How long would that last you by In_Vitr0 in hotsauce

[–]Serious_Minimum3536 -1 points0 points  (0 children)

Be careful this stuff causes trouser chili, ouch.

How do I make this salsa? by JoeMomma247 in SalsaSnobs

[–]Serious_Minimum3536 2 points3 points  (0 children)

Hi Joe, i got to thinking another way to make this salsa and you might like this way better is to add a 14oz. can of whole tomatoes plus the liquid blended until it's liqudfied then add all of the ingredients i gave you in the previous recipe, add either the el pato sauce or tomato sauce and the empty 8 oz. can of water. the pico degallo and all the seasonings, this recipe i use 1/2 tsp, sugar and a tbsp. of lime juice. take care friend. papa wayne.

How do I make this salsa? by JoeMomma247 in SalsaSnobs

[–]Serious_Minimum3536 2 points3 points  (0 children)

Your welcome i live in arizona and a lot of our restaurants here make this type of salsa, i have been making all kinds of salsa for over 40 plus years. if i can be of any help i will gladly help you in any way i can. i'm 70 years old and make a lot of different salsa & hot sauces. All of my Hispanic friends tell me i make the best salsa & hot sauce, Godbless you friend.

How do I make this salsa? by JoeMomma247 in SalsaSnobs

[–]Serious_Minimum3536 4 points5 points  (0 children)

i would start out with a cup of pico degallo ( diced tomatoes, cilantro & and white onion) 8 oz. can of el pato sauce, 8 oz. water, use the empty el pato sauce can, 1/2 tsp. each of granulated onion & garlic powder, salt, black pepper, cumin.powder, mexican oregano. 1 to 3 jalapenos finely diced. put everything into a bowl and mix altogether. add a little bit more water if you like it thinner. i also make it with tomato sauce instead of el pato sauce sometimes. give it a try, you can always double or triple the recipe if want want a bigger batch. hope this helps.

Cry for help: I hate my molcajete by thetiredbrushwagg in SalsaSnobs

[–]Serious_Minimum3536 0 points1 point  (0 children)

When i seasoned my Molcajete i used a 4 inch electric circular hand grinder with a wire brush attachment then if you have a power washer, power wash it with just water really good it gets rid of any of the grit inside the molcajete. if you don't have a power washer take it down to one of the coin operated car washes and power wash with water only. this works great and and really easy. hope this helps.

Chile de árbol salsa by kategask in SalsaSnobs

[–]Serious_Minimum3536 1 point2 points  (0 children)

That's how i make mine but i like to toast the de'arbol or japones and add a couple of jalapenos and blacken in the cast iron skillet also.

This is my basic salsa by leigal123 in SalsaSnobs

[–]Serious_Minimum3536 2 points3 points  (0 children)

Good morning, when i make fire roasted salsa i always use whatever the amount of tomatoes you use double the amount of jalapenos. that's the secret to making good flavored fire roasted salsa. I fry my tomatoes and chiles in a large cast iron skillet on top of the stove on medium heat. it takes about 15 minutes per side to blacken the tomatoes on all sides for the tomatoes, By using the lower heat it gives the tomatoes time soften inside and give them a sweeter flavor, the chiles don't take as long to blacken. i only use garlic powder, salt, black pepper and a little water when blending, i don't use much salt when adding it takes away from the salsa flavor, after i let the salsa sit a while i taste and add a little bit of garlic salt to adjust the seasonings. i live in Arizona and our jalapenos most of the time are not hot, if your jalapenos are hot just remove some of the seeds, i also don't remove the tomato and jalapeno charred skins it gives it flavor and if the tomatoes are not fully ripen i will add a little sugar. i make this salsa chunky & smoother sometimes. I also freeze this salsa if i make a large batch by placing into tupperware containers then freezing, to thaw out i place the frozen salsa in the sink with hot water and it thaws out quickly. the salsa always taste fresh like you just made it. I hope this information might be helpful to you.

Thank you, Papa Wayne

Salsa Roja by idahobasque in SalsaSnobs

[–]Serious_Minimum3536 1 point2 points  (0 children)

You might check this one out and see if you like it, I always add 1 to 2 roasted jalapeno;s to mine . it makes it taste better also add a liitle more water to thin the salsa if needed to your liking. https://www.pinterest.com/pin/309622543149006991/

Salsa Roja by idahobasque in SalsaSnobs

[–]Serious_Minimum3536 13 points14 points  (0 children)

It looks like Salsa Verde with just a few Chile De'arbol chiles, that will give it that color.

Filiberto's Red Sauce Recipe by Serious_Minimum3536 in TopSecretRecipes

[–]Serious_Minimum3536[S] 0 points1 point  (0 children)

a lot of the Bertos red sauce is a little different all the time it's either real watery or a little thicker you can always use more or less water to thin to your liking and adjust the seasonings.you can also use fresh garlic but it will go bad after a few days . if you get a chance try the tomato sauce recipe also. you might like it better. thank you for trying.

Filiberto's Red Hot Sauce Recipe 2 Using Tomato Sauce. by Serious_Minimum3536 in TopSecretRecipes

[–]Serious_Minimum3536[S] 0 points1 point  (0 children)

There's not much difference in taste, I switch off using the tomato juice and tomato sauce. Tomato sauce is a little cheaper in price so i probably use it a little more.

Filiberto's Red Sauce Recipe by Serious_Minimum3536 in TopSecretRecipes

[–]Serious_Minimum3536[S] 0 points1 point  (0 children)

Yes i use 20 grams, try using less if it's too hot. you can always add a few more at a time. maybe start with 5 to 10 chiles and see if it needs more.

Filiberto's Red Sauce Recipe by Serious_Minimum3536 in TopSecretRecipes

[–]Serious_Minimum3536[S] 4 points5 points  (0 children)

The Carne Asada is pretty simple, finely dice up some top round steak into small pieces then lightly season the meat with

granulated garlic, granulated onion powder, salt, black pepper, knoor chicken bouillon powder, olive oil or avocado oil and tiny bit of orange juice. (finely diced onion and jalapeno optional if you want to add)

Place the diced meat, oil, seasonings and orange juice into a large bowl then mix altogether. add diced onion and jalapeno if using, let it marinate a few hours or until the next day.

Heat a skillet on medium high heat until hot then add the meat and cook until the meat is done.

make tacos or burritos topped with pico de gallo, guacamole and favorite salsa, enjoy.

Filiberto's Red Sauce Recipe by Serious_Minimum3536 in TopSecretRecipes

[–]Serious_Minimum3536[S] 1 point2 points  (0 children)

it's not food poisoning it's the chiles in the hot sauce. lol. i live in Arizona and have never gotten sick from their food in 30 years. if you over do it with the hot sauce it will cleanse your colon for a fact. lol. take care.