Reply With QuoteI take that back then, I've had pineapple salsa and enjoyed that.
your mom
Peach salsa is gross, I agree. However, mango salsa can be good. My favorite though is pinapple. Very simple, pinapple, salt, cumin, diced chili and cilantro. Great with chips or on pork. Be careful though because the acid in the pinapple can make the chilis much hotter than you expect them to be.Originally Posted by Mr-K
B Student
I take that back then, I've had pineapple salsa and enjoyed that.
Pontius is my Co-Pilate
I'll have the roast duck with the mango salsa.
Boo, Hiss.
What's an ideal method for making spaghetti & red sauce, TNL?
your mom
Cook pasta in lots of water until just al dente.
Toss and finish cooking in your sauce.
Not sure if you want something more complicated than that.
Tell me of sauces!
Hey-oh!
I've got some leftover vine tomatoes I'm looking to do something with. Sauce might be nice.
your mom
Man, I don't even know where to start. There are 3 key components to making a tomato based sauce I think. Acidity, sweetness and spices. Generally you are curving the acidity of the tomatoes with something that will sweeten the sauce. This can be white wine, veggies such as carrots, onions or even garlic, or you can even just add straight sugar. Basically though add what you want to your taste and play with it. You can also adjust how chunky/smooth you want your sauce with a blender, but this isn't quite as important as the flavor.
Slice them up, spice them and put some olive oil on them. Set your oven on the lowest setting it will go and let them roast until dry (this can take a couple hours). Use them right on pasta/pizza/chicken or you can store them for a long time in a mason jar filled with oil. I always do this at the end of the summer when I get way too many tomatoes from the farmers market than I can use.
Pontius is my Co-Pilate
Basic Tomato Sauce:
1 24oz can whole San Marzano tomatoes.
Pinch of Thyme
Salt
1/2 cup Olive Oil
2 Carrots
1 Clove Garlic.
Heat the olive oil over medium heat, slice the garlic into thin slices and cook until fragrant (1 minute). Shred the carrots and add them to the oil, cooking until soft (5 minutes). Add the whole tomatoes w/ their juices and the thyme. Bring to a boil and reduce heat to a simmer for at least an hour (the sauce will thicken considerably). Break up the tomatoes, salt to taste and serve.
My favorite sauce recipe.
Boo, Hiss.
I never anticipated so many fruit salsa haters in this thread. Peach, mango, pineapple... I love them all. My gums hate pineapple, though, which is unfortunate. It feels like they're melting away after I eat it in quantity.
Anyway, I'm making a late-night dinner tomorrow. Does anyone have suggestions for tapas or hors-d'ourves that I can put together?
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