{ "media_type": "text", "post_content": "Why does Chipotle call the pan of tomatoes \"mild salsa\". They're f****ing tomatoes, it's not salsa", "post_id": "573ca57f4e9f7c130022dd92", "reply_count": 18, "vote_count": 27, "bowl_id": "552d1d24dc1c586b09d2d051", "bowl_name": "Consulting", "feed_type": "crowd" }

Why does Chipotle call the pan of tomatoes "mild salsa". They're f****ing tomatoes, it's not salsa

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It's Pico de Gallo.

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Salsa does NOT have water added to it. Just FYI

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You're stupid

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You can say fuck. We're all adults here.

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They should have actual mild salsa next to the pico. That pisses me off too.

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Pico de gallo is not just chopped tomatoes. And it does normally include some mild peppers.

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Yes but Pico de Gallo is not salsa. Salsa has water added to it and is generally processed in some way. Pico de gallo is generally diced onions, tomatoes, cilantro, and chile Serrano

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Yes it does!! At least every recipe I've ever seen/used. I was born and raised in Mexico. Not a ton of water but like 1/4 a cup depending on how much you're making

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Owned

That's bullshit. You need to reevaluate your salsa recipes.

I mean there's more than one type of salsa and they aren't mine their my mothers and her families. So if you feel that strongly about it you can tell her.

They're*

Sure just give me her contact info. Wouldn't want a true Mexican to be making salsa incorrectly all these years

Haha what's your problem? I don't know why your mind can't grasp the concept of water..

Tomatoes have plenty of water in them naturally. There is no reason to add water to salsa. Also, I happen to watch a ton of food network and have never seen anyone add salsa to water, including the chefs from Mexico.

Ok. When you roast the tomatoes/tomatillos on the grill (like many people do) they lose a lot of their moisture. If you're making a large amount of salsa you need to add SOME not a lot of water unless you want to end up with mole like consistency. Also LOL "i watch a lot f food network".

What about lime juice? Most salsas have lime juice and that can be used in lieu of water as a thinner and it adds flavor. I just can't believe anyone would add water to salsa.

Well I think where you're mis understanding me is that in my house when my mother made salsa she was making enough for the family to last a week or two. whereas food network i am assuming makes only enough for the one dish. So with those portions in mind you add some water like 1/4-1/2 a cup depending on what consistency you want. As for lime juice, that can act as a liquid but sometimes you don't want the lime taste as much. If you're trying to make a smokier tasting salsa the lime cuts through that flavor too much. Also, fresh lime juice can be laborious in large quantities

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