I have often pointed out that the salsa making abuelas of YouTube take a very straight-forward approach to salsa making. About 2/3 of the videos I’ve watched feature boiled ingredients.
Here’s my take on that process…
I boiled a big pot of water. I put:
6 romas,
1 small white onion (in 1/4s),
3 cloves of garlic
1 serrano (seeded)
2 moritas (seeded) and
2 arbol
to boil until the onion was soft, the skins on the tomatos were splitting and slipping off and the serrano and garlic where soft.
I took 2 fresh romas, quartered and gutted, the moritas, the arbols, 1 fresh (seeded) serrano and a 7oz can of chipotle in adobe in the nutribullet and processed to a loose smooth paste.
Dumped everything in the Cuisinart and processed to my liking.
This one came in about 7/10 in my tasty salsa scale.
Perfectly palatable and even enjoyable.
I wanted something quick and easy, but you really miss a lot when you don’t roast the ingredients. A nice, mild but persistent heat. Tastes great on a chip.
Perhaps I should start experimenting with oregano, cumin etc in these boiled salsas for added interest.
--06
Just subbed and this was the exact kind of post j was looking for… literally couldn’t figure out why some people boiled and some roasted and no one was taking about it…
2 Comments
Salsa 1/3 is [here](https://www.reddit.com/r/SalsaSnobs/comments/y6wbb4/roasted_tomato_and_tomatillo_salsa_with_dried_and/).
Salsa 2/3 is [here](https://www.reddit.com/r/SalsaSnobs/comments/ycx0i3/salsa_making_binge_23_tomatillo_arbol_guahillo/).
I have often pointed out that the salsa making abuelas of YouTube take a very straight-forward approach to salsa making. About 2/3 of the videos I’ve watched feature boiled ingredients.
Here’s my take on that process…
I boiled a big pot of water. I put:
6 romas,
1 small white onion (in 1/4s),
3 cloves of garlic
1 serrano (seeded)
2 moritas (seeded) and
2 arbol
to boil until the onion was soft, the skins on the tomatos were splitting and slipping off and the serrano and garlic where soft.
I took 2 fresh romas, quartered and gutted, the moritas, the arbols, 1 fresh (seeded) serrano and a 7oz can of chipotle in adobe in the nutribullet and processed to a loose smooth paste.
Dumped everything in the Cuisinart and processed to my liking.
This one came in about 7/10 in my tasty salsa scale.
Perfectly palatable and even enjoyable.
I wanted something quick and easy, but you really miss a lot when you don’t roast the ingredients. A nice, mild but persistent heat. Tastes great on a chip.
Perhaps I should start experimenting with oregano, cumin etc in these boiled salsas for added interest.
Just subbed and this was the exact kind of post j was looking for… literally couldn’t figure out why some people boiled and some roasted and no one was taking about it…