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I need a salsa recipe that works!!!
Comments
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To me the rawness of the fresh salsa is the best bit. I find bought ones a bit meh.
Maybe try lightly frying the onion & cooling it before you add it to the mix?Try to be a rainbow in someone's cloud.0 -
That's an idea I haven't tried. I have even tried adding a pinch of sugar to it to see if that would help, but the flavours don't really merge. It always seems to have a harshness to it iYKWIM.Father Ted: Now concentrate this time, Dougal. These
(he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
:D:D0 -
That's an idea I haven't tried. I have even tried adding a pinch of sugar to it to see if that would help, but the flavours don't really merge. It always seems to have a harshness to it iYKWIM.
How long in advance are you making it? If the flavours aren't merging it sounds like it needs left for longer. I'd leave it for at least 4 hours for the flavours to merge. Another idea that may be worth a try is to soak your sliced/diced onion in some water for an hour. That should take away the harshness of the raw onion flavour."Who’s that tripping over my bridge?" roared the Troll.
"Oh, it’s only me, the littlest Billy-goat Gruff and I’m going off to the hills to make myself fat"0 -
Hi,
We have a few small threads on salsa so I'll add this thread onto the one most similar to yours to help keep ideas together.
You'll need to read it from the beginning to catch up
Good luck.Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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This is the one I used yesterday. The pepper and toms are 'cooked' so might suit you. Think it was a JO recipe.
1 red pepper - quartered and deseeded
10 cherry tomatoes
1fresh red chilli - halved and deseeded
1 spring onion - trimmed finely sliced
3 tablesp olive oil ( I used less)
seasoning
juice 1/2 lemon
fresh basil
Put the toms, pepper and chilli into a frying pan on a high heat with a little of the olive oil. Cook until edges etc are 'blackened' ( so as cooked or as raw as you want really).
When cool chop along with spring onion ( again as fine or coarse as you like)
Season, add the rest of the olive oil and juice of half a lemon.
Tear some basil leaves and stir in.
If you like it spicier then add drops of tabasco.
We had it with salmon fishcakes and really enjoyed.
HTH0 -
to take away harshness of garlic and onion etc in raw recipes, i often soak them in lemon juice (or whatever acid is being added to the dish) before mixing it together, then you get the flavour but not the harshness0
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All great suggestions. thanks guys.
And thanks squeaky for adding it to this thread. I will have a good read at it later when I get back in.Father Ted: Now concentrate this time, Dougal. These
(he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...:D:D0
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