Fresh salsa: how long fresh, and what tomatoes?

[jjdbike]

Hello folks,
I want to make fresh oak roasted salsa for a men's lunch gathering this coming Saturday. I have several dished to make and I want to spend out the cook over a couple evenings so I don't have to get up at O'Dark 30 and cook like a mad man the day of.
How long is fresh roasted salsa taste fresh? If I cook and prepare it the night before, or even two nights before, i.e. Thursday, will it still have that fresh flavor on Saturday?
Also, most recipes I see plum tomatoes used. Even though I'm in SoCal, it is December and local tomatoes are not in season. The best looking tomatoes I see in local markets now are "organic heirloom" tomatoes. But in reality, I don't know if they'll make the salsa any better, just way more expensive. I also think the plumb tomatoes have more meat and less juice than the heirlooms. What are your thoughts on this?
Finally, do you skin your roasted tomatoes for salsa? While the added stringy texture of the skin isn't aesthetically pleasing, I do think the roasted charred skin adds some smokey flavor.
Thanks in advance!
JD

[Troutman]

If you are talking about pico de gallo, I make it regularly. It usually doesn't really last more than a day or so in terms of freshness. A couple of tricks I've learned is 1) deseed your tomatoes getting rid of a lot of the liquid that degrades the salsa and 2) don't salt until just before service. Salt also draws out moisture and causes the salsa to become runny. I'd say the sooner to service you can make it the better off the quality will be.

[Mosca]

+1 on deseeding your tomatoes.

Heirlooms can go either way; sometimes they’re incredible, and other times they are beautiful and tasteless.

I parboil to remove the skin. Then I grill them afterward, they still get a nice taste.

My experience is about 3 days before I notice a decrease in quality. At that point I freeze what is left. Upon thawing, the water has usually separated; I strain it and what’s left is really nice and chunky!

The first few batches I made, I didn’t roast the garlic along with everything else. I LOVE garlic, so I’m still okay with it, but the salsa is better balanced when the garlic is roasted, too.

[TripleB]

Question - I assume you parboil and grill first, then cut and deseed. Correct?

[Mosca]

Yes, but I think it would work the other way, too, as long as you deseed.

[Santamarina]

My go-to tomato is the Roma. My grocer always seems to have decent ones. And it’s the only tomato I use for pico de gallo. And as others have said - ditch the seeds. When roasting, most of the skin is removed, but if I want a little extra/different flavor I’ll add a little of the skin. But honestly I rarely do this. I prefer the smokiness/char to come from meat.

Another salsa hack I learned from a Mexican restaurant owner years ago…use canned whole, peeled tomatoes for your salsa. It’s not “fresh” but makes fantastic salsa - many would argue better than fresh. This is how I roll 95% of the time…and the salsa bowl is always empty by the end of an event.

[RonB]

Geez - I've never had any homemade salsa or pico last long enough to start losing flavor. I like to use cherry tomatoes, and I just cut them in half/thirds/quarters - whatever looks good to me at the time. I don't peel or seed. I love the salsa flavored juice produced overnight. I think it would make a great Sangriento Maria, ( bloody mary for those who no habla Espanol ).

[fzxdoc]

I love that flavored tomato juice (that I collect as I strain the components) as well, RonB . It always makes me want to put it in a shot glass and toss one back. Virgin shots. Sometimes I pour a bit of tequila in it for a short snort while I get on with prepping the rest of the meal.

Kathryn

[Santamarina]

Great idea. I’ve thought of this when I make pico. That tomato/lime juice blend would make a great shot with a bit of tequila!

[DavidNorcross]

A paste tomato works the best. Amish Paste, Roma, San Marzano or perhaps a Tachi. If buying in the store these will be more like a smaller plum tomato. Good luck

[jjdbike]

Thanks all,
I not talking about pico. I’m talking salsa made from wood roasted ingredients.
Lots of great tips here!!!
JD

[mnavarre]

For a roasted tomate salsa you want plum tomatoes, and yeah, the tomato situation is pretty dire right now. That being said Northgate Market generally has really good produce, and their tortillas are bomb. They have locations in Vista and Escondido.

Tomato based salsas don't keep as well as tomatillo based ones, but for a day or two you're fine. I do pull the skins off, but I don't get too precious about it.

[jjdbike]

For a roasted tomate salsa you want plum tomatoes, and yeah, the tomato situation is pretty dire right now. That being said Northgate Market generally has really good produce, and their tortillas are bomb. They have locations in Vista and Escondido.

Tomato based salsas don't keep as well as tomatillo based ones, but for a day or two you're fine. I do pull the skins off, but I don't get too precious about it.

Thanks!
I love Northgate Market!!!
JD

[Carolyn]

Sounds like I need to make a trip to Escnodido.

[jjdbike]

For a roasted tomate salsa you want plum tomatoes, and yeah, the tomato situation is pretty dire right now. That being said Northgate Market generally has really good produce, and their tortillas are bomb. They have locations in Vista and Escondido.

Tomato based salsas don't keep as well as tomatillo based ones, but for a day or two you're fine. I do pull the skins off, but I don't get too precious about it.

So I decided I didn't have time for the drive out to Northgate. That place is dangerous for me. Like Cabelas, I buy too much. I got 10 puny anemic looking plum tomatoes at my local Stater Brothers on my way home. I'm going to pick up a couple heirlooms too.

I'll char everything (i.e. tomatoes, jalapeños, serranos, habaneros, garlic and onion. I'll remove most of the tomato skins, cut them in half and remove the seeds. I'll also remove the seeds and veins of the chilis. I want the flavor of the chiils while limiting the excessive heat. I'll toss in some cilantro leave, salt and a squeeze of lime.

Sound like a good plan?

Today I'm going to season my new large molcjete for this weekend's salsa!

I'll report back.
Thanks again everyone!
JD

[fzxdoc]

Go for it! Sounds great.