Serious Eats - seriouseats.com

the recipe above is a pretty good basic salsa to jump off into variations from. one of mine is similar but use canned crushed tomatoes, double the onion and garlic and serranos (don't bother with jalapenos). skip the chile powder and add a pinch of sea salt. and definitely skip the sugar. also, try it with and without the lime juice - both ways are good. add a couple extra serranos to "hot" it up some if that's your taste (I usually use 7 or 8). I also like to add about 1/2 of a poblano chile for it's rich flavour. I much prefer the food processor over the blender tho' both will work well.

One-eyed Jack

Some great names here - I love Egyptian Eyes especially! But wow: over 200 comments, and apparently no one else calls them "top hats". (And yes, I always thought my mother invented them, too. :) )

@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.

lighthouses still love 'em

Bull's Eye!

One of the first things my grandmother taught me to cook was a braised pot roast in a pressure cooker. I still use her recipe (and pressure cookers), 45 years later and was happy to be able to make it for her until she passed last year at 101.
I have four of varying sizes, from a four quart up to an antique giant for canning. I have never had any problems, not even a blown gasket.

Whole large artichokes take ten minutes.
Brown rice just needs to be heated to cooking pressure for a minute or two, then turn off the heat and let it come to room pressure and it's done!
I never soak legumes, and stews and soups are a spur-of-the-moment inspiration instead of a military campaign.
And they save energy costs!
My only caution is to avoid non-stick surfaces: they seem to separate and pit easily in pressure cookers.

ChelseaGuy52 - QVC has a 4 quart Cooks Essentials electronic one that has everyone talking!!! I have an 8 qt stove top model that works well, but really want this 4 quart one...

I recently for a 6 qt electric PC at the local thrift store. It is an older model, but looks very well cared for, so I purchased it. I've only used it a few times, and I was very pleased with the food. I am anxious to get more recipes for PC cooking. My better half is a workout fanatic, so we watch our meal menus very carefully.

I love my Kuhn-Rikon pressure cooker-simply the best-made in Switzerland.

http://kuhnrikon.com/products/pressure_cookers/

European and Indian kitchens always have a pressure cooker for quick work on less tender cuts, beans, etc. Dangerous? Less of an issue than using a barbecue!

I have a Fagor pressure cooker/canner-a must for non-acidic canning. Pickles or tomato sauces are fine using BWB but not meats or fish and most other things. It is stainless and can be used as a saute pot or a pressure cooker.

My favourite cooking method is braising the old fashioned/French way in Staub cookware.

I consider my pressure cooker an essential part of my kitchen gear. The meat and bean dishes that come out of it are consistantly superior to preparing the same recipes with a regular braise method.

this salsa is amazing.

the romas can be peeled and not cooked. I did it this way the first time. I chowed it pretty fast, used it in some pork tacos. it was amazing.

we did it with a can of tomatoes the second time. i'd suggest letting it sit overnight if you use the can to let the flavors combine more (or it's a bit canned tomato tasting).

no longer am I buying salsa from the grocery store.

Fry in oil or grill (until slightly blackened) 4 roma tomatoes, 2-4 jalapeno or serrano chiles depending upon your desire for heat, and one clove of garlic. The garlic clove can be cooked in skin by grilling the clove with the vegetables or frying. The above cooked ingredients can be mashed by hand with a mortar/pestle or blended after salting to taste (probably 1tsp) and adding one crispy bacon. I small handful of cilantro is chopped and added to the salsa. You can chopped fresh or cooked onion depending on your taste (I prefer without). This is an EXCELLENT and easy mexican salsa (ranchera) from a Mexican.