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#16 |
Tomatovillian™
Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,538
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Okay, thawed it out and it is absolutely wonderful. My chunks are still chunky and the flavor has not suffered any deterioration. I am confident that freezing it is okay to do. Below are some pictures. It's just as thick as it was when I put it in the container. I did not see any separation at all. The last picture shows some of the stuff I put in to make it chunky.
Ted
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Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch |
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#17 |
Tomatovillian™
Join Date: Mar 2008
Location: SW Ohio
Posts: 1,818
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Good deal! I'm going to freeze this batch I've got cooking right now. Thanks again!
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Barbee |
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#18 |
Tomatovillian™
Join Date: Jul 2009
Location: Springfield Missouri
Posts: 42
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I had the same experience with my "undoctored" Mrs. Wages. Just as good thawed as it was fresh.
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#19 |
Tomatovillian™
Join Date: Mar 2008
Location: SW Ohio
Posts: 1,818
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Hehe, I had to do a little experimenting myself with the Mrs Wages. I took maters (all colors), an onion, 2 large bell peppers--purple and red, 2 jals, 4 giant banana peppers, and garlic and roasted them at 450* for about 2 hours. Long enough to blacken the skins and reduce the juices.. then pulled out the big chunks of peppers/onion. Ran the large chunks thru my mini food processor to chop them and ran the rest of the mixture thru the food mill to remove the seeds/skins. Scraped all the yumminess from the food mill and the juice into my crock pot. Added some lime juice, a tablespoon of brown sugar, some finely chopped cilantro and the Mrs Wages.
OMG it's really good! Next batch, I will add a few more jals to make an extra hot salsa for my daughter. Woohoo, this stuff is tasty enough to warrant a trip to the grocery for some tortilla chips and supper tonight is going to be tex mex omelets. Mrs. Wages definitely has a new fan!
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Barbee |
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#20 |
Tomatovillian™
Join Date: Jul 2006
Location: S.E. Michigan (Livonia)
Posts: 1,264
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Dumb question, but why do you have to cook salsa, can't you just eat it raw ?? I like chunky salsas and would think cooking it would turn it to mush.
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Steve Cleverly disguised as a responsible adult ![]() |
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#21 | |
Tomatovillian™
Join Date: Jul 2009
Location: Springfield Missouri
Posts: 42
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![]() Quote:
EDITED TO ADD: The flavors are distinct. I love both. Fresh it great, but the flavor profiles created by cooking are unique. |
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#22 |
Tomatovillian™
Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,538
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I like to cook down the sauce from that "6 lbs of tomatoes" to get a really thick base and then add the other veggies at the end. Then I only cook long enough to "clarify" the onions. I put in Tomatillos and there is a lot of debate about cook or don't cook those, so I choose to cook a bit when they are in there.
But the main reason I cook is to get the base sauce flavor the way I want it. Using 10 or 15 different varieties of tomatoes in (at least) a somewhat different state of ripeness can make the sauce smoother or more fruity with more tang. So I want to deal with this possible difference before I add the "chunky". Besides, I think (JMHO) you have to reduce the tomato squeezin's anyhow. ![]() I want it to be so thick that you can put a tortilla chip in STRAIGHT DOWN and pull it out (STRAIGHT UP) and have it coated like the picture on BOTH sides. I don't like watery salsa like you find as the appetizer in a lot of Mexican Restaurants - you know, that little "puddle" of red-ish fire water with tomatilla seeds floating in it. ![]() A salsa expert is something I am not, but I do know what I like and I know you cant buy this in a bottle. This recipe has proven to be so flexible that it has become the family standard. We probably won't buy Pace's Picante anymore. ![]() It must be pretty good. When the Hispanic ladies working at my Doctor's office call to confirm an appointment, they are asking if we can bring in some more. ![]() Dip, Dip - Slurp, Slurp - Crunch, Crunch - HHmmmmmmmm!!!!!!! ![]() -------------------------------------------------------------- This happened yesterday ![]() ![]() ![]() (BRing, BRing - Hello! Oh, hi neighbor, how are you? That's good. And how's the grand-daughter doing? Great. Yeah, they grow up too fast. So, what's happening? HHmmmmmm. Well, you're very welcome. HHmmmm. Yes, it is good, isn't it. HHmmmmm. Out already?? But I gave you that quart only yesterday. Is that right. Well, I'd love to, but we're running low ourselves right now. Yeah, I'll probably start another batch in a day or two. I'll see what I can do. Yeah, I'll let you know. Take care. Goodbye.) -------------------------------------------------------------- Ted
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Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch |
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#23 |
Tomatovillian™
Join Date: Jul 2009
Location: kentucky
Posts: 13
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I'll definitely have to try your recipe this season. Sounds so much easier than what I did last year!
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