I’ll start by saying I didn’t exactly go looking for this sub it just showed up in my feed like, “Hey, you like salsa?” And honestly, I’m glad it did. I love restaurant style salsa, but the jarred stuff just never hits the same.
Thanks to this sub’s collective wisdom, I finally dove in and made my own roasted salsa
Ingredients:
• 4 vine-ripe tomatoes
• 1/2 yellow onion
• 2 jalapeños
• 1 habanero
• 1 pasilla pepper
• 4 cloves of garlic
I roasted everything under the broiler for about 25 minutes, then blended it with fresh lime juice, cilantro, salt, pepper, a little honey, and a splash of soy sauce.
And today I learned a valuable lesson: always roast extra jalapeños. I was aiming for “respectably spicy,” but ended up with “friendly warmth.” Still delicious, though and now I know better.
by Apprehensive-Draw477
3 Comments
Same. I made salsa fresca with habs for years, but started roasting after jumping into this sub. I didn’t realize how much the peppers would mellow during roasting until I’d done a batch. Now if I roast, I bump up the chile count.
Looks great
Did you core your peppers or use the whole peppers, it makes a tremendous difference in the heat level?