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Experimenting with salsa.
Apr. 9th, 2011 11:19 amI'm signed up for a number of recipe mailing lists, and occasionally (OK, more than occasionally) I print out dishes I want to try out. Recently, I snagged a recipe for pan-fried chicken and ancho chili salsa (to go on flatbread/pita). Although I haven't actually made that recipe yet, I was experimenting with the salsa itself -- which, interestingly, doesn't actually appear to have any ancho chili pepper in it! Go figure.
Anyways, this is my first attempt at the salsa recipe, my notations, and thoughts.
( First Draft Salsa )
First reactions: the taste is just about right, but the visual of the salsa itself seems almost too... pink, rather than the rich hearty red I was hoping to achieve. I'm not sure whether that's because of using the wrong tomatoes at first, or throwing in the whole lemon rather than just using lemon juice. I'm tempted to try making this recipe again using one Roma tomato and one 14.5-oz can of diced tomatoes, complete with juice, just to see if I can get the color "right".
Anyone have suggestions on how this salsa might be improved? Visually or tastewise?
Anyways, this is my first attempt at the salsa recipe, my notations, and thoughts.
( First Draft Salsa )
First reactions: the taste is just about right, but the visual of the salsa itself seems almost too... pink, rather than the rich hearty red I was hoping to achieve. I'm not sure whether that's because of using the wrong tomatoes at first, or throwing in the whole lemon rather than just using lemon juice. I'm tempted to try making this recipe again using one Roma tomato and one 14.5-oz can of diced tomatoes, complete with juice, just to see if I can get the color "right".
Anyone have suggestions on how this salsa might be improved? Visually or tastewise?
