Comments on: Snob Salsa http://www.katrinapalmer.com/2009/09/24/snob-salsa/ Running On Dirt Roads Fri, 03 Feb 2012 16:15:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kate http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-186 Kate Mon, 28 Sep 2009 02:43:40 +0000 http://www.katrinapalmer.com/?p=940#comment-186 @Karen: Fresh lime juice--shh..don't tell my husband. I have a feeling he'd be right there with you. How many limes would I have to juice to equal 5 bottles! I don't even want to think about that. Freezing doesn't really change the texture that much except for the cilantro. My sister's puree idea might be the way to go for that. I'll have to try that next year. The blender can quickly fix any texture problems. The taste is fabulous. @Karen: Fresh lime juice–shh..don’t tell my husband. I have a feeling he’d be right there with you. How many limes would I have to juice to equal 5 bottles! I don’t even want to think about that.
Freezing doesn’t really change the texture that much except for the cilantro. My sister’s puree idea might be the way to go for that. I’ll have to try that next year. The blender can quickly fix any texture problems. The taste is fabulous.

]]> By: Shandrae http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-185 Shandrae Sun, 27 Sep 2009 06:37:45 +0000 http://www.katrinapalmer.com/?p=940#comment-185 Had a thought about the cilantro....You might try pureeing it with some tomatoes in the blender, then mix it in. If you do that it might thaw in a more paletable manner. Had a thought about the cilantro….You might try pureeing it with some tomatoes in the blender, then mix it in. If you do that it might thaw in a more paletable manner.

]]> By: Karen Gowen http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-183 Karen Gowen Sat, 26 Sep 2009 22:56:08 +0000 http://www.katrinapalmer.com/?p=940#comment-183 That is exactly my recipe...except I don't use green peppers and I use way more jalapenos since my family likes it HOT! (I would use green peppers if I had them in my garden) And I use fresh limes instead of bottled lime sauce..guess I'm a bigger snob than you are lol. Can you really freeze it? Without changing the flavor and texture? That is exactly my recipe…except I don’t use green peppers and I use way more jalapenos since my family likes it HOT! (I would use green peppers if I had them in my garden) And I use fresh limes instead of bottled lime sauce..guess I’m a bigger snob than you are lol. Can you really freeze it? Without changing the flavor and texture?

]]> By: Kate http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-182 Kate Sat, 26 Sep 2009 01:16:37 +0000 http://www.katrinapalmer.com/?p=940#comment-182 The bitter taste is gone. The bitter taste is gone.

]]> By: Shandrae http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-181 Shandrae Sat, 26 Sep 2009 01:11:22 +0000 http://www.katrinapalmer.com/?p=940#comment-181 Next year you might try adding hot hungarian peppers. We love the taste they add to our salsa. Or I can give you a bag of the ones we froze and you can try adding it to some of your thawed salsa. We have twenty something bags of hungarians thanks to a neighbor! Did you get the bitter taste out of that one batch of salsa or did you give up? Next year you might try adding hot hungarian peppers. We love the taste they add to our salsa. Or I can give you a bag of the ones we froze and you can try adding it to some of your thawed salsa. We have twenty something bags of hungarians thanks to a neighbor!

Did you get the bitter taste out of that one batch of salsa or did you give up?

]]> By: Jenni http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-180 Jenni Fri, 25 Sep 2009 17:27:56 +0000 http://www.katrinapalmer.com/?p=940#comment-180 We've sometimes stirred in a little olive oil, but it's just as good without. We’ve sometimes stirred in a little olive oil, but it’s just as good without.

]]> By: Kate http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-178 Kate Fri, 25 Sep 2009 14:11:27 +0000 http://www.katrinapalmer.com/?p=940#comment-178 We have an open invitation for our snobbery. Isn't fresh salsa the best. Do you have any ingredients on your list that aren't listed here? Pork and rice--too funny! It's that parallel universe thing like you said before. We have an open invitation for our snobbery. Isn’t fresh salsa the best. Do you have any ingredients on your list that aren’t listed here?

Pork and rice–too funny! It’s that parallel universe thing like you said before.

]]> By: Jenni http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-177 Jenni Fri, 25 Sep 2009 05:50:04 +0000 http://www.katrinapalmer.com/?p=940#comment-177 P.S. I hadn't scrolled down your blog for a while, but this post helped me see your enture menu. Oh my goodness -- we had pork and rice tonight, too. I swear I'm not copying you! (in everything) P.S. I hadn’t scrolled down your blog for a while, but this post helped me see your enture menu. Oh my goodness — we had pork and rice tonight, too. I swear I’m not copying you! (in everything)

]]> By: Jenni http://www.katrinapalmer.com/2009/09/24/snob-salsa/comment-page-1/#comment-176 Jenni Fri, 25 Sep 2009 05:47:25 +0000 http://www.katrinapalmer.com/?p=940#comment-176 Yay! I was hoping you'd write about being a salsa snob. We make a fresh recipe like this, too, with the matching vague proportions. Can I join your snob club? I've never thought about lemon pepper, though, very interesting. That you love having pigs during canning season . . . "and zucchini season" . . . made me snort-giggle. Yay! I was hoping you’d write about being a salsa snob. We make a fresh recipe like this, too, with the matching vague proportions. Can I join your snob club? I’ve never thought about lemon pepper, though, very interesting.

That you love having pigs during canning season . . . “and zucchini season” . . . made me snort-giggle.

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