

    By Blogger Greg Kendall-Ball, at 8/31/2004 06:33:00 AM  

  • Wow, Mike!
    What type of salsa are you interested in - what luscious menu is it to enhance? Two pieces of trivia for y'all; there are as many varieties of chiles in Mexico as there are potatoes in Peru - over 200. A third bit of trivia; about 98% of all chiles are native to Mexico, Peru is the birthplace of ALL potatoes. Okay, still another for Texans - there IS life beyond Jalepenos! LOL Therefore, Jalepeno recipes will come from the more knowledgeable Tayxuns. :)

    BASIC - ALL ROUND SALSA

    I have a small black, wrought Iron skillet that I use exclusively for preparing the ingredients for this salsa. Lastima! (Unfortunately!) I don't have a lava rock mortar/pestel [molquajete] on hand, so use a blender to mix this.

    Roast on an ungreased skillet, or cookie sheet

    2 Large ripe Tomatoes [turning over as each side roasts so whole tomato is cooked)
    13 Serrano chiles [be sure to poke a little hole in each chile so they don't explode on ya'] roast chiles until evenly blackened on every side.
    4-5 cloves of garlic - lightly sear the cloves.

    Lift the tomatoes with a long handled fork, peel off the skin [careful, don't burn yourself] place in blender, cutting them into about 4 large pieces.

    Add chiles [be sure the stems are removed as you add them]

    Add garlic

    Add a pinch of sea salt

    Blend until all ingredients are liquified.

    Place in a glass bowl, serve with wooden spoon. Metal spoons can change the taste of salsas and they also spoil quicker.

    This is a killer taste on sandwiches [but no mustard, please], as well as with the usual Mexican fare.

    BLOW YOUR HEAD OFF HOT - HABANERO "SALSA"

    DO NOT TOUCH THESE CHILES WITH YOUR BARE HANDS, USE DISPOSABLE GLOVES.

    In a small glass bowl:

    1 Yellow/Orange Habanero chile - remove veins, seeds and stem. Slice in VERY thin pieces

    Add:

    Thin slices of red onion
    A pinch of Oregano (for maximum flavor, rub the Oregano between finger and thumb as you sprinkle it into the mix)
    Juice of one lime [careful not to get too close to the rind. It makes the juice bitter tasting]
    Olive oil to cover mixture

    Cover, let it repose for a couple of hours. The "juice" of this salsa will blow your head off. You don't feel it in your mouth, Habanero waits 'till it reaches your stomach then explodes like a volcano. But what a wonderful tasting chile it is.

    There are others, but these are two of my basic favorite salsas. Provecho!!

    By Blogger Kathy, at 8/31/2004 06:45:00 AM  

  • This is a simple recipe (the only kind of recipe I know):
    2 cans stewed tomatos
    3 tablespoons cilantro (chopped)
    1 jalapeno (chopped)*
    1 onion (chopped)
    2 or 3 cans diced green chiles
    juice from 2 limes

    Put in a food processor and mix. Makes way more than you can eat, so share it. Or use it in your guacamole.

    By Blogger Wendy, at 8/31/2004 06:54:00 AM  

  • Wendy,
    I love your 'simple' recipe approach. After living in Mexico for nearly 30 years, the 'from scratch' doesn't seem that long or complicated for me. I am learning a lot from your approach and philosophy.

    By Blogger Kathy, at 8/31/2004 07:40:00 AM  

  • Whenever I hear the word "salsa", I think of the converstion between Jerry and George! Does anybody else remember that? It is a CLASSIC! Who else could do most of an episode around the theme of salsa?

    By Blogger David U, at 8/31/2004 07:48:00 AM  

  • I meant to say "conversation"......gotta work on those editing skills! SORRY!

    By Blogger David U, at 8/31/2004 07:50:00 AM  

  • GEORGE: "Why don't they have salsa on the table?"

    JERRY: "What do you need salsa for?"

    GEORGE: "Salsa is now the number one condiment in America."

    JERRY: "You know why? Because people like to say "salsa." "Excuse me, do
    you have any salsa?" "We need more salsa." "Where is the salsa? No salsa?"

    GEORGE: "You know it must be impossible for a Spanish person to order
    seltzer and not get salsa. "I wanted seltzer, not salsa!"

    JERRY: "Don't you know the difference between seltzer and salsa? You
    have the seltezer after the salsa!"

    GEORGE: "See, this should be a show. This is the show."

    By Anonymous Anonymous, at 8/31/2004 08:35:00 AM  

  • Kathy, I agree with Mike's comment previously that we need to have a block party at your house! Judging from your recipe and your 30 years in Mexico, I doubt any of us really even know how salsa and guac are supposed to taste until we taste yours! (Mine are just for the time crunched crowd. I won't be entering any gourmet cooking contests.) The only problem is we have no idea how many people read this blog but don't post who would show up for the party and we'd run out of salsa and guac!

    By Blogger Wendy, at 8/31/2004 08:52:00 AM  

  • Yes, but we all know that God really prefers Chinese food. He's also a fan of sushi, particularly the "fire roll" at Seikisui. ... so I hear.

    Honestly, I think he just likes to show off his crazy chopsticks skills.

    By Blogger Q, at 8/31/2004 09:08:00 AM  

  • okay, this has nothing to do with guac'. although, I did have a GREAT guac' dip on Sunday...but that's beside the point.

    I just had to come back here and comment because this was the second (of three) Christian sites in a row from hitting the random 'next blog' feature. As I said elsewhere, I just hope this is happening to non-christians! evangelising bloggers unite! the headline would read.

    anyway :) enjoy your guacamole everyone

    By Blogger Dave, at 8/31/2004 09:22:00 AM  

  • Wendy,
    Nice idea - we'll have to work on the blog party. LOL :)

    btw-would you like to have a fool-proof recipe for excellent rice, no matter the flavors added? My Valenciana sister-in-law taught me and it has never failed me.

    RICE MAKING

    Heat a bit of olive oil in the base of pot that has tight fitting lid
    For each 6 servings

    Saute but do not brown:

    One handful of rice per person to be served, plus one handful.
    Stir with a wooden spoon once,

    add

    Chopped medium white onion [not yellow please]
    3 cloves of finely diced garlic
    One cube of Knorr Caldo de Pollo broken up and distributed over the rice
    One small pinch of rubbed Oregano

    Once the rice, onion and garlic have cooked until transparent but not browned,

    Add liquid [whether water, tomato sauce diluted with water, chicken broth, etc.] to cover rice up to the first knuckle of your index finger.

    Bring to a boil, cover tightly, reduce heat to lowest level and cook WITHOUT peeking, for 20 minutes. Remove from heat, let stand for at least 20 minutes. Uncover and gently stir with a fork to fluff the rice, serve and enjoy! PROVECHO!

    It never fails, in my experience.

    By Blogger Kathy, at 8/31/2004 09:46:00 AM  

  • Please tell me that tomorrow is margarita recipe day!!

    By Anonymous Anonymous, at 8/31/2004 10:50:00 AM  

  • Homemade Salsa
    3 large ripe tomatoes diced
    1 fresh jalopeno pepper diced
    3 4 1/2 oz can chopped green chilis
    1 bunch green onoin chopped tip to tip
    1 tbsp Salt
    1 1/2 Tbsp pepper
    1/2 cup oil
    1 tsp chili powder
    1 1/2 Tbsp garlic powder
    1 pinch oregano
    3-4 Tbsp chopped cliantro

    Mix in a food processor. Refrigerate immediately. Keeps 3-5 days and gets hotter by the minute!

    By Blogger SG, at 8/31/2004 02:47:00 PM  

  • The "Too Hot To Handle" version of this Salsa is can be made by adding one half of one small yellow HABANERO pepper that has been seeded and diced to the jalopeno pepper a few minutes before processng. You might add the peppers first to incsure thaey are well processed. You do not want to get a "hunk" of habanero in your cheek! OUCH! They are pretty hot. To calm it down use half a jalapeno and a banana pepper instead of a whole jalapeno. Experiment! When I have time I roast the peppers and tomatoes first.

    By Blogger SG, at 8/31/2004 04:25:00 PM  

  • Believe it or not, I actually have a recipe! This is good stuff.

    1 can 15 oz. Black beans drained
    1 and 1/2 cup cooked fresh corn (4 ears, but you can substitute good canned corn)
    2 medium tomatoes diced
    1 red pepper diced
    1 green pepper diced
    1/2 cup finely diced red onions
    1/3 cup fresh lime juice
    1/3 cup olive oil
    1/2 cup cilantro
    1/2 teaspoon cayenne pepper
    1 teaspoon salt
    1/2 teaspoon cumin

    Put together in large bowl and let it sit. Killer stuff.

    RE: Guacamole -- While I thoroughly enjoy good guac, I honestly don't understand why we should do ANYTHING to the wonderful avacado. They need no help whatsoever.

    By Blogger Matt Elliott, at 8/31/2004 07:55:00 PM  

  • I sent my husband to the grocery store tonight while I endured an almost never-ending Psychopathology class (all the while dreaming of salsa and guac). Tomorrow I will try my hand at making both. Watch out Texans ~ the Tennessee gal is in the kitchen! Now, just one question, is a tablespoon the big T, or the little t? I can never remember such triival things... :) I may even take picutres and post them on my blog. This really is a pretty BIG DEAL!

    By Blogger Mae, at 8/31/2004 09:18:00 PM  

  • Yes, avocados are delicious just with a dash of sea salt. They also make a great facial masque (or mask!)

    What I am wondering is this: How much more rainfall would we have to get in West Texas to grow avocados?

    By Blogger Serena Voss, at 9/01/2004 08:36:00 AM  

  • Serena
    It's my understanding that rainfall isn't the critical thing about avocados - but the West Texas wind is and the winters that sometimes go below freezing. If it weren't for that, we'd probably have a grove or two around here. I think some varieties grow in south Texas, but quote me. They DO love southern California weather, they do. Yummmmmm!

    By Blogger Kathy, at 9/01/2004 11:51:00 AM  

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