So a couple of weeks ago, I finally did my salsa experiment. It turned out pretty decent. Not fantastic, but good. I brought it to a family get-together at my Mom's and everyone who tried it (including my bro-in-law, the chef) liked it. I kind of tweaked & adjusted as I went, but these are the ingredients and about the proportions that I wound up with:
8 roma/plum tomatoes, seeded & chopped
1 sprig cilantro
2 jalapeno or cerrano, seeded & chopped
2-3 cloves chopped garlic
1/2 chopped white onion
juice of 1/2 lime
I put it all in the food processor and pureed it, then simmered it in a pan for about 10-15 minutes. Only about half the recipes I saw called for the cooking at the end. I found it really added depth to the flavor and smoothed everything out. Much better.
So anyway, I got the ingredients, and I'm going to give it another shot. I think this time, I'm going to leave the seeds and membrane from the peppers in. I want a little more bite this time around. I think I'll puree it for a little bit longer, too. It was a bit thick last time. We'll see how goes round 2!
8 roma/plum tomatoes, seeded & chopped
1 sprig cilantro
2 jalapeno or cerrano, seeded & chopped
2-3 cloves chopped garlic
1/2 chopped white onion
juice of 1/2 lime
I put it all in the food processor and pureed it, then simmered it in a pan for about 10-15 minutes. Only about half the recipes I saw called for the cooking at the end. I found it really added depth to the flavor and smoothed everything out. Much better.
So anyway, I got the ingredients, and I'm going to give it another shot. I think this time, I'm going to leave the seeds and membrane from the peppers in. I want a little more bite this time around. I think I'll puree it for a little bit longer, too. It was a bit thick last time. We'll see how goes round 2!
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