The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Guns, Politics, Gunsmithing & Reloading The Political Forum Fajitas and fresh salsaGo | New | Find | Notify | Tools | Reply | |
Moderator |
Salsa bravo, if you know, you know.. no cilantro, just for Jim. La major fresh corn tortillas, cooked over the coals left from 3# chicken fajita 2# befstek fajita Queso fresco and el Salvadorian creama Nice lunch and nice snack for a couple days, though if my eldest son comes around, he'll eat half of it opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | ||
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One of Us |
I shot an Antelope in September here in Az. I made Antelope Fajita's last week one day. Same, fresh corn tortilla's and a no-name blacken and corn Salsa. Hard to beat. There's a couple Carniceria shops close by and they make the tortillas there. Formerly "Nganga" | |||
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| Moderator |
I also went to the Carniceria to get the meat... opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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| One of Us |
Every time I try and make fresh salsa it ends up being way too watery. Buying it works, but you need to be free to go when they are open… One local place if the owner is there will let me bring game meat in and they will cook it for me- some of the best fajitas and tacos- duck and deer. | |||
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| Moderator |
Doc Salsa bravo is easy. When you fire up the pit, (shallots for me) half an onion like thing, 5 roma tomatos whole, and whatever your choice for peppers 2 large "wallored out" jalapenos... and play flipity flip till there is a goodly but of char on them... throw it all in a blander, and give it a couple surges to chop it up... salt, pepper, garlic to taste.. I prefer cilantro in mine, and if too thick add a couple tablespoons of water or broth and surge another couple times. Can also chop a head of garlic horizontally and char... pop out the cloves and put in blender with the rest Then cook your meats on a hot fire Note charred deseeded jalapeños have little heat if charred well opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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One of Us |
Nothing like Hungarian style gulash with just about any wild meat including bear ass with just good old bread baked at home | |||
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| Moderator |
To give credit where it is due, smoked paprika is pretty awesome ... opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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One of Us |
I call fresh salsa Pico de Gallo. I make it all summer long once the tomatoes and jalapenos start coming in. I do add cilantro, onions and garlic. All the ingredients but the lemon or lime juice come from my garden. I also can about a dozen jars (or so) of salsa each season for the winter as well. ~Ann  | |||
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| One of Us |
funny some want the recipes but not the cooks ... but on a side note hard to beat gulasz with any wild meat ... | |||
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| Administrator |
May be you are putting too much tomatoes in. Best salsa, ever, we make at home. | |||
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| One of Us |
Probably… I follow directions. Works most of the time…
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| One of Us |
Are you roasting everything or just the onions and jalapenos? Too damn cold to roast anything over a fire up here right now.
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| Moderator |
Roast everything. Char the heck out of it opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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| One of Us |
I agree! And thanks for the cilantro thing pard, very gracious of you. | |||
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One of Us |
Ty's helpful hint: After charring on the grill, placing charred vegetables in a plastic grocery bag after roasting will make it significantly easier to remove their skins because the trapped steam from the vegetables will loosen the skin, allowing you to simply peel it off with your hands or a knife; this technique is particularly useful when making salsa with roasted peppers or tomatoes. . | |||
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| Moderator |
Yes sir.. especially important with dried chilis opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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