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Post by ɮօʀȶǟʐ on Jul 29, 2018 21:22:58 GMT -6
Started making 10 gallons of salsa on Wednesday. The Hatch chilis came in. going to try my hand at peach salsa since I have so many frozen and canned peaches this year. Have you ever made watermelon salsa?
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Post by m240 on Jul 30, 2018 6:00:47 GMT -6
No this is the first time I have ventured out from hot medium and mild. The peaches were very flavorful though so it has made a real interesting hot and sweet combination.
It is very difficult to make this much salsa as you have to blend it and modify your recipe to get the right taste. Every year the ingredients are different. This year the peppers are hotter as it has been dry where HEB sources its peppers, (I got mealie bugs in my green house and it killed all my peppers) so in order to cut down on the heat I had to add more tomatoes and Hatch green chiles to keep the taste right. Mission accomplished though as I only have another 30 pints to can.
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Post by ɮօʀȶǟʐ on Jul 30, 2018 12:01:51 GMT -6
I supervised inmates in the kitchen commissary at the Eastham farm at TDC, and we made watermelon salsa and jalapeno jelly all the time. Was delicious.
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Post by m240 on Jul 30, 2018 14:12:30 GMT -6
I thought about making some jams and jellies out of all the extra fruit I froze this Spring and early summer but those recipes call for too much sugar. I just made some fruit spreads for my wife and we made some home made blue berry ice cream. A couple of gallons as one of my granddaughters has a birth day early next month and she loves blueberries.
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koolade2
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Post by koolade2 on Jul 30, 2018 18:57:39 GMT -6
No this is the first time I have ventured out from hot medium and mild. The peaches were very flavorful though so it has made a real interesting hot and sweet combination. It is very difficult to make this much salsa as you have to blend it and modify your recipe to get the right taste. Every year the ingredients are different. This year the peppers are hotter as it has been dry where HEB sources its peppers, (I got mealie bugs in my green house and it killed all my peppers) so in order to cut down on the heat I had to add more tomatoes and Hatch green chiles to keep the taste right. Mission accomplished though as I only have another 30 pints to can. What peppers are you using for the Heat? I have an affinity for Habernaros.
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Post by m240 on Jul 30, 2018 19:42:49 GMT -6
No this is the first time I have ventured out from hot medium and mild. The peaches were very flavorful though so it has made a real interesting hot and sweet combination. It is very difficult to make this much salsa as you have to blend it and modify your recipe to get the right taste. Every year the ingredients are different. This year the peppers are hotter as it has been dry where HEB sources its peppers, (I got mealie bugs in my green house and it killed all my peppers) so in order to cut down on the heat I had to add more tomatoes and Hatch green chiles to keep the taste right. Mission accomplished though as I only have another 30 pints to can. What peppers are you using for the Heat? I have an affinity for Habernaros. This year I branched out a little and made the mild, which has a half a serrano and a half of a jalapeno, to the medium which has a full serrano and jalapeno as well as a half of a hot hatch chili per pint, to the hot which has 3 habaneros as well as all the peppers for the medium and then there is the you gotta be freaking kidding me, which has all the hot chilis plus about 6, size varies, Carolina heaper peppers. Those suckers are so hot that you have to wear a mask, goggles, and gloves, to process them. When I was cleaning up I took the mask off and it burned the hell out of my lungs.
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Post by m240 on Jul 30, 2018 19:46:46 GMT -6
I also made some peach to go with the mild as far as heat was concerned. That goes real well with pork and ham.
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Post by koolade2 on Jul 30, 2018 19:51:20 GMT -6
I also made some peach to go with the mild as far as heat was concerned. That goes real well with pork and ham. And what the hell do you plan on doing with all that Salsa?
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Post by abregmanfan on Jul 30, 2018 20:05:36 GMT -6
I also made some peach to go with the mild as far as heat was concerned. That goes real well with pork and ham. Dude. Share the Salsa.
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Post by m240 on Jul 30, 2018 20:50:57 GMT -6
I also made some peach to go with the mild as far as heat was concerned. That goes real well with pork and ham. And what the hell do you plan on doing with all that Salsa? I throw a lot of parties and I love to eat at my house. No more eating out for me if I can help it. I was at my favorite cafe about 4 months ago and this place is known all over the hill country for having the best chicken fried steak out there. I took my wife and we both ordered one, mine was with mashed potatoes, green beans and carrots. Carrots so sweet that they taste like candy. Damn they are good. So I am a fast eater and my wife eats slow. After I polish off what I intend to eat there, doggie bags are necessary, I turned my attention to dazzling my bride with my witty banter. All of a sudden I caught a glimpse of something under the table two aisles over from where we sat. I looked at it in disbelief, IT WAS A RAT THE SIZE OF A POSSUM. We made eye contact and I be damned it ran right at me. I picked up my feet and put them on either side of my wife as we sat in a booth. I was concerned the rat might break my toes if I left them on the floor. You could hear his nails scratching at the floor as it changed directions under our booth and ran towards the kitchen. So when my wife determined hat had made me turn a funny color and look a little under the weather, we determined that no doggie bags were necessary and no return trips are in our future. So since I love to eat and my wife swore off cooking when the kids were all grown, I learned to cook. I cook a lot of southwest style dishes, so I need a lot of salsa.
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Post by m240 on Jul 30, 2018 20:52:39 GMT -6
I also made some peach to go with the mild as far as heat was concerned. That goes real well with pork and ham. Dude. Share the Salsa. I know you live in East Texas if you want to drive over here to God's country to pick up a pint, come on over.
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koolade2
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Post by koolade2 on Jul 30, 2018 21:08:53 GMT -6
I know you live in East Texas if you want to drive over here to God's country to pick up a pint, come on over. Too bad I live a zillion miles away. Peach is one of my favorites. Peach Cobbler, Peach that. I have bought Peach Salsa at Trader Joes I think it was from wasn't quite hot enough.
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Post by m240 on Jul 30, 2018 21:16:43 GMT -6
I know you live in East Texas if you want to drive over here to God's country to pick up a pint, come on over. Too bad I live a zillion miles away. Peach is one of my favorites. Peach Cobbler, Peach that. I have bought Peach Salsa at Trader Joes I think it was from wasn't quite hot enough. I got a small peach orchard in my back yard. I planted them so that I have a good selection of peaches, some bloom early, some bloom late. That way I have a good chance of getting good peaches. I love peaches too. The best tasting is a batch called June Gold, the most prolific producers are the Harvestors. Kind of bland on the flavor though.
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koolade2
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Post by koolade2 on Jul 30, 2018 21:28:01 GMT -6
I have a dozen or so Peaches in the Fridge now. I prefer them room but with the Heat, they over-ripen in a day or so.
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Post by abregmanfan on Jul 30, 2018 21:39:25 GMT -6
Where is gods country
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Post by thomasj13 on Jul 31, 2018 10:18:31 GMT -6
And what the hell do you plan on doing with all that Salsa? I throw a lot of parties and I love to eat at my house. No more eating out for me if I can help it. I was at my favorite cafe about 4 months ago and this place is known all over the hill country for having the best chicken fried steak out there. I took my wife and we both ordered one, mine was with mashed potatoes, green beans and carrots. Carrots so sweet that they taste like candy. Damn they are good. So I am a fast eater and my wife eats slow. After I polish off what I intend to eat there, doggie bags are necessary, I turned my attention to dazzling my bride with my witty banter. All of a sudden I caught a glimpse of something under the table two aisles over from where we sat. I looked at it in disbelief, IT WAS A RAT THE SIZE OF A POSSUM. We made eye contact and I be damned it ran right at me. I picked up my feet and put them on either side of my wife as we sat in a booth. I was concerned the rat might break my toes if I left them on the floor. You could hear his nails scratching at the floor as it changed directions under our booth and ran towards the kitchen. So when my wife determined hat had made me turn a funny color and look a little under the weather, we determined that no doggie bags were necessary and no return trips are in our future. So since I love to eat and my wife swore off cooking when the kids were all grown, I learned to cook. I cook a lot of southwest style dishes, so I need a lot of salsa. And now you know the restaurant's secret for their chicken fried steak (local meat).
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Post by m240 on Jul 31, 2018 14:17:25 GMT -6
I live down the road from Canyon of the Eagles on Lake Buchanan.
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Post by m240 on Jul 31, 2018 14:18:43 GMT -6
I throw a lot of parties and I love to eat at my house. No more eating out for me if I can help it. I was at my favorite cafe about 4 months ago and this place is known all over the hill country for having the best chicken fried steak out there. I took my wife and we both ordered one, mine was with mashed potatoes, green beans and carrots. Carrots so sweet that they taste like candy. Damn they are good. So I am a fast eater and my wife eats slow. After I polish off what I intend to eat there, doggie bags are necessary, I turned my attention to dazzling my bride with my witty banter. All of a sudden I caught a glimpse of something under the table two aisles over from where we sat. I looked at it in disbelief, IT WAS A RAT THE SIZE OF A POSSUM. We made eye contact and I be damned it ran right at me. I picked up my feet and put them on either side of my wife as we sat in a booth. I was concerned the rat might break my toes if I left them on the floor. You could hear his nails scratching at the floor as it changed directions under our booth and ran towards the kitchen. So when my wife determined hat had made me turn a funny color and look a little under the weather, we determined that no doggie bags were necessary and no return trips are in our future. So since I love to eat and my wife swore off cooking when the kids were all grown, I learned to cook. I cook a lot of southwest style dishes, so I need a lot of salsa. And now you know the restaurant's secret for their chicken fried steak (local meat). now that you mention it they do say they locally source most ingredients
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Post by m240 on Jul 31, 2018 14:20:26 GMT -6
I have a dozen or so Peaches in the Fridge now. I prefer them room but with the Heat, they over-ripen in a day or so. Learn to can your own food. You can have fresh peaches all year round if you want and since you canned them you have a good idea what you got there.
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koolade2
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Post by koolade2 on Jul 31, 2018 14:53:00 GMT -6
Sadly where I live it's hard to find good fresh Peaches. There are some farms on the east end that have Peach Trees but even that is 45 miles in bumper to bumper heavy traffic
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Post by sempersmom on Jul 31, 2018 15:14:18 GMT -6
I copied this from Joanna Gaines' cookbook. Made them for the family and they loved them.
JOJO’S BISCUITS
PREP: 20 minutes, plus at least 30 minutes chilling COOK: 15 to 20 minutes COOL: 5 minutes
Makes about 20 biscuits
4 cups self-rising flour, plus more for the work surface 2 tablespoons baking powder 1 teaspoon baking soda ¾ pound (3 sticks) salted butter, cold, cut into ½-inch pieces or grated 2 large eggs, beaten, plus 1 large egg for brushing 1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing Jam or gravy, for serving 1. In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick.
5. Use a floured 2¾- inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
9. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
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Post by sempersmom on Jul 31, 2018 15:20:34 GMT -6
Started making 10 gallons of salsa on Wednesday. The Hatch chilis came in. going to try my hand at peach salsa since I have so many frozen and canned peaches this year. Have you ever made watermelon salsa? I found this recipe for watermelon salsa in Taste of Home: Ingredients2 cups seeded finely chopped watermelon 1/2 cup finely chopped peeled cucumber 1/4 cup finely chopped red onion 1/4 cup finely chopped sweet red pepper 1 jalapeno pepper, seeded and minced 1/4 cup minced fresh cilantro 1 tablespoon minced fresh basil 1 tablespoon minced fresh mint 2 tablespoons honey 1 teaspoon lime juice Baked tortilla chip scoops Directions
In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. Refrigerate for at least 1 hour. Serve with chips.
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Post by thomasj13 on Jul 31, 2018 16:53:59 GMT -6
Have you ever made watermelon salsa? I found this recipe for watermelon salsa in Taste of Home: Ingredients2 cups seeded finely chopped watermelon 1/2 cup finely chopped peeled cucumber 1/4 cup finely chopped red onion 1/4 cup finely chopped sweet red pepper 1 jalapeno pepper, seeded and minced 1/4 cup minced fresh cilantro 1 tablespoon minced fresh basil 1 tablespoon minced fresh mint 2 tablespoons honey 1 teaspoon lime juice Baked tortilla chip scoops Directions
In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. Refrigerate for at least 1 hour. Serve with chips. I'm making that soon that sounds great
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Post by m240 on Aug 1, 2018 7:45:55 GMT -6
I found this recipe for watermelon salsa in Taste of Home: Ingredients2 cups seeded finely chopped watermelon 1/2 cup finely chopped peeled cucumber 1/4 cup finely chopped red onion 1/4 cup finely chopped sweet red pepper 1 jalapeno pepper, seeded and minced 1/4 cup minced fresh cilantro 1 tablespoon minced fresh basil 1 tablespoon minced fresh mint 2 tablespoons honey 1 teaspoon lime juice Baked tortilla chip scoops Directions
In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. Refrigerate for at least 1 hour. Serve with chips. I'm making that soon that sounds great I will give that a whirl as well. Sounds like a good thing to have on a hot summer day cookout. Served real cold.
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Post by m240 on Aug 7, 2018 19:39:28 GMT -6
Have you ever made watermelon salsa? I found this recipe for watermelon salsa in Taste of Home: Ingredients2 cups seeded finely chopped watermelon 1/2 cup finely chopped peeled cucumber 1/4 cup finely chopped red onion 1/4 cup finely chopped sweet red pepper 1 jalapeno pepper, seeded and minced 1/4 cup minced fresh cilantro 1 tablespoon minced fresh basil 1 tablespoon minced fresh mint 2 tablespoons honey 1 teaspoon lime juice Baked tortilla chip scoops Directions
In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. Refrigerate for at least 1 hour. Serve with chips. going to give this a whirl this weekend. Kids are coming up and I plan on cooking out and everyone likes salsa. Not going to tell them anything though so they will think it is my normal fantastic stuff. Then they will get this. We will see how they like it. I am going to toy with the recipe a little and I will let you know how I wind up changing it. I can not leave anything alone, I have to reinvent the wheel every chance I get.
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Post by sempersmom on Aug 7, 2018 19:41:03 GMT -6
Can’t wait to hear how it goes.
Sent from my iPhone using Tapatalk
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Post by m240 on Aug 16, 2018 18:45:12 GMT -6
Started making 10 gallons of salsa on Wednesday. The Hatch chilis came in. going to try my hand at peach salsa since I have so many frozen and canned peaches this year. Have you ever made watermelon salsa? I still have not made that watermelon salsa. I was going to but the melon just was not what I thought it would be. It lacked flavor and sweetness. Going to try it again on labor day.
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Post by m240 on Aug 21, 2018 19:21:03 GMT -6
What peppers are you using for the Heat? I have an affinity for Habernaros. This year I branched out a little and made the mild, which has a half a serrano and a half of a jalapeno, to the medium which has a full serrano and jalapeno as well as a half of a hot hatch chili per pint, to the hot which has 3 habaneros as well as all the peppers for the medium and then there is the you gotta be freaking kidding me, which has all the hot chilis plus about 6, size varies, Carolina heaper peppers. Those suckers are so hot that you have to wear a mask, goggles, and gloves, to process them. When I was cleaning up I took the mask off and it burned the hell out of my lungs. The Carolina reapers are officially to hot to eat and enjoy the flavor. My son in law who eats habernaros like candy took one bite of the salsa I made him and had to drink two glasses of milk. I have to tone it down some and rebottle it.
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