Salsa recipes

[beardown07]

both^^^ fosho

 

[006]

The store bought tomatoes are just so damn bland. I assume that's from either a) picking them too soon, b) refrigerating them or c) both a and b.

both^^^ fosho

The soil is one of the largest factors in flavor. Many of the tomatoes you'll find in commercial settings were grown hydroponically or in a soil-less media giving it a bland watery taste.

 

[LongtimeRamsFan42]

Just dice up exactly what ya see there! Maters, onions (I like red over white or yellow. They're a bit sweeter to me), peppers (jalapenos for warmth, serranos for an ass kicking), garlic, cilantro. Season with salt, pepper and just a little bit of cumin. Be sure to scoop the guts out of the tomatoes so there's not a lot of juice to make it salsa-y.

I make mine similar, just subtract the cumin and add a squeeze of lime juice.

 

[outofyourmind]

Did some pico de gallo a couple of weeks ago.
turned out ok and everyone said they liked it and ate it up, but it was just missing something.
Can't put my finger on it.
didn't use cumin or balsamic vinegar but did the rest of the ingredients people said to use.
Don't know what I'm missing.

Suggestions. Does cumin make that big of a difference.

 

[moxie]

Did some pico de gallo a couple of weeks ago.
turned out ok and everyone said they liked it and ate it up, but it was just missing something.
Can't put my finger on it.
didn't use cumin or balsamic vinegar but did the rest of the ingredients people said to use.
Don't know what I'm missing.

Suggestions. Does cumin make that big of a difference.

Was it depth/savory flavor you were missing? Cumin makes a huge difference. Start with the smallest dash though because it can get overpowering fast. Also mixing different peppers (jalapeño, serrano) can make a difference, too. Very different flavors and types of heat.

 

[outofyourmind]

Was it depth/savory flavor you were missing? Cumin makes a huge difference. Start with the smallest dash though because it can get overpowering fast. Also mixing different peppers (jalapeño, serrano) can make a difference, too. Very different flavors and types of heat.

I'm not sure how to explain it.
It tasted like it's suppose to taste, but doesn't taste nearly as good as the stuff I get at the Mexican Food place.
Not sure it's cumin that makes it better. Ill try some and see. Just hate to fix all of that stuff and then fuck it up at the end with something.

I did 2 batches. One with just Jalapeno's and one with serrano and jalapeno's. Your right, two different tastes but liked both. serrano was hotter and i like that too.

 

[moxie]

I'm not sure how to explain it.
It tasted like it's suppose to taste, but doesn't taste nearly as good as the stuff I get at the Mexican Food place.
Not sure it's cumin that makes it better. Ill try some and see. Just hate to fix all of that stuff and then fuck it up at the end with something.

I did 2 batches. One with just Jalapeno's and one with serrano and jalapeno's. Your right, two different tastes but liked both. serrano was hotter and i like that too.

So for pico, you put tomatoes, onions, garlic, peppers, lime, cilantro, salt & pepper? Cumin might take away that fresher flavor and give it more of a smokey taste. Probably not what you're going for. The other thing might be the mingling time. The flavors change a bit as they sit longer. Was there any left the following day? It usually tastes a little different. I've also seen people put a little powdered chili in to add depth of flavor...cayenne, New Mexico, California. Do you have a Mexican food aisle in your grocery store? You can usually get small pouches of those blends for pretty cheap in that section. Like a buck or something. Lastly- did you use shitty chips?

 

[beardown07]

Call me crazy, but I prefer to use Garlic Powder over fresh garlic in salsa. (Disclaimer: This is one of the very few cases where I state this, as in 99% of recipes I prefer fresh.)

I just think there enough heat spices and veggies already in there. And raw garlic can be overpowering.

 

[moxie]

Call me crazy, but I prefer to use Garlic Powder over fresh garlic in salsa. (Disclaimer: This is one of the very few cases where I state this, as in 99% of recipes I prefer fresh.)

I just think there enough heat spices and veggies already in there. And raw garlic can be overpowering.

I hear ya. What i usually do is chop a couple cloves, sprinkle some kosher salt & a drop or two of olive oil on it then smush it into a paste with the side of a knife then mix it in. Still fresh but way less harsh.

 

[Win TWINS!!!]

We've got a lot of farmer's markets here, so the heirloom varieties are plentiful. I also will use the grape tomatoes. Those seem to have a lot of flavor, too. I can just chop those up with some salt, pepper & a little bit of balsamic for a quick snack.

Farmer's markets are the place to go.

 

[Win TWINS!!!]

I hear ya. What i usually do is chop a couple cloves, sprinkle some kosher salt & a drop or two of olive oil on it then smush it into a paste with the side of a knife then mix it in. Still fresh but way less harsh.

add a touch of sugar

 

[beardown07]

I hear ya. What i usually do is chop a couple cloves, sprinkle some kosher salt & a drop or two of olive oil on it then smush it into a paste with the side of a knife then mix it in. Still fresh but way less harsh.

I'll do that too sometimes, if I'm feeling crafty.

 

[LongtimeRamsFan42]

I'm not sure how to explain it.
It tasted like it's suppose to taste, but doesn't taste nearly as good as the stuff I get at the Mexican Food place.
Not sure it's cumin that makes it better. Ill try some and see. Just hate to fix all of that stuff and then fuck it up at the end with something.

I did 2 batches. One with just Jalapeno's and one with serrano and jalapeno's. Your right, two different tastes but liked both. serrano was hotter and i like that too.

So for pico, you put tomatoes, onions, garlic, peppers, lime, cilantro, salt & pepper? Cumin might take away that fresher flavor and give it more of a smokey taste. Probably not what you're going for. The other thing might be the mingling time. The flavors change a bit as they sit longer. Was there any left the following day? It usually tastes a little different. I've also seen people put a little powdered chili in to add depth of flavor...cayenne, New Mexico, California. Do you have a Mexican food aisle in your grocery store? You can usually get small pouches of those blends for pretty cheap in that section. Like a buck or something. Lastly- did you use shitty chips?

Moxie is right on. How long after mixing the ingredients did you serve the pico? Did you let it sit for at least an hour or two to let the flavors come together?

 

[outofyourmind]

Moxie is right on. How long after mixing the ingredients did you serve the pico? Did you let it sit for at least an hour or two to let the flavors come together?

Yeah, sat for a couple of hours. Flavors were fine. Just didn't have that "something".

 

[LongtimeRamsFan42]

Yeah, sat for a couple of hours. Flavors were fine. Just didn't have that "something".

Hmmmm, you really have me stumped here. I asked a couple of the Mexican chefs I work with(Both born and raised in Mexico) and they confirmed the recipe I gave you. I could teach you how to make a roasted tomatillo salsa if you'd like. You could add a little in for an extra layer of flavor.

Its also amazing on its own of course

 

[R.J. MacReady]

Yeah, sat for a couple of hours. Flavors were fine. Just didn't have that "something".

That "something" when it comes to salsa is often salt. Add enough and all the flavors comes to life.

I stole a salsa recipe from restaurant i worked in 25 years ago. We would let it sit for at least 24 hours.
If you tasted it before that it would not even be close. It needed that fermenting.

It was the watery/refreshing type salsa with cilantro and lemon juice.

 

[LongtimeRamsFan42]

That "something" when it comes to salsa is often salt. Add enough and all the flavors comes to life.

I stole a salsa recipe from restaurant i worked in 25 years ago. We would let it sit for at least 24 hours.
If you tasted it before that it would not even be close. It needed that fermenting.

It was the watery/refreshing type salsa with cilantro and lemon juice.

24 hours? IMO, that's a bit long, but could give it a shot...I personally don't like the way the tomatoes taste after sitting that long but to each their own

 

[R.J. MacReady]

24 hours? IMO, that's a bit long, but could give it a shot...I personally don't like the way the tomatoes taste after sitting that long but to each their own

Yea, the garlic, cilantro, citrus and onion are the dominant flavors of this salsa.

So a salsa that has a stronger tomato flavor may no benefit from a long sit.

 

[LongtimeRamsFan42]

Yea, the garlic, cilantro, citrus and onion are the dominant flavors of this salsa.

So a salsa that has a stronger tomato flavor may no benefit from a long sit.

Oh I agree!!! Just something about the texture of the tomatoes after that long puts me off. Keep in mind that I'm a classically trained French Chef(However, since then have cooked everything but, lol), so I guess I'm kind of a snob about certain things, but try not to be

I'm the kind of guy who can eat a bowl of rice with soy sauce and Sriracha as a meal, so I guess I'm not too bad as Chef's go But certain things just put me off...

 

[R.J. MacReady]

Oh I agree!!! Just something about the texture of the tomatoes after that long puts me off. Keep in mind that I'm a classically trained French Chef(However, since then have cooked everything but, lol), so I guess I'm kind of a snob about certain things, but try not to be

I'm the kind of guy who can eat a bowl of rice with soy sauce and Sriracha as a meal, so I guess I'm not too bad as Chef's go But certain things just put me off...

Ah, good to know. I will have to peak in here more often. Maybe I can pick up a recipe for a healthy meal.

I have the worst diet known to man.