First time salsa maker and I have no idea what I’m doing. My coworker makes amazing salsa but keeps his recipe secret. I tried to make some yesterday and he said to add a whole head of cilantro. I did, but I had to add 7 more romas to get the color better. It’s tasty, but so smooth—I prefer chunky.
by m0larMechanic
3 Comments
I started with
9 or 10 medium to small Romas
1/2 yellow onion
2 jalapeños
1 red cherry pepper
2 Garlic
1 Limes with of juice
Whole bunch of cilantro
Salt
MSG
Roasted the veg on my smoker over direct flame
Skinned and stemmed and deseeded.
Removed seeds and juice from Romas.
Blended on high. It came out forest green.
Too much cilantro!
So I added more Romas till it was red.
Had to add a ton more salt.
Next time I plan to add cumin. And blend on a lower speed so it’s not puréed.
Any other tips?
I’m new too, maybe 4-5 batches in. I think the answer is to keep making more, and to log your ingredients each time so you can keep improving according to your desired flavor and consistency. The learning process has been half the fun for me and each batch has come out better than the last.
I roast 4 Roma, 5 garlic cloves, 2 jalapeños and one whole onion. I add cumin and salt. Pulse it a few times. Add the Roma tomatoes. Half a small bushel of cilantro and a teaspoon of lime juice. Pulse until you like it. I don’t use tomatillos unless I plan to use it it all. Seems to jelly in the fridge. If you want to get a smoke flavor and a richer red salsa, 2 or 3 dried ancho peppers, 3 or 4 guajillo pepper. Rehydrate it a pan with water about 150 degrees until they get soft then puree them and half the water and add to your regular salsa