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Wed Sep 07 17:47:57 bruschalsa: In a culinary brainstorm that could only be called Richardsonian, Peter A. H. Peterson thought, why not combine the great taste of salsa with the great taste (and similar ingredients) of bruschetta? You could call it Bruschalsa™ and die penniless. Or you could call it Salsetta™ and make millions instead!
I've tried twice now to implement and improve Salsetta (or you might unimaginatively call it "Spicy Bruschetta"). The first effort was a C-... edible, but not actually better than (or even as good as) either salsa or bruschetta alone. I worked from two recipes -- one for bruschetta and one for salsa -- and it turned out gross. Too oily, the bruschetta recipe called for balsamic vinegar (a mistake, IMHO), etc. It failed because I had never even tried to make either foodstuff.
The second time around I was more prepared, and also less ambitious. I bought some fresh Pico de Gallo from the grocery store, to which I added minced garlic and chopped fresh basil. It's pretty good! The basil has toned down after a night of mingling in the fridge. I think it is more successful as a "spicy bruschetta" than as a "basiley salsa." I'm just not sure if basil is good in salsa, or if it's just a distraction. Anyway, it's an interesting thing to play with. I think the overnight sitting in the fridge definitely helps.
