No cumin in the more authentic Mexican salsas. My hispanic staff railed once on americanized Mexican food

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May 22, 2024
11:57:53am

scall Cog in the Machine

that always seems to have a bunch of cumin in it.

I don't like cumin anyway so I keep it out of my mexican seasonings.

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scall

Bio page: scall
Joined: Nov 9, 2006
Last login: Jun 26, 2024
Total posts: 58,606 (25,856 FO)

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Messages

Author

Time

Share your favorite salsa recipe

BW84 All-American

May 22, 11:08am

The tomatoes themselves are probably responsible for the color- what type of tomato are you using?

scall

May 22, 11:11am

Often they are Romas, but if I have some types of Beefsteak, I’ll use those.

BW84

May 22, 11:12am

Romas are the traditional tomato for salsa due to their lower water and seed content.

scall

May 22, 11:16am

I just read that one possible cause of the coloring is that the blender blades add too much aeration.

BW84

May 22, 11:26am

I saw that too. Could be. You could also add a little tomato paste to the mix and probably get that deep red color back

scall

May 22, 11:28am

you should watch this comparison of canned tomato varieties

mobicurious

May 22, 11:26am

Pico de Gallo

Tare

May 22, 11:37am

I use one can of tomatoes to go with my fresh ingredients. In addition to what

Murray

May 22, 11:51am

No cumin in the more authentic Mexican salsas. My hispanic staff railed once on americanized Mexican food

scall

May 22, 11:57am

Oh man. Please don't tell your Hispanic staff that I use cumin in my salsa and

Murray

May 22, 12:07pm

This reminds of a weird thing we did once as teenagers...

Mississippi

May 22, 11:52am

Don't forget the fresh garlic, salt, and lime juice.

Gorum the Old

May 22, 12:10pm

I do add those. Forgot to mention them here.

BW84

May 22, 7:05pm

Use canned tomatoes. Congratulations you made good salsa.

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