Troubleshooting basic flavor? First time salsa-maker, more info in comments
Troubleshooting basic flavor? First time salsa-maker, more info in comments
by Heihei_the_chicken
5 Comments
Heihei_the_chicken
This is my first time making salsa. What existed of the flavor turned out great, but it was just kind of muted. The spice was mild but not nonexistent. Should I have added more garlic, onion, or something else? Below is the recipe
Ingredients:
9 vine tomatoes (~1.1 lb)
5 guajillo peppers, deseeded
4 jalapeños, deseeded & halved
1 white onion, outer skin removed, quartered
8 cloves garlic (1 head), whole
1 large lime
2 tsp salt
1/2 bunch cilantro, finely chopped
Steps:
Oven roast chilies, tomatoes, onion, and garlic for 25 minutes at 450°F
Add chilies to blender with juice of 1 large lime & blend thoroughly
Add garlic, onion, and salt to blender and blend via pulsing until incorporated
Add tomatoes to blender and pulse short until just incorporated; do not overblend
Pour into bowl and mix in cilantro if desired
Winter-Shopping-4593
Buy the highest quality ingredients you can find.
Maybe add a serrano pepper or two to spice it up more without changing the flavor too much.
Add a habanero if you want extreme heat, although this will change the flavor a bit
MysteriousPanic4899
Looking at your recipe I would add small amounts of salt to a spoonful of your salsa and dial that in. Find where the flavors pop and adjust other elements accordingly. I will usually under salt my dishes for my taste but dial the other flavors in with small, appropriately salted spoonfuls. You can always add more salt at the end which is why I try to slightly under salt my dishes; I would rather err on the side of caution as it’s much more difficult to make something less salty.
bahwi
Scooping out the insides of the tomatoes really helps mine. Too much though and it gets concentrated, so keep some back and add to it slowly.
paul_kariya
Try adding a chicken bouillon cube and some chipotles in adobo for heat and smokiness
5 Comments
This is my first time making salsa. What existed of the flavor turned out great, but it was just kind of muted. The spice was mild but not nonexistent. Should I have added more garlic, onion, or something else? Below is the recipe
Ingredients:
9 vine tomatoes (~1.1 lb)
5 guajillo peppers, deseeded
4 jalapeños, deseeded & halved
1 white onion, outer skin removed, quartered
8 cloves garlic (1 head), whole
1 large lime
2 tsp salt
1/2 bunch cilantro, finely chopped
Steps:
Oven roast chilies, tomatoes, onion, and garlic for 25 minutes at 450°F
Add chilies to blender with juice of 1 large lime & blend thoroughly
Add garlic, onion, and salt to blender and blend via pulsing until incorporated
Add tomatoes to blender and pulse short until just incorporated; do not overblend
Pour into bowl and mix in cilantro if desired
Buy the highest quality ingredients you can find.
Maybe add a serrano pepper or two to spice it up more without changing the flavor too much.
Add a habanero if you want extreme heat, although this will change the flavor a bit
Looking at your recipe I would add small amounts of salt to a spoonful of your salsa and dial that in. Find where the flavors pop and adjust other elements accordingly. I will usually under salt my dishes for my taste but dial the other flavors in with small, appropriately salted spoonfuls. You can always add more salt at the end which is why I try to slightly under salt my dishes; I would rather err on the side of caution as it’s much more difficult to make something less salty.
Scooping out the insides of the tomatoes really helps mine. Too much though and it gets concentrated, so keep some back and add to it slowly.
Try adding a chicken bouillon cube and some chipotles in adobo for heat and smokiness