Salsa - chopped or liquidised?

[Binky Profile]

I am making a lovage, red onion, tomato, cucumber and basil salsa to serve with dinner tonight.

I have not made it before and have chopped everything into tiny pieces. Should I put it into a blender with some liquid (wine vinegar, lemon juice etc.) or leave 'as is'?

As you can probably tell, I am not following a recipe.

[Lusciouslush Profile]

Binky, I would just chop finely & add lemon juice etc. to it to taste - I don't think I would do both lovage & basil tho' - I would imagine the basil would overpower the lovage, so one or the other. You might also want to temper that red onion with a little soak in lemon/vinegar beforehand too & then use the remaining juice in the salsa.

I have a very healthy lovage plant outside I don't do enough with apart from adding to potatoes so maybe a salsa on the cards for me too.

[Binky Profile]

We attended a Food Fair several weeks ago, and one of the demonstrators had made lovage salsa. She served it with those small salty batons. I can't recall if it was liquidised or not, we were so impressed with the taste. She sold us a lovage plant which has grown, Triffid style, in the garden.

[WWordsworth Profile]

Personally I like a little bit of crunch in a salsa

[Amyw Profile]

I’d just chop the salsa . I like mine fairly chunky and think blending can make it really watery . To me , salsa is more of a relish or side dish than a dip

[Binky Profile]

We've just eaten it with grilled lamb steaks - it was gorgeous and crunchy, and not overpowered by basil as feared. I would do it that way again, and can recommend it to anyone with lovage in the garden.

[karadekoolaid Profile]

I think it´s up to you.
I was in Mexico last year, and had salsas which were completely blended, others which were semi-blended, and others which were chunky.
Depends what textures you´re looking for.

[Gillthepainter Profile Website]

With salsa, I'm always surprised how the strong dominant flavours mellow. As you say Lush, they temper.
I make a cucumber and chilli one, which after an hour or so resting, tastes pleasantly pique-y but loses the hot-hot-hot.

Even onion in there softens its rawness. I think we'll make one tonight too.
Thanks for the ideas.

[Stokey Sue Profile]

I tend to prefer chopped by hand, but if making a lot I use the pulse button on the processor, as it's quite easy to stop before over blending

Mango salsa with smoked chicken or duck, or even leftover cold duck is delicious

[Lusciouslush Profile]

I'm doing a fav pineapple/blk bean/chilli & red onion salsa tonight to go with cold roast chicken so I'll get some lovage in there as well for a change it's a strong salsa so we'll see how it stands up - actually after all this lovage talk I snipped some into cooked fresh young podded broad beans last night - lovely! Must use it more often!