- Posted: 1 year ago
- Tags:recipe, salsa
Chevy's makes some mean chipotle salsa. It is so good I have tried to replicate it many times. Tons of other people have too. I think I have finally landed on what I think is the recipe:
Ingredients:
- 5 really fresh medium sized tomatoes
- 2-3 green jalapenos or 4-5 red jalapenos
- 1/4 white onion
- 2 cloves fresh garlic
- 3 tablespoons fresh cilantro
- 2 tablespoons white vinegar
- 1.5 caps of liquid smoke
- Olive Oil
Ok, so first things first, lightly coat all of your jalapenos and tomatoes with olive oil. Don't coat so much that its dripping off, or you will start a fire on the bbq. After they are well coated, put them on grilling type of sheet and put them in the bbq on medium heat. Leave the stems on the jalapenos and take them off the tomatoes. I use a pan like the one you see here on the right. I prefer to cook them for 20-40 minutes, or until there is lots of crispy looking blackness. Unlike other recipes, this will go straight into the salsa, to provide the correct color and flavor.
Now let the roasted veggies rest for a bit and cool down. Once they are room temperature or cooler, remove the stems and the seeds from the jalapenos. Do nothing to the tomatoes. If there was any liquids inside of the jalapenos, leave this out of your salsa.
Lastly, put all the ingredients into the food processor, and puree for only 5 seconds. It should be medium-chunky at this point, you can keep puree'ing if you need it less chunky. You may or may not need to add a dash of salt.
This should be pretty middle of the road for this recipe. You can always add more jalapenos if its not spicy enough, or more liquid smoke if its not smoky enough.
Enjoy!
- Posted: 1 year ago
- Tags:drinks, recipe
Enter the G-Spot. A drink I invented just now. If there is already a drink with this name (i have not checked), it should be replaced with this recipie:
- 35% Pama Liqueur
- 20% Dark Rum
- 30% Guava Juice/Nectar
- 15% Tonic Water
The bigger the glass the better. On the rocks. Stirred, or shaken, seems about right either way; enjoy.
-spotman
- Posted: 2 years ago
- Tags:recipe, salmon
Both for reasons of keeping notes, and to share with others, here is a recipe for my favorite seafood dish, salmon.
So to start you need a good size of salmon, hopefully silver or king, but pink is ok too. This recipe works well with 1-2 lbs of fish, but you can adjust as needed.
- 1/2 can of beer
- 1/4 - 1/2 cup olive oil
- few shakes of garam masala
- 2-3 cloves of garlic or garlic powder
- 4-5 tbsp lemon juice
- 1/4 cup orange juice
- 2-3 handfuls of brown sugar
- few pinches of basil/spinach/oregano
- If you like spicy, some sriracha or other hot sauce
The above is very 'loose'. IE - You don't have to have exactly these ingredients, and/or you can play with them and substitute as needed to get the desired taste your after. I hardly ever make exactly the same marinade two times, but it always has the soy sauce, olive oil, beer, and citrus.
Take the fish and put it in a nice heavy duty zip lock back with all the above ingredients. Try to get out as much of the air as you can, zip it up tight, and lay horizontal in your fridge for at _least_ 30 minutes. If you leave it for longer than 12 hours it can get a little over-powering, so I recommend like 2-6 hours for best results.
After you have marinated the salmon, its time to cook. I only cook salmon in 2 different ways. The first way is the easiest, and basically the most juicy. I take the salmon and put it in a large skillet, hopefully one big enough to lay all the fish skin-side down and not overlap any. Put a lid on it, and cook it on LOW heat until you start to see white residue (fat) coming out of the fish, now it is ready to eat.
If grilling on a bbq, you need to either put it on the top shelf, and coat the shelf with olive oil first, or construct a makeshift foil layer for the salmon to sit on while cooking. Ultimately you just want to avoid having to pull the salmon off in pieces if it sticks to the grill. You basically cook it almost the same amount of time, until you see the white fat start to come out of the fish. On the bbq if you use something like mesquite chips you can get a really nice flavor. Usually the bbq is slightly less juicy, but sometimes more flavorful. Low heat is key.
Good Luck!
