This is largely Alton Brown's recipe, with some small changes.
Get: - 500g of blended seedless peeled tomatoes (about 4 tomatoes)
- 175g cucumber, peeled, seeded, and blended
- 90g red bell pepper, seeded, chopped, and blended
- 50g red onion, blended
- 15g jalapeño, seeded and blended
- 10g garlic clove, blended
- 15g lime juice (basically 1 lime)
- 2tbsp olive oil
- 2tsp balsamic vinegar (or more if it's sweet)
- 2tsp worcestershire sauce
- 0.5tsp cumin / pepper spices to taste.
- 1tsp salt
- pepper to taste
Do: - Prep the tomatoes:
- Fill a pot with water to cover a tomato, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of each tomato.
- Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. (I did them one at a time with tongs, which worked nicely.)
- Remove and pat dry.Â
- Peel, core and seed the tomatoes.
- Place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice.Â
- Press as much of the juice through as possible, to recover about 1 cup of tomato juice.
- Taste it before continuing to see if it's gross.
- Blend the tomatoes and juice.Â
- Peel/prep, chop, and blend the rest of the vegetables.
- Combine all ingredients in a large mixing bowl and combine.
- Refrigerate at least 2 hours, or over night.
Results: - 100g was way too much red onion! I have changed the recipe to half. It's too strong to drink much of.
- Try to find good tomatoes! Flavor almost always sucks, in which case you mainly taste the bell pepper, cucumber, vinegar.
- Peeling the tomatoes is important. I tried blended grape tomatoes and it made a gritty, bad texture.
- I tried a dash of chipotle chili in it but the flavor was overwhelming. Less / none of that.
- It was not super spicy, could do more jalapeño.
References:
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