Old Catalog Salsa Recipe: Grape Tomatoes & Classic Batter Bowl

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Discussion Overview

This thread centers around a salsa recipe featuring grape tomatoes and the use of the classic batter bowl, as well as personal experiences with preparing and demonstrating the recipe at shows. Participants share their variations and preferences regarding ingredients, particularly jalapeños and other peppers.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares a detailed salsa recipe including grape tomatoes, onion, cilantro, garlic, jalapeño, and lime juice.
  • Another participant mentions avoiding jalapeños due to concerns about guests potentially getting hurt, while also sharing a humorous personal experience related to this.
  • Several users discuss their preferences for using different types of peppers, such as mild green chiles or fresh green chili peppers, with some opting to remove seeds for less heat.
  • One participant describes a successful interactive demo using the salad chopper, noting that guests enjoyed participating and the salsa received positive feedback.
  • Another participant expresses interest in trying the interactive demo at their upcoming show, reflecting on the various options for peppers.
  • Some participants mention using tools like the garlic press and corer to enhance the preparation process and improve the final product.

Areas of Agreement / Disagreement

Views differ regarding the use of jalapeños, with some participants preferring to include them for flavor while others choose to omit them for safety concerns. There is no clear consensus on the best approach to preparing the salsa.

Contextual Notes

Participants share their experiences in the context of cooking demonstrations and shows, highlighting the interactive nature of their presentations and the importance of audience engagement.

Who May Find This Useful

Consultants looking for ideas on salsa recipes and interactive demo techniques may find this discussion valuable.

C
cincychef
Messages
592
I am looking for the salsa recipe that was in last years catalog. You use grape tomatoes and mix everything in the classic batter bowl with the salad choppers Thanks!
 
cincychef said:
I am looking for the salsa recipe that was in last years catalog. You use grape tomatoes and mix everything in the classic batter bowl with the salad choppers Thanks!
Click to expand...

1 small onion
bunch of fresh cilantro
1-3 garlic cloves
1 whole jalapeno

Chop in bowl using salad chopper.

Add:
1 pint grape tomatoes
1/4 tsp salt, maybe more if you'd like

Chop.

Add juice from 1 lime.

I do this at almost every show and they love it!
 
  • Thread starter
  • #3
Thank you! I thought that was the list but I kept thinking I was forgetting something.
 
I don't do the jalepenos for fear someone will then try to put their finger on it, then their eye!
 
chefmeg said:
I don't do the jalepenos for fear someone will then try to put their finger on it, then their eye!
Click to expand...

I usually end up burning my eye at every show. I must be getting immune! :)

Usually there's someone who gripes about the jalapeno and so I have to spend an hour encouraging them that it wont' be that bad. I don't take it out though because I don't think it has much flavor without it.
 
I just put a can of mild green chiles in it--shows the can opener. I did this last month at 12 shows and sold over 100 salad chopers.
 
^most excellent idea Nancy! Thanks for the recipe Keith!
 
I would not no were to begin with a fresh jalepenos. Seeds in or out? I have never used them before... I do love this I idea. I am doing a show this weekend and we are making Empanada Grande this would be great with it.
 
I use fresh green chili pepper. It's milder than jalapeno, but still gives the salsa that nice fresh flavor. I seed it first though.
 
Jenni said:
I would not no were to begin with a fresh jalepenos. Seeds in or out? I have never used them before... I do love this I idea. I am doing a show this weekend and we are making Empanada Grande this would be great with it.
Click to expand...

Seeds OUT unless you want it extra hot!:rolleyes:
 
I make it with the seeds in, just cut off the top of the pepper. It has a kick to it, but I sold 10 salad choppers by doing that demo.
 
Does anyone have a photo of how this turns out, I am interested to see how good the salad chopper works.
 
I don't have a photo, but it does turn out great, I can tell you that :)
 
Mr. Pampered Chef said:
Does anyone have a photo of how this turns out, I am interested to see how good the salad chopper works.
Click to expand...

It turns out so great! There is a picture of it in catalogs from the last 2 seasons.

I do this as a pass around interactive demo - I pass the bowl around, and let everyone chop it a bit, and by the time it gets around the room it's done, everyone is so impressed, and I sell a TON of salad choppers!:thumbup:

(It's addictive too! Incredibly delicious!)
 
I haven't tried that but have thought about doing it at shows. I might have to break down & give it a whirl.
 
OMg...options!
I reallllly want to do this at a show...pass the bowl around...i talk about it all the time at shows, but have never done it.

Now I have too many options...I don't know which way to go!
With jalapeno or chili pepper or can of green chilies...
!!!!!
hmmmm........................................
 
use the corer to take the seeds out of the jalepeno (without it it just ain't Salsa Sorry!!)I use the garlic press for the garlic to keep it from getting hung in the blades of the chopper and it distributes better
 
Teresa Lynn said:
use the corer to take the seeds out of the jalepeno (without it it just ain't Salsa Sorry!!)

I use the garlic press for the garlic to keep it from getting hung in the blades of the chopper and it distributes better
Click to expand...

I use the garlic press too - plus, then you show another tool!
 
I did this Salad Chopper Salsa as an interactive demo and sold 2 at my last show! The guests loved chopping up the ingredients. Then they raved about how good the salsa was!

Good idea about pressing the garlic - I found the garlic was in too large chunks.

I always take the seeds (and white area) out of the jalapenos so it's not too spicey - you never know about guests spicey quota. I love jalepenos. I love saying "jalapenos". Off topic - there was a commercial out for a shredded cheese mix - one of the ladies says she loves "jah-LA-pen-ohs" - it cracks me up!
 
Last edited:

Frequently Asked Questions

What ingredients do I need for the Old Catalog Salsa Recipe using Grape Tomatoes?

To make the Old Catalog Salsa Recipe with Grape Tomatoes, you will need grape tomatoes, onion, cilantro, lime juice, jalapeño (optional for heat), and salt. You can also add other ingredients like garlic or bell peppers for additional flavor.

How do I prepare the grape tomatoes for the salsa?

Start by rinsing the grape tomatoes under cold water. Then, you can either chop them in half or quarter them, depending on your preference for texture in the salsa. Place the chopped tomatoes in the Classic Batter Bowl.

Can I use other types of tomatoes instead of grape tomatoes?

Yes, you can use other types of tomatoes, such as Roma or vine-ripened tomatoes. However, keep in mind that grape tomatoes tend to be sweeter and have a firmer texture, which can enhance the salsa's flavor and consistency.

How long can I store the salsa in the refrigerator?

The salsa can be stored in an airtight container in the refrigerator for up to 3-5 days. However, for the best flavor and freshness, it's recommended to consume it within the first couple of days.

What can I serve with the Old Catalog Salsa?

This salsa pairs well with tortilla chips, grilled meats, tacos, or as a topping for salads. It's a versatile condiment that can enhance many dishes!

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