Onion, garlic, jalapeño, and cilantro all blended up together. 🤤
This was the start of my second batch of salsa and I was like I need to share this on Reddit because it smelled out of this world.
by catsplants420
8 Comments
smol_egglet
Impeccable. I’ll bring a pitcher of margs
hand13
i can imagine the smell 🤤
boundbystitches
Damn. I wish I could too mate.
Spider-Beans
Could you provide the salsa recipe? 😀 Yours looks great!
TheDarbiter
Please share the recipe
catsplants420
Salsa – 1 can of rotel hot (habanero) 1 can of fire roasted tomatoes 1 can of hot diced green chilis 1.5-2 bundles of cilantro depending on size. 3/4- or full yellow onion (too much onion can make it bitter) 3-5 garlic cloves (you don’t want to add too many or the salsa can get bitter you can always add extra garlic powder) 2-4 jalapeños depending on the season. Typically in summer I do 2 jalapeños because they’re usually spicier. 1/3 of a lime 3-5 small spoons full of chipotle in adobe sauce (I prefer the jars over the canned because it’s less wasteful) Salt, pepper, cumin, garlic powder – I don’t typically measure these and I start light and add more as I go.
Food processor – Cut the onion into smaller chunks Quarter your jalapeños keep the seeds (if you want, I do) Add your garlic and then pulse until they’re blended together well but don’t make it too small before adding the other ingredients. Add your cilantro – I usually chop this up because the food processor struggles with the stems. Pulse and use a spatula as needed to move things around. Drain your cans of tomatoes then add them along with your undrained green chilis, add your seasoning, lime juice and chipotle peppers. Pulse until well combined – I will taste the salsa at this point and add seasoning/cilantro/lime juice if needed.
30-60 mins in the fridge at a minimum, over night for best flavor. My salsa usually keeps for a little over a week!
Feel free to use fresh tomatoes, and use regular rotel if you don’t like heat.
Maryjanegangafever
Me too.😢
PSteak
The best is when you leave them kitchen for a bit and come back later. Then you smell it fresh all over again!
8 Comments
Impeccable. I’ll bring a pitcher of margs
i can imagine the smell 🤤
Damn. I wish I could too mate.
Could you provide the salsa recipe? 😀 Yours looks great!
Please share the recipe
Salsa –
1 can of rotel hot (habanero)
1 can of fire roasted tomatoes
1 can of hot diced green chilis
1.5-2 bundles of cilantro depending on size.
3/4- or full yellow onion (too much onion can make it bitter)
3-5 garlic cloves (you don’t want to add too many or the salsa can get bitter you can always add extra garlic powder)
2-4 jalapeños depending on the season. Typically in summer I do 2 jalapeños because they’re usually spicier.
1/3 of a lime
3-5 small spoons full of chipotle in adobe sauce (I prefer the jars over the canned because it’s less wasteful)
Salt, pepper, cumin, garlic powder – I don’t typically measure these and I start light and add more as I go.
Food processor –
Cut the onion into smaller chunks
Quarter your jalapeños keep the seeds (if you want, I do)
Add your garlic and then pulse until they’re blended together well but don’t make it too small before adding the other ingredients.
Add your cilantro – I usually chop this up because the food processor struggles with the stems. Pulse and use a spatula as needed to move things around.
Drain your cans of tomatoes then add them along with your undrained green chilis, add your seasoning, lime juice and chipotle peppers. Pulse until well combined – I will taste the salsa at this point and add seasoning/cilantro/lime juice if needed.
30-60 mins in the fridge at a minimum, over night for best flavor. My salsa usually keeps for a little over a week!
Feel free to use fresh tomatoes, and use regular rotel if you don’t like heat.
Me too.😢
The best is when you leave them kitchen for a bit and come back later. Then you smell it fresh all over again!