We’re having a salsa competition at the office tomorrow and I absolutely love salsa of all kinds, so figured why not. Here’s what I used.
(I roasted all of the these on the grill):
6 vine tomatoes. I tried with Romas yesterday and the flavor was kinda sad so I scrapped that salsa.
2 habaneros
Half a white onion
4 garlic cloves
Juice of 2 limes
The conistency is kinda thick though. I just took the salsa out of the fridge after a couple hours and it felt a little stiff. I hit it with a little extra lime juice to thin it out a little but don’t want to overdue it. Anything else I can do? Flavor is nice though. Nice heat from the habaneros but doesn’t destroy you or linger too long. Maybe a little splash of water, I’m reading? This is what it looked like after I took it out of the fridge and gave it a stir. Any tips appreciated!
by vladdypants
5 Comments
A splash of water is fine, I would do a bit of warm water with some salt.
You can also substitute a small amount of fruit juice, like mango or even V8 – but I’d be very cautious about it, not every salsa likes it.
Try canned tomatoes until tomatoes are in season again. Most restaurants are just using canned tomatoes anyway. I make some with Hunt’s whole peeled tomatoes and jarred jalapeños, then add in fresh ingredients like onions and garlic, or habanero or Serrano, whatever. I think it helps that the tomatoes are pretty consistent. I like to save some of the liquid and mix in some of the jarred jalapeno juiced to make it more soupy.
Hey Nicolas, how’s the salsa?
This really looks great though tbh. I have had so many awesome salsas with this same consistency.
If you want it to be thinner, you can either add chicken stock (or water with chicken bouillon powder mixed into it), or you stream in a little bit of a neutral tasting oil while it is blending.