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Just a basic chef's knife with a decent edge would probably work best for this. Victorinox makes a really good entry level chef's knife that's not expensive. I don't know of a better value for the money
I found this question and answer on amazon.
“Q:I purchased this but did not receive any care instructions with the shipment. How do I obtain them?
Answer this question A: They don't give you much info on care and curing. Since I've owned and used a similar lava stone mortar (molcajete) and pestle (tejolote) for years, I decided to cure and season as I have in the past. I've found the quickest way to initially cure a mortar is by dry grinding the pestle inside the bowl to smooth out the very rough surfaces. Rinse frequently with hot water during the grinding process to remove grit. Then I switched to wet rice for a two or three grinds. On the last grind I added kosher salt to the rice, rinsed and let dry. To season, I made adobo paste of 6-8 garlic cloves, kosher salt, peppercorns, celery seeds, and olive oil and thoroughly ground the mixture into the entire inside surface of the mortar. With the extra adobo paste I covered the outside of the mortar, stopping short of the foot, covered the entire pestle and let stand overnight. The next day I rinsed with hot water and let dry. After drying put felt bumpers on the feet to help protect the counter tops The end result is a beautiful deep dark mortar and pestle. After using, rinse both with a hot stream of water. Do not use soap or put in the dishwasher. Time consuming but worth it. Taking these extra steps will insure you do not get grit in your food. Good luck.”
> FODMAP
I see somebody already made this suggestion to you! We used this stuff when we were doing FODMAP and it's great for salsa and for Italian red sauces.
If you have a local Mexican grocery they probably have it there. It's expensive but a little goes a long way.
I'm still chasing my salsa unicorn! Maybe this year! On a tangent, I got hooked on Guacachips this year AND THEY SELL THEM AT THE DOLLAR STORE!!!
It's like a guacamole-flavored Dorito, pretty decently good!
I have had some Renfro's before. I remember it was good. It was this kind though.
Original Juan's Pain is Good is a pretty good hot salsa too.
I purchased this salsa on Amazon recently. Awesome heat and flavor. Starts off sweet, tricks you into eating more, then the burn creeps in and continues to build.
There is also Mikey V's 7 Pot Primo salsa that has a quicker punch-in-the-face heat but great flavor to follow.
np - if you have a local co-op/health food store in your area, chances are they have a decent spice section that you can buy your spices in bulk/weigh out how much you need/want. If not, you can always go on Amazon. 16 oz may be a lot, but it's better quality, and less expensive in the long run.
I also make my own chili powder, which calls for a decent amount of cumin, and tastes amazingly better than store bought. There's also making carnitas, berbere seasoning, bbq rubs... so many things made better by cumin.
I bought THIS ONE from Amazon. Heck, it is $5.00 cheaper today than it was Tuesday. I ordered another brand from Amazon prior and it arrived broken due to terrible packaging. This one was packed perfectly.
I was at a divey burrito shop recently (the door was propped open with a bucket of Hormel brand Lard). The restaurant's dry-goods were on display including cans labelled "salsa ready tomatoes" which I've never seen before. Reading the product description on amazon I'm really not seeing anything unique about them other than claims that are impossible to substantiate like "clings to chips better" and "hand crushed for optimal texture."
Does anyone know if there is really anything meaningfully unique about these?
https://www.amazon.com/Bienvenido-Salsa-Ready-Tomatoes-102-oz/dp/B07H72HW5M
It might be made with aji amarillo, which is a spicy yellow pepper from Peru. You won't find these peppers fresh in the US, generally, but you can buy it as a jarred paste: Aji Amarillo on Amazon
There's a sauce made with this stuff that I think I've had at pretty much every Peruvian restaurant that I've been to, and it's fairly creamy, but I think that sauce is typically blended with hard boiled egg whites and it's usually a paler yellow than the pic you posted.
there's also an amazing British product available on amazon:
Maldon Salt, Smoked Sea Salt Flakes
I buy one of these about every 6 months and just keep it in my spice cabinet.
Pro tip - rub it between your palms to break it up/activate it a bit over the bowl you're making food it - brings the flavor out a bit IMO
I've been to several and don't recall ever seeing them.
Are we talking:
or
or neither?
Do you notice a significant difference with corn on the cob versus canned? I'd be strongly tempted to just use something like this.
I use a chopper kind of like this one on tomatoes and onions for pico, it is quick and makes evenly sized cubes. It turns out pretty much the same as hand cutting but less work.
https://www.amazon.com/Vegetable-Chopper-Slicer-Cutter-Cabbage/dp/B07V6C4F62
Well better to say 3 cellars on one platform - not a 3 compartment single cellar. But it's this: amazon.com/gp/product/B07VYQZXWL/ref=ppx_yo_dt_b_asin_title_o05_s01
I like that it has the little chalk board name tags
I haven't tested a wide range of them, but we have the two sizes of Lodge Dual-Burner Cast Iron Griddles.
This one and the smaller $30 one:
https://www.amazon.com/Lodge-Pro-Grid-Griddle-Reversible-Easy-Grip/dp/B00008GKDQ
They're both great. One side's a flat griddle and the other side has a grill texture.
If I had to nitpick:
The smaller $30 one's (~17"x10") edges could be a little higher on the flat griddle side to avoid hot oil spilling over. It's never been close to an issue for me, but I could see someone complaining of that if it was loaded up with multiple burgers + cheese and all the fixin's frying.
It also doesn't have a grease-trap at all...which doesn't bother me either.
Neither of these have true handles. The small one has little grab holes on the corners and the large one has "cut-out handles" that are lever with the griddle. Some others have full separate handles on them. Again, not an issue for me but some people may prefer large handles that are easier to grab.
I suppose the smaller one could be slightly thicker. But, it's a good balance for weight (with no real handles) and heat distribution is solid. I wouldn't go dropping it on concrete though. One or two reviews did show hairline cracks.
They come "pre-seasoned". Which, they are...but, y'know. You do have to be a bit careful at first and they'll take a bit of time to really get slick.
Overall scores for me -- Smaller Griddle - 7/10...Larger Griddle - 8/10
But, I could see that score going up or down depending on your needs/use-cases. If you're only cooking for yourself or maybe two people and don't need some huge surface, the $30 is a nice cheap little piece of iron.
for lime you can try something like this, it actually tastes pretty good
Is it actually chipotle-flavored? Like smoky peppers?
Then it's probably just a can of this stuff blended with oil and maybe some onion, garlic and vinegar.
Three things to recommend. First is the old trick to remove garlic odor from hands: Vigorously rub stainless steel with lathered hands. Second is to use the hottest water you can tolerate. Third is Borax based soap, Boraxo (Amazon link) being the most common.
;)
Edit: some articles say spring onions have more of a bulb on the bottom. Ah well.
That's a Weber Spirit II e-310. What I do is put wood chips in a pellet tube like this thing here. It fits under the grates, snugs inbetween the flavorizers and you just turn on the grill until it catches fire for a minute or so, then you shut off the jet just below it and let the other two jets keep going. 2 jets are usually more than enough in these heavy Webers to keep 350+ for as long as you want.
Those pellet tubes are also great for cold smoking cheese. I do that in my box smoker though, with a steel net on the grate to keep them from melting through.
This is what we've been using for years for tomato juice. Norpro 1951 "The Original" Sauce Master https://smile.amazon.com/dp/B0000DDVMQ
We've done some sauce in it as well. I'm not sure how it'd work for salsa, though. Not much meat gets through. (Just saw you can get a salsa screen. Hmm...)
Vivaant Food Chopper - Manual Slicer Dicer Mincer - Time Saver For Vegetables Salads Onions Garlic Nuts And More - Commercial Quality With Easy-Clean Design (Stainless)
https://smile.amazon.com/dp/B0792P4XNX/ref=cm_sw_r_cp_api_glt_fabc_FW8X6ZQSFV14YGAVRQ4H
I bought this knife as a treat to myself and I swear it is the BEST KNIFE I HAVE EVER OWNED. It makes slicing and dicing tomatoes SO easy. It's really worth it--it's great for any kind of slicing. Goes through everything like buttah. You can probably get it for 20% off at BB&B or Sur La Table, Williams Sonoma, etc when they're having a sale. Great recipe, thanks!! https://smile.amazon.com/Wusthof-Classic-Serrated-Utility-Knife/dp/B00005MEGN/ref=sr_1_3?
Was going to say this. Only if you want some smoky/roasty flavor you can get indoor smoking peripherals, if you don't want a smoky flavor you can just grill (broil) your veg.
Also you might find some success with a smoking gun.
I mix by color.
Roma tomatoes diced, white onion chopped, chopped cilantro - should be about equal amounts red, white, and green - like the Mexican flag. Garden tomatoes are sweet - hot house tomatoes are not. If your tomato isn't sweet, I add a light sprinkle of sugar to compensate. Mince a serrano pepper (brighter and hotter than jalapeños), squeeze some lime over it, and I will add a splash of Mexican beer (thank you Mark Miller). Salt to taste.
Speaking of Chef Miller, The Great Salsa Book is a great place to see a lot of different concepts as well as containing guidelines for making up your own salsas out of whatever you can find that is fresh.