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Get Rico Quick Con El As Nasty As It Wants To Be Salsa Picante (Hunter var.) recipe

25 Feb

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Lovely, iddint it…and yet here we estamos otra tiempo on the Internet making crap up the Internet that will turn miraculously turn into the indisputable truth upon the clicking of ‘post’. As we know, computers don’t lie. Don’t believe me? Google it. Google computers lie too. Computers lie. Mira what I’m getting at. aqui. Powerful stuff this computing omnipotence equalamemte our impotence before them.

A couple postings back rocked this power to its logical ecclesiastical extreme, pronouncing, not unlike a computer God, how the Internet is heaven-sent eternal life in byte-sized chunks, what with these spiels surviving me and living forever. (You’re welcome Facebook for taking my annunciation doctrine and running with it.)

ifidie

 And thank you too fifty shades of grey lady Ms. NY Times for running a Sunday edition, week last times two, casting online commenters, twitters and all other opinionated occupants of the unauthorized (read corporate) Internets into a kind of op-ed hell. At last count, 4-5 pieces in three separate sections addressed these demonic behaviors; condemning every last practitioner of the dark art of opining, stirring loyal readers greying anxiety embers, yet again.

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What torture both social psych PhDs and J-school reporters reported to both dish out and endure upon this global electro-info communication sphere – which they neglects to remind us is free to not use, and as of this writing not one single person has died due to lackof use then again I bet it you Google this you’d get any answer you wanted – but because we pay for it I suppose we are supposed to suppose this entitles One Nation Under Google all them protections guaranteed by the Constitution and/or Bill of Rights.

Mi dos pesos: seeking virtual S&M? Why not go see, listen to or read 50SofG?

CONCLUSION:
Mira: Am I the only one who smells a warning label coming on?

PMRC-Warning

IMO: Yo tengo as much truck con warning labels as 2-Live Crew.

2_Live_Crew

So let’s make congress to make better use of our tax dollars so the men and women of The Hill can get on to the real biz of PAC bargains by jump-starting self-censorship and designing our own warning labels, especially if like it do for 2-Live Crew = guaranteed gold.

2-Live-Crew-2-Live-Is-What-We-514204

 

 And here’s mi warning label that’s gonna spin some mi peligroso bloggin’ salsa into gold:

Retromatic (12)

And here’s the recipe for that there salsa free for you to exploit so long as you print out and slap on the above warning label…for the children…

How “As Nasty As It Wants To Be Salsa Picante: Hunter Var.” Gets Made (and you get rico)

(Same as Kojak only fruitier and brighter; just like Hunter)

The Batch Size

2 cup = avg med hot sauce bottle

The Contents

The dry/smoked whole chile peppers: 

1 – Ancho

2 – Pasilla Negro

3 – Guajillo

3 – Pulla

3 – Japones

4 – Arbol

1 clove of minced/smushed garlic

tsp vinegar

pinch of Mexican oregano

2 cups water

salt to taste

The Directions

  1. Seed and stem peppers (I did this under running cold water. sorta works)
  2. Skillet roast at medio heat 5 minutes or so
  3. Transfer bowl, cover with hot water. Cover bowl
  4. Soak peppers for an episode of Hunter

So consider yourself as warned as London on side 1 of ITANOMTHUB y brew up a batch of ANAIWTBSPHv, douse something liberally with it

 Retromatic (12)

…crack open a cerveza, drop the needle on your nastiest vinyl, throw the munch, slurp, repeat.

Not Totally Orignial* El Sangre de Vida Picante Sauce (Kojack var.**)

31 Jan

What makes Mexican food Mexican?

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Mexicans?

why-do-mexicans-364x327

Kojak?

1975

Where that that it estar, cuz Mexican food is all we eat when we eat out. From Mickey D’s on up the foodie chain. As much as The Food Networks try and present otherwise (oh do I so pray for the premiere of Meso-America’s top chef: ‘Tonight’s ingredient: the human heart.”) the novicest CSI gets that what’s plated before them eating out hecho by Mexciano bro/bra. And if you pensar about it, most your produce and meat and packaged goods pass though brown manos. Ergo mi amigos….

The point estando? My guess is that top five answers to our query might prove to be considerably more short-sighted than the previous paragraph’s pontification proposition.

For the love of Richard Dawson, we aqui @ IFAG posed this question of ‘What makes Mexican food Mexican?’ to the #Joneses.

richarddawsonfeud

‘What makes Mexican food Mexican?’

Survey sez:

  1. Chips & Salsa
  2. Taco Bell
  3. Rick Bayless
  4. Tortillas (pronounced : Tor till uhz)
  5. Margaritas

In all fairness to the googles, survey monkeys and Family Feud who contributed to the findings presented aqui, I’ll agree to disagree. As always yo estoy aqui to inform, confirm and condemn, confuse. Mira, this ain’t no trick question, this ain’t no disco, this ain’t no foolin’ around. At the corazon of all listed foods Mexican – except Rick Bayless –  runs a common stream – mi número uno answer-deep, red and vital: blood.

Blood-Drop

Call me a broken record, a scratched CDDDDDDDDDDD, a glitched MP3, a dementia patient a dementia patient, a dementia patient for repeating mi self but this bares (or is it bears? – chingada!) repeating: Sangre es El Santa del comida Mexicana perfecto. El proof esta en the blood pudding.

Y yo estoy here to blog you brothers and sisters I inexplicably avoided opening myself up to risk death by epic coconeria failure – and knife blade – for nigh nearly a half century until only last week when at first try yo long last divined a batch of this sacred, holy, and profane comida Mexicana lifeforce.

Of course I’m a chief rocking a mad metaphor here but you try and travel through Mexico without either A.) Bleeding  or B.) Noticing much of Mexico’s history esta escribir en Sangre (the bloody revolutions, the bloody conquistadors, Los Indios blood sacrifices, Narco blood sacrifices, the bloody bullfights, bloody Christo (of the cross, not Central Park).

Blood-Facts-of-Mexico

You no snap a selfie with any of this? Try leaving Club Med next time.

On the literal tip, para me, que gives comida Mexico its vida, its cojones, its ability to resurrect the sorriest slab o carne, the stalest nacho, make Taco Bell not suck? Sangre aka el sauce picante. Not salsa, gracias very mucho. Yo hablando hot sauce. No fucking cumin, no tomatoes, no cute labels or names or commercials. El deal real.

Sure, you’ve got your Chollas y Valentinas y Buffalos y Pico Paca y others I forget even the closest spelling of, all  welcome additions to comidas tipica and especially hot dogs. (I blog not of the obnoxious “Hotter than _________” and/or “Hot Coal Colonic” variety favored by diners more concerned with the grade of their toilet paper than the quality of their meals aqui.)  But, and this is a big but – but not one en fuego por que picante – once you divine a batch of your own making, starting with this here recipe of course, you too shall uncover several picante milagros of your own making.  En mi cocina por ejemplo, a soggy, salty batch of black beans were transmutated by this blood  into the “Best thing you’ve ever cooked for me” – Mi Esposa. (Sangre + NM red enchilada sauce + dried/cooked frjoes negros con Goya adobo seasoning = Amor).

‘nuff of this blogging…onto the bloody manna

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Not Totally Orignial* El Sangre de Vida Picante Sauce (Kojack var.**)


The Batch Size

1 ¼ cup = avg hot sauce bottle (dump whatever’s been clotting in the fridge, on the counter, etc and wash out bottle and scrape off gluey label; FYI most old hot sauces serve as an excellent de-gluer; viva repurposing!)

The Contents

The dry/smoked whole chile peppers (usually on a rack in produce or ethnic foods in clear plastic bags. I grabbed one of each not knowing what to expect. Siri no hablo espanol so no checking with that fickle gringa puta.)

 

1 – Mulato

2 – Pulla

2 – Japones

1 – Arbol

photo 1

1 clove of minced/smushed garlic

tsp vinegar

pinch of Mexican oregano

No fucking cumin

1 ¼ cups water

salt to taste

The Directions

  1. Seed and stem peppers (I did this under running cold water. sorta works)
  2. Skillet roast at medio heat 5 minutes or so

(you’ll smell when they’re ready – more on this later)

  1. Transfer bowl, cover with water. Cover bowl
  2. Soak peppers for an episode of your favorite cop show (60 minutes)

(*Not totally original. Google served as sous chef. Searched her for: “Mexican” “Taco” “Sauce” “Hot” “Salsa” “No fucking cumin”.)

(**Kojack, Hunter, Rockford, just no fucking CSI)


Kojaktelly

One episode of Kojack later:

  1. Chop up but do not skin or scrape the Molado pepper (the skin serves as a mighty thickener)
  2. Filet open other peppers and scrape out the meat (takes some practice and getting the angle of the blade right. What’s nice about hot sauce is that because you really should not take all the heat these peppers bring en todo, by just “scraping by” what you can measures out perfecto – at least for me it did first time out – more on that lado.)
  3. Toss in food processor*** with garlic, oregano, and pepper water
  4. Process to fluidity (escuchando en mas importante)
  5. Gradually salt to taste; taste vehicles include but are not limited to fingers, spoons, tortilla chips, tortillas heated on pepper griddle or open gas stove flame.

(***Mas Importante Note: use either a spare mini food processer you don’t mind staining or once stained, don’t mind reminding your esposa (regularly) pepper heat does not transfer from the blade stem to your 6 month old’s applesauce, you hope, and even if it does, “the ancient Aztecs applied chili pepper paste to newborns whilst teething provinding both a soothing numbness and arousing a warrior-like spiritedness in the form of a blood-curdling wail [it all comes back to blood, verdad]. Seriously, see for yourself honey, it’s the Internet, right here on my blog = true!”)

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How flipping milagrolous did this turn out? I polished off a bottle in 5 days**** – with the help of my wife and some creative additions to our regularly scheduled menu.

(****Any keeper of picante sauce will recognize how rare this use in excess. The average shelf-life of hot sauces is 7 years.)

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..and shot for a miracle, nesting the bottle in our dying Xmas Cactus (llama Frida) to see if we might get her to bloom.

Results: La Milagra, baby….


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What’s my secret? No fucking cumin, no fucking CSI, y mucho mucho mucho Kojack.