Mick Doobie
Resist We Much
If you're trying or need to go no salt.......Truth be known, I sometimes forget the salt in some of it....and don't really miss it. I add a little salt first to the diced tomates for the pico to draw out liquid(which I dump) before adding the other ingredients. Don't like watery and messy pico de gallo. Keep in mind, that adobo sauce is somewhat salty, though. Lime can also almost act as a salt substitute. For me, lime juice can sometimes make things too thin, as much salsa on my shirt as made it to my mouth....so at times I might use some lime zest(grated green part of the skin) in place or in conjunction with the juice.BrUHh-ther! Bring the heat!
I'm just experimenting with my salsa at this point because I needed some with no or extremely low sodium.
My basic ingredients are:
3 lbs Tomatillos
4 Garlic cloves - grated
1 Bunch Fresh Cilantro (stems and all)
1/2 Bunch Fresh Flat Parsley (stems and all)
3/4 oz. Fresh Basil (stems and all)
7.5 oz. Can Chipotles in Adobo Sauce
3 Fresh Limes (Juice of)
24 Chiltepin Peppers - crushed (previously used 6-8 Habaneros)
My first two salsas, I included a white onion. I also roasted the tomatillos, onion and garlic - just till charred a bit. When the third batch was needed, I didn't have time to do the roasting so I skipped that part. For some reason, I could barely taste the difference, so now I leave out the onion and skip the roasting. I used to use a blender but the jar was just too small and I had to make it in two sections then blend them at the end. Got rid of that and got me a Cuisinart processor (magic machine) which can handle twice the amounts. I don't need anything liquified, and the processor leaves it just chunky enough.
First I halve the limes, set them into a bowl face-up and microwave for 2 minutes - let them cool while prepping the rest (nuking them extracts their vitamin-C as well as most of their juice, squeezing gets the rest out). I cut the small tomatillos in half and quarter the large ones, I throw them all in my food processor and pulse them down, then add remaining ingredients and blend for 30 seconds. Makes a little more than enough to fill an old mayo jar.
The color varies with each batch. Everything is nice and green until the chipotles with adobo go in, then it goes greenish-brown - but seems to get greener as it sits in the fridge for some days.
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I might play around with your recipes, except for the avocado. They're loaded with potassium.. another goodie I need to stay away from these days.
Hey, it's what you like that is important, and i'm no expert.......but basil and parsley are questionable ingredients in traditional salsa verde.
As far as onion: If diced in a pico de gallo(beak of the rooster), I rinse under cold water for a second or two to remove any sulfur type taste. There's a science to it, something about when cut damage to the cell structure releasing sulfur like compounds yada yada whatever. Roasting for other salsas seems to do do similar and releases the natural sugars.
Anyway. I gotta take a look at what's available....might havta order me up some chilies.
