Half a croissant, on a plate, with a sign in front of it saying '50c'
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Carbonated Salsa

The name says it all
  (+6, -7)
(+6, -7)
  [vote for,

Carbonating salsa would give the spicy condiment that extra acid "zing". Pour carbonated salsa on tacos etc. For a "sizzling" sensation and "bubbling" appearance, as well as a pleasant "sssss" noise. Storage in airtight jars could prevent the salsa from going flat. I, for one, don't find the idea of having carbonated salsa on my tacos to be unpleasant at all.
DrWorm, Aug 05 2009

ahem carbonated_20ketchup
<waves> @ Egbert [po, Aug 06 2009]


       Ooh, gross. I've seen salsa beginning to ferment - carbonation does not add anything good.
normzone, Aug 05 2009

       Mix crushed dry ice into ordinary salsa. Allow the solid CO2 to sublimate completely, and any salsa still frozen to thaw. You'll be left with fizzy salsa and wisps of mist. And I agree with normzone on the inedibility of it.
Amos Kito, Aug 05 2009

       "....end up covering every nearby kitchen surface with salsa...."   

       ...hmmm .... +BUN!   

       (But would salsa carbonate well? Tabasco might. Now THERE's a ZING!)
not_only_but_also, Aug 05 2009

       Just FYI for anyone: tomato paste, juice ... well, anything tomato, probably, has a weird affinity to holding gases. I'm talking "air" here, but I imagine CO2 would be the same. In my case, I make homemade tomato brandy, and it took a while before I found a blending process which didn't add any residual gases. Once a gas is in a tomato-based product, it Doesn't want to leave. There is no 'fizz', it's just pinker, and ... yucky. I don't know if this is helpful, but just FYI.   

       BTW: I agree that this sounds almost inedible. Have you tried it yet, [DrWorm]?
Speed Razor, Aug 05 2009

       I haven't tried it yet, and probably won't, considering that I'm perfectly content with using normal salsa. Still, I don't see how this would be disagreeable; carbonation doesn't significantly change a liquid's flavor.
DrWorm, Aug 05 2009

       //tomato brandy//
really! now all you need to do is gene-splice willow bark in there somewhere for a decent hangover cure.
FlyingToaster, Aug 05 2009

       ewww, salsa tastes sort of carbonated when it has gone sour! no [-] thank you.
xandram, Aug 05 2009

       //Tabasco is not salsa//

       Salsa: (noun) dressing, relish, sauce, gravy.   

       So what does that make Tabasco?
AbsintheWithoutLeave, Aug 05 2009

       Tabasco: trademark of the McIlhenny Company of Avery Island, Louisiana.
egbert, Aug 05 2009

       Lower the pH. Sour just means it's under 7.0. I'm not sure that "sour" has any intrinsic value other than that ... or does it?   

       (Just yanking your chains ... or am I?)
Speed Razor, Aug 05 2009

       // So what does that make Tabasco? //   

       A state in Mexico?
tatterdemalion, Aug 05 2009


Tabasco sauce is made from chillies, vinegar & salt whereas the main ingredients of Salsa are Cuban music & dance.
DrBob, Aug 06 2009

       Amos and Egbert together in the same comment section. Wow. I'm overwhelmed with astonishment. (and joy).   

       As for the idea...carbonating things is chancy for an idea. Neutral.
blissmiss, Aug 06 2009

       Can we carbonate solids? Carbonated ham would be nice.
daseva, Aug 06 2009

       //carbonating things is chancy for an idea. Neutral//   

       [blissmiss] I had to stay neutral as well, keeping several cases of carbonated gravy in the hb store room. But that was expressly for spraying on people. Nobody ever tastes it.
Amos Kito, Aug 15 2009


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