Making salsa for tacos. How should I make it? This is what I had plus garlic, lime, and cilantro.
Making salsa for tacos. How should I make it? This is what I had plus garlic, lime, and cilantro.
by Voski_The_God
6 Comments
ananab1
Roast , blend, salt oregano onion salt chicken boillon
hereliesafreeelf
I’d go green, use all tomatillos, 2 jalapeño, 3 serrano, half onion, garlic, coarse salt, pepper, chicken buillon, maybe half a cup of water. Lime to taste but taste it first it may already have good flavor. Roast in air frier, add in garlic around the halfway mark. Or cook in a pan with a neurtral oil and toss it all in the blender, adding lime directly into blender.
6 Comments
Roast , blend, salt oregano onion salt chicken boillon
I’d go green, use all tomatillos, 2 jalapeño, 3 serrano, half onion, garlic, coarse salt, pepper, chicken buillon, maybe half a cup of water. Lime to taste but taste it first it may already have good flavor. Roast in air frier, add in garlic around the halfway mark. Or cook in a pan with a neurtral oil and toss it all in the blender, adding lime directly into blender.
Get some dried chipotle
https://youtu.be/JqnEvSgJJh0?si=knEW_BBvHWPYqqeq
Or
https://youtu.be/Vxsyulfdr1w?si=mrW5Nv7lHLuLWtEC
Just taste as you go. Proportions aren’t crazy important. I’ve never had a batch turn out bad and I’ve never measured anything.
If you are worried about heat, add the peppers a small amount at a time and taste. Taste the peppers by themselves so see if they are hot.
I would only use 2 of the tomatoes and add 4 big cloves of garlic.
Make sure that poblano is properly skinned as their skin is like plastic.
Blend those all after grilling and cooling, add 1 tsp chicken bouillon and the juice of 1 big lime.
That’s going to be about 2 1/2 cups of salsa with what you’ve got there.