This is now my third time making this salsa roja recipe and tweaking it to my liking. Tastes great with chips and goes good on tacos.
I’d love so recommendations on things I could change to make a different flavor or make it better. I’d also love some feedback if anyone tries it!
Ingredients:
5 Roma tomato’s
2 Serrano
4-8 toasted árbol chiles (less for less spicy. I use 6)
4 garlic cloves
1/2 large white onion (half to boil and half raw)
1tsp of chicken bouillon
1tsp of salt
1 dash of paprika
1 dash of cumin
Cilantro
Splash of lime juice
by TeleportingDog
5 Comments
Looks fantastic!
I’d eat that.
I like the garlic roasted / onion charred a little if I’m making a cooked salsa…but I normally broil or grill my veggies, not boil. Either way it would be a different flavor element to consider.
With the other chilies in there, the paprika is probably not doing much unless it’s smoked. The cumin might be adding a subtle note but a dash might be kind of light. I like cumin and I’ve had some salsa with cumin, but I don’t typically use it.
Add a slash of vinegar. It’ll open the flavors up more! Looks incredible.
This is an excellent recipe but try making it on charcoal mesquite and your results will be a lot better. And remember don’t burn the tomatoes, just heat and smoke. Burn/cook the serranos directly over the flames.
Looks and sounds delicious