On Oct 28, 4:55?pm, Omelet > wrote:
> 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.

For the skins to slip off easily they pretty much need to be partially
cooked.

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

Some... I bet it was nowhere near 500.

When pureed you wasted your time peeling, the skins would be pureed
too... plus when you tossed out the skins along went substantial
nutritional value. And it's pretty idiotic pureeing those expensive
salad tomatoes... would have been much smarter, MUCH SMARTER using
canned.

I don't see any reason to peel tomatoes for fresh salsa... the entire
concept of fresh salsa is to consume *all* the parts of the
vegetables, raw, and in as fresh a state as possible. Dicing 500
tomatoes by hand is no biggie, but again, only a pinhead would prepare
such a quantity all at once, it will spoil before it gets eaten...
after 2-3 days in the fridge it begins to get strange, by the tenth
day it's composting... and you really can't freeze fresh salsa,
otherwise you may as well have prepared cooked salsa.

Do it right... you did nothing right, Ms Potato Head... Ms Mashed
Potato Head! hehehe

Sheldon