Along with the veggies pictures I used: fresh cilantro, parsley, black pepper, sugar, cumin, sea salt, and lime juice. Next time I'll halve the tomatoes and use romas instead of vine, maybe roast them a little longer. It almost tastes like a great mom and pop Mexican restaurant salsa. It needs something but I can't put my finger on it. Any suggestions?
by ThermiteSnake
8 Comments
What type of peppers?
[deleted]
Recipe:
Off the vine tomatoes, tomatillos , 4 large jalapenos, 2 white onions, sweet baby bell peppers, 3 small habaneros, garlic (in the foil), quarter of red onion. Veggies were lightly oiled and salted.
Roasted at 425 for 10 minutes, broiled for 6. Blended with, and I used a teaspoon of each then added to taste while in the food processor: black pepper, sea salt, granulated sugar, cumin, dry parsley, and lime juice.
I came out nice, subtle spice that lingers and makes me crave more but there is something that I think it needs and I can not put my finger on it. I am thinking more salt.
MSG, or if you don’t have that chicken bullion. Usually I will blend my salsa and then make maybe half a cup of chicken bullion stock and use that to swish around the blender once I’ve poured the salsa out so that I don’t lose out on any salsa goodness.
Too much onion, like half a white and a quarter a red would be plenty. Maybe reduce the sweet peppers if you need them at all. That’ll help bring the other salsa flavors forward. And odds are, yea more salt helps almost everything haha
Lime and salt. My first time making salsa was lacking both. Chicken bullion as well. Not any different than what’s already been said but I also underestimated just how much the flavor changes chilling overnight.
Usually when home cooks say something is missing it is salt or acid.
Needs olive oil and garlic