A Conversation on Conservation and Consideration

I like to keep a large bowl or pail next to the cutting board when I prepare vegetables for salsa.  I toss the undesirable parts of the vegetables in the pail as I slice and dice.  The tops of tomatoes, onions and chilies get tossed into the pail along with other unusable parts of tomatoes, outer onion skins and papery garlic peels.  

Consider using the discarded scraps to make a vegetable stock.  It is easy to do and the result provides a wonderful base for the salsa.  Now, I have to admit, there are times that I just dump the scraps in the trash but I always regret it when I taste the finished salsa.  The vegetable stock, when reduced to a sauce,  provides a concentration of flavors that adds harmony and richness to the finished salsa and I feel better, knowing that I am utilizing every part of the vegetables.  Conservation means better flavor and less waste.  You can’t beat that!

Directions:

Dump all of the contents of the pail into a large pot and simmer on the stove at low heat for about one hour.  Strain out the solids and discard. 

Return the liquid to the stove and reduce by one half.  This becomes the foundation for the salsa. 

Come back soon and we’ll make some salsa!

3 thoughts on “A Conversation on Conservation and Consideration

  1. Pingback: ¡Salsa Picante! | Toothpick Tales

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