On Fri, 31 Dec 2004 18:53:58 GMT, DG >
wrote:
>Can anyone help me make a fresh salsa? The main part I am confused about
>is what kind of tomato I should use (what species), what preparation
>(boiled, peeled, chopped) and if it needs to be cooked at all. I am
>trying to mimic the excellent fresh salsa I can buy at the grocery store,
>which is also quite similar to those you get in restaurants. Other
>ingredients I will use are garlic, cilantro, onion, chilies, and that's
>about it. Am I missing anything?
>
>I am confused how to make it, and especially, how to use the tomatoes.
You are off to a great start. I always use Roma tomatoes because they
have a high flesh/volume ratio. Just chop them raw and don't worry
about peeling them, especially if you "toast" them (see below.)
Besides those ingredients you plan to use, I'd suggest salt and lime
juice.
You can get several variations on this basic theme by toasting one,
some, or all of the vegetables in a dry skillet, preferably cast iron.
Also, you can vary the chiles: jalapeņos, serranos, and/or hot New
Mexicos are my usual options.
Have fun!
David
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