In addition to the tomatoes, green pepper, jalapeno, onion, garlic, lime juice, cilantro and salt that went into the original salsa, I added a small splash of vinegar to the cooked batch after I realized it didn't taste quite right. Didn't hurt, didn't help. Any suggestions!?
4 comments:
I have found - if you are gonna cook it... add about 1/2 of the 'maters at the very end of cooking... otherwise you get more stewed tomatoes than salsa.
Yup, that pretty much describes how it was - stewed, with some skins floating around in it. The skins don't really bug us, but the flavor could've been improved!
No suggestions, just "ooh, la, la...looks great!" :)
Too sweet? I wonder if it's simply because the tomatoes are so fresh off the vine. Hard to say without tasting it, though. You've put in acid (lime juice and vinegar) and salt, so I can only guess it starts with the fruit themselves.
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