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The Water Cooler
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Where to find good tomatoes...
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<blockquote data-quote="OKRuss" data-source="post: 3801785" data-attributes="member: 41777"><p>Doesn't Rush Springs area grow Black diamond melons? I mean, I know they can but will any be available when they have their festival? I don't recall any being in the 50-60 lbs range even when growing up as a kid and they were more prevalent. 100 lbs? Never seen one that size.</p><p></p><p>Here's a tomatillo salsa recipe:</p><p>8-10 medium size tomatillos</p><p>4 jalapenos - remove stem. Leave veins and seeds if want hotter.</p><p>1/2 small onion diced</p><p>1 lime</p><p>1 C cilantro</p><p>1 T cumin</p><p>1 T garlic powder or 1 clove minced</p><p>1/2 t chili powder</p><p>Salt to taste</p><p>Peel and wash tomatillos. Put in dutch oven with boiling water. Add jalapenos. Boil until the tomatillo skins start to break. Spoon out into a blender. Juice the lime into the blender and add remaining ingredients. If want hotter, use serranos or more jalapenos. As Dennis stated, salsa is all taste specific BUT be sure to write everything down.</p><p></p><p>Simple pico de gallo:</p><p>Follow above recipe, with below exceptions, but don't use a blender.</p><p>Dice the onion first and put into a non reactive bowl. Squeeze lime juice on onions and let sit for 30 mins or an hour. It will break down the onions.</p><p>Replace tomatillos with 4-5 diced vine ripened tomatoes. Dice up the jalapeno and cilantro. Mix all together then start tasting/modifying for you and your family. If some don't like the chunky pico style, pour into a blender and hit it a couple of times then more like a salsa.</p><p></p><p>Grill the jalapenos and onion first if making a salsa. The char adds some good flavors.</p></blockquote><p></p>
[QUOTE="OKRuss, post: 3801785, member: 41777"] Doesn't Rush Springs area grow Black diamond melons? I mean, I know they can but will any be available when they have their festival? I don't recall any being in the 50-60 lbs range even when growing up as a kid and they were more prevalent. 100 lbs? Never seen one that size. Here's a tomatillo salsa recipe: 8-10 medium size tomatillos 4 jalapenos - remove stem. Leave veins and seeds if want hotter. 1/2 small onion diced 1 lime 1 C cilantro 1 T cumin 1 T garlic powder or 1 clove minced 1/2 t chili powder Salt to taste Peel and wash tomatillos. Put in dutch oven with boiling water. Add jalapenos. Boil until the tomatillo skins start to break. Spoon out into a blender. Juice the lime into the blender and add remaining ingredients. If want hotter, use serranos or more jalapenos. As Dennis stated, salsa is all taste specific BUT be sure to write everything down. Simple pico de gallo: Follow above recipe, with below exceptions, but don't use a blender. Dice the onion first and put into a non reactive bowl. Squeeze lime juice on onions and let sit for 30 mins or an hour. It will break down the onions. Replace tomatillos with 4-5 diced vine ripened tomatoes. Dice up the jalapeno and cilantro. Mix all together then start tasting/modifying for you and your family. If some don't like the chunky pico style, pour into a blender and hit it a couple of times then more like a salsa. Grill the jalapenos and onion first if making a salsa. The char adds some good flavors. [/QUOTE]
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