Fresh Tomato Salsa

[CraigC]

Originally Posted by puffin3

I rough chop the tomatoes then quick pulse them in the food processor. Then I sieve out the skins and seeds both of which are bitter. The tomato pulp (wherein lays the umami) is then used in the salsa.

I'll pass on the tomato water with pulp. I make Pico when we have something it goes well with. I also like to experiment with different salsas, including the use of ghost peppers and habaneros (Xni Pec).

[Cheryl J]

I chop up the whole tomato, haven't ever thought the skins or seeds are bitter.

[RPCookin]

Originally Posted by Cheryl J

I chop up the whole tomato, haven't ever thought the skins or seeds are bitter.

Me too.

[Maelinde]

Originally Posted by Cheryl J

I chop up the whole tomato, haven't ever thought the skins or seeds are bitter.

Same here. I prefer the taste & texture of using the whole tomato. If anyone prefers to skin/seed the tomato, feel free. The recipe was designed to be flexible to taste.

A food processor or handy chopper make very quick and easy work, although I used to make it before I had either of those tools.