So I took 5 Roma tomatoes. One onion. 4 cloves of garlic. And about 1 cup of small canned jalapeños (all I can find where I live). I brushed the pan with olive oil and salted the tomatoes. I roasted in the oven until I got some blackening.
From there I blended with the immersion blender and added cilantro, salt and some lime juice.
The result is a bit more of a paste than I’d like. I’m guessing this is because so much of the moisture was cooked out in the oven. Any suggestions for me? The flavor is nice but texture is a little off and doesn’t quite have the “I’d pay for this at a restaurant” quality.
I was thinking maybe using the canned tomatoes without skins and only roasting the onions and garlic.
PS. Does anyone else never see posts from this sub in their feed anymore since losing Apollo? I have to come here manually or else I just won’t see posts.
by Shigglyboo