Making Salsa Fresca- Peel the Tomatoes?
I'm looking at a few salsa fresca recipes and some call for peeling the tomatoes first. Not particularly swayed either way, but wondering what some opinions are pro or con.
Pro - it will help with the structural integrity if you are dicing the tomatoes.
Con - harder to chew correctly if your back teeth are missing
Pro - smoother if you are also peeling the skin off of your peppers
Con - time and effort aren't really worth it (IMO)
I wouldn't peel anything, and since I keep my blades ultra sharp, I'd pulse each ingred in a food proc. The effort to peel just isn't worth it in my eyes. I'm sure some / perhaps more than some will disagree. Just my preference.
Peeling makes a nicer texture, but is a fair bit of work. I peel if I'm doing it for a party, but don't if I'm making something quick for dinner.
I do save the seeds and peels when I do it, though, and toss them in the freezer for addition to soups.