The recipe is based on a salsa I used to make in my childhood mixed with some online recipe I used online for reference:
4 ripe tomatoes, cored and quartered (I just used some equivalent amount of grape tomatoes)
1 red onion, peeled and quartered (I didnāt want to carry a 10 lb bag of onions home from the store, so I used 2 shallots)
3 garlic cloves, peeled (more like 10 cloves, lmao.)
3 jalapenos, stemmed and seeded (you can substitute 1-2 habanero or serrano peppersā¦ my ratio was 2 jalapeƱos and 3 serranosā¦ and I removed some of the seeds because I live with another person who doesnāt share my heat tolerance)
1/3 cup fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon balsamic vinegar (something from my childhood memory)
A sprinkle of oregano (the taco truck outside my apartment uses Mexican oregano in a lot of their recipes, so I wanted my salsa to taste like theirs)
2-3 teaspoons ground cumin
2-3 teaspoons sugar (optional)
1 1/2 teaspoons salt
15 ounces crushed San Marzano tomatoes (1 can)… I didnāt have this, so I just added more fresh tomatoes
Important note: I lightly roasted/broiled the peppers/onions/garlic/tomatoes in the oven beforehand. For like 5-10 min in the oven. I wanted to mellow out the flavors and add more umami that way. But Iām sure this tastes great without this step too (itāll just be a different flavor, and Iād use less garlic if I wasnāt roasting it beforehand).
by tables_AND_chairsss
8 Comments
The recipe is based on a salsa I used to make in my childhood mixed with some online recipe I used for reference:
4 ripe tomatoes, cored and quartered (I just used some equivalent amount of grape tomatoes)
1 red onion, peeled and quartered (I didnāt want to carry a 10 lb bag of onions home from the store, so I used 2 shallots)
3 garlic cloves, peeled (more like 10 cloves, lmao.)
3 jalapenos, stemmed and seeded (you can substitute 1-2 habanero or serrano peppersā¦ my ratio was 2 jalapeƱos and 3 serranosā¦ and I removed some of the seeds because I live with another person who doesnāt share my heat tolerance)
1/3 cup fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon balsamic vinegar (something from my childhood memory)
A sprinkle of oregano (the taco truck outside my apartment uses Mexican oregano in a lot of their recipes, so I wanted my salsa to taste like theirs)
2-3 teaspoons ground cumin
2-3 teaspoons sugar (optional)
1 1/2 teaspoons salt
15 ounces crushed San Marzano tomatoes (1 can)… I didnāt have this, so I just added more fresh tomatoes
Important note: I lightly roasted/broiled the peppers/onions/garlic/tomatoes in the oven beforehand. For like 5-10 min in the oven. I wanted to mellow out the flavors and add more umami that way. But Iām sure this tastes great without this step too (itāll just be a different flavor, and Iād use less garlic if I wasnāt roasting it beforehand).
I make a pretty similar salsa with a different pepper ratio because Iām a glutton for punishment, Iāll have to try a dash of balsamic in it next time! Those tacos look amazing.
What beautiful presentation!! You get my upvote for that alone!!
Wow!!! Now I’m craving chips and salsa. š
100% you spilled some while taking that first pic
Looks amazing!
OP, you dick… making me hungry right after lunch…
You can live with me!