Salsa - Fresh or Cooked, and what special kinds?

Tab

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Thu Feb-16-06 08:00 PM
Original message

Poll question: Salsa - Fresh or Cooked, and what special kinds?

What do you like in a great salsa? (you'll have to post a reply) I know there's everything from fruit salsas to bitingly hot pure chili hellfire salsas....

And fresh or cooked?

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Tab

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Thu Feb-16-06 08:02 PM
Response to Original message

1. I have moved away from super hot salsas myself

Once upon a time, it was the hotter the better, but now I'm much more interested in the intricacy of taste, and go for mild, or medium at best.

Oh, and fresh - I love fresh.

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Warpy

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Thu Feb-16-06 08:14 PM
Response to Reply #1

2. I like my salsas sneaky

so the burn only hits after you swallow the stuff. I like to be able to taste the ingredients, something you can't do with a super hot salsa.

And yes, I insist on fresh. Canned/cooked salsas are nasty compared to fresh. The only thing I'll use a canned salsa for is a Boca Burger topper.

I do fruit salsas and bean salsas as well as the usual tomato salsas. The variety is endless once you get your knives out and start to experiment.

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wakemeupwhenitsover

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Thu Feb-16-06 08:14 PM
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3. I go for fresh.

Pico de Gallo? Something like that. Tomatoes, onions, cilantro.

All of Rick Bayless' are great IMO. I suck 'em down by the quart. And they're all pretty easy to make. The only problem is most of them call for fresh tomatoes which suck out of season so I can't make any.

I like hot, hot, but not so hot I can't taste anything but hot. Get it?

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noamnety

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Thu Feb-16-06 08:40 PM
Response to Original message

4. fresh with tomatillos

tomatillos, onions, salt, pepper, a bit of vinegar, and some chili pepper.

No cilantro! I've got that thing where it tastes like rotting soap.

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wakemeupwhenitsover

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Thu Feb-16-06 08:44 PM
Response to Reply #4

5. That's really common I've heard.

I love it, but I guess you either like it or it tastes like soap. There doesn't seem to be anything in between.

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noamnety

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Thu Feb-16-06 08:46 PM
Response to Reply #5

6. Yep. I wish restaurants would figure that out.

Once they put it in a dish, the dish becomes completely inedible. That's one herb they should just serve on the side.

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babylonsister

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Thu Feb-16-06 08:57 PM
Response to Reply #4

7. I love cilantro, but my sister feels the same way you do; she can't

stand it!
In Texas most MX restaurants serve salsa and green sauce; the green sauce is made w/tomatillos, and I could drink it by the gallon!
As for pico de gallo, I like the basic: tomatoes, onions, cilantro, and lemon, really fresh and really cold! :9

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