First home made salsa, how did I do?
Posted Mar 9, 2019, 5:01 AM UTC
15116
Looks acceptable, good job. Plating is weak, make that salsa plate pop. What’s the heat like?
3
Plating was an afterthough because this was just for me :) The heat was exactly where I wanted it, noticible but not overpowering.
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All that matters I suppose. Just a bit of sweat on my brow is how I like it not blazing.
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Since your simmering it, what do you snobs think about adding cornstarch as a thickener?
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Probably would have been my next go to after simmering if it were still watery
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Came out a little watery for my taste, any tips for a thicker salsa?
I found that switching from fresh tomatoes to canned thickened up my salsa. You can get roasted canned tomatoes too. Usually fresh is better, so i was surprised as anybody when the salsa i made with canned tomatoes was one of my best!
What’s your recipe?
Kind of winged it but i used:
4 tomatos 1 red capsicum 1 green capsicum 1 red onion 2 jalapeños A few cloves of garlic Corriander, salt, pepper and some paprika
Roasted in the oven, peeled the skins off and drained any liquid, then blended the tomatoes and pulsed in the rest.
I think the blender is where most of my liquid came from. Im reducing the leftovers in a pan now to see if thats any better.
Was tasty though!
What kind of tomatoes? Romas seem to make a thicker salsa than “regular” tomatoes.
Just regular field tomatoes, ill try romas next time.
What is a capsicum? Is that just a basic bell pepper?
Yeah, Australians call them capsicums
De-Seed the tomatoes?
I did not
Try that next time. Take the seeds and the jelly they’re in out.