Sorry for no ingredient photos. Cilantro should’ve been chopped and blended for longer, but it was getting late- and I don’t actually mind having the bigger pieces in there! Tomatoes were what I had on hand. Curious how adding serranos would change the flavor profile:
Recipe:
-1 beefsteak tomato, roasted
-3 off the vine tomatoes, roasted
-1/2 white onion, roasted
-4 Chile de arbol (I took the seeds out of 2) toasted and rehydrated
-juice of 1 lime
-3/4 cup chopped cilantro
-5 cloves garlic, slightly roasted
-2-3 tablespoons pickled jalapeño brine
-salt pepper and red pepper flakes to taste
by drtangerine4
1 Comment
Looks delicious, and large bits of cilantro are lowkey fire.
Personally I like the flavor of serranos better than arbols for salsa like this.