Thursday, March 11, 2010


Ok, so for ages now, I've wanted to try an experiment in making my own salsa. I don't like the chunky, pico de gallo-type salsa. I lean more toward the pureed (mostly) type of tomato salsa (not salsa verde). Most recipes I'm seeing online don't specify the type of tomato. I'm thinking of using plum tomatoes, which I seem to recall someone saying was good for salsa. Some white onion, cilantro, jalapeno (or serrano) pepper, lime and probably some garlic. So I ask anyone who has made their own salsa, or even anyone who just likes salsa or knows anything about making it: Does that sound pretty decent? Any particular recipes out there that you particularly favor? Any proportions I should keep in mind, or warnings I should heed (e.g. use gloves for the peppers, add lime juice slowly)?

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