The little pre-assembled box of ingredients I got from Trader Joe's had a shallot in it, so I've been using shallots for my own version. Swank Farms seems to be using red onions instead, but I couldn't say what sort of difference it makes to the taste-- I suppose shallots are slightly sweeter and not quite as sharp, but it's not really something that leaps out from the general salsaness.
wrt chips, heh, we've been eating Tostitos :) Usually when Jon buys chips to eat on his own, he likes the blue corn ones from TJ's, but this time I bought the baked "Scoops" subspecies of Tostito-- they're like teaspoon-sized little tostada shells, so each one can hold, well, about a teaspoon of salsa (incl. the salsa juice) if you scoop carefully, instead of trying to balance a few little chunks on a flat triangle. I think there's also a fried "Scoops" type, but we haven't bothered with those. I don't think we've tried La Tapatia chips yet, though, so maybe next time.
The grilled corn kernels had a slightly different mouthfeel than raw ones, which are sort of lightly crunchy; the grilled ones didn't crunch and were a bit chewy instead, so yeah, maybe they are a bit drier. The grilling would also "kill" whatever enzymes are floating around in live corn-- I think they convert sugar to starch when fridged?-- but otoh I haven't noticed the sweetness of the raw-corn salsa changing very much, so the acidity of the salsa juice could've killed the enzymes too.
I've just been using whatever the main big tomatoes at the farmers' market have been, but they're still pretty tasty :) On Saturday, I got a baglet of the the cutest little mix of heirloom *cherry* tomatoes... they look neat and taste great, but I can't really say I've noticed *that* much flavor diff between them and the default tomatoes. As long as your tomatoes are really ripe instead of pink tennis balls, their variety shouldn't matter too much, I think?
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ninetydegrees
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on 2007-07-16 08:26 am (UTC)wrt chips, heh, we've been eating Tostitos :) Usually when Jon buys chips to eat on his own, he likes the blue corn ones from TJ's, but this time I bought the baked "Scoops" subspecies of Tostito-- they're like teaspoon-sized little tostada shells, so each one can hold, well, about a teaspoon of salsa (incl. the salsa juice) if you scoop carefully, instead of trying to balance a few little chunks on a flat triangle. I think there's also a fried "Scoops" type, but we haven't bothered with those. I don't think we've tried La Tapatia chips yet, though, so maybe next time.
The grilled corn kernels had a slightly different mouthfeel than raw ones, which are sort of lightly crunchy; the grilled ones didn't crunch and were a bit chewy instead, so yeah, maybe they are a bit drier. The grilling would also "kill" whatever enzymes are floating around in live corn-- I think they convert sugar to starch when fridged?-- but otoh I haven't noticed the sweetness of the raw-corn salsa changing very much, so the acidity of the salsa juice could've killed the enzymes too.
I've just been using whatever the main big tomatoes at the farmers' market have been, but they're still pretty tasty :) On Saturday, I got a baglet of the the cutest little mix of heirloom *cherry* tomatoes... they look neat and taste great, but I can't really say I've noticed *that* much flavor diff between them and the default tomatoes. As long as your tomatoes are really ripe instead of pink tennis balls, their variety shouldn't matter too much, I think?