Obviously roasting your ingredients beforehand makes a dramatically different salsa. But in many recipes, it often calls for searing/simmering your salsa again even though your ingredients are already cooked/roasted. So I made a standard roasted salsa verde and taste tested it side-by-side. The lighter one is only roasted, the darker is roasted and simmered. The difference is big. The simmered salsa was deeper and much more acidic. It really amped up the lime. I actually preferred the non-simmered one, but I can see this having a different effect depending on your recipe.
My suggestion is if you want a bright/fresh salsa, then don’t simmer. If you want a deep/intense salsa, then simmer it—but add the lime afterwards. My 2 cents. Will continue more experiments and share here.
by kynonymous-veil
4 Comments
Recipe is roasted poblanos, serrano, onion, garlic with coriander and lime. It’s ok, not my favourite.
A big part of simmering is reducing water content. You’re making everything more concentrated
You can always add zest instead of juice if you plan to cook citrus.
I love seeing experiments like this! The color on that unsimmered version is to die for. Thanks for sharing!