/ck/ - Food & Cooking

>>8783230
>recipes? recommendations/tips?
Oregano is yummy put oregano in it.

>>8783230
I made a salsa the other day. All you need for sauces is a blender, some jars, and your necessary ingredients. Salt and/or lemon juice work as decent preservatives so you can store your sauce for up to a couple of weeks in the fridge.

By the way, "canning" is a boiling process I only do with vegetables from my garden like peeled tomatoes or some homemade pickles. Those could store well for a year and have been stored that long before with no difference in taste.
For generic red Italian food sauce, oregano goes well like >>8783236 said, and I like to include a little onion and garlic powder, too.


So, OP, what kind of pasta are we talking here? Spaghetti?

>>8783230
The more fresh ingredients you can use, the better it will be. I'd use fresh basil, onion, and garlic if possible.

>>8783230
>3 more months until tomatoes are in season again
>Either buy watery tasteless junk or pay out the yinyang for small cherry or roma tomatoes until then

>>8783263
>>8783265
fresh onion basil and garlic is no problem. and yeah probably some kind of spaghetti, although not with spaghetti noodles. oh and i don't have a blender i'm going to have to hand mash this stuff

what kind of peppers should i use for a hot sauce? i'm thinking chile habanero and jalapeno. i need some ratios of these ingredients mang (amerifat btw)

>>8783309
Also American. Y'know those store-bought jalapenos at Kroger stores or Walmarts that are flippin' huge? Go to those stores, get three jalapenos and three serrano peppers. You want more spiciness? Throw a Habanero in. Protip, the Kroger family stores sometimes stock dried ghost peppers which give a lot of heat and a smokey flavor to the sauce.

The recipe is:
2 cans of diced tomatoes (1 large and 1 small)
3 jalapeno
3 serrano
(Other peppers at your discretion)
1/4 teaspoon chili powder
1/4 teaspoon cilantro
1/8 teaspoon garlic powder
(A dash of onion powder too)
1/3 teaspoon cumin
1-1.5 teaspoons salt (careful not to put too much)

Get a fat can of diced tomatoes and one of the smaller cans, and, frankly, get a blender for this recipe because it would be a hassle to do by hand. I've made this salsa since child.

>>8783293
Are you that lady who told me how to grow better tomatoes by using Epsom salts and water as a fertilizer at a Dillon's in Kansas? Because I've never heard of or seen the phrase "out the yinyang" anywhere else but one conversation about growing tomatoes.

>>8783293
Well like 60-70 days if you had a head start.
It fucking snowed today, unbelievable, I want to transplant but the US is having so much fucking fun with weather modification that it's literally been snowing for 7 months.

>>8783379
This man knows what he's talking about. Ghost peppers are fucking amazing in mixed pepper salsa like this too.

>>8783379
i'll probably substitute real tomatoes, how many do you think i should use?
>>8783447
lul this isn't >>983872

>>8783379
>>8784702
also i'm probably going to substitute your powders for fresh ingredients, i'll have to play with it a bit to get the ratios right though i'm sure.

anybody have any info on salsa or hot sauces? i lump them together because, although i'd puree the hot sauce veggies, i want to use minimal vinegar. (sagedoublepost)