Geek chow and troll food

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Cook salsa

Best attempt at Pace-type salsa.


  • 3 cans tomato blocks
  • 1 can water
  • 1 cup chopped Spanish onion (or red onion)
  • 1 jar Jalapeño slices, chopped (¾ cup, 9-12 fresh peppers)
  • 3/8 cups (6 tablespoons) white vinegar
  • 3/4 teaspoon salt
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried minced garlic


  1. Combine ingredients, preferable a double batch, in a pressure cooker
  2. Pressure cook for 1 hour at high pressure, use natural or quick release
  3. Continue cooking open on medium until thick. You should be able to form a salsa mound by stirring around the outside that keeps most of its shape

Fresh salsa

Best attempt at Herdez Salsa Casera


  • 1 can roma tomatoes (or tomato blocks if feeling lazy)
  • 1/2 large white onion, finely chopped
  • 4+ serano peppers, finely chopped
  • small bunch cilantro (leaf coriander)
  • 1/2 tsp salt (or to taste)


  1. Food-process or chop finely all ingredients except tomatoes
  2. De-seed and hand-crush tomatoes. Drain excess liquid
  3. Combine ingredients
  4. Bring to boil for 1 minute, or until the onion softens to your preference
  5. Refrigerate


  • If serano peppers are not available they can be replaced with a combination of 4-5 green chilis (not hot) and 4-5 Thai bird chilis (hot)

Fresh organic salsa

Learned this recipe at a party when the salsa ran out and the host offered to share the recipe with anyone willing to help make more. (rsdio)


  • vine-ripened organic tomatoes
  • large white organic onion, finely chopped
  • dried, aged jalapeño peppers
  • fresh organic garlic
  • bunch cilantro
  • limes (preservative)
  • cumin (to taste)


  1. Cut out stem, de-seed tomatoes, quarter by slicing through the stem radius, then cut into eighths, then finally dice the pieces by hand
  2. slice and chop onions, cilantro, and garlic by hand
  3. chop the dried peppers, being careful not to get the hot stuff on your fingers
  4. combine ingredients
  5. squeeze lime into mixture
  6. for a variation, add cumin, and/or swap Thai chilis for jalapeños


  • You'll get a feel for how many tomatoes, how much onion, and other proportions as you make the salsa, and depending upon how big of a batch you want to make.
  • No cooking needed - this salsa lasts quite a while when refridgerated, due to the fresh lime juice.