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"Chunky" store-bought salsa is way too chunky for me.
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| Originally posted by Sunsnail "Chunky" store-bought salsa is way too chunky for me. |
Salsa is now the number one condiment in America.
You know why, don't you. Because people like to say 'salsa'! Excuse me, do
you have salsa? We need more salsa! Where is the salsa? No salsa?
Just returned from the store with my SALSA ingredients
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| Originally posted by Sunsnail Just returned from the store with my SALSA ingredients |
pics of the final product will have to suffice.
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| Originally posted by Sunsnail pics of the final product will have to suffice. |
my salsa is an epic failure.
EPIC.
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| Originally posted by Sunsnail my salsa is an epic failure. EPIC. |
It took me like an hour to prepare 3 tomatoes. 
I hate tomatoes now.
Oh, and the salsa is very.... bubbly.
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| Originally posted by Sunsnail It took me like an hour to prepare 3 tomatoes. I hate tomatoes now. Oh, and the salsa is very.... bubbly. |
| quote: |
| Originally posted by Sunsnail It took me like an hour to prepare 3 tomatoes. I hate tomatoes now. Oh, and the salsa is very.... bubbly. |
peel and chop
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| Originally posted by Sunsnail Oh, and the salsa is very.... bubbly. |
Well I was told that the blender would work fine
I'm ok at heating up pizzas and making eggs.
Alright, give me a sec
Get Mr Round fruit/vegetable and put it down on the chopping block, use a very sharp knife, not a serrated blade either.
Leave the skin on the tomato.
Looking down, cut it in half
Still looking down at it, series of vertical slices down, fine or thick as you want the chunks to be
Looking at it horizontal, series of 3 slices horizontal and parallel to the chopping block. Do NOT put your hand anywhere behind the direction the knife is going, put your hand gently on top of the tomato so it doesn't slide around
Looking down at it, final series of cuts
and you should end up with a collection of diced up bits of vegetable. The final bit which hasn't been diced just run the blade over it a few times until it's the right size.
Chuck the tomato bits in a bowl, do the onion the same way and add it in there, it really doesn't take very long... just don't put your hand near the knife blade and pay attention otherwise you will cut yourself.
Next, you'll have garlic cloves, hold the end of it after peeling off the outer layers with your fingers, slice it finely downwards and when you've got a collection of fine slices, put the tip of the knife of the block and one hand on top of the back of the blade.
Slice down like a guillotine in I guess a # shape and you'll end up with cubed bits of garlic, the nub end of the garlic you didn't put your fingers anywhere near, because they'd be bleeding by now, just crush with the flat of the blade and then do the # dicing over it.
Herbs, fresh ones? Dried ones don't taste good, wash them off and get rid of the stalks, then do the same to them as you did with the garlic, squash them flat and then go over them with the knife until they're in little pieces, add them to the bowl.
Anything else, you want to add should be roughly the shape of what we've already hacked to death and just repeat and add in the bowl.
Mix it all through with a spoon very thoroughly for about 2-3minutes, some people cook their salsa just on a simmer for about 20 minutes in a saucepan. Then leave it in the fridge for about a day to cool in a covered bowl and let the flavours mingle in there, kind of like spaghetti bol, never tastes quite right 'fresh'
Done, who needs a food processor? 
Speaking of food, I got to get some shopping done...
Wow, thanks a lot. I will go back to the store when the sun comes back up.
Good instructions.
Of course, now I'm completely starving, but hey.
it's back up already here on the east coast 
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| Originally posted by Sushipunk Good instructions. Of course, now I'm completely starving, but hey. |
but it's 3:00 AM here and I don't have anything in the refrigerator
Right, but it depends on the latitude, not so much the longitude. I'm much more south than you.
oh i'm down in the south alright.
There's no way the sun is out! Maybe in 2-3 more hours
see for yourself 
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