r/SalsaSnobs **best-practices guide for figuring out how to recreate a restaurant or store bought salsa:**
* Please provide a high quality clear and close-up photo that shows the salsa in detail. Even the color of specs of dried chili floating around in the salsa can be important details. * Ask the restaurant what’s in the salsa or gives the unique flavor. Even if a restaurant won’t give up the full recipe they’re often willing to share key ingredients. When a menu or product label is available what ingredients do those mention? * Describe the flavor/taste of the salsa. Is it smokey? Is it tart? What do you think is in it? * Most “help me what’s in this” type posts never get a response. The more information you’re able to provide the better your chances.
jaqvillian
Roasted tomatoes and tomotillos, garlic, onion, Jalapeños, salt and some kind of acid like vinegar or lime depending on the flavor
2 Comments
r/SalsaSnobs **best-practices guide for figuring out how to recreate a restaurant or store bought salsa:**
* Please provide a high quality clear and close-up photo that shows the salsa in detail. Even the color of specs of dried chili floating around in the salsa can be important details.
* Ask the restaurant what’s in the salsa or gives the unique flavor. Even if a restaurant won’t give up the full recipe they’re often willing to share key ingredients. When a menu or product label is available what ingredients do those mention?
* Describe the flavor/taste of the salsa. Is it smokey? Is it tart? What do you think is in it?
* Most “help me what’s in this” type posts never get a response. The more information you’re able to provide the better your chances.
Roasted tomatoes and tomotillos, garlic, onion, Jalapeños, salt and some kind of acid like vinegar or lime depending on the flavor