In article >,
Sqwertz > wrote:

> On Tue, 23 Oct 2007 14:18:17 -0500, Omelet wrote:
>
> > In article >, Mitch@...
> > wrote:
> >
> >>>..and how the hell do you peel all those skin off them for making
> >>>salsa? Good luck!
> >>
> >> Blanch them.
> >
> > Yes.
> >
> > Blanching and peeling is easy.
>
> It doesn't work on some tomatoes - especially those that you get
> at the supermarket nowdays - grown with tougher skins.
>
> I use a serrated vegetable peeler if I want to get the skins off.
> Much easier, and it doesn't cook the tomatoes at all.
>
> -sw

Blanching does not "cook" them either if you do it right.

I blanched some of those "vine ripe" tomatoes from the grocery store
last week to use in a pureed recipe.

The peeled just fine. :-)
--
Peace, Om

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