Left is a roasted restaurant style salsa and the right is an emulsified roasted jalapeño salsa
by Nurkle
2 Comments
pearljamfan316
These look beautiful. Great job. And of course the only answer is: both
Nurkle
For making the restaurant style at home I’d use 6 Roma tomatoes, 3 jalapeños, half a white onion, 3 cloves of garlic, a handful of cilantro, a pinch of msg (the not so secret ingredient) and lime juice/salt to taste. Roast these all up until blackened, put the garlic in later so it doesn’t burn and blend it all up.
For the jalapeño salsa I roast 6- 8 jalapeños, half a white onion, 3 cloves of garlic, a handful of cilantro – let all of these cool (which will help with the emulsion) then stick it in a nutribullet style blender with about half a cup of neutral oil, salt and lime juice. Add more oil and blend again if it’s too thick.
2 Comments
These look beautiful. Great job. And of course the only answer is: both
For making the restaurant style at home I’d use 6 Roma tomatoes, 3 jalapeños, half a white onion, 3 cloves of garlic, a handful of cilantro, a pinch of msg (the not so secret ingredient) and lime juice/salt to taste. Roast these all up until blackened, put the garlic in later so it doesn’t burn and blend it all up.
For the jalapeño salsa I roast 6- 8 jalapeños, half a white onion, 3 cloves of garlic, a handful of cilantro – let all of these cool (which will help with the emulsion) then stick it in a nutribullet style blender with about half a cup of neutral oil, salt and lime juice. Add more oil and blend again if it’s too thick.