I really liked this stuff. Sweet and smokey, with just a bit of heat, I found it very different from the salsa my girlfriend buys. It went great with chips, but stood up quite well to other strong flavors when I put it in a casserole. Which is what I did with most of it. I'll post the whole recipe later this week, when I have a bit more time to do it up right, but here's a shot of it for now. 
The color is a bit weird, but you get the idea. It had shredded beef, rice, salsa, tortillas and tons of cheese. It was wicked good. But I'm sure you're all wondering about the giveaway.Pace has offered to send one of you guys two salsas (one specialty and one regular picante), a recipe guide and a coupon for a free 16oz jar of salsa. But, I'm going to make you work for it, no random number generators on this one (although, to be fair I'm not going to give it away to anyone who knows me in the non-virtual world). I want to know your favorite salsa or salsa related recipe (although there's no need for exact measurements and such, just a general outline to make me drool or if the recipe is online just stick a link to it in your comment) and I want a story about it. That's right, a story. It doesn't have to be long (or true, heh), but I can't afford cable and I want some free entertainment. Why don't we run it to... Sunday the 12th at 6pm EST. So talk to me kids. Talk to me about salsa.
I went through this whole crazy bottle my own salsa craze one year when the garden just exploded. Zuchini and Yellow squash salsa=yummy....strawberry/banana pepper salsa=blech!!!
ReplyDeleteShould have stuck with the bottled for the sweet heat I guess.
Good luck on your own homemade salsa adventure
My favorite is a tomatillo cream salsa. I cook them down and add a bunch of stuff. My recipe is in boxes somewhere in this house...now I want to find it.
ReplyDeleteI just made some salsa yesterday. Chopped Roma tomatoes, sliced green onion, 3 finely diced jalapenos, cumin, garlic powder, and lots of chopped cilantro. Yum!
ReplyDeleteMy favorite is my MIL's green chile salsa, which uses yellow chiles. (MIL's sneaky like that.) Here's how she makes it.
ReplyDeleteMy favorite was Pace's Garlic Salsa. (I think that is what it is called). But they don't make it anymore I don't believe.
ReplyDeleteI tried to make my own pineapple salsa and didn't really like it.
I think I am going to give tomato salsa a go this year. I like most salsas, provided they aren't mild. I like the heat!
When I have time, I make my own pico de gallo (i blogged it a while back...super easy) roma tomatoes, onions, jalepenos, cilantro, lime juice and salt. but when I'm short on time, I grab the Pace chunky stuff, medium heat I think. the family likes it with their eggs. I'll use it as a quick fix for guacamole and of course my favorite is a tortilla chip dipped in sour cream then dipped in the salsa. Oooh...and waaaaay back in the day Id heat the salsa up with cubed velveeta as a cheesy salsa dip (but as soon as it cooled down, the velveeta stuff was kinda ack).
ReplyDeleteI love salsa. Period. Any kind. I usually make blender salsas because they are so easy...Salsa Verde- tomatillos, jalepenos, garlic...roast or boil them...transfer to blender w/ water or broth...add salt & cilantro and blend...voila...salsa verde!
ReplyDeleteUm, did you hear the one about the gazpacho that actually tasted like chunky salsa... ;)
I usually buy regular Pace or Tostitos brand Medium Salsa. I love to put it in taco dip. I first had it at Steve's parents house and now i'm hooked. I make it for most parties. It's so easy and more fun to eat than plain old chips and salsa or dip. NOt much of a story! lol
ReplyDeleteMy favorite is a mango salsa with jalapenos. This pineapple mango chipotle one looks very interesting.
ReplyDeleteWow, when did Pace go gourmet? That's pretty awesome. Sounds like it'd be nice with black beans tossed in it too.
ReplyDeleteI have two and they are very similar. I love salsa verde, just lots of tomatillos and ancho and serano chilis in the blender. My second is the salsa from Tito's Tacos in Los Angeles. It's almost the same but with red tomatoes, so finely ground it's almost like a sauce. I have yet to be able to duplicate it, but it's got a great kick and no chunks to get in the way of the pure fabulous flavor! I seriously just want to hop on a plane to get some!!
ReplyDeleteI like avocados in my salsa, it adds a nice creamy, cool texture and great contrast to a really spicy salsa. Tomatoes, jalepenos, onion, garlic, lime, cilantro, salt and pepper, and avocado. This pineapple mango salsa sounds really yummy and that casserole looks so good.
ReplyDeleteThere once was a woman from Illinois who loved her husband but hated his taste in salsa. He was satisfied with (gasp) generic, store bought goop that made her cringe. Since her tastes were infinitely more refined than his, and because she cooked and he didn't, she made up her own salsa recipe. Throwing caution to the wind, and many ingredients into her bowl, she finally settled on the following recipe, simply called:
ReplyDeleteFresh Salsa
10 plum tomatoes, cored, peeled, seeded, and diced
1 small red onion, minced
3 small cloves garlic, peeled and minced
1 jalapeno pepper, seeded and minced
1 cup canned black beans, rinsed and drained
2 ears of fresh corn, cut from cob, pan roasted, and cooled
juice of 1 lime
1/2 tsp cumin
1/4 cup minced fresh cilantro
salt and pepper to taste
1 tbsp honey, optional
Throw ingredients into non-reactive bowl, toss well, chill for at least an hour. Serve with restaurant style tortilla chips, or if you really want to impress someone, make your own chips by cutting corn tortillas into wedges, spray with Pam, sprinkle with salt and any spices that tickle your fancy, and bake in a 400 degree oven until they sing.
Don't tell anyone, but the I make is from a can of diced tomatoes, a can of green chilis, some green onion, some olive oil, some lemon zest and juice, oregano and a little salt and pepper. I don't personally like salsa but my family gobbles this up like no one's business!
ReplyDeletethis is our favorite. I usually serve it over white rice alongside some kind of chicken, super yummy & fresh change from the salsa with spicy heat I usually go for.
ReplyDeleteITALIAN SALSA
6 plum tomatoes
½ of 1 red onion – diced
2 oz sliced black olives
⅓ cup shredded parmesan (or feta)
⅓ cup minced garlic
¼ cup chopped fresh basil
2 tbsp red wine vinegar (or balsamic)
2 tbsp olive oil
In large bowl combine tomatoes, onion, cheese, garlic and basil. Add vinegar and olive oil and mix gently. Let stand at room temp for 30 minutes. Serve as dip for chips, or over hot cooked rice, grilled chicken or fish