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
Chili powder, salt, and pepper
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!