Long time lurker first time poster. 20oz Romas, whole white onion, 2 Serrano, 3 Fresco, 1 poblano, 1 tablespoon lime, 2 tablespoon garlic, dash of salt, and oddly enough I added half a cup of chicken stock. I broiled everything for 10 minutes and blended. I think next time I’ll add more chicken stock after roasting everything a bit longer.
by wheretogoandwhy
1 Comment
What separates your salsa from restaurant salsa is usually msg or chicken bullion added (i use Knor pollo con tomate). Makes a huge difference