So I just got into making salsa, it turns out pretty decent but a few issues I’m having starts with a foamy consistency and a fragrance I can only describe as ‘garden-like’. As you can see with cooking the salsa down and skimming off the foam during the cooking process this mediates these issues partially and results in something…well better than store bought salsa. I’ve also invested in some dried ancho, guajillo and arbol chillis which I hope will help me get something with more depth of flavour. I’ll add my process and rough recipe below so you guys can hopefully help create something a bit more balanced and refined. Many thanks, a salsa noob. God
Recipe
7 tomatoes
3 jalapeños
1 large onion
4 cloves garlic
Lime and salt to taste
Process
Cut tops off of tomatoes and then quarter them, into food processor to blend to roughly blended consistency, pour into cooking pot
Remove seeds and veins from jalapeños, roughly chop white onion, add to food processor with 4 garlic cloves, blend until no visibly large chunks, add to tomatoes in cooking pot.
Cook down for around 20-30 mins whilst skimming off aforementioned foam
Season to taste with salt and lime, generally around 1/2 lime and maybe 5-6g salt
by IRLRIP
3 Comments
Three quick tips that I think would help considerably:
– Roast your vegetables
– Use an immersion blender to avoid foam
– Leave some or most of the seeds in to add more heat
Honest to god, if you just reverse your process you’ll get much better results.
1) first clean and boil ALL of your veggies, including onion and garlic until soft
2) add all of the boiled veggies to food processor with some salt, include some of the boiling water
3) process to preferred consistency
4) heat pan with oil in it
5) fry processed salsa for 10-15 minutes. add pinch of tomato chicken bouillon while stirring and frying
6) taste and adjust
7) voila. done
I hate when that happens. Reheat it on low with a bay leaf and see if that helps. Sometimes it does..