Why peel tomatoes when making salsa?
I'm making salsa. Do I really need to peel the tomatoes? I've canned salsa and stewed tomatoes for years. Peeling is such a messy process. If I chop the tomatoes in my food processor do I really need to peel them?
Also my salsa is quite runny. Is that why I should core and seed them? Just what is the core?
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My opinion is that it is a personal preference, but many people are very off-put by the texture of the skins. Probably more in a smoother salsa than in a chunkier one. Also, the skins can often be bitter and peeling eliminates that.
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