Roast:
• Roma Tomatoes- 11 Medium
Oven set to 420* with everything sliced in half and drizzled with olive oil. After about 20 minutes set the broiler for another 10 minutes and remove when edges start to char
Sautee:
• Red Onion- 280g (medium)
• Garlic- 22g (4 lg cloves)
• Habanero- 27g (3 lg pods)
• Pineapple- 260g
Blend with:
• Salt 1.25 tsp
• Water 3 Cups
So the idea was to make a carbon copy of the Habanero Mango but using pineapple instead. Cook up everything but the pineapple while the tomatoes roast. After sweating the onions and getting a nice char on the habs and garlic, remove and caramelize the pineapple. Throw all together in the food processor and puree 2 minutes
Thoughts:
• I ended up having to increase the fruit (sugar) by 55g and balance that out with more salt.
• Mango works so much better in salsa, but this isn't bad
• Deskin the tomatoes
• Mango and pineapple are my bread and butter and I'm glad I've been using them well. Salsa was for Josh Day at work and he like it. Low heat, accessible to everyone.
• Ferment the base ingredients?
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