The salsa side-by-side taste test

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As all of may or may not know, I recently received salsa from Boilermaker (the mild habañero salsa, simmered and canned) and Rivet's first attempt at a salsa fresca. I've been dying to get this taste test going for two days now. I brought both salsas to my favorite watering hole to be tasted side by side. The initial judges were myself, " serving wench" Jason Fafford, and the Chef/owner of Tuck's Pub, Larry Smith. 

While i have no faith whatsoever in Jason's pallet, (He'd eat linoleum if I put au jus on it) , I have a great deal of respect for Larry's taste buds. He is a graduate of Johnson and Wales (Emeril Lagacce's Alma Mater) and we tend to be a bit more critical.

Well, we set the salsa up on the bar (He may set a record for beer sales today!) and went at it.

Habañero on the left, salsa fresca on the right. I had already wiped out most of Andy's habañero salsa, so we had a limited supply. Damn that stuff is good! then we proceeded to dip and sample both .

Serving wench Fafford is on the left, and Chef Larry on the right in the whites. can you see the smoke coming out of their ears?

The verdict is as follows, and was unanimous.

We thought that the range and depth of flavors was better in the habañero salsa, but the immediate hit of bright, sassy flavors and heat went to the salsa fresca, hands down. I personally believe this is due to the fact that the habañero was cooked and processed, and the fresca was not. The salsa fresca was actually much hotter than the habañero.

That being said...the complexity of flavors was amazing in the salsa fresca, even if it hurt a little bit to eat it. Jason and I were sweating all afternoon, and I do not even want to contemplate tomorrow morning in the bathroom.

Both salsas were fantastic in their own right, and it is simply a matter of personal preference. 

I applaud both Boilermaker and Rivet for giving me the chance to set up this little test.

Thanks guys!

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: The salsa side-by-side taste test Posted: 28 August 2010 at 11:43
	As all of may or may not know, I recently received salsa from Boilermaker (the mild habañero salsa, simmered and canned) and Rivet's first attempt at a salsa fresca. I've been dying to get this taste test going for two days now. I brought both salsas to my favorite watering hole to be tasted side by side. The initial judges were myself, " serving wench" Jason Fafford, and the Chef/owner of Tuck's Pub, Larry Smith. While i have no faith whatsoever in Jason's pallet, (He'd eat linoleum if I put au jus on it) , I have a great deal of respect for Larry's taste buds. He is a graduate of Johnson and Wales (Emeril Lagacce's Alma Mater) and we tend to be a bit more critical. Well, we set the salsa up on the bar (He may set a record for beer sales today!) and went at it. Habañero on the left, salsa fresca on the right. I had already wiped out most of Andy's habañero salsa, so we had a limited supply. Damn that stuff is good! then we proceeded to dip and sample both . Serving wench Fafford is on the left, and Chef Larry on the right in the whites. can you see the smoke coming out of their ears? The verdict is as follows, and was unanimous. We thought that the range and depth of flavors was better in the habañero salsa, but the immediate hit of bright, sassy flavors and heat went to the salsa fresca, hands down. I personally believe this is due to the fact that the habañero was cooked and processed, and the fresca was not. The salsa fresca was actually much hotter than the habañero. That being said...the complexity of flavors was amazing in the salsa fresca, even if it hurt a little bit to eat it. Jason and I were sweating all afternoon, and I do not even want to contemplate tomorrow morning in the bathroom. Both salsas were fantastic in their own right, and it is simply a matter of personal preference. I applaud both Boilermaker and Rivet for giving me the chance to set up this little test. Thanks guys!
	Go ahead...play with your food!

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 28 August 2010 at 12:58
	Hey what a great post and taste test! Couldn't have thought of a better panel, and appreciate you alls selfless sacrifice of internal organs to provide us with impartial judgement! I hereby proclaim you the OFFICIAL, Foods Of The World Vice-President For Salsa Evaluation. You and your staff are hereby commissioned to serve at your will as the definitive evaluators for salsa goods. You have demonstrated impeccable judgement in staff selection, as well as the environment for the tasting and evaluation. I am certain that TasunkaWitko will agree to this newly created post. Glad you enjoyed the salsas- we sure enjoyed the results!

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 28 August 2010 at 13:03
	LOL....thanks for the Kudos John, we thought both salsas were fantastic, and I'm starting to believe that the jar we opened from you was just a slightly higher portion of hanañeros. We loved them both, and can't wait for the next new recipe! But this one was goooood! the more we kept sweatin'....the more we kept eating. Might not say much for our collective I.Q.'s, but it says a lot for your cooking.
	Go ahead...play with your food!

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 28 August 2010 at 13:26
	Not too long a wait, Dave. My pepper plants- esp the Habaneros are doing so well this year I'm going to have another iteration of peppers in the two or three weeks. I''ve been knocking around the idea with Mrs Rivet about a Caribbean Habanero/Citrus/Orange/Mango salsa since the habs seem to be fruiting like crazy. We'll see how the plants develop (the tabascos are kicking in like gangbusters) plus the Bhut Jolokia has flowers on it! Peppers from that baby will be coming this year

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 28 August 2010 at 13:28
	Hoser is hoping they simmer for a long time! lol
	Go ahead...play with your food!

Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Posted: 28 August 2010 at 16:15
	Hey Dave, That's great, thanks for sharing! Sounds like a good time was had by all! I just got a jar of Rivet's salsa from him the other day and will be trying it soon. It looks marvelous, the colors in the jar are just beautiful. Can't wait to break it open with a bag of chips and a cold bottle of beer. The salsa I sent you was the mild habanero, I just sent my last jar of the hot to Rivet. When my habanero harvest is complete here soon and I can make another batch I'll send you a jar of each that way your friends can try the hot stuff. I have observed the same thing that you mentioned about the the canning process seeming to mellow them. When I make a batch I usually have a partial jar left over and I don't can that but instead just put it in the fridge and eat it over the next couple of days. Comparing the uncanned fresh salsa to the canned salsa the following day I think the heat from the canning process melds the flavors and seems to mellow some of the heat. Andy