Skip to content


Now Simmering: Fried Matzoh     Supertasters     100 Ways to Use Bacon     Cannoli Cups    

Friday Fuck Up: Are Those Tortilla Chips in Your Jell-o?

Posted by on June 10 2011 in Veggie

I confess: I don’t like recipes. That, and my tendency to leave out key ingredients even when they are listed right in front of me, makes me a worse-than-average baker.

It’s not that I can’t follow directions; from K*nex to origami, I have personally experienced the power of step-by-step instructions in my life. When I’m in the kitchen, though, I’d rather be swept up in the moment, adding a little of this, a little of that. Generally, the results are, if not supremely delicious, at least edible. Next time I make tomatillo salsa though, I will do so with recipe in hand.

I have made plenty of homemade salsa in my life, so I thought this would be a no-brainer.  I threw the tomatillos in my beloved Cuisinart with some onions, cilantro and salt. I added a little lime juice, sampled, and congratulated myself, but too soon. When I pulled the salsa out of the fridge a few hours later, it had solidified. SOLIDIFIED. MY SALSA SOLIDIFIED.

Or perhaps a better word would be Jell-O-fied. It was more of a slice-and-spread than a dip. Perhaps this would be considered avant-garde in some molecular gastronomy-enlighten circles, but to me, it was just nasty.

It softened when heated, but really, hot salsa? No gracias.

Hey ES-ers: Have your own culinary disaster story? Send it to our friends at Good Commons — the best story will win a free foodie getaway to Vermont!

Related Posts Plugin for WordPress, Blogger...
Sponsored Content

8 Responses leave one →
  1. June 10, 2011

    oh this has happened to me before! Is it a fridge temperature problem?

  2. Lindsey C. permalink
    June 10, 2011

    umm, yeah. lol.
    You are supposed to cook the tomatillos before the salsa process can really get underway. I never knew why until today as I have never made it myself before but have read many a recipe about it.

    But, now you know. LOL.. and me too.

    P.S. Hot salsa rocks! especially hot, sexy chipotle salsa. mmmm.

  3. June 10, 2011

    dude. i need way more details. how does this happen? did you miss an ingredient?

  4. Dad gansie permalink
    June 10, 2011

    What a shame. All those nice ingredients

  5. Cindy permalink
    June 10, 2011

    It sounds very interesting and DELICIOUS to me. I like the idea of jelled salsa, can you tell me how this happens ?

  6. June 10, 2011

    What a strange deal! Try roasting the tomatillos (or grilling them) before salsa-ing them up. That’s what I normally do and have never had a jello issue…

  7. June 10, 2011

    i’ve made fresh tomatillo salsa from my garden lots of times (including canning it) and have never pre-cooked the tom’s or had this problem. that’s so weird!

  8. June 11, 2011

    I really can’t say anymore about how this happened – maybe they were mutant tomatillos from Mars. I know there is such a thing as jalapeno jelly, so maybe there’s a market for this out there. Any chemists with thoughts, in case someone hopes to recreate this?

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS

Page optimized by WP Minify WordPress Plugin

Compression Plugin made by Web Hosting