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The Water Cooler
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Home made Salsa Chili
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<blockquote data-quote="ez bake" data-source="post: 2104160" data-attributes="member: 229"><p>Well - I honestly mix it up every now and then just to try new stuff, but the basic ingredients are:</p><p></p><p>4-6 Jalapeños (depending on heat/size - I typically do 3 and add more as I see fit)</p><p>5-6 Tomatoes (depending on size/taste)</p><p>Fresh Green Onions (This gets tricky but I usually buy them in a bundle of about 10-20 but I only usually end up adding 1/4-1/3 of them)</p><p>Yellow Onion (if I use half of one, it's a lot)</p><p>1 Red Bell Pepper</p><p>1 Yellow Bell Pepper</p><p>5-6 Tomatillos</p><p>4-6 Green Chilies</p><p>3-5 Red Chilies</p><p>1-2 Limes</p><p>Garlic</p><p>Sea Salt</p><p>Cilantro </p><p></p><p></p><p>Now in all honesty, I've been getting lazy with the larger batches lately and using Lime Juice (fresh, not concentrate), Dehydrated or powdered garlic, canned Green chilies, and a Red Chili paste that comes in a tube in a refrigerated area of the produce section, but to be fair, red and green chilies are some of the hardest to find (fresh) peppers out there.</p><p></p><p>I just got a new multi-speed Ninja food processor that eats most of the above ingredients whole or with minimal cutting - and that has made a huge difference in prep-time and flavor (I'm not having to dice everything up and I don't lose juice, and pepper seeds, etc.). </p><p></p><p>I'll get wacky and add stuff just to change it up from time to time. If I can find different interesting peppers, I'll throw 3-4 of them in just to change it up, but I've added a lemon into the mix with my lime and the last batch had a kosher dill speer in it (made for an interesting taste, but it is almost overpowering). I'm kicking around the idea of adding a red delicious apple into the next batch.</p><p></p><p>The secret is to leave out a little of each ingredient just in case you need more of it later (I always leave at least one tomato out just in case I need to thin out too much onion or garlic taste). I've used habanero peppers, but it's hard to find good ones around here unless you know someone who raises them in a garden (and even then, when you make as much as we do, those folks get tired of giving you all their peppers). </p><p></p><p>Also, it's important to remember when you're dealing with raw veggies, the first moments after you blend/mix everything is not how it's going to taste after sitting together for a while (leave it in the fridge for a few hours or overnight before screwing with it too much - I was ending up with too much onion/garlic every time because I was fidgeting with it immediately after mixing it instead of letting it sit for a while).</p><p></p><p>I used all organic produce to make salsa one time, but the flavor was way down - turns out all this chemical and genetic modifying we've been doing to our produce makes it taste better, so I'm going to stick with the mutant food for now.</p><p></p><p>I'm looking at figuring out if I can get some smoked chopped beef from a local barbecue place here (he can run it through the beef-chopper a few times to end up with a near-ground beef but much higher quality and smoked) for my next batch of chili.</p><p></p><p>I'm also going to end up charcoaling/smoking up some roasted veggies for a batch before too much longer (my salsa ends up being pretty thin and the roasted veggies make for not only a different taste, but a thicker overall consistency).</p><p></p><p>So far I'm having fun and the kids enjoy it (and they like to help out). The fact that it makes for good chili is just icing on the cake.</p><p></p><p>I've used Bush's Chili beans (which come with their own chili-flavored sauce), but I've also just used drained low-sodium black and pinto beans. The cool thing is that if you aren't happy with the flavor, you can add a dash of chili seasoning or whatever while it's stewing and usually get it where you want it pretty easily.</p><p></p><p>I've yet to use cumin (I did use oregano one time - it wasn't bad), but I'll have to try it next time.</p></blockquote><p></p>
[QUOTE="ez bake, post: 2104160, member: 229"] Well - I honestly mix it up every now and then just to try new stuff, but the basic ingredients are: 4-6 Jalapeños (depending on heat/size - I typically do 3 and add more as I see fit) 5-6 Tomatoes (depending on size/taste) Fresh Green Onions (This gets tricky but I usually buy them in a bundle of about 10-20 but I only usually end up adding 1/4-1/3 of them) Yellow Onion (if I use half of one, it's a lot) 1 Red Bell Pepper 1 Yellow Bell Pepper 5-6 Tomatillos 4-6 Green Chilies 3-5 Red Chilies 1-2 Limes Garlic Sea Salt Cilantro Now in all honesty, I've been getting lazy with the larger batches lately and using Lime Juice (fresh, not concentrate), Dehydrated or powdered garlic, canned Green chilies, and a Red Chili paste that comes in a tube in a refrigerated area of the produce section, but to be fair, red and green chilies are some of the hardest to find (fresh) peppers out there. I just got a new multi-speed Ninja food processor that eats most of the above ingredients whole or with minimal cutting - and that has made a huge difference in prep-time and flavor (I'm not having to dice everything up and I don't lose juice, and pepper seeds, etc.). I'll get wacky and add stuff just to change it up from time to time. If I can find different interesting peppers, I'll throw 3-4 of them in just to change it up, but I've added a lemon into the mix with my lime and the last batch had a kosher dill speer in it (made for an interesting taste, but it is almost overpowering). I'm kicking around the idea of adding a red delicious apple into the next batch. The secret is to leave out a little of each ingredient just in case you need more of it later (I always leave at least one tomato out just in case I need to thin out too much onion or garlic taste). I've used habanero peppers, but it's hard to find good ones around here unless you know someone who raises them in a garden (and even then, when you make as much as we do, those folks get tired of giving you all their peppers). Also, it's important to remember when you're dealing with raw veggies, the first moments after you blend/mix everything is not how it's going to taste after sitting together for a while (leave it in the fridge for a few hours or overnight before screwing with it too much - I was ending up with too much onion/garlic every time because I was fidgeting with it immediately after mixing it instead of letting it sit for a while). I used all organic produce to make salsa one time, but the flavor was way down - turns out all this chemical and genetic modifying we've been doing to our produce makes it taste better, so I'm going to stick with the mutant food for now. I'm looking at figuring out if I can get some smoked chopped beef from a local barbecue place here (he can run it through the beef-chopper a few times to end up with a near-ground beef but much higher quality and smoked) for my next batch of chili. I'm also going to end up charcoaling/smoking up some roasted veggies for a batch before too much longer (my salsa ends up being pretty thin and the roasted veggies make for not only a different taste, but a thicker overall consistency). So far I'm having fun and the kids enjoy it (and they like to help out). The fact that it makes for good chili is just icing on the cake. I've used Bush's Chili beans (which come with their own chili-flavored sauce), but I've also just used drained low-sodium black and pinto beans. The cool thing is that if you aren't happy with the flavor, you can add a dash of chili seasoning or whatever while it's stewing and usually get it where you want it pretty easily. I've yet to use cumin (I did use oregano one time - it wasn't bad), but I'll have to try it next time. [/QUOTE]
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