Who loves to grill?

[SoCalDomer]

Originally Posted by ACamp1900

All those around me make me cook for the BBQs... my home made burgers and my spicy chicken is really really good I must admit, My garden salsa is considered the best by many who have had it too... I can drop a mean recipe for anyone interesting in gret salsa

1) For those of you in the south, he means "for the cook-outs." ACamp, you should know that in the south, barbeque and grilling are two different things. Barbeque is slow smoking a meat (usually pork), shredding it and possibly adding barbeque sauce to it (i.e. pulled pork sandwhich). If you invite a southerner to a BBQ and serve grilled hamburgers and hot dogs, look for a fight.

2) let's have it with the salsa. you get this from your Mexican't fiance?

(i;m full of funnies this morning; ok, maybe it's the lack of sleep)

[ACamp1900]

Originally Posted by SoCalDomer

1) For those of you in the south, he means "for the cook-outs." ACamp, you should know that in the south, barbeque and grilling are two different things. Barbeque is slow smoking a meat (usually pork), shredding it and possibly adding barbeque sauce to it (i.e. pulled pork sandwhich). If you invite a southerner to a BBQ and serve grilled hamburgers and hot dogs, look for a fight.

2) let's have it with the salsa. you get this from your Mexican't fiance?

(i;m full of funnies this morning; ok, maybe it's the lack of sleep)

1.) well Im in cali... BBQ is grilling and grilling is BBQ and for the record I have had 50 variations of "the best southern Q you'll ever have" none of it comes close to Cali Carne Asada tacos



2.) Nope, her moms family is half Mexican and they all use my salsa over their old ones... true story

[ACamp1900]

Okay here you go with my salsa... I also make a MEAN Verde (Green) salsa too if anyone is interested...

This is the garden salsa... It's chucky like Pico De Galo... some people are supprised by that thinking of a liquid salsa... my verde is liquid, the garden is chunky

LARGE batch, perfect for parties or salsa addicts... Total prep time about one hour, it comes out better when diced by hand or by a very good chopper, but the cheap ones tend to have an ill effect, I do it all by hand

Just throw this all together

-6-8 Roma Tomatoes firmer the better Diced
- One Med to large White Onion Diced (some use Red, I find the red overwhelms this type of salsa)
- One bunch of Cilantro diced to your own taste... I keep the leafs fairly large
-three Jalapenos OR Serrano Peppers... Diced SMALL and unseeded (If you are not in the southwest or used to hot salsa you def. want to de-seed the peppers...)
-Two gloves fresh garlic finely minced (best from a Garlic press)
-about two spoon fulls of red wine vinegar
-two spoon fulls of olive oil
-peppercorn pepper to taste
-salt to tase ( I tend to put plenty of both
-One half of a lime squeezed over the batch
-One can of El Pato Tomatmo Sauce -- Here it is if you have never heard http://www.pulliamdeffenbaugh.com/im...to20x18web.jpg


stir it all together and enjoy...

[DiveRightIn]

Originally Posted by ACamp1900

Okay here you go with my salsa... I also make a MEAN Verde (Green) salsa too if anyone is interested...

This is the garden salsa... It's chucky like Pico De Galo... some people are supprised by that thinking of a liquid salsa... my verde is liquid, the garden is chunky

LARGE batch, perfect for parties or salsa addicts... Total prep time about one hour, it comes out better when diced by hand or by a very good chopper, but the cheap ones tend to have an ill effect, I do it all by hand

Just throw this all together

-6-8 Roma Tomatoes firmer the better Diced
- One Med to large White Onion Diced (some use Red, I find the red overwhelms this type of salsa)
- One bunch of Cilantro diced to your own taste... I keep the leafs fairly large
-three Jalapenos OR Serrano Peppers... Diced SMALL and unseeded (If you are not in the southwest or used to hot salsa you def. want to de-seed the peppers...)
-Two gloves fresh garlic finely minced (best from a Garlic press)
-about two spoon fulls of red wine vinegar
-two spoon fulls of olive oil
-peppercorn pepper to taste
-salt to tase ( I tend to put plenty of both
-One half of a lime squeezed over the batch
-One can of El Pato Tomatmo Sauce -- Here it is if you have never heard http://www.pulliamdeffenbaugh.com/im...to20x18web.jpg


stir it all together and enjoy...

One quick question....leave the peppers raw?...no roasting?