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PostPosted: Wed Sep 09, 2015 11:17 am 
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Just call me chuckles
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I was at a family gathering on Labor Day and, since it's Salsa Season in Ohio, I struck up a conversation with my nephew and his wife about it. He likes to cook a lot, so I knew he'd be interested. Immediately, his wife started acting all crazy and having some kind of fit. I started wondering what one does when someone swallows their tongue.

It seems they have a major disagreement on tomato-related sauces. She prefers to use the whole tomato, so as not to waste anything. My nephew and I prefer to remove and discard the seeds and placental material that has no flavor and just adds watery sludge to the salsa or sauce.

This is two quarts of fresh salsa I just made, next to a bowl of the crap I removed from the tomatoes. Looks to be at least 1/3 or more of the total tomatoage. It's worth it for the salsa you end up with.

How does everyone else do it? My way (the right way) or leave in the seeds (the wrong way)?

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PostPosted: Wed Sep 09, 2015 4:25 pm 
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Penelope is a very lucky girl!

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PostPosted: Thu Sep 10, 2015 8:37 pm 
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I use everything including the organic sticker.


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PostPosted: Sun Sep 13, 2015 7:36 pm 
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markqlicker wrote:
I use everything including the organic sticker.

You're doing it wrong. Your salsa must suck.

My tomatoes don't have any stickers on them. I pick 'em myself.


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PostPosted: Sun Sep 13, 2015 8:02 pm 
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Non CAC tomatoes, NOOOOOOO! faint:

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PostPosted: Mon Sep 14, 2015 5:50 pm 
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Clark wrote:
markqlicker wrote:
I use everything including the organic sticker.

You're doing it wrong. Your salsa must suck.


Never tasted it. I use it to polish Morgan Dollars.!


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PostPosted: Tue Sep 15, 2015 8:55 pm 
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My key to good salsa is letting the liquid drip out of
the tomatoes before putting them into the food processor.
I'll core it, then give it a little squeeze at the opening.
That'll get rid of 50% or more of the seeds and that's
good enough.
One can go straight paste tomatoes and bypass the
drip out. But lose a little body in the salsa imo.
Then add the cilantro, onion, garlic, salt, peppers and
blend. It comes out thick and the seeds remaining are
a non factor.

In summary, I'm think I'm somewhere in the middle
ground between you and your niece in law.

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PostPosted: Tue Sep 15, 2015 8:57 pm 
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That's old school tupperware. Hang onto that. :D

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PostPosted: Mon Sep 28, 2015 10:06 pm 
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classico spaghetti sauce

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