Chunky Dr. Wyche's Yellow Salsa- Yummo!!

Spartanburg123 · July 12, 2015

Just thought I'd share the love- these tomatoes, when chopped coarsely with Early Girls, make incredibly delicious salsa! Refreshing and healthy on a hot summer day!

Enjoy....

Darin

Salsacharley · July 12, 2015

Looks mighty tasty! Are there any peppers in there?

Spartanburg123 · July 12, 2015

No peppers! I'll add that the next time. This is cilantro, fresh lemon juice, fresh minced garlic, salt. Pretty simple!

I have some Thai chilies that aren't ripe yet- that'll bring the heat!

lexusnexus · July 12, 2015

Looks wonderful!

Dan

Gardeneer · July 14, 2015

I like the color of it. I would add Jalapeno. It is meaty , crunchy, and has some kick.
You can add any chilli at any stage. I like them green in salsa. I am using Lemon Drop, pepperoncini, Red Squash, Hungarian Hot Wax. Of course I am still making with store bought tomatoes. hehe

Gerardo · July 14, 2015

A mexican recommends:

Take almost any pepper (anaheim, california, habanero, serrano, jalap, etc) and place it directly over your stovetop flame. Turn it over every 30-45 secs until you see crispy bubbles all over the pepper, med-high flame, use thongs to rotate around. It should be nice and limp after about 5 mins. By now, your nose should be telling you how hot the pepper is, and if it's really a bear, other people in your household will notice too.

Run under the faucet to cool down and to help you peel the skin. Once you peel the skin make one long slit along the length of the pepper and open that puppy up. It should unwrap nicely and be ready to devein and deseed. Next you slice it, in my opinion long thin strips work best in salsas.

If you place your hot peppers over a flame and remove the skin, AND devein AND deseed them, you'd be surprised how much you can bring down the heat and really emphasize the FLAVOR of a pepper.

Peppers are not to make you wish you hadn't eaten them the next day on the toilet, peppers are for flavor (the heat is just a byproduct).

Substitute the minced garlic with a little garlic powder and add a shallot instead.

Salsacharley · July 14, 2015

I'd rather use tongs than thongs

Gerardo · July 15, 2015

Quote:

Originally Posted by Salsacharley

I'd rather use tongs than thongs

yeah, freudian slip indeed. Gotta be careful if they're not fire retardant, they leave burn marks on the peppers!

Spartanburg123 · July 16, 2015

You guys absolutely crack me up!! I'll try this for sure! With tongs....

BigVanVader · July 16, 2015

I'm trying now with tongs while wearing a thong, kinda drafty TBH

July 12, 2015	#4
lexusnexus Tomatovillian™ Join Date: Mar 2014 Location: MD Suburbs of DC, Zone 7a Posts: 500	Looks wonderful! Dan __________________ Dan

July 12, 2015	#2
Salsacharley Tomatovillian™ Join Date: May 2013 Location: New Mexico Posts: 2,052	Looks mighty tasty! Are there any peppers in there?

July 12, 2015	#3
Spartanburg123 Tomatovillian™ Join Date: Jun 2014 Location: Spartanburg, SC Posts: 1,262	No peppers! I'll add that the next time. This is cilantro, fresh lemon juice, fresh minced garlic, salt. Pretty simple! I have some Thai chilies that aren't ripe yet- that'll bring the heat!

July 14, 2015	#5
Gardeneer Tomatovillian™ Join Date: Feb 2015 Location: NC - zone 8a - heat zone 7 Posts: 4,916	I like the color of it. I would add Jalapeno. It is meaty , crunchy, and has some kick. You can add any chilli at any stage. I like them green in salsa. I am using Lemon Drop, pepperoncini, Red Squash, Hungarian Hot Wax. Of course I am still making with store bought tomatoes. hehe

July 14, 2015	#6
Gerardo Tomatovillian™ Join Date: Feb 2015 Location: San Diego-Tijuana Posts: 2,598	A mexican recommends: Take almost any pepper (anaheim, california, habanero, serrano, jalap, etc) and place it directly over your stovetop flame. Turn it over every 30-45 secs until you see crispy bubbles all over the pepper, med-high flame, use thongs to rotate around. It should be nice and limp after about 5 mins. By now, your nose should be telling you how hot the pepper is, and if it's really a bear, other people in your household will notice too. Run under the faucet to cool down and to help you peel the skin. Once you peel the skin make one long slit along the length of the pepper and open that puppy up. It should unwrap nicely and be ready to devein and deseed. Next you slice it, in my opinion long thin strips work best in salsas. If you place your hot peppers over a flame and remove the skin, AND devein AND deseed them, you'd be surprised how much you can bring down the heat and really emphasize the FLAVOR of a pepper. Peppers are not to make you wish you hadn't eaten them the next day on the toilet, peppers are for flavor (the heat is just a byproduct). Substitute the minced garlic with a little garlic powder and add a shallot instead.

July 16, 2015	#9
Spartanburg123 Tomatovillian™ Join Date: Jun 2014 Location: Spartanburg, SC Posts: 1,262	You guys absolutely crack me up!! I'll try this for sure! With tongs....

July 16, 2015	#10
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	I'm trying now with tongs while wearing a thong, kinda drafty TBH