Hi- I did not see any posts about this. I love to make salsa when I have lots of tomatoes in my garden, or when I can purchase decent ones for not much money at the farmer's market. I prefer to eat salsa where the tomatoes have been pealed, but sometimes that is time consuming. Is there anyone here that does not peel their tomatoes when they make salsa?
The last batch of salsa I made, I used mint instead of cilantro, and I think I added too much mint, because I could hardly taste the hot pepper. I got the recipe from Henry Brockman's blog a few weeks ago His sister says that she never uses cilantro in her salsa, and uses mint instead, because it is much easier to find this time of year when tomatoes are ripe. Henry and his sister come to the Evanston farmer's market every Saturday. If anybody is interested in the recipe, I could post a link to it. Thanks for any input, Nancy