CFMcG's Profile

I'd recommend going w/ quality cutlery over other tools which you could get for much cheaper at a restaurant supply shop (like a mandoline slicer). That or possibly some table linens/cookbooks for any other williams sonoma items you may have.

For example, I have an All-Clad Slow Cooker that I bought there, and the Slow Cooking Cookbook they sell includes prep in that specific appliance, as well as dutch ovens, etc...

Agreed spiralcma, I'm not looking to supplant Sarah's content - just sharing a different perspective as Sarah has a simple and easy "salsa roja" here.

I didn't intend to offend anyone.

Very glad to see you've had a chance to experience the Pickleback! For those of us with a savory-leaning palate, it's a godsend.

Cheers,
Clayton

I'd highly recommend only using one onion in this recipe instead of two. Though the pineapple will lighten the coloring of the salsa, you can see how pink the blend is here - which is not an appetizing pigment for salsa...

If you already have your knife out for a rough chop, you might as well just fine-chop all of your ingredients and mix them in a large bowl.

Simply start by removing the seeds and pulp from the tomatoes when chopping those, adding to a bowl with minced garlic, salt and lime juice. Quickly mash these ingredients with a spoon and fold in all your additional ingredients after they have been diced or chopped fine (you can preserve some of the chopped tomatoes as chunks to fold in later).

Though there's slightly more work, you won't have to clean your blender. Also, you're salsa will have a pronounced homemade texture with the chunkier style, yet maintain a silky/sticky consistency from the tomatoes that were mashed/pressed (especially when roasted!).

Additionally, you can substitute the pineapple with some strawberries for a surprisingly complementary & sweet taste.