Re: OT: thoughts on music and cooking

[Randolf Arriola <randolf@embryosongs.com>]

Hehehe only on Looper's Delight! This is really fun guys! Keep it comin!

Randolf Arriola (aka the embryo)
Hp 97584919
http://www.soundclick.com/bands/5/theembryo.htm
http://www.myspace.com/the_embryo
----- Original Message ----- 
From: "Josh Carroll" <josh@infinivert.com>
To: <Loopers-Delight@loopers-delight.com>
Sent: Friday, June 08, 2007 2:57 AM
Subject: Re: OT: thoughts on music and cooking


> Ha!  Well sure.  I guess there's no harm in sharing, though this is 
> certainly taking the conversation WAY OT!  My apologies to Kim.
>
> Here's both of 'em, though the amounts are really just my guesses.  I 
> never measure things out, I just approximate and taste, adjust,  taste, 
> etc.
>
>
> Josh’s Salsa
>
> Blend the following items and chill.  I usually add salt last so I  can 
> adjust to the right level.  Either way, it is best after it's sat  in 
>the 
> refrigerator for a few hours and all the bubbles left over  from the 
> blender have worked their way out.
>
> Original recipe:
>
> 1 can (28 oz.) Whole peeled tomatoes
> 1 can (14 oz.) Rotel (diced tomatoes and chili peppers)
> 2 medium roma tomatoes (cut into chunks)
> ¼ medium yellow onion (cut into chunks)
> 4 medium pepperoncini peppers
> 10 to 12 dried chili pequin pods (these are really hard to find but 
> really add to the flavor!)
> 1 to 3 medium jalapeño peppers – cored and seeded (leave some seeds  for 
> more heat)
> Juice of ½ lime
> 1 ½ tablespoons minced garlic
> 2 or 3 leaves fresh cilantro
> 6 tablespoons kosher salt (or to taste)
> 1 ½ tablespoons chili powder
> 1 tablespoon freshly cracked black pepper
> ½ tablespoon ground cayenne (red) pepper
> ½ teaspoon ground comino (cumin)
>
>
> New, all fresh blend:
>
> 6 to 8 medium roma tomatoes (cut into chunks)
> ½ medium yellow onion (cut into chunks)
> 1 medium pablano chili (cored and seeded)
> 1 to 3 medium jalapeño pepper – cored and seeded (leave some seeds  for 
> more heat)
> Juice of 1 lime
> 2 to 4 cloves garlic - peeled
> 8 to 12 leaves fresh cilantro
> 6 to 8 tablespoons kosher salt (or to taste)
> 1 ½ tablespoon comino (cumin) seed (ground cumin can be used if you  
>don't 
> like the texture of the seeds.  Start small with this and add  to taste.)
>
> Enjoy!
>
> --Josh
>
>
> On Jun 7, 2007, at 1:49 PM, Sheila Olson wrote:
>
>> Josh
>>
>> Care to share your salsa recipe?
>>
>>
>> Off list if you prefer.
>>
>> Take care,
>>
>>   joe
>>
>>
>>
>>
>
>