Thursday, October 8, 2009
I finally had enough tomatoes, between my garden and my mom's, all at once, to make salsa. I've made salsa before with my sister-in-law's recipe. It was good.
I started out fine. I remembered to peel the tomatoes first this time. I put them in boiling water for 30 seconds to loosen the skin. My daughter peeled them and cut off the the stems:
She did really well. She's an efficient girl.
Then I found that I was short on vinegar. So, do I run out at suppertime to get more, or do I find a substitute? I read in multiple places on the Internet that you can substitute lemon or lime juice for vinegar in a salsa recipe, and some even recommended it instead because the flavor will be better. I thought lime was a natural choice for Mexican food, so I filled in the rest of my needed vinegar with lime juice.
Well, that made it taste very sour, and I could really taste the lime. So I added a bunch more sugar and kept adding spices. There was also a bitterness I couldn't figure out.
Turns out I burned it on the bottom. My stove top is overly hot, and I was not cautious enough with my settings. I really can't turn it down enough for some things. I'm used to cooking on electric stoves, but I don't care for this one.
So I did the best I could in seasoning it to taste, well, acceptable. It's nothing like I've made in years past, though. It even looks dark in the jars.
I'll work up the courage to serve it to the kids once I buy some new tortilla chips. But I don't think I'll be sharing these jars with anyone else.