Hot Salsa time
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Austin and for everyone else who was wondering you are, in fact, a pretty awesome boss as much as it PAINS me to say that! The funny thing is when I rewatch our podcasts I always am surprised by how much disagreeing we do, I hope people aren’t getting the wrong impression/…maybe we need to add another section to the podcast…what is some alterations that would work well here? Countless compliments?
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tarp We finally got a replacement for the Tomato Strainer I broke so I will be joining you on making some salsa here soon.
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Joe Hell That is innovative, but you aren’t getting the tomato skins removed.
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Joe Hell Gotcha, looks like you are losing a lot of particle definition.
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zbigjeff Yes, whenever I have ever made pico, or have seen it made, it’s usually just chopped tomatoes, chopped onions, and chopped jalapeno’s, with all the vegetables being fresh (plus salt, lime juice and maybe some garlic).
For salsa on the other hand most if not all call for peeling the tomatoes. It’s probably more of a personal preference thing more than anything.
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zbigjeff Yes, whenever I have ever made pico, or have seen it made, it’s usually just chopped tomatoes, chopped onions, and chopped jalapeno’s, with all the vegetables being fresh (plus salt, lime juice and maybe some garlic).
For salsa on the other hand most if not all call for peeling the tomatoes. It’s probably more of a personal preference thing more than anything.
Tex_77 Thanks for the heads up on the tomatoes. I prepare many different concoctions within different cuisines. In the past, I’ve done most of the prep with the chef knife. But, wanted to start using the “grinder” for more applications. Thinking salsas, relishes, pico, vegetarian burgers etc are much less time consuming using the grinder after even including clean up. The world has now opened up. Expanding the process from making sausage blends to other applications is just pure fun. Have a good rest of your day.
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zbigjeff Yes, whenever I have ever made pico, or have seen it made, it’s usually just chopped tomatoes, chopped onions, and chopped jalapeno’s, with all the vegetables being fresh (plus salt, lime juice and maybe some garlic).
For salsa on the other hand most if not all call for peeling the tomatoes. It’s probably more of a personal preference thing more than anything.
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Tex_77 Thanks for the heads up on the tomatoes. I prepare many different concoctions within different cuisines. In the past, I’ve done most of the prep with the chef knife. But, wanted to start using the “grinder” for more applications. Thinking salsas, relishes, pico, vegetarian burgers etc are much less time consuming using the grinder after even including clean up. The world has now opened up. Expanding the process from making sausage blends to other applications is just pure fun. Have a good rest of your day.
zbigjeff Hey guys, I always leave the tomatoes unpeeled. That’s the only way I have ever seen, and I make gallons of it. I do process mine through a 3/8" dicing for all the vegetables.
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Tex_77 I see peeled tomatoes in storebought pico and salsa, but not with homemade. You aren’t going to catch me peeling tomatoes for that sort of thing.
TexLaw Totally with your thought.
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zbigjeff Hey guys, I always leave the tomatoes unpeeled. That’s the only way I have ever seen, and I make gallons of it. I do process mine through a 3/8" dicing for all the vegetables.
Chef You can always used canned tomatoes and not have to worry about peeling. I’ve made some mighty fine salsa using canned tomatoes.
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Chef You can always used canned tomatoes and not have to worry about peeling. I’ve made some mighty fine salsa using canned tomatoes.
Tex_77 Salsa, absolutely, but I should have said when I make pico de gallo. There are several canned products today that offer a great quality tomato product.
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For salsa I generally like a combo of fresh for texture and canned for the richer flavor
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