ISO: ISO: Is homemade salsa better made the same day as served - or made the day before? Thanks!

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IMHO it's GREAT EITHER DAY!!! smileys/smile.gif Flavors are a little more melded 2nd day...

But it's more 'sharp' the day it's made. Can't go wrong either way with fresh salsa!

Making some today! I make it by the gallon in the summertime. My girls drink it like water...KIDDING, but just barely! smileys/smile.gif

 
My girls eat it till it's gone...even if it's 3-4 days....but rarely will it last that long...

unless I make it by the gallon!

 
Now I'm craving it, must buy tomatoes. I think it would be better to add the cilantro an hour or so

before serving if making the day before.

 
Cilantro

You either love it or hate it! LOL I use it in salsa but if I know it won't be eaten up I just use a little because it does get stronger.

My husband doesn't care much for it, but can tolerate it in smaller amounts.

My girls really like it so I do like you do and add more later.

I'm sorry you have to buy tomatoes! Ours are really just coming on the last week. We have several plants that still haven't given any ripe ones yet. It's a strange gardening year!

 
This is pretty much the recipe I use:

I use more fresh garlic, pickled jalapeno (and less than called for due to wimp factor of family)and more cilantro, which I add closer to serving time. In my opinion, it really doesn't hold very well, so if I have leftovers, I usually will put it in a batch of soup or chili.

From the Homesick Texan blog:
Pico de gallo is a versatile condiment. You can use it on top of anything—chips, fish tacos, scrambled eggs—but I often eat it as a simple summer salad, too. Because I want the tomatoes to dominate my pico, I finely mince my peppers, onions and garlic so they aren’t fighting for attention in my mouth. And while it may be a bit untraditional, I add a smidge of olive oil to bring all the flavors together.



Pico de gallo

2 cups ripe red tomatoes diced (about 4 medium tomatoes)
1 tablespoon minced garlic (1 clove)
1/4 cup diced onion (about 1/4 of a small white onion)
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
2 limes, juiced (2 tablespoons)
1/2 tablespoon olive oil
Salt to taste

Method:
1. Mix all the ingredients and let it sit for half an hour.
2. Serve immediately.
Will last a day in the refrigerator, though it may get extra juicy. You can drain some of the juice if you like.
Makes 2 cups

http://homesicktexan.blogspot.com/2008/08/august-is-time-for-pico-de-gallo.html

 
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