Salmonella Salsa

July 9, 2008 at 8:56 pm 2 comments

So watching CNN today I see where the recent salmonella outbreak is the worst in over ten years.  To make matters worse the FDA really has no idea what is causing it.  In addition to tomatoes they have now added cilantro, jalapeños, and Serrano’s to the list of culprits.  With a menu like that it is easy to understand why the states with the largest outbreaks have large Hispanic communities.  Clearly this is a plot by Al-Qaeda to derive us of my favorite condiment, salsa.

 

I easily eat five to six 16 ounce jars of salsa a week.  I make mine from scratch because it not only costs about the same as one jar from the grocer but because it taste way better.  Why?  Because it is fresh.  Jarred salsa is pasteurized which means it has been cooked.  It is also laden with a multitude of fillers, binders, and assorted other additives that you would never put if salsa if you made it yourself.

 

My recipe is easy: organic canned tomatoes (always use canned unless tomatoes are in season where you live), garlic, onion, cilantro, and jalapeños (I sometimes use Serrano chilies) thrown together in a food processor or blender just long enough to mix but not long enough to turn the salsa pink.  So looking at my ingredients you can see why this latest news about salmonella is distressful to me.

 

Sure, I could make a cooked salsa and have fun doing it, grilled tomatoes, roasted garlic, sauté the onion and chilies in a little Spanish olive oil, but cilantro sadly is really only good raw.  Cooking makes it stringy and gives it the overwhelming taste of aluminum foil and dried cilantro is completely devoid of any flavor.

 

The rest of the ingredients are easily found organically grown locally.  If only I could find a local organic farmer to grow me my most favorite herb then I would be set.  Well, I guess it is the old Aerogarden to the rescue.

 

For more on the whole salmonella thing check these articles:

Investigation of Outbreak of Infections Caused by Salmonella Saintpaul from the CDC.

Chili Peppers Linked to Some Salmonella Illnesses from Elizabeth Lee of the Atlanta Journal-Constitution. 

Salmonella Signs Point to Peppers by Jonathan D. Rockoff of the Baltimore Sun.

Advertisements

Entry filed under: Food and Cooking. Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , .

Kosher Cooking School? Got UHT?

2 Comments

  • 1. Paper Palate - » Literary Tapas  |  July 11, 2008 at 6:57 am

    […] all of the hullabaloo right now about salmonella tainted tomatoes the good folks at Domino Magazine comes to the rescue in their August ’08 issue with an article […]

  • 2. Literary Tapas « Wannabe TV Chef - Blog  |  July 12, 2008 at 9:40 pm

    […] all of the hullabaloo right now about salmonella tainted tomatoes the good folks at Domino Magazine comes to the rescue in their August ’08 issue with an article […]


RSS NEW WannabeTVchef.com Blog

  • An error has occurred; the feed is probably down. Try again later.

Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

Twitterized

Archives

Watch me on ifood.tv!

%d bloggers like this: