So week three consisted of significant progress in my effort to make a legitimate salsa. Week one did not taste awful but it lacked spice. Week two was again average, there was more kick but lacked flavor and was a little bland. However week three I decided to devote significant time to getting the right blend of ingredients. In my research I had read that Cascabel peppers were a must for good salsa. While I am sure that is probably true, after traveling to numerous stores I decided to modify my salsa without such peppers. So I used tomatoes, tomatillos, jalapenos, chili japonese peppers, minced garlic, cilantro, onions and salt. I boiled the tomatoes, tomatillos, and peppers together. Once that was done I added the rest of the ingredients into the blend.
I have discovered in my research that boiling the tomatoes, tomatillos, and peppers is essential for making good, restaurant style salsa. While I am unsure of the reasons why, I supposed I would try it. After I blended the ingredients together it still did not look as red as I wanted it to. So I added another tomato to the ingredients. I then took it out of the blender and stirred the salsa up. The salsa was hot, and when I tried it I couldn't get a real good feel for the taste. So I decided to package it up and put it in the fridge over night.
Once I got home from a grueling day of teaching inquisitive young minds at school, decided to try my salsa. To my surprise it looked really good and to my delight tasted pretty good too. I decided to ask some of my family members to try it as well and they gave some assuring compliments. Now I do feel like there is still some tweaking that needs to be done. Moving forward I am going to try adding a little lime, or may be some mango as a classmate suggested to add to the flavor. However, I am glad to have made some progress this week as I was getting a tad concerned that I was inept in my abilities in anything related to the kitchen.