Comments on: Jay’s Chop Chop Salsa http://www.hornes.org/2003/09/jays-chop-chop-salsa/ Sat, 22 Nov 2008 04:57:28 +0000 http://wordpress.org/?v=2.2.2 By: Mitch http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-482 Mitch Sat, 31 Jan 2004 14:30:35 +0000 http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-482 Luna De Noche Texas Famous Green Salsa Recipe 2 32 oz. cans of whole peeled tomatoes 1 tablespoon of salt 2 tablespoons of granulated garlic 2 tablespoons of crushed red pepper 1 teaspoon of black pepper 3 jalapenos 1 tablespoon of vegetable oil 5 bunches of cilantro (1 bunch to be chopped) Cook jalapenos in 2 cups of boiling water until tender, then drain. For salsa to be chunky, put it in a blender and blend slightly with whole peeled tomatoes and cilantro. Add the spices, oil, and 1 bunch of chopped cilantro. Mix everything well. Note: If you want a greener salsa, add more blended cilantro. Luna De Noche Texas
Famous Green Salsa Recipe

2 32 oz. cans of whole peeled tomatoes
1 tablespoon of salt
2 tablespoons of granulated garlic
2 tablespoons of crushed red pepper
1 teaspoon of black pepper
3 jalapenos
1 tablespoon of vegetable oil
5 bunches of cilantro (1 bunch to be chopped)

Cook jalapenos in 2 cups of boiling water until tender, then drain. For salsa to be chunky, put it in a blender and blend slightly with whole peeled tomatoes and cilantro. Add the spices, oil, and 1 bunch of chopped cilantro. Mix everything well.
Note: If you want a greener salsa, add more blended cilantro.

]]> By: Anonymous http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-481 Anonymous Sun, 28 Dec 2003 04:15:44 +0000 http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-481 Just ate at Luna de Noche for the first time today and was so moved by the salsa I had to Google the net to see what I could find. Aparrently I'm not alone. Did you ever get the recipe? They showed me a calendar I could buy that had that and several other tasty concoctions. It was a 2003 calendar and I just couldn't bring myself to pay full price for a calendar that would be out of date in 3 days. Now I'm wishing I had. It appears the cilantro is what makes it green. The recipe indicated to make it greener, add more cilantro. Hoping I'll get the recipe one way or another. Let me know if you have it. Thanks. Just ate at Luna de Noche for the first time today and was so moved by the salsa I had to Google the net to see what I could find. Aparrently I’m not alone. Did you ever get the recipe? They showed me a calendar I could buy that had that and several other tasty concoctions. It was a 2003 calendar and I just couldn’t bring myself to pay full price for a calendar that would be out of date in 3 days. Now I’m wishing I had. It appears the cilantro is what makes it green. The recipe indicated to make it greener, add more cilantro. Hoping I’ll get the recipe one way or another. Let me know if you have it.

Thanks.

]]> By: Nils http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-480 Nils Wed, 17 Sep 2003 02:26:02 +0000 http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-480 Salsa: it’s not just for breakfast anymore. Looks like a very tasty recipe. Believe it or not, Araceli has only recently started experimenting with cooked salsas. The results have been marriage-enriching. Different subject. I’m using SharpReader ( http://www.sharpreader.net/ ), but you aren’t syndicating. What gives? Salsa: it’s not just for breakfast anymore. Looks like a very tasty recipe. Believe it or not, Araceli has only recently started experimenting with cooked salsas. The results have been marriage-enriching.

Different subject. I’m using SharpReader ( http://www.sharpreader.net/ ), but you aren’t syndicating. What gives?

]]> By: Jay http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-479 Jay Tue, 16 Sep 2003 13:37:03 +0000 http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-479 Yes, I had already made the move to fresh tomatoes in my recipe. I got some solid tips from a 70 year old mexican cook. Fresh tomatoes are in. Cumin is out. I'm hoping to try my adjusted recipe this coming weekend. Yes, I had already made the move to fresh tomatoes in my recipe. I got some solid tips from a 70 year old mexican cook. Fresh tomatoes are in. Cumin is out. I’m hoping to try my adjusted recipe this coming weekend.

]]> By: Ralph http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-478 Ralph Tue, 16 Sep 2003 02:02:03 +0000 http://www.hornes.org/2003/09/jays-chop-chop-salsa/#comment-478 Like you, I have not been satisfied with store-bought salsa. And like you, I have resorted to my own concoction. But unlike your reluctance to use fresh tomatoes, I have been inspired by the salsa at Tino's restaurant (in the Collin Creek Mall) and believe that the chore of peeling is rewarded by the result. (You can blanch the tomatoes in a short hot water bath that aids in removing the skins. To blanch tomatoes, score an "x" on the bottom of each tomato and place in a large pan of boiling water to blanch for 15 seconds. Remove tomatoes with a slotted spoon and plunge them into a bowl of ice water to loosen their skin. Then peel the tomatoes.) ¡Comer bueno! Like you, I have not been satisfied with store-bought salsa. And like you, I have resorted to my own concoction. But unlike your reluctance to use fresh tomatoes, I have been inspired by the salsa at Tino’s restaurant (in the Collin Creek Mall) and believe that the chore of peeling is rewarded by the result. (You can blanch the tomatoes in a short hot water bath that aids in removing the skins. To blanch tomatoes, score an “x” on the bottom of each tomato and place in a large pan of boiling water to blanch for 15 seconds. Remove tomatoes with a slotted spoon and plunge them into a bowl of ice water to loosen their skin. Then peel the tomatoes.) ¡Comer bueno!

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