I would rather not have to boil down as I will mainly be using it for salsa and had planned on just flash boiling/halving then processing. I find the less I cook down my salsa the better it taste and the flash boil is mainly just to sterilize and loosen the skins. My old way was to do this then remove peels and try to squeeze out all the seeds which took forever. I tried making some w/o removing seeds/peels and it had an odd bitterness that was quite off-putting.
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