Yay, they were at our local market this morning after all :) I only got their corn salsa this time because I walked there and forgot to bring a tote bag; here they were charging a flat $5 for whatever version.
Ingredients in order of weight (which may make it difficult to estimate how exactly much light floofy stuff like chopped cilantro/garlic to put in, though OTOH I'm inclined to think that the exact ratio isn't crucial as long as you like the taste of the final result): heirloom tomatoes, peppers, corn, onions, cilantro, jalapeno, lime juice, garlic, and salt.
Some notes from eating initial samples (which have worked out to about half of the container so far :) chips? who needs chips, I'm eating it plain out of a bowl with a spoon)-- I really can't identify any pepper bits in there by sight or taste, so they must be red peppers that're completely camouflaged by all the tomato around them. The onions are red onions; I'm not getting a lot of smokiness from the corn, although I can see the little scorch marks on some of the kernels and it definitely has a slightly different taste from my raw-corn variation, which is... milkier somehow? both wrt the liquid that pools out from the solid salsa chunks and the somewhat sweeter taste.
They're not using as much garlic or jalapeno as I did in my latest batch, which also has a lot more corn (3 ears this time, not just one). Lemon juice vs. lime juice makes a slight difference, but imho not a really major one; I'm also still hazy on the difference between shallots and normal onions. Their salsa is *very* swimmy and liquid, though I've discovered that drained-off salsa juice is pretty tasty mixed into tzatziki. And for yet another hot-weather meal, leftover fresh cilantro can be cooked into a largeish batch of rice, which can then be stuffed into the fridge to nuke small portions of later and then pour some salsa on top.
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ninetydegrees
no subject
on 2007-07-14 07:36 pm (UTC)Ingredients in order of weight (which may make it difficult to estimate how exactly much light floofy stuff like chopped cilantro/garlic to put in, though OTOH I'm inclined to think that the exact ratio isn't crucial as long as you like the taste of the final result): heirloom tomatoes, peppers, corn, onions, cilantro, jalapeno, lime juice, garlic, and salt.
Some notes from eating initial samples (which have worked out to about half of the container so far :) chips? who needs chips, I'm eating it plain out of a bowl with a spoon)-- I really can't identify any pepper bits in there by sight or taste, so they must be red peppers that're completely camouflaged by all the tomato around them. The onions are red onions; I'm not getting a lot of smokiness from the corn, although I can see the little scorch marks on some of the kernels and it definitely has a slightly different taste from my raw-corn variation, which is... milkier somehow? both wrt the liquid that pools out from the solid salsa chunks and the somewhat sweeter taste.
They're not using as much garlic or jalapeno as I did in my latest batch, which also has a lot more corn (3 ears this time, not just one). Lemon juice vs. lime juice makes a slight difference, but imho not a really major one; I'm also still hazy on the difference between shallots and normal onions. Their salsa is *very* swimmy and liquid, though I've discovered that drained-off salsa juice is pretty tasty mixed into tzatziki. And for yet another hot-weather meal, leftover fresh cilantro can be cooked into a largeish batch of rice, which can then be stuffed into the fridge to nuke small portions of later and then pour some salsa on top.