Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  

Salsa recipes?

Recommended Posts

I'm looking for a good salsa recipe. So far, I have picked:

Seranno, Super Chili, jalapeno and hot bananna peppers. I'm looking to make some salsa with what I have so far. Hot is good.

I also have habaneros and some roma tomatoes growing. Just not ready yet.

Share this post

Link to post
Share on other sites

My brother in law made some of his own salsa and brought it down to Texas with him last week. WOW! I was very impressed. Needless to say the big bowl he had it in was empty real quick!

Here it is:

3-14.5 oz cans of Hunt’s Fire Roasted Diced Tomatoes ( I don’t drain them, I just dump the whole can into the bowl)

½ cup finely diced red onion (alter if you want more less or none)

¼ cup brown sugar

1 tbls of Cilantro Leaves (alter if you want more less or none)

2 pouches- “Concord Foods” Mild Salsa Seasoning Mix (We purchase these at Wal-Mart or grocery store Schnuck’s at least at these two stores they are always located at the end of a aisle in the fresh produce area)

I mix all this stuff together then use an electric handheld wand blender (the kind you make malts or shakes with) and pulse blend till it’s the desired consistency we like. And that’s it. If you sample the salsa right away it really doesn’t have a real robust taste yet, if letting it sit for a few hours in the fridge and then coming back and tasting really lest all the flavor come out. ( The salsa packets say 30 mins…but I think it tastes even better as the days go by)

Share this post

Link to post
Share on other sites

Doop, sounds good! I'll have to check for those packets. Here's one I made today that I found online. It's Pico, but pretty tasty.

Fresh Tomato Salsa Recipe


* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced

* 1/2 red onion, finely diced

* 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced

* 1 serano chili pepper (stems, ribs, seeds removed), finely diced

* Juice of one lime

* 1/2 cup chopped cilantro

* Salt and pepper to taste

* Optional: oregano and or cumin to taste


1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

(I used 2 jalapeno's and 2 serano's and think it needs a little more heat, but it was tasty. I also used 4 romas.)

Share this post

Link to post
Share on other sites

I made this one last year, followed the recipe first time, then changed it to this. All measurements are a guestimate..

2 small can of tomato paste-I just get generic

around four lbs of tomatos-diced

two large purple onions-diced

six large garlic cloves-diced

several large jalepeno's remove seeds(more=hotter)

1/4 cup diced cilantro

1/2 cup vinager

3 cups of water

about 5-6 tablespoons of coarse salt.

Boil all this for about two-four hours to reduce.

put in boiled canning jars and seal, will can itself.

Keeps for about 6 months

Depending on your ingreadiants could taste just like Pace picante

Share this post

Link to post
Share on other sites

Oh yes, and if you really want to turn up the heat, I recomend fresh chilli's . Do not add very much of these!! And remember to remove the seeds! Other wise you WILL regret it in the morning frown

Share this post

Link to post
Share on other sites

I made chili one time with 7 habanero's and didn't pick the skin or seeds out. Let's just say......I fell into a burning ring of fire! Ouch, for days.

Share this post

Link to post
Share on other sites

LOL! I hear ya! Remove the seeds and pulp inside. Also use rubber gloves when chopping/deseeding them. Learn't that one the hard way once. blush

Primetime salsa season now. Farmers markets are brimming in downtown STP. I usually make all fresh, gallon at a time.

10-12 large fresh tomatoes.

10 green peppers, various colors

5 hot banana peppers

half dozen jalapenos

head or two of fresh garlic (depending on size)

about 2 cups fresh chopped cilantro

5-6 large onions

chop everything up, I usually chop by hand and use a hand chopper thingy for onions/peppers. Put into quart mason jars and let sit for a couple days in fridge to let flavors meld.

will last about 3-4 weeks in fridge. Usually goes way before then.

Share this post

Link to post
Share on other sites

yeah....I had a habanero/jalapeno farm in my garden last summer...I was picking peppers one afternoon....for whatever reason I decided to take my contacts out early that day...hadn't washed my hands....I would have been in less pain if I had just gouged my eye out! Wow did that ever sting!

Share this post

Link to post
Share on other sites

Here is mine. I make a new batch about every 3 months. This is not a fresh salsa but a canned recipe.

7 quarts tomatoes

4 cups peppers (red, green yellow)

5 cups onions

1/2 cup hot peppers

6 cloves garlic

2 cups lemon juice

2 Tbsp salt

1 Tbsp black pepper

4 tsp red hot

Combine all and simmer for 30-40 minutes. Ladle into hot pint jars and process in hot water canner for 40 minutes.

I make this all year round. Over winter months, I buy the large industrial size cans of diced tomatoes, from Costco or Sams. Tastes the same as fresh to me. I also use the little cans of chopped hot peppers from the store. One can for a batch is just right for my wife and kids. I like it hotter.

Share this post

Link to post
Share on other sites

yeah....I had a habanero/jalapeno farm in my garden last summer...I was picking peppers one afternoon....for whatever reason I decided to take my contacts out early that day...hadn't washed my hands....I would have been in less pain if I had just gouged my eye out! Wow did that ever sting!

I wish it was my eyes. blush

Share this post

Link to post
Share on other sites

I just did that yesterday! Picked the same 2 peppers, and cut up a few peppers for lunch in my stir fry, and after about 10 hand washing, forgot, and rubbed my eye. Ahhhhhhhh....we got a bleeder! Man I am 33, about 240, and turned into a complete baby. Even my 2 year old quit crying and was looking confused at me.....

Share this post

Link to post
Share on other sites

Here is one I posted a year ago, has a nice rounded flavor.

Charred Tomato Salsa

Start by Grilling off:

12 tomatoes

3 slices red onion

(no need to take the skin off the tomatoes as the charring from grilling adds a fuller smokier flavor)

Allow the above ingredients to cool and combine together with the following in a food processor:

1/2 cup chopped Jalepeno pepper (determine what heat is right for you by pepper choice)

1/4 cup chopped cilantro

1/4 cup chopped garlic

Juice of 3 limes

1 oz tequila

Salt n’ pepper

Share this post

Link to post
Share on other sites

Cheffrey - Nice to see you around. I figured it was your silly season and you were bigtime busy...

At the restaurant I made a similar sauce/dressing to your salsa this summer. I added olive oil and atouch of vinegar in the blender. It made a great dipping sauce for onion rings and we ran it a few times with a little bit on pan seared scallops. I called it a roasted vidalia and tomatoe dressing or sauce. Was also tasty on a salad...

Share this post

Link to post
Share on other sites

Sounds like a great touch Dark Cloud, silly season is an understatement. Let's just say the North Shore economy has had a serious rebound the past couple months.

Share this post

Link to post
Share on other sites

being that im mexican and my mom makes home made salsa all the time im good at eating it... Although ill ask her for some recipes, she makes green salsa, Red Salsa, and pico de gallo.

She doesnt use measurements since she does things by taste the good old fashion way. add to that some HOMEMADE corn or flour tortillas im getting hungry.

Im going to ask her for some recipes so i can post them on here.

one that i really like is she makes the salsa on another pan she cooks some CHORIZO and when the choriso is well done she mixes the chorizo and salsa man its the greatest thing ever. pour it over some eggs, add some on top of your venison or heck with any meat.

in texas we used to use these little round peppers that grow out in the wild we called it CHILE DEL MONTE which translates to (peppers from the woods) ill get back with you all on some of these things. If i get some venison this year i plan to make some VENISON enchiladas and VENISON TAMALES..

Share this post

Link to post
Share on other sites
This topic is now closed to further replies.
Sign in to follow this  

  • Your Responses - Share & Have Fun :)

    • Yup so far this season would have had 2 nice ones with a shotgun I just keep telling myself archery is life lol
    • Doesn't get any better than that. Pic says it all. Congrats  
    • Well not the most attractive option but when the kids are out playing in the sprinkler you could get a roll of nonslip pool matting to roll out then put in the garage during the fall-winter? 
    •   OK, then how about stripping the sealer if that is what makes it slippery.   After a few years it really isn't necessary, since the concrete is mostly cured by then (yeah it keeps curing for decades but most of it is done in a year or two).     I guess if you like the glossy look then maybe the sand in the sealer thing is worth a try.
    • Season ended just like I thought it would and happy Leipold held true to his word and moved on from Fletcher...he did some good things but overall did a poor job building a team that can compete at a high level unfortunately.  It will be interesting to see how the new GM handles this situation...getting rid of under-performers will not be easy and what in return? Going to be one of those down before heading back up deals. Coyle will be the first to go IMO, Granny can go as far as I'm concerned...gotta sign Zucker even though he was terrible in the playoffs, Nino is a question mark, Staal might need to go with the up year he had but long in the tooth and now would be the only time to get anything for him, Ennis (terrible player) will be bought out, Foligno (terrible) probably not tradeable with his contract...enjoy the ride Wild fans!
    • We packed four of us in the blind and had a blast!  Just about ready to give up and gave "one last call" only to have the birds blow up not 30 yards away from us.  One of the gobblers rubbed against the blind for two feet as he walked into the deeks- pretty dang cool!  Ryan made a perfect shot and dropped the bird in his tracks.  
    • Ryan.pdf The pdf shows up as a link for me.  Is that ok Borch?  
    • Twins are 33-91 against the Yankees since 2002! Its unbelievable how awful they play against them.    Stanton absolutely murdered that hanging curveball for a HR last night.
    • I was looking for reviews last night but only found a handful and they didn't really give me that much info. They seemed to be overall positive reviews but all were written after recently applying it so no info on longevity.