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| Salsa Recipes they come out wrong | |
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| Topic Started: Jan 22 2010, 09:20:40 PM (353 Views) | |
| jasperbell_cam | Jan 22 2010, 09:20:40 PM Post #1 |
True Blue Mate
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I have been trying to make a good salsa that my family likes. I have Tomatillos in the backyard which I am going to learn how to jar them however they are not ready yet (I am not sure if they are better to use) The last time that I made a allright salsa I used a small amount of Olive Oil Garlic Minced by the jar (so its not to strong) Tomatoes (cant find stewed ones in the can) I have BBQ'ed some tomatoes but they come out to black in the mix after you blend them Cilantro Red and Green Peppers (the ones you get at coles and wollies in the produce isle at $26 a kilo) A small amount of lemon Pepper Salt Blend it The last batch that I did I stewed tomatoes in boiling water then blended them, the tomatoes came out a really light color and did not look red. Maybe they werent ripe enough, also I am not sure if I should have skined them, when I BBQ'ed them they came out with the burn marks (with the skin on), Is there a better way? I have also done it without stewing and just doing the tomatoes raw but still they come out more white than red. I am starting to wonder if Salsa normally has red dye added to it in restaurants? Are tomatillos more appropriate? JC |
  
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| CynicalCountess | Jan 22 2010, 10:42:44 PM Post #2 |
True Blue Mate
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Use fresh tomatoes. Screw the canned stuff. How does this look? It's just corn, avocado, and red onion with a little cilantro and jalapeno. Edited by CynicalCountess, Jan 22 2010, 10:44:53 PM.
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| SanDiablo | Jan 23 2010, 08:48:22 AM Post #3 |
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True Blue Mate
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My husband's wonderful salsa relies on simplicity. He roasts the tomatoes on the BBQ grill, but just slightly, not until they are black, just until they get a slight smokey flavor. Look for deeply red ripe tomatoes, which usually means the spendy ones on the vine. If they don't smell like tomatoes, they won't make good salsa. Tomatoes Cilantro Onion Jalapeno (obviously, leave this out if you can't take the heat) Salt I'd leave out the olive oil. There is no need for it and it may over power the other flavours giving it a grassy taste. Also, the red peppers may make it too sweet and the green peppers will add bitterness. He doesn't use garlic, but when I make it, I add fresh minced (and I ALWAYS add too much, if there is such a thing.) Tomatillos will make salsa verde, which will take some practice to get just right. You'll probably want to roast those too, and use lime instead of lemon. I make a fantastic salsa. The secret to my salsa is chopping all the ingredients super fine and you must think about how much you love the people who will eat it with every chop! (seriously) Tomatoes Garlic Red Pepper Yellow Pepper Orange Pepper Bullhorn (Anaheim) Pepper Jalapeno Red Onion Cilantro Lime/Lemon or both Salt Splash of Rice vinegar until it bubbles just a bit. It is hard work, but sooooo yummy and full of vitamin c. |
| "I'll try anything twice." | |
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| CynicalCountess | Jan 23 2010, 01:36:49 PM Post #4 |
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True Blue Mate
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Too much garlic? What is this phenomenon? Do you have a blender, preferably an immersion blender? I'd make the salsa above (the first one) and blend it a bit. Or blend some tomatoes, leave the rest chunky, and toss in the other ingredients. |
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| blarg | Jan 23 2010, 06:05:16 PM Post #5 |
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True Blue Mate
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Yeah, no such thing as too much garlic. You can make salsa for me whenever you want Audra. 
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| JBark | Jan 24 2010, 03:43:32 AM Post #6 |
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Chinwagger
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To keep salsa (and guac) from getting all watery, just slice the tomatoes in half, scoop out all the seeds/goop with your finger, then chop. This is really important if you're adding some tomatoes to guac, otherwise it will just turn into a green soupy mess. Roma tomatoes seem to work well, since they are quite a bit firmer and don't squish like regular tomatoes. |
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| CynicalCountess | Jan 24 2010, 01:47:18 PM Post #7 |
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True Blue Mate
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Yeah, I only ever use romas for pico de gallo. |
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| delilah514 | Jan 28 2010, 06:38:57 PM Post #8 |
Chinwagger
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I agree with some of the other posters. Simplicity is best when it comes to salsa. I make mine with just tomatoes, onion, cilantro, jalapeno, garlic and pepper. It always turns out great! |
| Melissa | |
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