Smoked the fixings for a couple hours this morning, produced a fair amount of tomato juice.
Concerned it will be too watery when blended. Would you save the juice or add it as you mix?
by Electric-Mayham
6 Comments
CombJelliesAreCool
Make 2 half batches and find out which you like better, report back!
FreshBid5295
In my unprofessional opinion, I’d blend your salsa and taste it and then adjust your liquid to desired consistency. The smoked juice may or may not be too strongly flavored for what you’re wanting. I bet it’s going to be delicious.
Edit for clarity: I meant to reserve your liquid and add as needed.
tchansen
How many of each (tomatoes, jalapeños, et cetera)? Asking because it looks like my type of salsa but also if it turns out you want the ratios written SOMEWHERE.
Condottiero_Magno
Save the excess liquid and freeze it in cubes, then you could use it in something else.
four__beasts
Keep it in the fridge. Lovely as part of a sauce/dressing or eaten with toast, olive oil/vinegar as a snack.
Or simply to thin the salsa if needed.
Own_Win_6762
The juices from smoked or grilled *tomatillos* in particular makes a great component of a cocktail with mezcal or tequila. It’s sweet, sour and smoky.
6 Comments
Make 2 half batches and find out which you like better, report back!
In my unprofessional opinion, I’d blend your salsa and taste it and then adjust your liquid to desired consistency. The smoked juice may or may not be too strongly flavored for what you’re wanting. I bet it’s going to be delicious.
Edit for clarity: I meant to reserve your liquid and add as needed.
How many of each (tomatoes, jalapeños, et cetera)? Asking because it looks like my type of salsa but also if it turns out you want the ratios written SOMEWHERE.
Save the excess liquid and freeze it in cubes, then you could use it in something else.
Keep it in the fridge. Lovely as part of a sauce/dressing or eaten with toast, olive oil/vinegar as a snack.
Or simply to thin the salsa if needed.
The juices from smoked or grilled *tomatillos* in particular makes a great component of a cocktail with mezcal or tequila. It’s sweet, sour and smoky.