Got inspired by all of your awesome salsas on the sub, so I decided to make my own!
by Imapatriothurrrdurrr
2 Comments
Imapatriothurrrdurrr
10 roma tomatoes 5 jalapeño 12g arbol 3 Habanero 2 cloves of garlic 1 large white onion
Smoked veggies in my uuni pizza oven outside. Then added more hardwood charcoal to up the temp to around 375 for about 30 mins.
Blended
Added salt and lime to taste. Forgot about the cilantro, not sure if it needs it!
mathlyfe
Just an FYI, especially when dealing with dried/smoked chilis you typically want to avoid burning them because they get a strong bitter flavor. You typically only want to toast them (the precise term is “tatemar” in Spanish, I don’t know if there’s an English translation) until the color changes, the chili becomes more flexible, and the aroma comes out, and for bigger chilis where you split them open you’ll see the inside of the skin bubbling. It’s one of those rules of thumb that always gets mentioned when explaining how to work with dried/smoked chilis. Here’s an example video I quickly looked up [https://youtu.be/b9ZkiaqoOII?t=75](https://youtu.be/b9ZkiaqoOII?t=75)
There’s only a couple recipes that call for really burning the chilis like this such as Recado Negro used in Maya cuisine, but there they soak the burned chilis for several days and change the water and that reduces the bitterness. [https://www.youtube.com/watch?v=rnTNTTWENn0](https://www.youtube.com/watch?v=rnTNTTWENn0)
2 Comments
10 roma tomatoes
5 jalapeño
12g arbol
3 Habanero
2 cloves of garlic
1 large white onion
Smoked veggies in my uuni pizza oven outside. Then added more hardwood charcoal to up the temp to around 375 for about 30 mins.
Blended
Added salt and lime to taste. Forgot about the cilantro, not sure if it needs it!
Just an FYI, especially when dealing with dried/smoked chilis you typically want to avoid burning them because they get a strong bitter flavor. You typically only want to toast them (the precise term is “tatemar” in Spanish, I don’t know if there’s an English translation) until the color changes, the chili becomes more flexible, and the aroma comes out, and for bigger chilis where you split them open you’ll see the inside of the skin bubbling. It’s one of those rules of thumb that always gets mentioned when explaining how to work with dried/smoked chilis. Here’s an example video I quickly looked up [https://youtu.be/b9ZkiaqoOII?t=75](https://youtu.be/b9ZkiaqoOII?t=75)
There’s only a couple recipes that call for really burning the chilis like this such as Recado Negro used in Maya cuisine, but there they soak the burned chilis for several days and change the water and that reduces the bitterness. [https://www.youtube.com/watch?v=rnTNTTWENn0](https://www.youtube.com/watch?v=rnTNTTWENn0)