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Thank you, from the Foods of the World Forums!

An awesome package from Rivet!
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Joined: 06 February 2010
Location: Cumberland, RI
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Topic: An awesome package from Rivet!
    Posted: 13 May 2010 at 12:40
Well, I don't know how the Fed Ex guy knew it was a special occasion today, but he came through. Today is the day Mrs. hoser and I celebrate 38 wonderful years together, and it's also the day the Fed Ex guy decided to drop off an awesome anniversary gift. Rivet out did himself, as you all can see.
 
 
This is all stuff that you just can't get out here in New England...I've heard lots about Curly's sauces, and the Stawberry rubs as well...they will be put to good use very soon. The Broadway beers are being iced down (I'll be back with a review later) and I was really thrilled to see a couple of item from the Rivet pantry. To paraphrase the Pillsbury doughboy..."nothin says lovin' like salsa from the cupboard"
 
 
 
Then I saw the Bhut Jolokia and thought :..."hmmmm a gift? or just a very cleverly disguised murder attempt"? LOL
All kidding aside John, a great package, that could not have arrived at a better time.
Thank you, my friendThumbs Up
Go ahead...play with your food!
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Points: 341 		Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2010 at 12:53
Man what a score and congrats on 38 years....way to go !
Jerod

Life's hard, it's even harder when your stupid.
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Points: 402 		Post Options Post Options   Thanks (0) Thanks(0)   Quote kiwi Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2010 at 17:30
recipe for the salsa rivet? Big smile
kai time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2010 at 05:14
Hey congratulations on the anniversary! Glad you liekd the stuff, you're gonna love the beers too.
 
Kiwi, I think I posted the making of satan's salsa soemwhere here, I'll check and get back to you. If not, I will today or this weekend.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2010 at 06:42
Originally posted by kiwi kiwi wrote:

recipe for the salsa rivet? Big smile
 
Okay, found it in the "condiments" forum. Check out the process and tutorial HERE. I've got the spices and amounts written down somewhere at home and I'll put them in the post as soon as I can. Nothing fancy there, just cayenne, chili powder, paprika, salt, granulated garlic, and not much else I think. I'll be more exact when I find the recipe I tucked away in the binder.
 
You can see how to make the sturdy and tasty AZTEC chips here, just like the one in the picture tasting Satan's Salsa.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2010 at 08:46
Okay, here's the ingredients for Satan's Salsa. Just follow the process on the post here. I will also amend the original post to include the recipe.
 

Satan’s Salsa

 

2 28oz cans tomato puree

2 28oz cans crushed tomatoes

2 28oz cans diced tomatoes

1 butt load of fresh garden peppers finely chopped

1 QT smoked and steeped hot peppers

1 QT steeped chipotle peppers

Juice of 6 limes
3 bunches each spring onions & cilantro, chopped
1 Cup Paprika

¼ Cup Chili Powder

¼ Cup Cayenne Pepper

1/3 Cup Ground Coriander

¼ Cup Chopped Fresh Garlic

¼ Cup Kosher Salt

2 TBSP Allspice

3 TBSP Chipotle powder

4 TSP Canning Citric Acid (if you are going to can the salsa. If eating fresh, omit)
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Points: 48 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Exploreralpha Quote  Post ReplyReply Direct Link To This Post Posted: 17 May 2010 at 08:24
Originally posted by Rivet Rivet wrote:

Okay, here's the ingredients for Satan's Salsa. Just follow the process on the post here. I will also amend the original post to include the recipe.
 

Satan’s Salsa

 

2 28oz cans tomato puree

2 28oz cans crushed tomatoes

2 28oz cans diced tomatoes

1 butt load of fresh garden peppers finely chopped

1 QT smoked and steeped hot peppers

1 QT steeped chipotle peppers

Juice of 6 limes
3 bunches each spring onions & cilantro, chopped
1 Cup Paprika

¼ Cup Chili Powder

¼ Cup Cayenne Pepper

1/3 Cup Ground Coriander

¼ Cup Chopped Fresh Garlic

¼ Cup Kosher Salt

2 TBSP Allspice

3 TBSP Chipotle powder

4 TSP Canning Citric Acid (if you are going to can the salsa. If eating fresh, omit)



As you know I'm a wimp when it comes spicy heat. What would I change to get that flavor without the heat?

Aaron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 24 July 2010 at 20:15
Hey Aaron, sorry about the delay in responding. I just caught this. Cut the fresh smoked chili peppers in half (use only maybe about 1 cup total fresh chopped chili peppers. Use the same amount of steeped ones, the steeping vinegar removes the heat).
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