Fire Down Below!!!

[16thVACav]

I thought this was going to be about the Silver Bullet Band.

Well, it is now!

 

[65Whelen]

Whole peppers; I only remove the stems. I always have a jar of pickled jalapeño slices in the fridge and add some of that seasoned vinegar (4 or 5 tablespoons).

View attachment 787802

Roasted ground tomatillos act as a thickening agent and give the salsa a nice flavor. I don't know of any substitute. Kroger usually has them in the produce section, next to the tomatoes, garlic and ginger.

Here's some "work in progress" photos from a previous batch. This batch also had red bell pepper and garlic.

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That looks good. Definitely going to have to try it. Here's a pic of of my peppers in process. I'm holding off picking them until they start turning red. In my wicking raised beds I've got jalapenos, hot banana, Poblano, a big Jim (hatch), anahiem, bells and a basil plant.

 

[Erich]

Man, s&wchad, that photo made my mouth water the instant it hit my retinas. Yu-uuum!

 

[Engineer1911]

Amazing, Tupperware is tougher than edible napalm.

 

[Engineer1911]

1974 in Udorn Thailand, we went to the Golden Palm Restaurant for something to eat after a bit of drinking. On a dare, I dumped the whole saucer of hot peppers (about 6 pieces, 1/8" long) with 2 tablespoons of liquid. Ate my entire platter of beef fried rice with 1 bottle of Singhai beer. When I chewed each piece of pepper, there was a 'tingle' in my mouth. The next night when I went to chow, I sprinkled 1 small spoonful of liquid, no pepper pieces on my shrimp fried rice. The plate was about the same size, but it took 6 classes of sweet tea to finish the plate. I learned about the numbing effects of alcohol on my taste buds.

 

[boykinlp]

Roasting makes ALL the difference. And thank you for not polluting your salsa with cilantro, it's a filthy weed.

Your description of cilantro reminded me of this.
Larry