Cooked “Pico de Gallo” – V1.0

A few days ago I posted this question:

https://www.reddit.com/r/SalsaSnobs/comments/1lvs0f1/cooked_salsa_that_tastes_close_to_pico_de_gallo/

And this is my first attempt to produce both a cooked salsa/hot sauce that is as close to Pico as possible.

Fairly happy with it especially the "hot sauce". I've frozen 1/2 of both and refrigerated what I didn't nail with chips. Time will tell if it "travels" well. I will definitely need to use a variety of tomato with less seeds. Needed more pepper/cilantro.

6.5/10

Recipe:

Simmered a couple of dried serranos for 15 mins until very soft (wanted for colour).

Then blanched the other ingredients pictured until the skins in the tomatoes started to split. About 3-4 mins (wanted to keep cooking time down but just enough time to kill off most bacteria).

Blended till smooth: 50% tomatoes/onions and rest of ingredients with a tiny amount of the broth, lots of salt, finely ground black pepper, 1 tsp of cane sugar and 1/2 lime – juiced.

Then v quickly pulsed in rest of tomato/onion with handful of cilantro.

I fine strained out most of the liquid to create the hot sauce – Which was a lovely pico-esque flavour because of the fresh lime/coriander. It's same consistency as Tabasco do will need to think about thickening – whether to simmer/reduce or add natural thickener/preservatives… but as it is, the flavour was much closer to Pico than say Cholula or Tap.