Quote:
Originally Posted by Baby Lee
Best salsa I can recall I'm still trying to replicate. It was at a family owned restaurant, available by specific request, and had a number things to set it apart, yet still was quintessentially salsa.
First off, the ingredients were not blended [as in Cuisinarted] together, but were chopped fine and folded in a corn starch-like clear thickening agent.
Second it mixed finely diced habanero and medium [between small corn kernel and large peppercorn sized] diced avocado to give a good bit of heat simultaneous with a creamy sweetness.
There was clearly very finely diced [rice grain sized] sweet onion, garlic and bell pepper in there as well.
Of course, there was fresh cilantro aplenty and some bright notes of citrus in the thickening sauce.
If I ever perfect it, I'll share. But suspect that the thickening agent is the result of some arcane slow simmering method/recipe rather any shortcuts with corn starch or somesuch.
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It might be something as simple as a small amount of gelatin. ATK uses that pretty regularly to add body to sauces, since it's the same collagen that comes when you make your own stock. Or something like agar agar, which thickens but not like cornstarch.
Just an idea.