Quote Originally Posted by djunkie View Post
I use one of these to chop mine up. Makes it really easy.
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my friend/worker in Guadalajara told me to use a food processor for the peppers BUT I decided to strip out the seeds/membranes by HAND and mince them by hand... it took nearly FOUR hours for my hands to stop burning... All because i didnt want to get my food processor dirty

I did like the coarse chop on most of the veggies for cracker dipping but I didn't like the feeling on my hands all afternoon/evening... Next time, FOOD PROCESSOR!!!

I had some friends try it last night and one of the guys said it was the best "salsa type of dip" that he has ever had...

I did 3 serano peppers minus membranes/seeds, 1 1/2 lbs of shrimp, juice from 2 small lemons, 1 medium sweet onion, 1 LARGE PERSIAN cuke , 1 tsp tri blend, 1 tspn soy sauce (add more to taste at the end), one bunch of cillantro tops minced...

Adjustments, i would coarse chop the shrimp next time (for a more even distribution), add more cucumber and up the amount of onion, THEN season to taste with the soy sauce/tri blend (garlic/salt/pepper)