Member discussion regarding the methods, varieties and merits of growing tomatoes.
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July 12, 2015 | #1 |
Tomatovillian™
Join Date: Jun 2014
Location: Spartanburg, SC
Posts: 1,262
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Chunky Dr. Wyche's Yellow Salsa- Yummo!!
Just thought I'd share the love- these tomatoes, when chopped coarsely with Early Girls, make incredibly delicious salsa! Refreshing and healthy on a hot summer day!
Enjoy.... Darin |
July 12, 2015 | #2 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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Looks mighty tasty! Are there any peppers in there?
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July 12, 2015 | #3 |
Tomatovillian™
Join Date: Jun 2014
Location: Spartanburg, SC
Posts: 1,262
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No peppers! I'll add that the next time. This is cilantro, fresh lemon juice, fresh minced garlic, salt. Pretty simple!
I have some Thai chilies that aren't ripe yet- that'll bring the heat! |
July 12, 2015 | #4 |
Tomatovillian™
Join Date: Mar 2014
Location: MD Suburbs of DC, Zone 7a
Posts: 500
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Looks wonderful!
Dan
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Dan |
July 14, 2015 | #5 |
Tomatovillian™
Join Date: Feb 2015
Location: NC - zone 8a - heat zone 7
Posts: 4,916
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I like the color of it. I would add Jalapeno. It is meaty , crunchy, and has some kick.
You can add any chilli at any stage. I like them green in salsa. I am using Lemon Drop, pepperoncini, Red Squash, Hungarian Hot Wax. Of course I am still making with store bought tomatoes. hehe |
July 14, 2015 | #6 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,598
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A mexican recommends:
Take almost any pepper (anaheim, california, habanero, serrano, jalap, etc) and place it directly over your stovetop flame. Turn it over every 30-45 secs until you see crispy bubbles all over the pepper, med-high flame, use thongs to rotate around. It should be nice and limp after about 5 mins. By now, your nose should be telling you how hot the pepper is, and if it's really a bear, other people in your household will notice too. Run under the faucet to cool down and to help you peel the skin. Once you peel the skin make one long slit along the length of the pepper and open that puppy up. It should unwrap nicely and be ready to devein and deseed. Next you slice it, in my opinion long thin strips work best in salsas. If you place your hot peppers over a flame and remove the skin, AND devein AND deseed them, you'd be surprised how much you can bring down the heat and really emphasize the FLAVOR of a pepper. Peppers are not to make you wish you hadn't eaten them the next day on the toilet, peppers are for flavor (the heat is just a byproduct). Substitute the minced garlic with a little garlic powder and add a shallot instead. |
July 14, 2015 | #7 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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I'd rather use tongs than thongs
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July 15, 2015 | #8 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,598
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July 16, 2015 | #9 |
Tomatovillian™
Join Date: Jun 2014
Location: Spartanburg, SC
Posts: 1,262
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You guys absolutely crack me up!! I'll try this for sure! With tongs....
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July 16, 2015 | #10 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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I'm trying now with tongs while wearing a thong, kinda drafty TBH
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