Comments on: At Last, Tomatoes! http://corduroyorange.com/?p=227 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:34:14 +0000 http://wordpress.org/?v=2.6 By: Farmer Troy http://corduroyorange.com/?p=227#comment-12615 Farmer Troy Tue, 14 Aug 2007 18:03:39 +0000 http://corduroyorange.com/?p=227#comment-12615 My salsa making has been hurt by the drought this year by not allowing me to have all the ingredients I need at the correct time, but the normal recipe for my "famous" pico de gallo (spanish name for fresh chunky salsa) is as follows . . . 1 Jalapeno Pepper (remove the seeds to make it a little milder) 1-2 cloves of garlic 1 onion 6-8 plum tomatoes 6-8 tomatillos a bunch of fresh cilantro (dried will do if fresh is not available) salt and pepper (to taste) The above is for the basic salsa - just chop all the ingredients together (I use a manually operated food/salsa chopper) and voila, a delicious fresh salsa that you can start eating immediately, or put in a lidded mason jar and store in the fridge for a day or two to intensify the flavor. Shake before serving. My "special recipe salsa" also includes chopped cucumber (added to above recipe) for a more unique tasting salsa. BTW, I got the cucumber idea from a now defunct restaurant called "Hot Licks" that was formerly located in the South Hills Galleria and the Pittsburgh International Airport. I miss that restaurant . . . it was ahead of its time and had really good food. My salsa making has been hurt by the drought this year by not allowing me to have all the ingredients I need at the correct time, but the normal recipe for my “famous” pico de gallo (spanish name for fresh chunky salsa) is as follows . . .

1 Jalapeno Pepper (remove the seeds to make it a little milder)
1-2 cloves of garlic
1 onion
6-8 plum tomatoes
6-8 tomatillos
a bunch of fresh cilantro (dried will do if fresh is not available)
salt and pepper (to taste)

The above is for the basic salsa - just chop all the ingredients together (I use a manually operated food/salsa chopper) and voila, a delicious fresh salsa that you can start eating immediately, or put in a lidded mason jar and store in the fridge for a day or two to intensify the flavor. Shake before serving.

My “special recipe salsa” also includes chopped cucumber (added to above recipe) for a more unique tasting salsa.

BTW, I got the cucumber idea from a now defunct restaurant called “Hot Licks” that was formerly located in the South Hills Galleria and the Pittsburgh International Airport. I miss that restaurant . . . it was ahead of its time and had really good food.

]]> By: jwsharrard http://corduroyorange.com/?p=227#comment-12608 jwsharrard Tue, 14 Aug 2007 12:46:31 +0000 http://corduroyorange.com/?p=227#comment-12608 Yours, I'm sure would be less chunky than this was. I used the food processor on only 1/3 of the vegetables, opting instead to cut the rest to a fine brunoise, and there was no additional tomato juice. Really, the issue may just be consenting to let the food processor do most of the work so that the natural juices of the tomatoes, peppers, and cucumbers help make a soupy texture, instead of cutting by knife to a more salsa-like result. Yours, I’m sure would be less chunky than this was. I used the food processor on only 1/3 of the vegetables, opting instead to cut the rest to a fine brunoise, and there was no additional tomato juice. Really, the issue may just be consenting to let the food processor do most of the work so that the natural juices of the tomatoes, peppers, and cucumbers help make a soupy texture, instead of cutting by knife to a more salsa-like result.

]]> By: mom http://corduroyorange.com/?p=227#comment-12606 mom Tue, 14 Aug 2007 12:06:35 +0000 http://corduroyorange.com/?p=227#comment-12606 You probably won't like mine because I like it chunky and very fresh. Therefore, I use only locally grown veggies with no additional tomato juice. You probably won’t like mine because I like it chunky and very fresh. Therefore, I use only locally grown veggies with no additional tomato juice.

]]> By: jwsharrard http://corduroyorange.com/?p=227#comment-12393 jwsharrard Thu, 09 Aug 2007 15:23:58 +0000 http://corduroyorange.com/?p=227#comment-12393 Maybe before the end of the tomato season, but I still haven't made a gazpacho I really like yet. I'm fairly picky about gazpacho and don't usually like it. I came close last year, but the final analysis was that it was still a bit chunky even if its flavor was okay, so I'll give it another go before too long and if it's worthwhile, I'll write it up. Maybe before the end of the tomato season, but I still haven’t made a gazpacho I really like yet. I’m fairly picky about gazpacho and don’t usually like it. I came close last year, but the final analysis was that it was still a bit chunky even if its flavor was okay, so I’ll give it another go before too long and if it’s worthwhile, I’ll write it up.

]]> By: Jim http://corduroyorange.com/?p=227#comment-12391 Jim Thu, 09 Aug 2007 13:43:45 +0000 http://corduroyorange.com/?p=227#comment-12391 Hey, while you're doing fresh tomatoes are we ever going to get a gazpacho recipe? Hey, while you’re doing fresh tomatoes are we ever going to get a gazpacho recipe?

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