CH Runners

Not Running => Food => Topic started by: moroccangirl on September 28, 2013, 04:32:30 PM

Title: Looking through salsa recipes
Post by: moroccangirl on September 28, 2013, 04:32:30 PM

I've never made it, but I need to learn. There is no really good jarred salsa here, and dh loves it. I don't always find Roma tomatoes. Are regular ones ok? And should I peel and seed them, or just chop as is?

Title: Re: Looking through salsa recipes
Post by: merigayle on September 28, 2013, 07:04:38 PM

I always take the seeds out.

Title: Re: Looking through salsa recipes
Post by: moroccangirl on September 29, 2013, 02:06:17 AM

What about the skin?

Title: Re: Looking through salsa recipes
Post by: witchypoo on September 29, 2013, 04:15:45 AM

Are you making a cooked salsa? If so, peel them.

Title: Re: Looking through salsa recipes
Post by: moroccangirl on September 29, 2013, 04:30:50 AM

Quote from: witchypoo on September 29, 2013, 04:15:45 AM

Are you making a cooked salsa? If so, peel them.

Didn't know there was such a thing, but I don't plan on it. I found a recipe with pretty good reviews, I just have to find the ingredients here.

Title: Re: Looking through salsa recipes
Post by: merigayle on September 29, 2013, 06:39:18 AM

i leave the skin on.

Title: Re: Looking through salsa recipes
Post by: Natasha on September 29, 2013, 07:37:39 PM

http://www.homesicktexan.com/2008/08/august-is-time-for-pico-de-gallo.html (http://www.homesicktexan.com/2008/08/august-is-time-for-pico-de-gallo.html)

I just throw these ingredients into a food processor, and I'm not particular about amounts. It's one of those things that I make to taste.

Title: Re: Looking through salsa recipes
Post by: moroccangirl on September 30, 2013, 02:01:11 AM

Quote from: Natasha on September 29, 2013, 07:37:39 PM

http://www.homesicktexan.com/2008/08/august-is-time-for-pico-de-gallo.html (http://www.homesicktexan.com/2008/08/august-is-time-for-pico-de-gallo.html)

I just throw these ingredients into a food processor, and I'm not particular about amounts. It's one of those things that I make to taste.

Thanks! Why do you put it in the food processor? You just don't like chunks?

Title: Re: Looking through salsa recipes
Post by: merigayle on September 30, 2013, 06:40:35 AM

i chop, the blender or food processor makes it like gazpacho, imo, lol.

Title: Re: Looking through salsa recipes
Post by: caribougrrl on September 30, 2013, 09:19:00 AM

for a jarred salsa, I would peel but not bother seeding

for a fresh salsa, I would not bother peeling or seeding


for canning, I use the recipe on p 12 of this http://cru.cahe.wsu.edu/CEPublications/PNW0395/PNW0395.pdf (http://cru.cahe.wsu.edu/CEPublications/PNW0395/PNW0395.pdf) as a base, keeping the tomato/ lime juice/ pepper ratio constant, but sometimes I roast some of the chili peppers and/or the garlic, use different sorts of chili peppers for variations in flavour or heat...  I usually leave all the pepper seeds in... sometimes I toast the cumin... I usually increase the amount of garlic... you want to maintain a high acidity for canning, but between the tomatoes and the lime juice it shouldn't be a problem

Title: Re: Looking through salsa recipes
Post by: Natasha on September 30, 2013, 05:37:56 PM

Quote from: moroccangirl on September 30, 2013, 02:01:11 AM

Thanks! Why do you put it in the food processor? You just don't like chunks?

Because it's faster. :D If I've got time I'll mince and chop, but if I just want quick salsa I throw things in the food processor.

Onions, garlic and peppers in first. Tomatoes last, and just a few clicks. It doesn't come out too soupy.

Title: Re: Looking through salsa recipes
Post by: badger on October 05, 2013, 08:59:35 PM

I really like the Pioneer Woman's restaurant style salsa.....even though it uses canned tomatoes :(