Over the course of the semester I started and documented my journey in learning how to make a legitimate restaurant style salsa. For many years this is something I have wanted to do, but never got around to it. My Tech class gave me the opportunity to do this by being allowed to explore and experiment with something I desired to learn. I have to say there has been a genuine increase in my knowledge and skill in learning how to make the perfect blend of ingredients.
Throughout this process I have documented and saved my research using Pinterest. Pinterest was a tool I had not used previously until I started this project. Now I have found it to be a valuable resource for a multiplicity of needs. This is another reason I am appreciative of this experience. It has opened up another resource to me that I can use that extends for beyond the assignments given in a single class.
Another question I have had answered that were a part of my initial inquiries is if I could learn how to manage the degrees of spiciness in my salsa. I always thought it was the jalpenos that determined the spiciness, and while I do definitely believe that plays a role I think that it is more due to the other peppers that exist within my salsa. For me in particular I think it has everything to do with the amount of japonese chili peppers I used in making my blend.
I was able to use a variety of ingredients. I had no idea what tomatillos were used for until I started making salsa. I experimented with tomatoes, tomatillos, onions, cilantro, japonese chili peppers, jalapenos, garlic, and lime. I used these different ingredients and made adjustments that would help determine what tasted serviceable. I found that three tomatoes, two tomatillos, two jalapenos, five japonese chili peppers, a quarter of an onion, cut up a couple strands of cilantro, a teaspoon of garlic and salt, and with possibly a half of lime squeezed in, was the perfect set of ingredients. I learned the importance of boiling the tomatoes, tomatillos, and peppers first; as it turned out to be an utter disaster the first time I made the salsa and not boiling the ingredients.
I definitely experienced significant improvement from my first and second weeks to my third, fourth, fifth weeks. The third week was a turning point for me. I experimented with the japonese chili peppers and really began to taste the flavor of restaurant style salsa. Over the course of the next two weeks I tweaked the ingredients further by experimenting with the lime and onion to see what tasted better. I really enjoyed tweaking the ingredients and playing around with the salsa to determine what I liked. One of the highlight for me was when my family really enjoyed eating the salsa and told me it tasted like the salsa at this restaurant we used to go to when we lived in Arizona, which was really good salsa. I learned that the kitchen is not such a scary place and perhaps I will frequent it more often by continuing to learn new recipes and gain more experience.
Throughout this process I have documented and saved my research using Pinterest. Pinterest was a tool I had not used previously until I started this project. Now I have found it to be a valuable resource for a multiplicity of needs. This is another reason I am appreciative of this experience. It has opened up another resource to me that I can use that extends for beyond the assignments given in a single class.
Another question I have had answered that were a part of my initial inquiries is if I could learn how to manage the degrees of spiciness in my salsa. I always thought it was the jalpenos that determined the spiciness, and while I do definitely believe that plays a role I think that it is more due to the other peppers that exist within my salsa. For me in particular I think it has everything to do with the amount of japonese chili peppers I used in making my blend.
I was able to use a variety of ingredients. I had no idea what tomatillos were used for until I started making salsa. I experimented with tomatoes, tomatillos, onions, cilantro, japonese chili peppers, jalapenos, garlic, and lime. I used these different ingredients and made adjustments that would help determine what tasted serviceable. I found that three tomatoes, two tomatillos, two jalapenos, five japonese chili peppers, a quarter of an onion, cut up a couple strands of cilantro, a teaspoon of garlic and salt, and with possibly a half of lime squeezed in, was the perfect set of ingredients. I learned the importance of boiling the tomatoes, tomatillos, and peppers first; as it turned out to be an utter disaster the first time I made the salsa and not boiling the ingredients.
I definitely experienced significant improvement from my first and second weeks to my third, fourth, fifth weeks. The third week was a turning point for me. I experimented with the japonese chili peppers and really began to taste the flavor of restaurant style salsa. Over the course of the next two weeks I tweaked the ingredients further by experimenting with the lime and onion to see what tasted better. I really enjoyed tweaking the ingredients and playing around with the salsa to determine what I liked. One of the highlight for me was when my family really enjoyed eating the salsa and told me it tasted like the salsa at this restaurant we used to go to when we lived in Arizona, which was really good salsa. I learned that the kitchen is not such a scary place and perhaps I will frequent it more often by continuing to learn new recipes and gain more experience.