21 Tomato Salsa

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Cornelius_Gotchberg
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21 Tomato Salsa

#1

Post: # 135040Unread post Cornelius_Gotchberg
Thu Sep 12, 2024 6:04 pm

This HAS to be some sorta record, am I right?

BLT (Bacon Lettuce and This, H/T @Tormato), Big Bubba, Big Lou, Cherokee Carbon, Cornes des Andes**, Dester, Elgin Pink, Green Giant, Hillbilly, Inzhir Rozovyi, Italian Gold**, Kellogg's Breakfast, Lemonboy Plus F1, Mountain Magic, Old German, Orange Accordion, Santa Maria**, Super Sauce Hybrid**, Virginia Sweets, Yaqui Hybrid**, and Zapotec Oaxacan.
**diced
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The Gotch
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karstopography
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Re: 21 Tomato Salsa

#2

Post: # 135042Unread post karstopography
Thu Sep 12, 2024 6:10 pm

Peak greatness!
"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson
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worth1
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Re: 21 Tomato Salsa

#3

Post: # 135044Unread post worth1
Thu Sep 12, 2024 6:18 pm

If I'm making salsa with fresh tomatoes I like to cut an X in the bottom and scald them then flash cool them in ice cold water so I can get the skins off.
Worth
25 miles southeast of Waterloo Texas.

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You might as well be arguing with a cat.
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Tormahto
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Re: 21 Tomato Salsa

#4

Post: # 135045Unread post Tormahto
Thu Sep 12, 2024 6:25 pm

Cornelius_Gotchberg wrote: ↑Thu Sep 12, 2024 6:04 pm This HAS to be some sorta record, am I right?

BLT (Bacon Lettuce and This, H/T @Tormato), Big Bubba, Big Lou, Cherokee Carbon, Cornes des Andes**, Dester, Elgin Pink, Green Giant, Hillbilly, Inzhir Rozovyi, Italian Gold**, Kellogg's Breakfast, Lemonboy Plus F1, Mountain Magic, Old German, Orange Accordion, Santa Maria**, Super Sauce Hybrid**, Virginia Sweets, Yaqui Hybrid**, and Zapotec Oaxacan.
**diced
thumbnail_IMG_3303.jpg
thumbnail_IMG_3307.jpg
thumbnail_IMG_3308.jpg
thumbnail_IMG_3309.jpg

The Gotch
It likely had a superbly complex flavor to it.

The best pasta sauce that I ever made, had about 30 different varieties to it. But, then there's the flaw. Unless one records the varieties and their amounts, it can't be replicated. :( :(

And, good to go with a red onion. The last bag of Vidalias that I bought looked good and felt firm on the outside, but some were starting to rot in the middle.
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Cornelius_Gotchberg
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Re: 21 Tomato Salsa

#5

Post: # 135046Unread post Cornelius_Gotchberg
Thu Sep 12, 2024 6:29 pm

worth1 wrote: ↑Thu Sep 12, 2024 6:18 pm If I'm making salsa with fresh tomatoes I like to cut an X in the bottom and scald them then flash cool them in ice cold water so I can get the skins off.
That would be your choice, ours (in 87°F/35.6°C) took the no burners/oven on route; vine to cutting board.

The Gotch
Madison WESconsin/Growing Zone 5-A/Raised beds above the Midvale Heights spade-caking clay in the 77 Square Miles surrounded by A Sea Of Reality
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worth1
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Re: 21 Tomato Salsa

#6

Post: # 135047Unread post worth1
Thu Sep 12, 2024 6:32 pm

Cornelius_Gotchberg wrote: ↑Thu Sep 12, 2024 6:29 pm
worth1 wrote: ↑Thu Sep 12, 2024 6:18 pm If I'm making salsa with fresh tomatoes I like to cut an X in the bottom and scald them then flash cool them in ice cold water so I can get the skins off.
That would be your choice, ours (in 87°F/35.6°C) took the no burners/oven on route; vine to cutting board.

The Gotch
Depends on the skin thickness for me.
Worth
25 miles southeast of Waterloo Texas.

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Cornelius_Gotchberg
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Re: 21 Tomato Salsa

#7

Post: # 135049Unread post Cornelius_Gotchberg
Thu Sep 12, 2024 6:34 pm

Tormato wrote: ↑Thu Sep 12, 2024 6:25 pm The best pasta sauce that I ever made, had ABOUT 30 DIFFERENT VARIETIES TO IT. (bolds/caps/italics mine)
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Cornelius_Gotchberg
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Re: 21 Tomato Salsa

#8

Post: # 135053Unread post Cornelius_Gotchberg
Thu Sep 12, 2024 6:59 pm

Jeppers, had we done this even one (1) week ago, we'd have had Ananas Noire, ergo, an everLUVin' A -to- Z.

The Gotch
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Tormahto
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Re: 21 Tomato Salsa

#9

Post: # 135112Unread post Tormahto
Fri Sep 13, 2024 9:06 pm

Cornelius_Gotchberg wrote: ↑Thu Sep 12, 2024 6:34 pm
Tormato wrote: ↑Thu Sep 12, 2024 6:25 pm The best pasta sauce that I ever made, had ABOUT 30 DIFFERENT VARIETIES TO IT. (bolds/caps/italics mine)
istockphoto-1223282235-612x612.jpg

The Gotch
No need to surrender. Your fresh 21 salsa was far harder to make.

I just put a tomato, here or there, in the freezer, throughout the season.
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