Keep those little turkeys busy on the big day.
That whole getting dinner on the table routine? Help is finally here.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Add a festive start to the evening with one of these spicy-sweet sips.
Having a hectic week? Prep dinner early and be rewarded when you walk in the door.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Our one-stop shop has every recipe, tip and how-to you need.
Believe it or not, it's time to get merry. Our best recipes, tips and ideas are here to help.
ALSO NEW: Food.com: The App is Here
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Make sure happy hour is extra happy with these aha tricks.
Up your baking game with these five smart ideas.
Take your love of bacon to new levels with these aha tips.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-2 of 2
on January 05, 2009
I want first to congratulate the writer for not presenting a cooked recipe and calling it salsa picante instead of "bottled" salsa picante, as others have done. What goes into the real thing can't always be included in bottles, like cilantro. The idea of using scallions instead of plain onion is interesting, but don't make people think the humble onion won't do, because it will. My only criticism is that soy sauce is never an ingredient in Mexican salsa. I don't know where anyone got the notion to put it in at all. I wouldn't, and I live in Mexico. That ingredient's a head-scratcher. Oh, and where's the GARLIC?? There are some modifications I'd make. One is to use all fresh tomatoes. Another is to omit the vinegar and increase the lime juice - and always fresh, never bottled. The chiles used can be any kind, tho I think serranos are the original. I use pickled jalapenos because of their lovely flavor, instead of just being "chiloso." It's the taste I want, not the lava! Sugar is a good idea, because it retards bitterness, but I think 1/4 tsp ought to do it. I never put it in salsa, but I do in other things, if they have cucumbers, bell peppers or mushrooms, for instance. As for quantities, they can be entirely to personal preference, as well as the sizes they're cut into. Just don't add too much "chiloso" without considering who will be eating it! Pace's sauce is good - for bottled. But they can't put cilantro in it, and THAT is one of the main sources of taste. Always use fresh veggies and herbs. This dish isn't just tasty, it's supposed to be VERY aromatic. Bottling always removes this attribute. And, of course, salsa is always accompanied by genuine tostadas. Not Nachos or Fritos. To a good picante sauce, you need only add some avocado and presto: Guacamole!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #587236
on December 24, 2007
Serving Size: 1 (1223 g)
Servings Per Recipe: 1
The following items or measurements are not included:
dried green chilies