Here are some of our most popular discussions and a few other odds and ends.
It’ll keep in the fridge for as long as it’ll last (which is never very long, in my experience) and is absolutely worth every second of effort.Welcome to /r/AskCulinary where we provide expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. My whole point is, if you have a good blender or food processor, making salsa at home is a total snap. Who knew I had such deeply felt principles? Must have cilantro, holmes! Lots and lots of cilantro. Most of it contains vinegar as a preservative. Vinegar does not belong in salsa, which is why I’m not a big fan of salsa from a jar. But when it comes to regular salsa, which is generally made from canned tomatoes, I prefer more of a pureed, thin consistency. No big chunks, man! Big chunks are good when it comes to the fresh tomatoes in pico de gallo. When it comes to a good salsa, here’s my list of demands: There’s a lot of bad salsa out there, and I’m about an inch away from completely giving up on the stuff that’s sold in jars. The kind that’s replaced ketchup as the number one condiment in America.Īs ubiquitous as it is, you’d think salsa would be a pretty straightforward thing. The kind they serve in restaurants with chips. I’m high maintenance there, too… but that’s not what I’m making today. Now, I’m not talking about Pico de Gallo. I am completely high maintenance when it comes to salsa. The longer it sits, the better it tastes. Let it hang out in the fridge for an hour or longer so all the flavors have a chance to combine. Throw everything in the food processor and pulse it until it's the consistency you like. A tiny bit of sugar and salt balance the whole thing out.ĭo you have to cook restaurant-style salsa? Cumin, cilantro, and lime juice add flavor and freshness to the mix.
#REE DRUMMOND BLENDER HOLLANDAISE SAUCE FREE#
Or if your hot head, feel free to add more, but beware-the salsa will get hotter as it sits. Leave the seeds and membranes in the jalapeño-the spice level is just right. Several cans of tomatoes, onion, garlic, and jalapeños make up the base. This is no place for big chunks of tomatoes, man.
What is the difference between salsa and restaurant-style salsa?Ĭompared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother-just how I like it! It's blended up in a food processor so that all the pieces get minced really finely. Enjoy this perfect, wonderful, simple salsa like the kind in Mexican recipes and restaurants. Lastly, cilantro is a must! If you're one of those people who can't stand it, leave it out, but you're really doing an injustice to good salsa. Secondly, salsa should most definitely not have vinegar. I don't want to see a single chunk of anything when I'm scooping it up with tortilla chips. For one, salsa recipes (the kind made with canned tomatoes like this one) should be a lovely smooth, homogenous consistency. There are at least three things that salsa should be and things it shouldn't be. Some might call me high maintenance when it comes to salsa.
0 kommentar(er)
