Dining and Cooking
Salsa Snobs

Today’s roasted tomato salsa; Turned out alright. Any tips?


8 Roma tomatoes (skin off after roasting)
Half white onion
One garlic clove
1 jalepeno (family member doesn’t love spice)
2 dried New Mexico chilis
2 chilli pasilla
2 green onion
0 cilantro (sorry, can’t do it)
Juice of 2 limes
1 tsp salt

Roasted, soaked the chilis, blended, salted to taste, boiled a little in a pan.

It tasted okay. It’s currently chilling in the fridge until we eat. Hoping a rest will improve it a little.

Any suggestions for next time?

by Aequitas123

16 Comments

  2. PuzzleheadedCow1931

    Add more jalapenos. Maybe a serrano or two. Some cilantro would be nice.

  3. MysteriousPanic4899

    Either MSG or Knorr Suiza chicken bullion

  4. Ok-Cat-6987

    CHICKEN Bouillon INSTEAD OF SALT

  5. TheLastRulerofMerv

    Blanche the jalapenos first, dry, then fire roast. And fix your attitude towards cilantro man like wtf.

  6. hydrobrandone

    Am I the only one that sees a face in that one tomato?

  7. EmotionalPaint4609

    Tomatoes look pissed off see their faces

  8. ElLoboStrikes

    4th tomato from the left looks terrified lmao

  9. slowerlearner1212

    Looks bangin. Rest in fridge definitely helps meld flavor overnight. Me personally would add a couple more garlic cloves and a sprinkle of sugar. 2 limes seems like a lot for these proportions. I probably would do one (but the sugar will help cut it).

  10. Unfair_Holiday_3549

    It needs a day or two in the fridge before eating it.

  11. Significant-Text3412

    The tomato to chillies ratio is way off for me. More chillies and/or less tomatoes.

    And I’d actually use tomatillos for the dried chillies. The acidity of the tomatillos helps highlight the flavour of the chillies.

  12. ptahbaphomet

    I add the tomatoes last, like it a little meatier quick chop

  14. PacoElTaquero

    I make a weekly salsa and it yields 3 to 4 cups, it’ll last 5-7 days. I use 3-4 tomatoes. Maybe use less tomatoes? I don’t use pasilla or New Mexico dried chiles as a table salsa, only when making a sauce to accompany a protein such as pork/chicken/beef (ie carne con chile, pollo en salsa verde, chicken mole, chile colorado etc).

  15. Hamatoros

    For the pasilla fry it on low heat for a few mins in oil be careful not burning it though. Also fry the the onions and garlic too if you want to experiment

  16. notyourfriendbabes

    Garlic powder, onion powder, salt, pepper, Chicken bouillon are all options you can do without whipping that blender out again.

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