I’m trying (failing so far), to make blended Pico de Gallo in largish batches – as fresh as possible. Long story but I might need to be making a lot in the near future so been trying a few different ideas.
Blanched and skinned Roma tomatoes. Blanched garlic too, to take off the acids a notch. And removed the kernel from the garlic. Chopped/rinsed onion.
Blended all ingredients with plenty of salt on pulse (failed here) to try and get a chunky consistency. Blueberries were to add fruity sweetness – and some depth. Ive used roasted carrots before and figured blueberries might work to add colour/texture/fructose. Did get some sweetness but didn’t add the colour I wanted.
Flavour was excellent though. The Birdseye chilies are searingly hot and piquant (pico, to me should use all fresh ingredients).
**Ingredients**:
* 250g tomatoes * 1/4 red onion (1/2 would be better imo) * 7-8 birdseyes * 20-50g blueberries (more or less pointless in this experiment) * 2 cloves garlic, de-kernalled (1 would be fine, but I like the flavour). * Big bunch coriander * 1/2 lime * 2tsp salt * Black Pepper
x__mephisto
Pico de gallo is not blended. For true pico de gallo, try to only chop the ingredients, a small dice would do. This is just a salsa cruda, a bit of nomenclature for reference.
JuanchoChalambe
I love this experiment.
TAKE MY MASSIVE UPVOTE!
hardballwith1517
Next time you make this salsa blend everything except the fruit. Fruit in salsa should be distinguishable. Halved blueberries would work.
Fluffytails_bar
This is quality stuff. Love the experiment and discussion.
7 Comments
BLOOBS!
Great shout.
Don’t keep us in suspense, how was it?
I’m trying (failing so far), to make blended Pico de Gallo in largish batches – as fresh as possible. Long story but I might need to be making a lot in the near future so been trying a few different ideas.
Blanched and skinned Roma tomatoes. Blanched garlic too, to take off the acids a notch. And removed the kernel from the garlic. Chopped/rinsed onion.
Blended all ingredients with plenty of salt on pulse (failed here) to try and get a chunky consistency. Blueberries were to add fruity sweetness – and some depth. Ive used roasted carrots before and figured blueberries might work to add colour/texture/fructose. Did get some sweetness but didn’t add the colour I wanted.
Flavour was excellent though. The Birdseye chilies are searingly hot and piquant (pico, to me should use all fresh ingredients).
**Ingredients**:
* 250g tomatoes
* 1/4 red onion (1/2 would be better imo)
* 7-8 birdseyes
* 20-50g blueberries (more or less pointless in this experiment)
* 2 cloves garlic, de-kernalled (1 would be fine, but I like the flavour).
* Big bunch coriander
* 1/2 lime
* 2tsp salt
* Black Pepper
Pico de gallo is not blended. For true pico de gallo, try to only chop the ingredients, a small dice would do. This is just a salsa cruda, a bit of nomenclature for reference.
I love this experiment.
TAKE MY MASSIVE UPVOTE!
Next time you make this salsa blend everything except the fruit. Fruit in salsa should be distinguishable. Halved blueberries would work.
This is quality stuff. Love the experiment and discussion.