metspitzer > wrote:

>Anyone know of a reputable online source?
>
>I really really dislike buying food online, but I can't find this
>locally.

No Trader Joe's nearby? They have a no-salt-added salsa.

Steve

"metspitzer" > wrote in message
...
> Anyone know of a reputable online source?
>
> I really really dislike buying food online, but I can't find this
> locally.

Try making it yourself. It could not be easier. Tomatoes or tomatillos,
roasted chile peppers to taste (poblanos and a touch of jalapenos for me),
onions, cilantro, lime juice, cumin, maybe some garlic and salt to taste. A
couple quick pulses in a food processor and you have great salsa.

Paul

Anyone know of a reputable online source?

I really really dislike buying food online, but I can't find this
locally.

metspitzer wrote:

>> Try making it yourself. It could not be easier. Tomatoes or tomatillos,
>> roasted chile peppers to taste (poblanos and a touch of jalapenos for
>> me), onions, cilantro, lime juice, cumin, maybe some garlic and salt to
>> taste. A couple quick pulses in a food processor and you have great
>> salsa.
>>
> I tried. I have made better tasting shoe polish.


I've never made (or tasted) shoe polish. Would you mind sharing your recipe?
:-)

http://www.fitfuel.com/All_Natural__...d-p-14546.html purports to
be low-sodium; I see it has 96 grams of sodium in a two-tablespoon serving.
I don't know what the cutoff is between low-sodium and "regular" salsa, so I
can't say whether it really is low-sodium or not.

Bob

"metspitzer" > wrote in message
...
> On Sat, 5 Jul 2008 18:15:38 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"metspitzer" > wrote in message
. ..
>>> Anyone know of a reputable online source?
>>>
>>> I really really dislike buying food online, but I can't find this
>>> locally.
>>
>>Try making it yourself. It could not be easier. Tomatoes or tomatillos,
>>roasted chile peppers to taste (poblanos and a touch of jalapenos for me),
>>onions, cilantro, lime juice, cumin, maybe some garlic and salt to taste.
>>A
>>couple quick pulses in a food processor and you have great salsa.
>>
>>Paul
>>
> I tried. I have made better tasting shoe polish.


Well I have no idea what you did wrong. Even people I know who can't boil
water can make salsa. I assume you used fresh ingredients and followed a
basic recipe? You realize the stuff in jars is made the same way?

Paul

On Sun, 6 Jul 2008 01:00:44 +0000 (UTC), (Steve
Pope) wrote:

>metspitzer > wrote:
>
>>Anyone know of a reputable online source?
>>
>>I really really dislike buying food online, but I can't find this
>>locally.
>
>No Trader Joe's nearby? They have a no-salt-added salsa.
>
>Steve
>
The closest one to me is about an hour and a half away.

On Sat, 5 Jul 2008 18:15:38 -0700, "Paul M. Cook" >
wrote:

>
>"metspitzer" > wrote in message
.. .
>> Anyone know of a reputable online source?
>>
>> I really really dislike buying food online, but I can't find this
>> locally.
>
>Try making it yourself. It could not be easier. Tomatoes or tomatillos,
>roasted chile peppers to taste (poblanos and a touch of jalapenos for me),
>onions, cilantro, lime juice, cumin, maybe some garlic and salt to taste. A
>couple quick pulses in a food processor and you have great salsa.
>
>Paul
>
I tried. I have made better tasting shoe polish.

metspitzer wrote:

> I notice that the salsa you provide a link for contains sea salt.
> Is that a blood pressure friendly kind of salt?
>
Salt is salt.

"Goomba" > wrote in message
...
> metspitzer wrote:
>
>> I notice that the salsa you provide a link for contains sea salt.
>> Is that a blood pressure friendly kind of salt?
>>
> Salt is salt.

I dunno, have you ever seen a tuna with high blood pressure?

Paul

On Sat, 5 Jul 2008 19:12:44 -0700, "Bob Terwilliger"
> wrote:

>metspitzer wrote:
>
>>> Try making it yourself. It could not be easier. Tomatoes or tomatillos,
>>> roasted chile peppers to taste (poblanos and a touch of jalapenos for
>>> me), onions, cilantro, lime juice, cumin, maybe some garlic and salt to
>>> taste. A couple quick pulses in a food processor and you have great
>>> salsa.
>>>
>> I tried. I have made better tasting shoe polish.
>
>
>I've never made (or tasted) shoe polish. Would you mind sharing your recipe?
>:-)
>
>http://www.fitfuel.com/All_Natural__...d-p-14546.html purports to
>be low-sodium; I see it has 96 grams of sodium in a two-tablespoon serving.
>I don't know what the cutoff is between low-sodium and "regular" salsa, so I
>can't say whether it really is low-sodium or not.
>
>Bob


I notice that the salsa you provide a link for contains sea salt.
Is that a blood pressure friendly kind of salt?

In article >,
metspitzer > wrote:

> On Sat, 5 Jul 2008 19:12:44 -0700, "Bob Terwilliger"
> > wrote:
>
> >metspitzer wrote:
> >
> >>> Try making it yourself. It could not be easier. Tomatoes or tomatillos,
> >>> roasted chile peppers to taste (poblanos and a touch of jalapenos for
> >>> me), onions, cilantro, lime juice, cumin, maybe some garlic and salt to
> >>> taste. A couple quick pulses in a food processor and you have great
> >>> salsa.
> >>>
> >> I tried. I have made better tasting shoe polish.
> >
> >
> >I've never made (or tasted) shoe polish. Would you mind sharing your recipe?
> >:-)
> >
> >http://www.fitfuel.com/All_Natural__...d-p-14546.html purports to
> >be low-sodium; I see it has 96 grams of sodium in a two-tablespoon serving.
> >I don't know what the cutoff is between low-sodium and "regular" salsa, so I
> >can't say whether it really is low-sodium or not.
> >
> >Bob
>
>
> I notice that the salsa you provide a link for contains sea salt.
> Is that a blood pressure friendly kind of salt?

Just omit the salt if it concerns you.

On Sat, 05 Jul 2008 20:58:08 -0500, metspitzer >
wrote:

>Anyone know of a reputable online source?

Being a cooking fourm....it would occur to me to just make it...,
yes....from stratch and you can control your requirements.

Paul M. Cook wrote:
> "metspitzer" > wrote in message
> ...
>> On Sat, 5 Jul 2008 18:15:38 -0700, "Paul M. Cook" >
>> wrote:
>>
>>> "metspitzer" > wrote in message
>>> ...
>>>> Anyone know of a reputable online source?
>>>>
>>>> I really really dislike buying food online, but I can't find this
>>>> locally.
>>> Try making it yourself. It could not be easier. Tomatoes or tomatillos,
>>> roasted chile peppers to taste (poblanos and a touch of jalapenos for me),
>>> onions, cilantro, lime juice, cumin, maybe some garlic and salt to taste.
>>> A
>>> couple quick pulses in a food processor and you have great salsa.
>>>
>>> Paul
>>>
>> I tried. I have made better tasting shoe polish.
>
>
> Well I have no idea what you did wrong. Even people I know who can't boil
> water can make salsa. I assume you used fresh ingredients and followed a
> basic recipe? You realize the stuff in jars is made the same way?
>
> Paul
>
>

Possibly the difference is that the stuff in jars is processed and home
made isn't so the tastes will be a lot brighter and maybe the OP isn't
used to that?

George > wrote:

>Paul M. Cook wrote:

>> Even people I know who can't boil
>> water can make salsa. I assume you used fresh ingredients and followed a
>> basic recipe? You realize the stuff in jars is made the same way?

>Possibly the difference is that the stuff in jars is processed and home
>made isn't so the tastes will be a lot brighter and maybe the OP isn't
>used to that?

I don't consider home-made salsa a particularly quick preparation.
If your goal is to smoke the tomatoes and chilis on a Weber
or similar, it could take hours. At minimum there is lots
of chopping involved, and if you're not making smoked salsa,
you at least need to toast the chilis (say in a toaster oven).
(At least in my opinion... raw chilis in salsa do not "blend".)
It's a medium scale project but the result is a few pints
of really good salsa that will last about 6 days in the refrigerator.

It's worth doing yourself, just like it's worth making mayonnaise
yourself. 90% of the time most people don't bother.

Steve

"Steve Pope" > wrote in message
...
> George > wrote:
>
>>Paul M. Cook wrote:
>
>>> Even people I know who can't boil
>>> water can make salsa. I assume you used fresh ingredients and followed
>>> a
>>> basic recipe? You realize the stuff in jars is made the same way?
>
>>Possibly the difference is that the stuff in jars is processed and home
>>made isn't so the tastes will be a lot brighter and maybe the OP isn't
>>used to that?
>
> I don't consider home-made salsa a particularly quick preparation.
> If your goal is to smoke the tomatoes and chilis on a Weber
> or similar, it could take hours. At minimum there is lots
> of chopping involved, and if you're not making smoked salsa,
> you at least need to toast the chilis (say in a toaster oven).
> (At least in my opinion... raw chilis in salsa do not "blend".)
> It's a medium scale project but the result is a few pints
> of really good salsa that will last about 6 days in the refrigerator.
>

I suppose you could spend hours and hours slaving over a peasant sauce but
it kind of rujins the dish. Salsa for me is 2 minuites from conception to
dish. You do not have to roast the tomatoes in fact few recipes call for it
unless you think Bobby Flay cooks Mexican food. You can roast the pepper (1
suffices) in like a minute over a gas stove if you desire then a quick rinse
to get the skin off. Another optional step. The rest is all raw and
unchopped. I make it often and I'd hardly call it laborious. All I use is
a knife and my food processor - hardly anything to wash afterwards. I doubt
I even spend 2 minutes making it.

> It's worth doing yourself, just like it's worth making mayonnaise
> yourself. 90% of the time most people don't bother.

I don't think 10% of the country even cooks anymore. Why does somebody come
into a cooking group to ask questions about bottled salsa if they cooked
much for themselves?

Paul

"George" > wrote in message
...
> Paul M. Cook wrote:
>> "metspitzer" > wrote in message
>> ...
>>> On Sat, 5 Jul 2008 18:15:38 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>> "metspitzer" > wrote in message
>>>> ...
>>>>> Anyone know of a reputable online source?
>>>>>
>>>>> I really really dislike buying food online, but I can't find this
>>>>> locally.
>>>> Try making it yourself. It could not be easier. Tomatoes or
>>>> tomatillos,
>>>> roasted chile peppers to taste (poblanos and a touch of jalapenos for
>>>> me),
>>>> onions, cilantro, lime juice, cumin, maybe some garlic and salt to
>>>> taste. A
>>>> couple quick pulses in a food processor and you have great salsa.
>>>>
>>>> Paul
>>>>
>>> I tried. I have made better tasting shoe polish.
>>
>>
>> Well I have no idea what you did wrong. Even people I know who can't
>> boil water can make salsa. I assume you used fresh ingredients and
>> followed a basic recipe? You realize the stuff in jars is made the same
>> way?
>>
>> Paul
>
> Possibly the difference is that the stuff in jars is processed and home
> made isn't so the tastes will be a lot brighter and maybe the OP isn't
> used to that?

Probably. Salt does bring out a lot of the flavors. A low salt diet is
pretty bland so I imagine he's used to dull tasting foods.

Paul

Paul M. Cook > wrote:

>"Steve Pope" > wrote in message

>> I don't consider home-made salsa a particularly quick preparation.
>> If your goal is to smoke the tomatoes and chilis on a Weber
>> or similar, it could take hours. At minimum there is lots
>> of chopping involved, and if you're not making smoked salsa,
>> you at least need to toast the chilis (say in a toaster oven).
>> (At least in my opinion... raw chilis in salsa do not "blend".)
>> It's a medium scale project but the result is a few pints
>> of really good salsa that will last about 6 days in the refrigerator.

>I suppose you could spend hours and hours slaving over a peasant sauce but
>it kind of rujins the dish. Salsa for me is 2 minuites from conception to
>dish. You do not have to roast the tomatoes in fact few recipes call for it
>unless you think Bobby Flay cooks Mexican food. You can roast the pepper (1
>suffices) in like a minute over a gas stove if you desire then a quick rinse
>to get the skin off. Another optional step. The rest is all raw and
>unchopped. I make it often and I'd hardly call it laborious. All I use is
>a knife and my food processor - hardly anything to wash afterwards. I doubt
>I even spend 2 minutes making it.

You're fast. It would take me 15 minutes to make up some salsa.
Rinsing the vegetables, steeling the knife, cleaning up the
cutting board afterwards. Since I maybe average 30 miuntes spent
cooking for one meal, 15 minutes making salsa is significant.

>> It's worth doing yourself, just like it's worth making mayonnaise
>> yourself. 90% of the time most people don't bother.

>I don't think 10% of the country even cooks anymore. Why does somebody come
>into a cooking group to ask questions about bottled salsa if they cooked
>much for themselves?

Not everyone has the time to do everything. Jarred salsa
is convenient, just like prepared mustard or anything else.
Why not ask where to find a product you're looking for?

S.

On Sun, 6 Jul 2008 12:29:01 -0700, "Paul M. Cook" >
wrote:

>A low salt diet is
>pretty bland so I imagine he's used to dull tasting foods.

Probably smokes cigarettes also.

"Steve Pope" > wrote in message
...
> Paul M. Cook > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> I don't consider home-made salsa a particularly quick preparation.
>>> If your goal is to smoke the tomatoes and chilis on a Weber
>>> or similar, it could take hours. At minimum there is lots
>>> of chopping involved, and if you're not making smoked salsa,
>>> you at least need to toast the chilis (say in a toaster oven).
>>> (At least in my opinion... raw chilis in salsa do not "blend".)
>>> It's a medium scale project but the result is a few pints
>>> of really good salsa that will last about 6 days in the refrigerator.
>
>>I suppose you could spend hours and hours slaving over a peasant sauce but
>>it kind of rujins the dish. Salsa for me is 2 minuites from conception to
>>dish. You do not have to roast the tomatoes in fact few recipes call for
>>it
>>unless you think Bobby Flay cooks Mexican food. You can roast the pepper
>>(1
>>suffices) in like a minute over a gas stove if you desire then a quick
>>rinse
>>to get the skin off. Another optional step. The rest is all raw and
>>unchopped. I make it often and I'd hardly call it laborious. All I use
>>is
>>a knife and my food processor - hardly anything to wash afterwards. I
>>doubt
>>I even spend 2 minutes making it.
>
> You're fast. It would take me 15 minutes to make up some salsa.
> Rinsing the vegetables, steeling the knife, cleaning up the
> cutting board afterwards. Since I maybe average 30 miuntes spent
> cooking for one meal, 15 minutes making salsa is significant.
>

I cut the vegies straight ino the food processor while the pepper chars on
the stove. Canned chiles work OK in salsa BTW. I cook like that because I
like to keep my cleanup to a minimum. If a dish requires mis en plas then I
make a mess in place. I became a fan of Jamie Oliver's cooking techniques
just for that very reason.

>>> It's worth doing yourself, just like it's worth making mayonnaise
>>> yourself. 90% of the time most people don't bother.
>
>>I don't think 10% of the country even cooks anymore. Why does somebody
>>come
>>into a cooking group to ask questions about bottled salsa if they cooked
>>much for themselves?
>
> Not everyone has the time to do everything. Jarred salsa
> is convenient, just like prepared mustard or anything else.
> Why not ask where to find a product you're looking for?

Well making mustard is a whole different story.

Paul

metspitzer wrote:
>
> Anyone know of a reputable online source?
>
> I really really dislike buying food online, but I can't find this
> locally.

Make your own fresh red salsa: tomatoes, onions, chile of choice,
garlic, lime juice or vinegar. No salt needed. Chopped
coriander/cilantro leaves if liked. Few seconds in the blender or FP.

On Sun, 6 Jul 2008 12:27:23 -0700, "Paul M. Cook" >
wrote:

>I don't think 10% of the country even cooks anymore. Why does somebody come
>into a cooking group to ask questions about bottled salsa if they cooked
>much for themselves?
>
>Paul
>

maybe they had the deranged idea that somebody could help them out?

your pal,
blake
** Posted from http://www.teranews.com **

(Steve Pope) wrote in news:g4qov8$jfr$1
@blue.rahul.net:

> I don't consider home-made salsa a particularly quick preparation.

Just boiling the skins off the tomatoes is enough to deter me. I hate that
job.

> It's a medium scale project but the result is a few pints
> of really good salsa that will last about 6 days in the refrigerator.

I'd eat that in the first sitting.

"elaich" > wrote in message ...
> (Steve Pope) wrote in news:g4qov8$jfr$1
> @blue.rahul.net:
>
>> I don't consider home-made salsa a particularly quick preparation.
>
> Just boiling the skins off the tomatoes is enough to deter me. I hate that
> job.
>
>> It's a medium scale project but the result is a few pints
>> of really good salsa that will last about 6 days in the refrigerator.
>
> I'd eat that in the first sitting.

Why would you skin your tomatoes? I never do.


--
mompeagram
FERGUS/HARLINGEN
>

"news.albasani.net" > wrote in
:

>
> "elaich" > wrote in message
> ...
>> (Steve Pope) wrote in news:g4qov8$jfr$1
>> @blue.rahul.net:
>>
>>> I don't consider home-made salsa a particularly quick preparation.
>>
>> Just boiling the skins off the tomatoes is enough to deter me. I hate
>> that job.
>>
>>> It's a medium scale project but the result is a few pints
>>> of really good salsa that will last about 6 days in the
>>> refrigerator.
>>
>> I'd eat that in the first sitting.
>
> Why would you skin your tomatoes? I never do.
>
>

Skining the tomatoes sounds more like what you'd do to make a picante
sauce. Which effectively is a canned salsa.

And why make more than about 1 pint at a time? You got an army to feed?

This works for me and will last a day or 6 in the fridge. Notice the
total lack of boiling or messing up the food processor. If you want it
really smooth use a wand/stick blender on it.... wayyy easier to clean.

Total prep maybe 10 minutes if you knife skills need work or the knife is
dull.

@@@@@ Now You're Cooking! Export Format

Pico De Gallo Salsa

none

2 or 3 serrano or jalapeno chiles,; stems & seeds removed,
1 or 2 bell peppers (red, green, yellow); your choice chopped
1 large red onion, finely chopped
4 medium roma tomatoes, finely chopped
3 cloves garlic, finely chopped; or more
1/4 bunch finely chopped cilantro
1 juice of 1 fresh lime

Finely chop the garlic and cilantro. Chop the other ingredients a lot or
a little. To make a chunky to your choice Salsa.

Squeeze the juice of the lime over the combined ingredients. Be sure hot
peppers are seeded and the white parts has been removed. A little salt
doesn't hurt.

Notes...
juicer tomatoes work well too.
If no hot peppers use hot sauce instead and add more coloured bell
peppers for appearance.

Be sure to wash hands well after handling hot peppers.

Let the salsa rest in the fridge a couple of hours to over nite to let
the flavours marry well.

Good with corn chips or on fajitas or tacos...Even ok on pasta.
Lemon juice or vinegar can replace the lime . But fresh lime juice is
the best.

Coloured bell peppers make it look pretty but green peppers are cheaper
and work fine.

Notes:

Yield: 1batch/jarfull

Preparation Time: 00:10


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan