Skirt in the Kitchen
This is Caleb’s salsa, my son’s way of processing it for snacking and/or for canning. There’s no recipe, just the importance of ingredients and the amount of each addition per individual taste– Trust the cook, it’s a great salsa, and it’s the way the men in my family make salsa.
Choose good tomatoes, sweet Beefsteaks, Beefmasters, Heirlooms– make sure they’ve got ideal flavor to make good salsa. It’s in the tomato, first. Use white onion, jalapenos, freshly squeezed lemon juice, garlic cloves, salt, a pinch or two of sugar, and cilantro. Stems and all, process the cilantro into the tomatoes.
Be careful not to process too much, because you want the texture to be just right– having small chunks. Check for taste in the end, possibly needing to add a little more lemon to give it that balance and bite. Usually if something is missing, it’s salt.
[For a less liquid texture, omit the membranes and seeds of the tomatoes. Refrigerate and allow to set for there to be enough liquid from the tomatoes. It will also give it more of a flavor when all the ingredients marry. Make accordingly to preference either way. It is healthier to include the membranes and seeds because of the lycopene in the tomatoes, a great anti-oxident even in the skins.]
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