a question regarding SALSA!!!

[Dirtybird12]

does open salsa HAVE to be refrigerated? or will it go bad & kill anyone who dares to eat it?


also, whats the best salsa ever?

[ANC]

I'm not 100% on this, but I always refrigerate open salsa.

As for your other question, IMO the best salsa is the salsa you make yourself..... or get with your meal at Adobe Blues in Staten Island.

[RAAMONE]

does open salsa HAVE to be refrigerated? or will it go bad kill anyone what dares to eat it?

also, whats the best salsa ever?

what?

well if it says refridgerate after opening then i'd probably do it

and i like black bean and corn salsa

[Dirtybird12]

what?

well if it says refridgerate after opening then i'd probably do it

and i like black bean and corn salsa

my bad - trying to produce a radio show while i post.:king:

[biggestmexi]

You must be like me. I MEGA-LOATH eating cold salsa
(i used that because I hate it more than hate can explain)

But I have a great recipe for an awesome Pico De Gallo.

But most "salsa's" or "mash-ups" say refrig after opening but I leave it out a bit before I eat it.

[joethebartender]

You have to refrigerate it to keep it. It's not like ketchup or hot sauce that have a vinegar base to preserve them.

[drjoek]

Refrigerate

Favorite store bought if not making own
Pace
http://thepeachpit.net/wp-content/uploads/2007/07/salsa.png

[RhinoinMN]

Salsa verde rocks!

tomatillo, onion, cilantro, jalapeno, lime, and a little bit of habanero. I missing some things, but my favorite Mexican restaurant makes the best salsa verde.

http://www.authenticsalsarecipes.com/images/salsa_verde.jpg

[joethebartender]

Refrigerate

Favorite store bought if not making own
Pace
http://thepeachpit.net/wp-content/uploads/2007/07/salsa.png

You mean you dont like that "salsa from New York City"?

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[undressa]

omg black bean and corn salsa is the best and it is so easy

[bobsnin]

I make a black bean, mango, pineapple salsa that I love.

12 cups

2 cans black beans, rinsed and drained
2 cloves garlic, minced
2 jalapeno chiles, minced
6 tablespoons lime juice
1 cup red onion, minced
6 cups chopped mangoes (about 5 mangos)
2 cups chopped pineapple
1/2 teaspoon hot pepper flakes
1 1/2 teaspoons salt
1/2 cup chopped cilantro
Mix all ingredients in large mixing bowl.
Serve at room temperature.

[Freakshow]

I thought this thread was going to be about Seltzer. :thumbdown:

[TheMojoPin]

You have to refrigerate it to keep it. It's not like ketchup or hot sauce that have a vinegar base to preserve them.

Yet most of the time, look in someone's fridge and like madmen they'll have their ketchup or hot sauce in there...or both.

That said, I hate cold salsa, and if someone could invent a salsa that could stay in the cupboard after opened and remain edible, they'd be a hero to billions.

[Chigworthy]

Salsa can get moldy after opening. The refrigeration slows the molding down. I doubt it would get moldy at room teperature in the first few days, so just eat it quick. And mango or pineapple rules in any kind of red salsa, especially raw salsa.

For a nice twist get some poblanos. Jag a fork in the stem, like a poblano popsicle. Char it over your stovetop, rotating now and again to blacken the whole thing. Immediately put the hot poblano into the plastic produce bag and let it steam for a minute. Wipe as much of the charred skin off as possible. You won't get it all, but a small quantity of the roasty little bits actually looks good in the salsa. Hack that bitch up and throw it in your salsa.

You probably can't do this with an electric stove, but who cares because all you eat is pasta roni anyway.

[NickyL0885]

Salsa is best homemade b/c you know whats going in it. Plus, make you own tortilla chips. Alton had a good Salsa recipes and good Tortilla chips recipe. Its prob cheaper in the end too, depending on how much you eat the stuff.

[MobCounty]

Salsa is best homemade b/c you know whats going in it. Plus, make you own tortilla chips. Alton had a good Salsa recipes and good Tortilla chips recipe. Its prob cheaper in the end too, depending on how much you eat the stuff.

x2

Salsa is pretty easy to make on your own. Guacamole is easy as well.

I would always refrigerate salsa.. I'm scared like that.

[SinA]

But I have a great recipe for an awesome Pico De Gallo.


let's hear it

[Melissa the Accountant]

I thought this thread was going to be about Seltzer. :thumbdown:

I thought it was about dancing and I skipped over it all day for that reason until I actually got bored enough to look at a thread about dancing. And then I learned I'd been missing out on a good thread all day. I can't just judge a thread on its title.

This is probably on the weird side, but sometimes I like to add brown sugar to regular chunky tomato salsa. I don't know what it is that makes me like it so much, but it probably means I have something wrong with me. I have this horrifically white trash casserole I make sometimes that is basically a taco-ey ground beef casserole with condensed tomato soup, but it has salsa and brown sugar in it. And a can of "Mexicorn". I'm ashamed of how much I like it. We call it "Mexi-slop" at our house.

[Dirtybird12]

thnx everyone. i opened the salsa last night around 10 while making a turkey sandwich and forgot to put it up and fell asleep. then this morning i baked a potato ( i enjoy using salsa instead of butter & sour cream on it..if i cant use salsa, i will use a little A-1 sauce.)But i was worried since it stayed out all night.


anyway thanks for the tips AND the home recipes. BTW I went ahead and cheated death by using the salsa

[Marc with a c]

I thought this thread was going to be about Seltzer. :thumbdown:

that made me giggle

[biggestmexi]

All ingredients are best fresh:

Tomatoes
Fresh Cilantro
Jalapenos
Onions
Lemon
Lime
Tabasco Sauce
Balsamic Vinaigrette(optional) (only a smidge)(only if you are serving people. becuase they will always be dumbfounded)
Kosher Salt
Pepper

Dice the tomatoes.

Chop not dice or mince the Onions and Jalapenos.(They should be smaller than the Tomatoes.) (You can leave some seeds for added heat.)(when i was making this in the rest. NO SEEDS(to hot for average joe))
Combine Tomatoes, onions and jalapenos.


For the Cilantro, juts pick the leaves off. NO need to be very picky about getting some stem in there. Now throw it into a nice pile. NOW MINCE. Set into a custard cup or smaller dish to contain.

Roll the lime and lemon under pressure under your palm. Cut in half and squeeze the juice out of one half into the Tomatoes, onion and jalapenos.

Add a couple of shakes of the Tabasco. Pay attention to how much is in there if you dont like it too hot.

Add a couple pinches of salt and pepper

Balsamic, and the cilantro.
You can add those to your discretion.

Some people like the taste of cilantro and some like to have it as a mild flavor in the mix.
Some people might not think they will like the Balsamic in the mix so try it out with a little on the side.

This is VERY EASY with GREAT results.

And you might want to drain it a bit as the tomatoes will make juice at the bottom of the container.

Let me know what you think.

[PigShitIrish]

http://www.baseballhalloffame.ca/images/inductees/JoeCarter.jpgI know what my favorite salsa is........................


http://www.wildthingsalsa.com/images/Salsa-Jars-Mild.jpg

[booster11373]

The Best Salsa Ever!

Pineapple Jalapeno Salsa

Make it up as you go there is no strict recipe

1 pineapple, Ive only ever used fresh but I'm sure canned or the refrigerated would be fine, chopped up not to small but smaller then chunks

A couple cloves of garlic finely minced

Some Cilantro I like a lot, finely chopped

A couple of Jalapeno's seeded finely chopped

Mix them together and its spicy sweet heaven

[joethebartender]

If you don't want to pick up a knife or mess up the cuisinart...I recommend the Paul Newman's Own Bandido Pineapple or Peach Salsa. It's sweet without getting away from the heat of the peppers and it has decent sized chunks of pineapple in it.

http://www.fiery-foods.com/images/ed/peppered/prod_newman_chunkyp.jpg

[Melissa the Accountant]

I really want to try that! Everything Paul Newman creates is golden as far as I'm concerned.

[ADF]

I like all of my condiments cold, except for hot sauce. One thing that gets me is when people put tomatoes or peanut butter in the fridge. Cold tomatoes turn mealy and cold peanut butter doesn't spread well. I also love room temperature butter as it melts/spreads much easier, but I'm too lazy to buy a butter keeper which seals out air through a layer of water.

http://fantes.com/images/120970butter.jpg