Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What are you making/having for dinner tonight?

I'm not a real raw onion fan either. Cooked, fine. Raw, please leave off my food, thanks.

But I understand how something can just rub you that way.
Me and beets...

I've been playing with homemade salsa. Keeping it really light on the onions though. I just made a batch using one chopped Roma tomato, half a chopped fresh red bell pepper, and one fire roasted red bell pepper from a jar, one minced Chipotle pepper(canned in Adobo sauce) a teaspoon of minced garlic, also from a jar, and one minced scallion. Then maybe two tablespoons of medium Shark brand Sriracha sauce.
With some chips, and a small New York Strip steak, that made a meal.
Naomi, if the scallion was left out, and it wasn't too spicy would you find a salsa like this palatable or is it more than just the onion?
Anybody have any salsa recipes? Or have you, like me, always just bought it in a jar?
Skyhawk? You seem to have some small knowledge of Mexican and New Mexican cookery, any Salsa tips?
I've heard it said that, like the Mexican flag, a salsa should be equal parts of red, green, and white.

By the way the Shark brand Sriracha sauce is the original, made in the Sri Racha region of Thailand and is superior to the Huy Fong(Rooster) brand which is a Vietnamese imitation made in California. The "medium" sauce has all the pepper flavor without the burn.

It's weird, Greger, I can eat scallions (not raw, however ). I usually substitute them for onions in recipes. Your salsa sounds good...thanks for that. Don't know if I can find sriracha sauce up this way, though.

I usually use dried basil during cooking. Awhile ago, I was big into fresh basil, especially in tomato sauce. Basil is easy to grow in containers, and convenient. I don't add either fresh or dried after cooking. I like spinach fettuccine, too.

I love onion, especially red onion. I like to put sliced red onion on a burger with bacon lettuce, tomato slice, pickle and blue cheese crumbles....yum!

IMO and TP (taste preference): A burger isn't a burger without a slice of onion (yellow- no question that it's an onion). On occasion, I also like white onion diced with ketchup on my hot dogs.

Just look on the tables of every Chinese restaurant in town and you'll probably see the HuyWong Rooster Sauce, it's too damn hot and doesn't, as far as I know, come in a Medium or mild. The Shark brand will only be available in oriental markets. I can tolerate a lot of heat, Chef Rudee has been training me and I can now eat "Thai Hot" without too much sweat and snot, but, more than the heat, I love the taste of peppers.

Olyve, I used to be that way too.

...then, I tried roasted beets with goat cheese rolled in crushed pumpkin seeds over field lettuces.

OMG! I died and went to heaven.


Roasted beets are the only way to go. Canned...ew!

I absolutely cannot stand pickled beets!