So i travel to mexico occasionally for work and ended up buying a recipe of this green sauce from a woman because it was delicious. But when i try to make it at home it never comes out like hers. I know this is subjective but is there anything you would add or change about it? It comes out so good but is just missing something.
by vinnythefucc
4 Comments
Also, to add she said tampico chilis and im wondering if the flavor change would be because shes using Serrano Tampiqueno chillies(i had to use a translator and things could of gotten lost in translation)vs what i would get in America.
The recipe doesn’t mention salt, but that should be a given. I’ll ask anyway though, did you add salt? The flavor could be different based on regional chiles.
Do you have the original recipe?
This is good for a template in my opinion. To adjust you can add things like tomato, tomatillo, habanero instead of serrano, cilantro, lime juice, a guajillo, sliced avocado.
Also about the part of making it thicker, more oil will make it thicker. Especially if you’re blending to the point of emulsification.
As a general rule I would use water to thin it out and oil to make thicker. If it already has enough oil but it’s too thick, simmer in a pot to evaporate water.
For some reason people think water isn’t used for salsa but it definitely is. Just be careful not to over do it.
Would look at what your cooking it in or on. This changes flavor profiles. So cast iron vs stainless steel. It’s subtle but does matter when trying to recreate something. Also using the exact type of salt pepper garlic etc. also have small and subtle changes to flavor profiles. Sounds good tho should post a pic of the finished product.