spicy side dish

Discussion in 'The BOC Diner' started by 223reload, Apr 4, 2009.

  1. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    I dont really know what to call it,But I have made this for years as a topping for my eggs

    two fresh whole tomatos chopped
    Two to four fresh hot peppers of your choice coarsely chopped
    onion[chop as much as you think]
    garlic powder [to taste]
    Oregano[ a good shake]
    salt and pepper to taste

    Put all this into a skillet and add just as much water as you need to to keep it from burning ,when all is cooked and the juice is thick smother your eggs .

    I sometimes finely chop up left over venison or porkchops and add to this as it is cooking too.
     
  2. tnvol

    tnvol New Member

    Messages:
    469
    State:
    Clarksvill
    That sounds really good.! I bet that would be good spooned over beans and cornbread..
     

  3. catfishjohn

    catfishjohn New Member

    Messages:
    10,217
    State:
    Greenup Co. KY

    Thanks,that sounds really good! My stomach can't handle spicy stuff like it used to though...:sad2:
     
  4. daystarchis

    daystarchis New Member

    Messages:
    11,521
    State:
    Clovis Cali
    Thanks Reload, I need to give it a try:wink: Sounds good
     
  5. kat in the hat

    kat in the hat New Member

    Messages:
    4,875
    State:
    Missouri
    Replace the oregano with cilantro, and it sounds like salsa. Sounds good!
     
  6. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma

    Yeah,Matt it does,The exception being that I do sometimes add meat and a little oil to sautee the peppers and onions,Then I sorta stew it into a thick sauce. Its really better if porkchops or any leftover meat is added.
     
  7. Boomer

    Boomer New Member

    Messages:
    1,037
    State:
    Oklahoma
    Sounds good.....I'll have to give it a try, when you say eggs, do you put them over omlets, scrambled or fried? I think they would be good over scrambled...
     
  8. Poppa

    Poppa New Member

    Messages:
    1,233
    State:
    Pinson, Al
    Man you guys are starving me to death. I have been on the Atkins
    diet for the last month. LOL
     
  9. ERIC S

    ERIC S New Member

    Messages:
    88
    State:
    Baton Rouge LA
    sounds great love it spicy. When I lived in Grants N.M there was a gas station that made the best green chile and red chile suace in the world. Sure do miss it but no that I live in Baton Rouge La I have found that the cajun's dishes are good and spicy. Next time I make a plate of scrabbled eggs I am going to give it a try.
     
  10. Bayoubear

    Bayoubear New Member

    Messages:
    425
    State:
    near that hellhole dallas
    :smile2:
    what a great recipe youve come up with... i vote we name it "salsa"

    hahahaha sounds good! we usually keep some derivation of this in the fridge at all times. half the time its tomato based the other half the time is tomatillo based. we tried the oregano once but with the chile's it was too much like pasta sauce for us. if u can find fresh taragon try that in some, ditto some with ground garam masala too. yum
     
  11. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    Chad,this doesn't taste or have the texture of salsa,Especially when it is made with the meat scraps ,has a greasy gravy like consistancy with chunks of peppers and onions and meat . Works good as a burrito filling as well.
     
  12. ozzy

    ozzy New Member

    Messages:
    3,936
    State:
    Lost Wages
    If it has chilis in it I'm game. Sounds good to me.
     
  13. Bayoubear

    Bayoubear New Member

    Messages:
    425
    State:
    near that hellhole dallas
    we call ours "stuff"

    1 big can either tomatillos or tomatoes
    1 or 2 onions
    a few jalepenos or other chilies
    salt
    garlic

    the herbs and spices change every time we make it.
    saute onions in some bacon grease
    add the rest, cook for ahwile, take the stick blender to it,
    let it cool and in the fridge it goes, oft if there is a little of the last batch left it just goes in on top of it in the bowl.

    eat it on chips, cook meat in some and serve over rice, use it as enchilada sauce, use as a wet rub when BBQ, use as a base for other sauces,

    the herbs and spices used in a particular batch open up other uses too.
    oregano/basil- pasta dishes, chicken, veal, eggplant parmessan
    curry- thai or indian food
    garam masala- bbq
    cilantro/cumin.. got bored with this, rarely use
    red wine- a chicken kiev based thing
    rosemary- over steak

    etc etc etc