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Old 10-22-2014, 11:10 AM   #1
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Question about tomatoes in salsa

i'm going to be making salsa later today or tomorrow with tomatoes from my (surprisingly still going) garden.

my question is should i leave the skin on the tomatoes and just dice after seeding them, or should i blanch and remove the skins before dicing?

tia.



btw, i'm not sure if this should be in the veggie category, or the ethnic food category, or here.

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Old 10-22-2014, 11:37 AM   #2
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I would not skin them.
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Old 10-22-2014, 11:39 AM   #3
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Quote:
Originally Posted by buckytom View Post
i'm going to be making salsa later today or tomorrow with tomatoes from my (surprisingly still going) garden.

my question is should i leave the skin on the tomatoes and just dice after seeding them, or should i blanch and remove the skins before dicing?

tia.



btw, i'm not sure if this should be in the veggie category, or the ethnic food category, or here.
Ideally take them off but i think it's really a matter of preference. If you like the skins leave 'em on. If not take 'em off. It might depend, as well, as on the category of guests you have.
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Old 10-22-2014, 11:49 AM   #4
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I sit here picturing a Mexican grandmother making salsa. I see her chopping veggies. I don't see her blanching and peeling tomatoes. Not sure she seeds them either.
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Old 10-22-2014, 11:51 AM   #5
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Following the example of Rick Bayless, I neither skin nor seed tomatoes for salsa or pico de gallo. It's a French technique that's not necessary for Mexican cooking. Also, seeding tomatoes removes a lot of the flavor that's in the jelly surrounding the seeds.

My garden is still going, too, but it's a little surprising that yours is, so far north. Are you getting cooler temperatures yet?
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Old 10-22-2014, 12:38 PM   #6
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Quote:
Originally Posted by buckytom View Post
i'm going to be making salsa later today or tomorrow with tomatoes from my (surprisingly still going) garden.
Quote:
Originally Posted by GotGarlic View Post
My garden is still going, too, but it's a little surprising that yours is, so far north. Are you getting cooler temperatures yet?
When are you guys planting? My tomato's have been long gone. I still have peppers, but nothing else. Cukes are long gone too.

Every year, I plan to start my seeds sooner and stagger planting times so for example I have some tomato plants still producing.
Maybe this spring I will be ready....To do it right.
BTW. My habanero plants are still producing like crazy. I picked probably 200 Monday and there are at least that many greens ones left.
They seemed to get better as they got older unlike tomato's that were done in Sept.
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Old 10-22-2014, 01:14 PM   #7
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The only time I peel the tomatoes is if I'm making blender salsa for guests. Even then, I just broil them in the oven and the skins practically fall off on their own.

Otherwise, for chunky pico de gallo I just leave the skins on.
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Old 10-22-2014, 01:26 PM   #8
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When are you guys planting? My tomato's have been long gone. I still have peppers, but nothing else. Cukes are long gone too.

Every year, I plan to start my seeds sooner and stagger planting times so for example I have some tomato plants still producing.
Maybe this spring I will be ready....To do it right.
BTW. My habanero plants are still producing like crazy. I picked probably 200 Monday and there are at least that many greens ones left.
They seemed to get better as they got older unlike tomato's that were done in Sept.
I plant tomatoes, peppers and cucumbers in late April/early May. The key, though, is that I plant both hybrids and heirloom tomatoes. Hybrids ripen earlier - by July - and heirlooms take longer to ripen but have different flavors, so I usually have them August through October. I also have two kinds of plum tomatoes that are still ripening. Peppers are still producing a little; tomatillos are going crazy!

This is from last weekend:
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Old 10-22-2014, 02:34 PM   #9
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Hi bucky. As GG and Steve said, I don't peel or deseed the tomatoes when I make pico de gallo, or salsa fresca as it's also called. btw, the name pico de gallo roughly translates to 'rooster's beak' . I love it - it's so easy to make...just chop your tomatoes, add some diced jalapeno, onion, cilantro (if you like it), a pinch of salt, and a squeeze of fresh lime juice. It's best after it sits for a couple of hours, and will keep for few days in the fridge, but mine never lasts that long!

The term salsa usually refers to a soupier, blended mix, and is usually cooked and reduced. But you can blend it fresh if you like it less chunky, and still call it salsa. lol

If you're planning to make salsa to preserve, it needs to be cooked and properly canned, and I know absolutely nothing about that process.

Here is some pico de gallo I made yesterday.

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Old 10-22-2014, 02:45 PM   #10
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When I make a small batch, just for family dinner I do blanch and remove the skins before dicing. It is not hard to do and it just more pleasant to eat. If I make a big batch, I do not bother.
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