Started with a salsa chiltomate recipe I found on here somewhere and tweaked it to my taste. Approved by the two latinas I live with haha.
Recipe:
6 Roma tomatoes (about 20-24oz)
5 cloves of garlic
1/2 large white onion
3 habaneros
4 serranos
1 juiced lime
1/8 cup of water
Seasonings added to taste:
Tony Chacere’s original creole seasoning
Black pepper
Oregano
Onion powder
Cumin
by Kondha
1 Comment
Forgot to mention that I broil everything for 30 minutes at 525 degrees, flipping the peppers halfway through. Sometimes I let it go for 45 minutes if it’s not soft enough, especially the onion. Use your own discretion!
It’s a spicy salsa but it’s manageable enough to drown anything in it. At least for me.
Makes about 600-750ml of salsa or so. I divide it out evenly throughout the week to add to my eggs and ground beef.