Ok So! I pretty much have the same ingredients seen here, but I’m looking to find out what everyone’s thoughts are regarding the following:
1) Do you cut the peppers in half and do you flip them once you get a char or no?
2) When adding water to tue food processor, do you keep adding until you get a desired consistency, and does that desired consistency if more cantina style, does it dilute the heat or no?
by musknasty84
3 Comments
1) I don’t cut my chiles. Fully blister and char and then I decide if I want any of the skin and how much if I do. If I don’t, I remove the skins completely.
2) I don’t add any water. I get all the moisture from my veggies / tomatoes. If I try a recipe and it’s too thick, I’ll add more tomatoes and vice versa if it’s too thin.
There is no rule. Charred, not charred, half charred, raw… water, boiled, no water, more chile, less, garlic, no garlic, jitomate, tomate, avocado, no avocado, cilantro or not, molcajete, blended, not blended, chopped… all of those give you different salsa profiles and flavours. Diversity is king. “cantina style” in Mexico City, cantinas serve many different types of salsas, depending on the dishes… again, diversity is king.
what’s not pictured that you plan on adding?