A well balance and addictive salsa for chip with a carefully selected ratio of ingredients. Enough for 2 people. The Serrano and Jalapeño peppers comprise the base chili profile, with 1 Chili de Arbol added for heat and a homegrown Aji Rico to add some tropical fruit notes. Finely dice raw onion was added after blending to add texture.
RECIPE:
1.5 cup Tomato (charred/ broiled)
1/4 White Onion (raw)
1 clove of Garlic (charred/ broiled
1 Serrano (charred/ broiled)
1 Jalapeño (charred/ broiled)
1 Dried Chili de Arbol (Toasted & Rehydrated)
1 Dried Aji Rico (Toasted & Rehydrated)
1/3 cup Cilantro
1 tsp Salt
1/2 oz Lime Juice
10/10 Highly Recommend.
Recipe based on recently posted Salsa Matrix.
Enjoy
by BlackFoxR
1 Comment
>Finely dice raw onion was added after blending to add texture
I’ve taken to doing this too with blended salsa, with ~1/3rd the tomatoes and onions. Like you I love the added texture.
Rinsing the chopped onions can help with the sulfides which I find can be more pronounced than with Pico (no idea of the chemistry exactly but maybe the garlic?).