salsa of life

[Vampyrvargfesten]

Salsa, like earthlings present themselves in a wide variety. Different in their shapes, flavors, colors, preparation methods; not a single detail is neglected for us to enjoy this tasty snack! further than those simple elements that we can qualify with our bare senses, we should not forget to considerate a very important factor: the life of salsa. In fact, not only their life, but also its duration. Of course, before even being able to look into those scholarities, one has to know himself as a salsa-eater. Why? Simply to be able to chose the Holy Grail: the perfect bowl of salsa!

Are you a social smoker, occasional drinker, reasonnable consumer? Then you will probably be able to keep a bowl of salsa for over a week. If it's the case, you will have to turn yourself towards the aging of the product. As a fine taster, you don't want to pour yourself a tempting mountain of salsa after a long day of labor, pick the most attractive piece of all, smell the delicious aroma as you bring it to your mouth, drop it on your tongue, letting the spices tickle your taste buds for a few seconds... and just as you are clapping your fangs on the said-catch, expecting an explosion of taste, surpassing any mix of flavors known to men or not, burning in the most enjoyable ways all of your tongue, turning it numb, transparent fumes climbing to your nostrils from your throat... Well, the salsa turns out to be wild, spicy, melts on your mouth without even cracking! Disappointment! Where there is no salsa, there is no life!

To avoid this terrible situation, some would suggest to go for a flavorful, spicy enough salsa, although some sorts of mild and mellow also age really well.

On another hand, if you are an extremist, passionate or abusive person, an edonist; gates are wide open for you! You can allow yourself to go for almost any kind, since the first ± 1 days of the salsa's life* is their best! The day after, it is still enjoyable, but generally it has already started degradating. Either they are starting to get too goopy-looking or they are losing their freshness, intensity or taste. That should ring a bell for you: this is only a prelude to how they're going to turn, getting a little bit worse everyday! It's time for you to eat all you can, and/ or say farewell to the left-overs.

what's your favorite kind? or mix?

to come: Before birth or how you have to handle a new bowl of salsa

* we calculate the salsa's life begining when their placenta (the bowl) is perforated and the contente enters in contact with air.

ATTN dismalfuture and Faded:

post salsa recipes

[dismalfuture]

No special recipe, can't make fresh at home in Asia either on a normal basis.

I'd just throw together the following to make a regular pico de gallo:

-blanched, peeled, seeded Roma tomatoes, very finely diced

-a small spanish onion, micro diced

-cilantro, minced

-lime juice

-serranos and habaneros, finely diced

-a couple Anaheims roasted and peeled, finely diced

-a touch of sugar and some fleur de sel de guerande for all my niggaz n Guerande

[jyoni]

Chevy's house salsa

http://www.tastebook.com/recipes/555213-Chevys-Salsa

[thomas_collins]

This is my best thread.