Jalapeños, Roma tomatoes, regular tomato, tomatillos, onion, garlic, carrots, habaneros, salt, pinch of cumin, splash of apple cider vinegar.
Really happy with the flavor! Just wish it was a little darker in color. Ran these at 425F but they were getting mushy without darkening. Should I cook them at a higher tempt for a better char or should I cook them at the same temp but finish with a broil?
by oscarq0727
9 Comments
Over crowded pan
I just made some a couple nights ago. Broiled 8mins per side and it’s was enough. Nice char.
I’d cook them a few minutes less and then broil and keep your eye on it the entire time, you can crack the oven when it’s on broil, it’s how I do it.
I assume you had these on the highest rack in the oven? It’s possible your top burner isn’t getting hot enough if so. Definitely try the broil though
I usually hit them with hotter temp (usually 500F) for only about 3-4 minutes depending on how close to the heat I can get them.
I think you could also use to have them separated from the sheet with a wire rack as it looks like some of that tomato juice is coming out and slowing down the cook time as well.
Last, you didn’t mention it, but make sure you rub them down in some sort of oil before putting them under the heat; Oil conducts heat, it’s the primary thing that’s going to actually cook them and create the char under high heat.
Only broil… switch between lo and hi if you need to. Toss in a very small bit of oil for more even char
It’s a matter of personal preference, you can experiment and find your favorite. Any lime juice squeezed in at the end?
The color is partly from the oil, when you blended the salsa it emulsifies the oil giving it more so that orangish color. If you had dry roasted the veggies the color will be different. Also look at your veggie choice lots of white and orange so its going to naturally be lighter in color. As for temp I personally put the broiler on full blast and stick the veggies under to get some char on them, or alternatively put the oven at max (550f for mine). Be careful doing this though if you use nonstick cookware as it will damage it, I cook with carbon steel but cast iron or aluminum baking trays will also work
Uh… Those are baked. Not roasted. Nothing wrong with baked salsa I guess but you aren’t adding anything to the flavor.
Broil and put on the top rack