CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
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).