Over the course of the last few weeks I have become more adept at making an edible salsa. My goal throughout this journey is to make a salsa that tastes like some of the best salsas I have consumed in restaurants. I actually did not think it would take me as long to make a solid batch of salsa that had a really good flavor, but it was more difficult than I thought. As I have come into my fifth week of my 20% Project, I must say that I made a really good salsa. There was only one problem that I could see with this batch, and that was that it was a little too spicy. Not that I mind spicy at all, but I tend to like more of the cilantro and onion flavor and less spice in the particular salsa that I was making. With that being said I was extremely pleased with my results.
In this batch I decided to withhold the lime. In the previous batch I had added lime, and while I did like the flavor with it, for this one I preferred it without it. I also decided not to blend the onion, but to finely cut them and just add them into the salsa after I blended the ingredients. For some reason I feel like it affects the taste, though I am unsure why. I also do not blend the cilantro. I have also learned to let the salsa sit over night before trying it. I think this gives time for it to get cold and for all the ingredients to thoroughly blend with one another. I did use a few too mini japonese chili peppers, and so moving forward I will just use a tad less to tone down some of the spiciness.
While this is the last week of posting for this particular assignment, it will not be the last time I make salsa. I will experiment with different kinds and keep on perfecting the blend I have been working with over the last few weeks. I have added some pictures to illustrate my process. I boil the tomatoes, tomatillos, and peppers together. I cut up the onion and cilantro. I put the tomatoes, tomatillos, japonese chili peppers, jalapenos, garlic, and salt into the blender. I pour the salsa into a container and add the onion and cilantro. I taste it to see if more salt needs to be added and then I stir it together. After I am done I let it sit in the fridge over night and then enjoy it the following day.
In this batch I decided to withhold the lime. In the previous batch I had added lime, and while I did like the flavor with it, for this one I preferred it without it. I also decided not to blend the onion, but to finely cut them and just add them into the salsa after I blended the ingredients. For some reason I feel like it affects the taste, though I am unsure why. I also do not blend the cilantro. I have also learned to let the salsa sit over night before trying it. I think this gives time for it to get cold and for all the ingredients to thoroughly blend with one another. I did use a few too mini japonese chili peppers, and so moving forward I will just use a tad less to tone down some of the spiciness.
While this is the last week of posting for this particular assignment, it will not be the last time I make salsa. I will experiment with different kinds and keep on perfecting the blend I have been working with over the last few weeks. I have added some pictures to illustrate my process. I boil the tomatoes, tomatillos, and peppers together. I cut up the onion and cilantro. I put the tomatoes, tomatillos, japonese chili peppers, jalapenos, garlic, and salt into the blender. I pour the salsa into a container and add the onion and cilantro. I taste it to see if more salt needs to be added and then I stir it together. After I am done I let it sit in the fridge over night and then enjoy it the following day.