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Tue, 22 Jul 2014 20:14:12 +0000hourly1https://wordpress.org/?v=4.9.1By: Peter B
Mon, 10 May 2010 18:39:18 +0000http://www.hornes.org/?p=198#comment-496How long does fresh salsa keep? Anyone?
Mon, 23 Feb 2009 00:21:03 +0000http://www.hornes.org/?p=198#comment-495Mitch,
Thank you so much! I love their salsa and now they are getting rid of it. This recipe is perfect. Thanks alot!
Sat, 31 Jan 2004 14:30:35 +0000http://www.hornes.org/?p=198#comment-494Luna De Noche Texas
Famous Green Salsa Recipe
2 32 oz. cans of whole peeled tomatoes
1 tablespoon of salt
2 tablespoons of granulated garlic
2 tablespoons of crushed red pepper
1 teaspoon of black pepper
1 tablespoon of vegetable oil
5 bunches of cilantro (1 bunch to be chopped)
Cook jalapenos in 2 cups of boiling water until tender, then drain. For salsa to be chunky, put it in a blender and blend slightly with whole peeled tomatoes and cilantro. Add the spices, oil, and 1 bunch of chopped cilantro. Mix everything well.
Note: If you want a greener salsa, add more blended cilantro.
Sun, 28 Dec 2003 04:15:44 +0000http://www.hornes.org/?p=198#comment-493Just ate at Luna de Noche for the first time today and was so moved by the salsa I had to Google the net to see what I could find. Aparrently I’m not alone. Did you ever get the recipe? They showed me a calendar I could buy that had that and several other tasty concoctions. It was a 2003 calendar and I just couldn’t bring myself to pay full price for a calendar that would be out of date in 3 days. Now I’m wishing I had. It appears the cilantro is what makes it green. The recipe indicated to make it greener, add more cilantro. Hoping I’ll get the recipe one way or another. Let me know if you have it.
Wed, 17 Sep 2003 02:26:02 +0000http://www.hornes.org/?p=198#comment-492Salsa: it’s not just for breakfast anymore. Looks like a very tasty recipe. Believe it or not, Araceli has only recently started experimenting with cooked salsas. The results have been marriage-enriching.
Tue, 16 Sep 2003 13:37:03 +0000http://www.hornes.org/?p=198#comment-491Yes, I had already made the move to fresh tomatoes in my recipe. I got some solid tips from a 70 year old mexican cook. Fresh tomatoes are in. Cumin is out. I’m hoping to try my adjusted recipe this coming weekend.
Tue, 16 Sep 2003 02:02:03 +0000http://www.hornes.org/?p=198#comment-490Like you, I have not been satisfied with store-bought salsa. And like you, I have resorted to my own concoction. But unlike your reluctance to use fresh tomatoes, I have been inspired by the salsa at Tino’s restaurant (in the Collin Creek Mall) and believe that the chore of peeling is rewarded by the result. (You can blanch the tomatoes in a short hot water bath that aids in removing the skins. To blanch tomatoes, score an “x” on the bottom of each tomato and place in a large pan of boiling water to blanch for 15 seconds. Remove tomatoes with a slotted spoon and plunge them into a bowl of ice water to loosen their skin. Then peel the tomatoes.) ¡Comer bueno!