The cookery is pretty simple. I usually roast the veggies for about 20 minutes at 425F and then broil.
I made a salsa a few days ago for friends and accidentally left the veg to roast for nearly an hour. It came out really well, so I did it again.
I wrapped the head of garlic in foil and left it in the pan with everything else.
I blitzed everything in batches in my food processor until I got the texture I like, not exactly chunky, but coarse with identifiable bit of stuff.
Tasting notes:
After blending I tasted. The base salsa was pretty sweet. I tasted all my vinegar (whilte, ACV, rice). I wanted to cut the sweetness, but needed that acid punch with any extra flavors to disguise the fresh taste of the underlying salsa. The distilled white gave me the profile I wanted with any extra sweetness that you get from lime juiice or rice vinegar and no extra tang from the ACV. Just a nice clean punch of acid to brighten things up.
I think the extra long roast without charring really amped up the natural sweetness of the tomatoes. You lose a bit of the depth of flavor that the char adds, but despite the long cook, the salsa remained really fresh tasting.
I added a tsp of cumin. I also forgot to list the two habaneros in the ingredients.
Interesting heat. It’s medium hot. Quick onset and REALLY long lingering heat. Most salsas I make either hit quick and taper off quickly or have a late onset and lingering burn. This one came on fast and lasted.
9/10, would make again.
My only disappointment is the pale color. I think I’d add a couple of guajillos to get the rich red I like and the extra flavor notes next time.
2 Comments
The cookery is pretty simple. I usually roast the veggies for about 20 minutes at 425F and then broil.
I made a salsa a few days ago for friends and accidentally left the veg to roast for nearly an hour. It came out really well, so I did it again.
I wrapped the head of garlic in foil and left it in the pan with everything else.
I blitzed everything in batches in my food processor until I got the texture I like, not exactly chunky, but coarse with identifiable bit of stuff.
Tasting notes:
After blending I tasted. The base salsa was pretty sweet. I tasted all my vinegar (whilte, ACV, rice). I wanted to cut the sweetness, but needed that acid punch with any extra flavors to disguise the fresh taste of the underlying salsa. The distilled white gave me the profile I wanted with any extra sweetness that you get from lime juiice or rice vinegar and no extra tang from the ACV. Just a nice clean punch of acid to brighten things up.
I think the extra long roast without charring really amped up the natural sweetness of the tomatoes. You lose a bit of the depth of flavor that the char adds, but despite the long cook, the salsa remained really fresh tasting.
I added a tsp of cumin. I also forgot to list the two habaneros in the ingredients.
Interesting heat. It’s medium hot. Quick onset and REALLY long lingering heat. Most salsas I make either hit quick and taper off quickly or have a late onset and lingering burn. This one came on fast and lasted.
9/10, would make again.
My only disappointment is the pale color. I think I’d add a couple of guajillos to get the rich red I like and the extra flavor notes next time.
Looks good.