Salsa by Paul
I love salsa and this is one of the best I've ever tried. My friend Paul gave me the recipe and I thought I would share it for all to try! It's delicious.
I love salsa and this is one of the best I've ever tried. My friend Paul gave me the recipe and I thought I would share it for all to try! It's delicious.
- Carbohydrate 12.0502917285076 g
- Cholesterol 0 mg
- Fat 1.39691345899429 g
- Fiber 2.21554812635589 g
- Protein 1.44055288437192 g
- Saturated Fat 0.230694230414995 g
- Serving Size 1 1 Serving (132g)
- Sodium 1060.1008953481 mg
- Sugar 9.83474360215171 g
- Trans Fat 0.0911934614188006 g
- Calories 66 calories
Step-by-step
- Blend the ingredients unitl all chopped.
- Take one small jicima and dice into small cubes and add to the blended mixture.
- Pour into bowl and serve.
Raw tomato condiments require precise mechanical processing to avoid turning into an unpalatable puree. Pulse the canned whole tomatoes, onion, cilantro, and serrano peppers in a food processor rather than running the motor continuously. Pulsing preserves cellular structure in the vegetables, preventing the release of excess water that dilutes the seasoning. White vinegar provides a sharp acid counterbalance, but balance it carefully against the sodium from the adobo seasoning.
Texture Management Through Diced Additions
Incorporating diced raw jicama after the blending stage introduces structural contrast against the soft tomato base. Dice the jicama into uniform three-millimeter cubes so each spoonful delivers a uniform crunch. Raw root vegetables release moisture over time, meaning this condiment reaches optimal texture within thirty minutes of assembly. Consume this preparation within forty-eight hours for maximum aromatic retention from the fresh herbs and peppers.
Storage and Advance Preparation
Freezing raw tomato preparations destroys cell walls permanently, resulting in watery separation upon thawing. Store leftovers exclusively in airtight glass containers at or below four degrees Celsius to maintain microbial safety and flavor integrity. Drain any accumulated surface liquid through a fine-mesh sieve before serving if the mixture sits longer than four hours. Stir gently with a rubber spatula to redistribute settled spices before plating.
