This is from Tito's Cantina in Middletown, RI.
I've made salsas that are great in their own way, but this one is hands down my favorite and I have failed in trying to make anything at home that even comes close despite the ingredients being listed in the packaging.
What I love about it is that it has a 'dry (bordering on bitter) but just a little sweet' quality that I had assumed came from cilantro stems, fresh onion, & lemon juice but I just can't get it right and ya'll are my last resort.
It may be an ingredient portioning issue, or I'm using fresh when I should use canned or vice versa.
I can't even tell you specific measurements/ratios of what I have tried because I never wrote any of it down but I know it's always been incorrect so let's start from square one.
by Arborarcher
6 Comments
Paprika might aid in adding some sweetness; and/or sweet peppers; Costco sells some smallish sweet peppers in red, yellow and orange.
I’d just do kenji’s roasted red salsa recipe and deseed the jalapenos/add oil and lemon. That should get you to a sweeter sauce
The sweetness has to be coming from the tomatoes. Use over ripe tomatoes, toss them in olive oil, roast them until they collapse, cool them, peel them, add them to a blender with the rest of your ingredients and pulse it until you have the right consistency. I’d personally hold off on the salt until after you’ve blended it and just stir little bits in at a time until it tastes right.
Salsa from New York City!?!
lol the old Pace commercials were then copied by Seinfeld & Sean Berry
Roasting onions adds a sweetness.
Look, if you like it sure, but I promise you this is bad salsa. Just google a recipe off the internet written by a Mexican not from RI and have a better time