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14

Have you tried straining the salsa? Put it in a coffee filter or in some cheesecloth in a sieve sitting over a bowl. Let drain until the salsa's the texture you want.


10

Chipotle chiles, especially in adobo sauce (e.g., here), give an excellent smoky flavor. You should be able to find these in your grocery store in the Mexican section.


10

In my opinion- you already answered your own question. Cilantro and lime together is the most beautiful of flavors. You shouldn't feel bad buying it just to use a little- at least where I live it is very very cheap and it's not wasteful because if you didn't buy it the store would end up throwing it away anyway.


9

There's a few types of salsa -- salsa fresca (aka pico de gallo, aka salsa cruda), which is "fresh salsa" and uncooked, and if made fresh, it shouldn't be too watery (unless you add to much liquid, eg, lime juice), but letting the vegetables sit after salting will start to draw out extra liquid and could become watery. For truly thick salsa, you have to ...


8

You cannot preserve just any salsa recipe (unless you're just freezing it). Tomatoes are on the border between acidic and non-acidic foods. What this means is that they can be water-bath canned if they are sufficiently high in acid; but, if they are low in acid, they need to be pressure canned. If you want to be sure to avoid trouble, follow a tested ...


8

Toss some cumin in there. Cumin goes well with roasted jalapeƱo, it adds an earthy smoky flavor. You could also try some ancho chile powder for a fuller, smokier, spicier kick.


7

Recipes As far as salsa recipes go, they're all over the web. Check sites like allrecipes.com or epicurious.com - - or justrightmenus.com! Shelf Life Refrigerator. With regard to shelf life, according to stilltasty.com, you're only going to get 5-7 days out of fresh salsa in the refrigerator. Freezer. The same source says you can keep it for 1-2 ...


7

Don't forget cumin! Cumin imparts an earthy smoky flavor. One of my favorite store bought salsas is Trader Joe's Double Roasted Salsa. If I were stranded on a desert island, an endless supply of this would be one of my must-haves. It uses double roasted anaheim peppers and cumin to achieve it's amazing flavor. Here's the ingredient list: Tomatoes, ...


7

It depends on what sort of a smoky flavor you're looking for. I've used chipotle peppers before, but you can also grill the peppers, onions and even tomatoes to get some char on them before chopping them up. (well, the onions I slice before roasting or grilling, then dice them afterwards).


6

My partner has a very sensitive "dirt-flavor" sense... One of the ingredients that may be found in salsa that often triggers it for her is cumin.


5

I wouldn't trust any store brand to omit seeds entirely; it's just not going to be a priority for them. I'd suggest making your own instead. It's fairly easy and fast to seed tomatoes using a chinois, and to seed peppers using a knife. And it'll taste better, too! BTW, many online medical authorities seem to think that seeds are not actually an issue ...


5

The Pico de Gallo I make (plum tomatoes, white onion, fresh jalapeno peppers, lime juice, a tiny bit of olive oil and chopped fresh cilantro, salt and pepper) will last approximately 1 week if kept in a sealed container in the refrigerator. Over that time the tomatoes will get a little mushy and the cilantro will wilt. Perhaps you can have everything else ...


5

In general, if jars are improperly processed or don't seal, you reprocess them exactly the same way you did the first time. This doesn't depend on the original recipe; you just have to do the exact same thing over again. In your case, since it sounds like your original process was hot pack, you would have to open the jars, dump out the salsa and reheat it, ...


5

A standard tomato implies that there is a standard salsa, which there isn't - but let's stick with your specific case of pico de gallo AKA salsa cruda. The distinguishing characteristic of salsa cruda is that it uses raw tomatoes - the cruda literally means raw. Since you aren't going to be cooking them, and since water is going to be your primary binding ...


5

In their various parts of the world, all of these words mean sauce, at least some of the time. They come from different cultures, though, and carry different connotations at least in US usage. Short answer, though: there are no absolute differences that you can count on. Salsa This is a generic term in Spanish, and in South American cuisines. It can ...


4

You could try to add a teaspoon or two of smoked paprika. That gives a good smoky depth to the flavour, without being overbearing. Not the classic answer perhaps, but definitely my fusion/experimental idea.


4

If you remove the liquid and seeds from your tomatoes, that should increase the chunkiness. Also to remove liquid from tomatoes, consider giving them a whirl in a salad spinner.


4

Acid is your friend here. You have some lemon, and tomatoes are acidic, but apparently that isn't enough. You should get at least a good week out of fresh salsa (mine lasts longer than that). Try adding a good shot of plain, distilled vinegar. Many recipes for salsa (including my own) include vinegar; add as much as you can without negatively affecting the ...


3

Cumin is a good addition to add some depth (you can roast it quickly in a hot pan for a bit of a different flavor). Make sure tomatoes are ripe: the ripening adds some more umami. Chipotle also adds some depth of flavor and a good sweet smokiness. I also love dried ancho peppers, soaked for a few minutes and chopped finely or ground fine. Cilantro can be ...


3

Chipotle chiles in adobo sauce are the most likely source. Most people don't use a whole can at once so when you open it, use what you need and then set the remaining peppers on a parchment/waxed paper lined baking tray and freeze them individually. Once frozen, pop them in to a zip-top bag so you can retrieve one or two as needed in the future. Save the ...


2

I'll keep this simple. Tomatoes, onions, jalapenos--cilantro, garlic, lime juice, salt, pepper. Dice, food process, or blend for desired texture, add jalapenos to taste, cilantro and garlic to preference, and salt as needed. Squeeze in some lime juice. Quickly grill or roast any of the main ingredients for a smoky flavor. I've had good results with ...


2

http://en.wikipedia.org/wiki/Salsa_(sauce) If you're talking about typical american salsa, the main concept seems to be tomato, hot pepper, onion as a base for the recipe. The sauce is not usually cooked, although ingredients may be cooked separately (like roasting the jalapenos or garlic).


2

I've lived in Austin for 15+ years, I lived a couple miles from the TX-Mexico border until I was nine years old. I have prepared many salsas at home and tasted many at restaurants and homes. My general advice on salsa is: Pick a base (Tomato or Tomatillo (or both!)) Add onion and/or garlic. Add dried or fresh chiles (e.g., guajillo, ancho, chipotle or ...


2

It sounds like your basic problem is a lack of depth in the flavor. There are a ton of things you could do to address that: I think the answer was probably the cilantro. You could also try parsley for a less traditional approach if you have that around. Both parsley and cilantro freeze fairly well, so if you're worried about using up a whole bunch, take if ...


2

Most salsas are pretty acidic. If that is the case with this one you should be able to safely can it without a pressure canner.


2

TFD, You can use a food processor for this, the trick is not to overprocess. I have some "mini-choppers" I used to keep around for exactly this kind of task. Here's the steps: Roughly chop the herbs, into about equal-sized pieces. Pulse them in the mini-chopper for 5s to 10s at a time. This may require mixing them around with a small spatula between ...


2

Even for 12 servings, the total quantity of herbs is small; so, in my opinion, the best way to chop it is with knife. Maybe you need to improve your technique. Use a big sharp knife, on a big cutting surface. Get all the herbs aligned and press them together with your left hand (or your right hand if you are lefty like me) in a tight pile over the ...


2

I have been making pico de gallo for about a year now and when I make a batch I use 12 Roma's and 1 huge red onion, and about a 1/3 cup of lime juice, one large bunch of cilantro, jalepinos(about 1/3 cup), 1/3 cup of pepperinchini, also use some juices from each. (Enough to suit your taste). Salt and pepper to taste. When I have mixed thoroughly I then put ...


2

Salsa means sauce, but there are a great variety of salas to be had. It sounds like you would like a fairly chunky tomato salsa. There are many approaches to this, and an infinite variety of recipes. There is no single answer to how you would prepare your tomatoes. Choose your preparation method based on the the outcome you like. Many tomato salsas are ...


2

Yes, you should fully process your salsa, even if you got the "hot jelly" seal just from hot packing. The reason for this is that part of the processing is to ensure that the entire contents of the jar, all the way through, is at a high enough temperature for a long enough time to be safe as a shelf-stable product. This may or may not already be true from ...



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