Salsa has too long been a bastion for the onion, but it's totally unnecessary. Unless you want your salsa to taste like armpit, toss out the onion and go back to the core elements that make a salsa great. If you're really not into the DIY thing, there is one commercially available salsa with no onions, and it's excellent. I've posted a review here: Salsa With No Onions What does salsa absolutely have to have for it to be valid? Chili peppers. You need other stuff too, but that is the only ingredient I'm calling non-negotiable. One of the things to think about before you begin is appearance. If you mix red ingredients and green, you end up with brown salsa; not that there's anything wrong with that, but if you are big on appearances, either pick on e or the other, or keep the chunks big. I'll put up a list of things I've found to be good salsa ingredients. Pick and choose what you like or have on hand. I'd recommend at least one item from each section: Chilies (mandatory): Habanero. Great flavor, but deadly hot (orange). Fresno peppers: Excellent and quite hot (red). Jalepeno: Boring, but easily available, hot (green). Poblano and Anaheim: Mild, ...

I hate blenders. The Magic Bullet is not a blender, not in the traditional sense, it is a vast improvement and now a central part of my kitchen. Blenders seem to keep getting bigger, they take up more and more space in the kitchen and get harder to clean. The bullet is tiny like a coffee grinder, yet manages to get the job done in less time than its larger competitors. Blenders advertise how many speeds they have, each button listed with a different and more spectacular sounding name than the last, each only serving to make the blender louder and increase the smell of burning motor. The Bullet has one speed, and that is all it needs. One of the most notable features is that it seems upside down as compared with a normal blender. This serves several important purposes. When you screw the blades on the top of the container full of blendables and turn it over, it is airtight. This means that while you are blending, air and particulates aren't shooting up out of the top, so you don't end up with that resonance that causes all of the food to just get stuck at the top. It also ...

There is a story behind this chili. The first time I made chili, it was for a chili cookoff. I'm not a big fan of beans, so I decided to make a chili without beans, and of course, like everything on this site, this is a chili without onions. I decided that what I really needed was to replace the missing ingredients with something fitting that wouldn't seem like filler. I wanted it to be very meaty, which more than makes up for the lack of beans. I wanted the flavor to be fruity and smoky, like pipe tobacco, but fiery enough to make you think you had just dropped the coals on your tongue. Going to our local Co-op, I found my answers. Dried cherries (nothing added) and Fresh, rather green mangoes. They also had a fresh shipment of beautiful red, fiery Fresno peppers. As I picked one up, I noticed the produce sticker with its SKU#: 666. Chili of the beast was conceived. I picked up quite a few other ingredients while I was out. If you plan to make this, you should read the full process first so you know what you are getting into. Lets start with the meat: Turn ...