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Re: Trying different variations for salsa.

Posted: Sat Aug 05, 2017 10:24 am
by greybeard
Your waste on a batch of tomatoes will only be about 3.5%.

Are ya sure it isn't 3.4 or 3.7% Jo? ;)

Re: Trying different variations for salsa.

Posted: Sat Aug 05, 2017 10:57 am
by Jogeephus
greybeard wrote:
Your waste on a batch of tomatoes will only be about 3.5%.

Are ya sure it isn't 3.4 or 3.7% Jo? ;)


:lol2: :lol2: My apologies. Probably could have left that out but I'm a stickler when it comes to efficiency and yield and there are to many goodies in the skins to not use them. Waste not want not, eh?

Here is some skinned salsa we made in 2014. Its pretty thick but if you want to thin it just add water but I prefer it thick and it takes less space putting it up thick.

Image

Re: Trying different variations for salsa.

Posted: Sat Aug 05, 2017 3:25 pm
by ohiosteve
I also have been leaving the skin in most of my salsa. I think I keep going back to my mom and dad telling me I should eat the skin off my baked potato, " it's the best part". I think it's silly to waste it.

Re: Trying different variations for salsa.

Posted: Sat Aug 05, 2017 3:30 pm
by ohiosteve
I'm making my first batch of the year tomorow. I stopped today and bought a 5 gallon bucket of tomatoes from an Amish family up the road. It's a mix of all types of tomatoes including Roma's. I want to use up my peppers and onions that are ready but my tomatoes just aren't turning yet.

Re: Trying different variations for salsa.

Posted: Sun Aug 06, 2017 11:58 pm
by greybeard
ohiosteve wrote: I think I keep going back to my mom and dad telling me I should eat the skin off my baked potato, " it's the best part". I think it's silly to waste it.

Same here, but I do not like the skin of sweet potatoes.

(And yes--Thick salsa. I don't want any watery NYC stuff puddling up in my plate or dripping off the sides of my tortilla chip.) ;-)

Re: Trying different variations for salsa.

Posted: Mon Aug 07, 2017 5:31 am
by cowgirl8
When I roast my tomatoes, I cut them in half if they are small or in quarters if they are big. Halfway through the roasting, I take it out and just pull the skins off...I then chop up the tomatoes with a spatula and roast them for several more hours until the tomatoes begin to brown around the edge of the dish. You get a very intense tomato flavor like sun dried tomatoes. It also bakes away the excess liquid. The longer you bake the thicker it gets. Kind of glad I got some watery tomatoes to figure this out...

Re: Trying different variations for salsa.

Posted: Tue Aug 08, 2017 1:01 am
by wacocowboy
I tried some salsa last year that I thought I would hate but turned out pretty darn good. Blackberry salsa. It was good on tacos, breakfast tacos and with chips. I dare some of y'all to try it.