Shaware3na #Art #Cairo #Mahatat Art of Transit Day 11: Art of Transit is a series of artistic activities in the Cairo metro within the project Shaware3na. H…
Question by Jared C: Why can’t i make good tomatoes for my salsa??
I know how to make a good salsa, but the only thing i lack is good red tomatoes, probably the key ingredient. i always turn to canned tomatoes.
i’ve tried aging them, boiling them different amounts, adding salt, and they still taste horrible. most restaurant salsas i eat have very nice, watery tomatoes. How do i do this?
Thanks.
Best answer:
Answer by footkey2
put salsa
Add your own answer in the comments!
Why did the tomato turn red?
It saw the salad dressing! – by JustSoMelanie (Meelaaniee)
tomato red onion mozzarella
Image by PetersPic924
tomato red onion mozzarella
Just buy some Tomato Puree, that will do the trick!
dice the tomatoes and reduce them in a saute pan with salt and pepper…..this will soften them and it will concentrate the flavor making a delicious base for any tomato salsa or even a savory ragu…..
I would avoid using anything canned. I make a beautifully textured and tasty salsa using all fresh ingredients in a blender. I have only used canned in an emergency. Fresh is healthier and tastes “fresher” . . lol (nothing is cooked)
Fresh, ripe tomatoes are the key. You have to remember that tomatoes aren’t always in season and you sometimes have to purchase tomatoes grown in hot houses.
If tomatoes aren’t in season, they may be ripe but, they are usually a little hard.
Plum tomatoes are usually pretty good.
Restaurants use canned tomatoes to make their salsa. If you add any fresh tomatoes make sure they are Roma (they have the sweetest taste & hold up well). The only time I add fresh tomatoes to my salsa is during the summer when I grow them myself.
Tomato season is in the summer. In the winter I buy “Compari” brand fresh tomatoes…. seriously great tomatoes!! Also I find the plum type are a decent substitute.
NEVER put tomatoes in the refrigerator. It makes them spoiled tasting.
With the plum tomatoes I seed them… (get rid of the seeds) Compari, I don’t. I never use canned tomatoes for salsa…. I also never blanch them. I love the fresh taste of fresh ingredients.
The best salsas always use the freshest home grown tomatoes, that is definitely the difference. Also, store bought fresh tomatoes have that underripe, anemic look and feel to them that promises and delivers the taste associated with tap water.
My suggestion if you cannot grow your own tomatoes is to go to a good organic health food store that sells fresh produce. They will be your best source for the kind of tomatoes, cilantro and other ingredients you’ll need to make a rockin’ fresh salsa. Okay, now I’m hungry! LOL !!!
There’s nothing wrong with using canned tomatoes. Any good chef will tell you first to use fresh, ripe tomatoes BUT when tomatoes aren’t in season, it’s better to use canned then sickly orange tomatoes. When produce companies can their tomatoes, they are picked when fully ripened, then washed and canned all in the same day, so you’re getting a truly ripe product in the can.
I like using the canned fire-roasted tomatoes. The fire roasting adds a nice, authentic flavor to the salsa.
Use Red Gold brand diced or petite diced tomatoes, they are grown in IN, IL, or IA and that is where they get good taste and all.
I make it fresh…None better to me…I like roma tomatos also.They hold up good…
Pico De Gallo:
4 vine-ripe tomatos, chopped
1/2 medium red onion, chopped
2 green onions, white & green parts, sliced
1 Serrano chile, minced or jalapeno,not much….
1 handful fresh cilantro leaves, chopped…. I use less………..
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly.
Let it sit for 15 mins to 1 hour to allow the flavors to marry.