I’ve been making small batches of salsa every few days as one tactic for using up our tomato supply. While they’ve all been ok, I have yet to make a batch that I can honestly say that I loved. I’ve read a few recipes trying to figure out what I’m missing (including Alton Brown’s – and I usually love his stuff), and so far I seem to be following the general idea.
For instance, here was tonight’s recipe:
3 tomatoes, blanched, peeled, and chopped
1 garlic clove, minced
1/2 green and 1/2 red pepper, diced
1/2 onion, diced
A bit of olive oil
Lemon juice
Chili powder, salt, and pepper
Basil
Ok…so maybe it’s the last ingredient that’s screwing everything up. But Jeff hates cilantro (see previous discussions!), and he loves basil. Plus we have so much of it, and I figure that’s just one flavor adaptation. It can’t be the only issue, right? The main thing I felt this was lacking was acid. So I tried just the smallest splash of balsamic to little avail.
I wish that I were making fresh salsa and absolutely loving it. Instead I’m chopping and blanching and mixing only to make a boring salsa in the end. Should I not skimp and get jalapenos? Will lime juice beat out lemon so much that it’s the cause of the problem? Anyone out there have a brilliant recipe or suggestions for me? Otherwise, I’ll just buy salsa at the store and refocus on Italian food for my tomato strategy!
Lettuce Never Squash Our Love 
Tom,
I haven’t made salsa homemade, although I would like to do so. However, one afternoon at Bethy’s house, she brought out some salsa that was made by Laura’s boyfriend David’s Mom Donna! Does that make sense? For my taste, it was the best salsa I had ever had, and it was garlicky! She shares recipes, so we can get it for you.
Tionna’s brother Nick made an outstanding salsa a couple of year’s ago too. I will ask Tionna to get the recipe from Nick.
Speaking of recipes, may I please have the chocolate cake recipe? I am afraid that we cannot live without it as we head towards Fall and Winter!
I made some fresh salsa in the food processor and it basically consisted of fresh tomatoes, bell peppers, garlic, onion, and about three jalapenos. It turned out pretty good, although very spicy (but that’s how Chris likes it). I also threw in half a fresh lime that had been sitting in the fridge, but didn’t have any cilantro or other herb. I’m with you, though. I want it to taste like the kind you get at a Mexican restaurant, which is always the best I’ve ever had every time I go. What the heck do they put in it? Crack?!?
I made some last week and put lots of jalapeno and lime juice in it. I really like lime juice in salsa.