Recently someone posted a recipe for Mona's Salsa Verde. I like it
because it sounds simple. The only thing I don't like about it is the
high salt factor. I wouldn't mind using the salt-ridden chicken base
if necessary, but I would not use it along with canned or jarred
tomatillos. So I was wondering, not just with tomatillos but with
tomatoes in general, if a recipe calls for a 32 ounce can of whole or
crushed tomatoes, how much weight should one go for if using fresh?
When I use fresh tomatoes for a sauce, often it doesn't seem to have
enough liquid. Anyway, I suspect the weight of the fresh and the
canned don't necessarily jibe. But if anyone knows I'd appreciate it
if they'd pass along the info.

Thanks
TJ

"Tommy Joe" > wrote in message
...
>
> Recently someone posted a recipe for Mona's Salsa Verde. I like it
> because it sounds simple. The only thing I don't like about it is the
> high salt factor. I wouldn't mind using the salt-ridden chicken base
> if necessary, but I would not use it along with canned or jarred
> tomatillos. So I was wondering, not just with tomatillos but with
> tomatoes in general, if a recipe calls for a 32 ounce can of whole or
> crushed tomatoes, how much weight should one go for if using fresh?
> When I use fresh tomatoes for a sauce, often it doesn't seem to have
> enough liquid. Anyway, I suspect the weight of the fresh and the
> canned don't necessarily jibe. But if anyone knows I'd appreciate it
> if they'd pass along the info.
>
> Thanks
> TJ

unless I am baking, I start off with the crude assumption that everything is
not too different than water, i.e. one pound = 1 pint. then I adjust if
needed.

On Apr 18, 12:18*am, Tommy Joe > wrote:
> * *Recently someone posted a recipe for Mona's Salsa Verde. *I like it
> because it sounds simple. *The only thing I don't like about it is the
> high salt factor. *I wouldn't mind using the salt-ridden chicken base
> if necessary, but I would not use it along with canned or jarred
> tomatillos. *So I was wondering, not just with tomatillos but with
> tomatoes in general, if a recipe calls for a 32 ounce can of whole or
> crushed tomatoes, how much weight should one go for if using fresh?
> When I use fresh tomatoes for a sauce, often it doesn't seem to have
> enough liquid. *Anyway, I suspect the weight of the fresh and the
> canned don't necessarily jibe. *But if anyone knows I'd appreciate it
> if they'd pass along the info.
>
> Thanks
> TJ

That's a good question. If you have an empty 32 ounce can, I would
chop up/puree in a food processor, the fresh tomatillos or tomatoes
and fill up the can. That should be an equivalent amount.

On Apr 18, 10:19*am, ImStillMags > wrote:

> That's a good question. * *If you have an empty 32 ounce can, I would
> chop up/puree in a food processor, the fresh tomatillos or tomatoes
> and fill up the can. * That should be an equivalent amount.



Ok, to you and Pico Rico, thanks. I just think it's funny but
also not uncommon that even people who don't care for canned foods as
a rule often choose canned tomatoes over the real thing in cooked
dishes. It just seems like the equivalent amount of fresh is never
enough for the amount of canned. But then I've never measured it,
only gone by sight. So I'm assuming you're saying it might - maybe or
could - take slightly more fresh tomato matter per pound to fill the
same amount of space made up by already canned tomatoes. I am buying
a scale tomorrow, and if I find that your measurement suggestions are
off even the slightest I am going to hold you personally responsible
for misleading me in my quest to do a perfect job even as people like
you seek to get in my way, damn it.

TJ

ImStillMags wrote:
Pico Rico wrote:



>> Response to question from TJ.


Thanks again. Yes, how stupid of me - just fill the can with the
blended or hand-chopped fresh tomatoes and juice and find out for
myself what's what. I never even thought of that. I sometimes enjoy
discovering just how stupid I can be sometimes. Thanks again. I'm
getting a blender this week - the cheapest workable one they've got -
and at some point I'll be making that salsa verde recipe and will get
back to you with the results. Of course "at some point" covers a lot
of territory. I'm going to die "at some point" too. My mission is to
stay alive long enough to make Mona's Salsa Verde using fresh
tomatillas and at the same time figuring out the difference in weight
and volume of fresh to canned tomatillos or regular tomatoes.

Yes, science
TJ