It was way hotter than I thought. 4 Roma tomatoes One onion One jalapeño seeded Two Serrano seeded Garlic cloves
Roasted and then blended. Then added salt, juice of one lime, handful of cilantro. Super good!
by onthebeach1975
4 Comments
reddit_kelvin
Looks good and bonus points for the cast iron! What brand are those?
SocramVelmar
Good job! I highly recommend not chopping the tomatoes or chiles in half, as they tend to lose a lot of their juice. For the garlic, peel them after they’ve been removed from the pan and don’t leave them there too long. If you peel them before cooking, there’s a risk of overcooking them, which can make them sour and ruin the salsa. By leaving the peel on and waiting until they soften, you achieve a more gentle and smoky flavor.
QueenLevine
I don’t think salt is necessary and curious why the lime juice? Apart from those two ingredients, this is pretty durn close to Hermosillo salsa. Agree about roasting the tomatoes whole (also another tomato woudn’t hurt) and leaving the garlic peel on, though you’ll have to cut out the tomato core afterwards. This is way easier than roasting the tomatoes and chilis on the flame burner, but…you still have the tomato skin on in the bowl before blending, yeah? I learned to roast them on the flame, then peel the skin off when charred.
I’m thinking mango chunks can simply be added to this recipe as another ingredient!
onthebeach1975
No real reason for the salt and lime juice other than I was probably combining several recipes together. Prob could use more tomatoes like you said less Serrano pepper. Trying things whole next time!
4 Comments
Looks good and bonus points for the cast iron! What brand are those?
Good job! I highly recommend not chopping the tomatoes or chiles in half, as they tend to lose a lot of their juice. For the garlic, peel them after they’ve been removed from the pan and don’t leave them there too long. If you peel them before cooking, there’s a risk of overcooking them, which can make them sour and ruin the salsa. By leaving the peel on and waiting until they soften, you achieve a more gentle and smoky flavor.
I don’t think salt is necessary and curious why the lime juice? Apart from those two ingredients, this is pretty durn close to Hermosillo salsa. Agree about roasting the tomatoes whole (also another tomato woudn’t hurt) and leaving the garlic peel on, though you’ll have to cut out the tomato core afterwards. This is way easier than roasting the tomatoes and chilis on the flame burner, but…you still have the tomato skin on in the bowl before blending, yeah? I learned to roast them on the flame, then peel the skin off when charred.
I’m thinking mango chunks can simply be added to this recipe as another ingredient!
No real reason for the salt and lime juice other than I was probably combining several recipes together. Prob could use more tomatoes like you said less Serrano pepper. Trying things whole next time!