|Salsa Fresca, A General Recipe|
Mix and Chop the solids to suit your personal tastes. A small hand-crank food chopper seems to give the best combination of speed and control of the chunk size. Hand-chopping with a chef's knife may be more personal and pleasing. We have not yet used a glass or ceramic knife, but intuitively feel non-metal knives produce healthier salsa.
A little lemon juice and lime juice in each batch helps the food chopper turn more easily. The compromise is between the tartness and the runniness and the tartness usually wins out. Just pour off the unwanted liquid and save as a base for salad dressing.
If you can resist the temptation to eat it all now, put some in the refrigerator overnight. The flavor reaches a peak with one to three days of refrigeration. This also helps the jalapeño and green bell peppers to mellow and the garlic to suffuse. Refrigerated fresh, salsa may keep for a week or more, but some ingredients such as peaches or avocado may cause it to spoil earlier. It's best when prepared a day or two before you and your friends consume it.
FRESH USES: (raw food lovers)
COOKED USES: (if you really feel the need to kill your food!)
|HOME | MISCELLANEOUS | ABOUT | CONTACT|
|Refresh TimeStamp: Sun Mar 26 7:51:58 MST 2017 | Page Body Last modified: Wed Oct 03 18:43:15 MST 2012|
|Copyright © 1997-2017, Jon R. Kettenhofen|
|To see the copyright for the drop-down menu, view the page source from the browser menu.|