Going for more of a restaurant salsa roja. Which of these tomatoes would work better?
Here’s what I’m thinking of doing:
4 tomatoes (idk which ones, my blender’s also tiny)
2 jalapeños
1/4 onion
2 garlic cloves
Cilantro
Add some lime juice
Gonna roast it before blending obv. Anything I should change with this recipe? Just wanted to get the right tomatoes before I make it
by dcfb2360
13 Comments
Roma tomatoes
Roma all the way. Regular tomatoes add a LOT of liquid compared to Roma.
Roma 100%
Roma tomatoes (also known as paste tomatoes) have much less liquid and are better for sauces.
Also, you don’t need a blender you could use a mortar and pestle or [molcajete](https://patijinich.com/molcajete/) which as been the method for thousands of years before electricity.
An immersion blender would also work.
The oval ones without the vines.
Roma
Romas but let them ripen on your counter until they’re a deep red. Grocery store tomatoes are anemic and make a bland sauce if used straight from the store.
I’m going to go against the grain and say that while Roma tomatoes (oval) are usually recommended for some very good reasons, other types have more flavor and can be made into a great salsa as well. But you might have to strain out some liquid. I made an awesome heirloom tomato and chipotle salsa recently that had an incredible sweet/smoky/spicy flavor.
Yes to Roma. I like to grab some that are firm. Skin pops right off when you boil them for a minute or so.
Everyone here must be getting Romas that actually taste like anything. The other tomatoes are going to have so much more flavor in my opinion. Take out the seedy bits and only use the outer flesh. You may need a tomato or two more, but it will taste better in my experience.
Roma babes!
Romas for salsa, San marzanos for pasta sauce, cherries for salads my opinions.
Roma for fresh tomatoes, but I generally recommend some fire roasted diced canned tomatoes tbh. They pick the best tomatoes at peak freshness for canning.