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21 Tomato Salsa
Posted: Thu Sep 12, 2024 6:04 pm
by Cornelius_Gotchberg
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
Re: 21 Tomato Salsa
Posted: Thu Sep 12, 2024 6:10 pm
by karstopography
Peak greatness!
Re: 21 Tomato Salsa
Posted: Thu Sep 12, 2024 6:18 pm
by worth1
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.
Re: 21 Tomato Salsa
Posted: Thu Sep 12, 2024 6:25 pm
by Tormato
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.
Re: 21 Tomato Salsa
Posted: Thu Sep 12, 2024 6:29 pm
by Cornelius_Gotchberg
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
Re: 21 Tomato Salsa
Posted: Thu Sep 12, 2024 6:32 pm
by worth1
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.
Re: 21 Tomato Salsa
Posted: Thu Sep 12, 2024 6:34 pm
by Cornelius_Gotchberg
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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The Gotch
Re: 21 Tomato Salsa
Posted: Thu Sep 12, 2024 6:59 pm
by Cornelius_Gotchberg
Jeppers, had we done this even one (1) week ago, we'd have had Ananas Noire, ergo, an everLUVin' A -to- Z.
The Gotch
Re: 21 Tomato Salsa
Posted: Fri Sep 13, 2024 9:06 pm
by Tormato
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.