When you sub red ripe tomatoes for tomatillos...

A

Adriana S

New member
....your avocado salsa ends up an unattractive shade of greenish brown,
kind of like lentil soup. Still, it's delicious.

Two ripe tomatoes
One Jalapeno, seeded
Five serranos, partially seeded
One slightly under-ripe avocado
One clove of garlic, green thingie removed
One half teaspoon of salt

Tossed it all in the blender.

Must wait 90 minutes until dinner time even though I'd like to be
filling up on chips and salsa.

--Bryan
 
On Apr 7, 1:36 pm, Bryan wrote:
It's most likely that the unattractive brownish color is from the
avocado's exposure to air, not from tomatoes vs. tomatillos. Add a
couple of squeezes of lime juice to improve both the appearance and
the taste. -aem
 
Re: 0479453d-7a27-4812-aedd-a24cb838e6e4@z37g2000vbl.googlegroups.com

Bryan wrote:


The substitution is counterintuitive. If it's a blended green sauce
intended to be made with tomatillos, subbing tomatoes won't get you there,
but if you want a tomato/avocado salsa I would just chop all the ingredients
and mix, adding some lime juice and a sprinkle of cumin. With a ratio of two
tomatoes to one avocado, I'm surprised you can detect green in the color at
all.

You may have noticed by now that when you blend or process all the salsa
ingredients together including tomatoes, you may get a rather frothy result
with a whitish hue, or at least overly aerated. This comes from blending
other veggies and ingredients with tomatoes. Process all ingredients except
tomatoes first, remove, add tomatoes and process, then stir it all together
by hand.

Hint for future reference: To help preserve the color of avocado while it's
being cut and handled for recipes, I like to immediately put the cut pieces
in a stainless bowl with a little lime juice and toss. Chances are your
recipe will use lime juice anyway and if not you don't need much. Your
recipe will retain a bright color and if you store it for any time at all,
put a piece of plastic wrap directly on top of the avocado preparation in
it's container, then put on the lid. This also helps prevent the top from
browning.

MartyB
 
On Apr 7, 3:46?pm, aem wrote:

No, if that were the case the result wouldn't have been immediate, but
you're correct that the tomatoes being less acidy than the tomatillos
would lead to it getting brown more quickly. The taste is close to
perfect, though perhaps a bit hotter than most might like. I used
mostly serranos because the jalapenos lately haven't been very hot.


--Bryan
 
On Apr 7, 4:55?pm, "Nunya Bidnits" wrote:

I wasn't making guac, but something hot.


It was green. The avocado was a bit under-ripe, and didn't discolor
at all.

I did the tomatoes, garlic and chiles first, then added the avocado.

I do know about that. We use a lot of avocados here. I was
completely out of both limes and lemons because we used them up on
yesterday's fried fish.

--Bryan
 
i would blend everything but the avacado, then dice it and stir in, Lee
"Bryan" wrote in message
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