-2 Random Heirloom Tomatoes (didn’t pay attention, sorry)
-1 White Onion
-1 Clove Garlic
-9 Guajillo Peppers, dried
-10 Chilis de Arbol, dried
-1 Habanero Pepper
-1 Grocery bunch of cilantro, de-stemmed
-1 Lime, juiced
Process:
– Half tomatoes and habanero, quarter onion, decapitate garlic. Coat in oil and salt, broil until softened/blackened. – Toast Guajillo and Arbol peppers in oil on a medium skillet. Deglaze with boiling water, cover and let sit until needed. – Remove stems from cilantro because I’m a picky bitch. – Combine everything into food processor. Juice lime on top. Add a good amount of salt and a little cumin on top if you’re feeling frisky. – Brrrrrrrrrrrrr – Realize you can’t simmer the sauce for a while like your inspiration and make note for next time. – Take a photo for Reddit and be sad while it refrigerates.
So far it tastes great but it is hot! I want even more flavor and less heat or a slower burn. Open to process and ingredient advice! I wish I had added the cilantro after simmering the salsa a while. Also, I need a blender. Maybe?
Chilli-man
Looks great. I’d attempt to drink that if I had a large enough burrito.
photodyer
If you want less heat, use less potent peppers. Not trying to be smarmy, just honest. You’re not going to get “less hot” using a pepper that hits in the 200-400k range on Scoville scale. That’s a LOT of capsinoids going into your salsa from one little pepper. Don’t know what access to pepper varieties you have but serranos are pretty much ubiquitous in large grocery stores, perhaps start there. Roasted serranos have great flavor, especially if you can find some ripe red ones.
My favorite trick for adjusting spicy heat level is homemade hot sauce. I grow habs and ghosts and such and make hot sauces. Rather than throwing bits superhots into salsas and other dishes, I use less potent peppers then dial up heat just where I want it by adding dashes of my own bottled heat. This allows me to control both heat and flavor profiles in salsas and other dishes with ease. It also prevents folks from getting blindsided by a big chunk of ghost pepper or the like.
El_Minadero
Get less heat by rehydrating and deseeding/deveining the guajillos before you toast them. Arbols are pretty hot too.
I sometimes blend in an avocado to moderate heat as well
CantFireMeIquit
No need to toast the peppers in oil, just lay them flat on there for a few minutes and flip constantly to not burn, Add a 1/3 cup of water, Simmer sauce for 10mins, half less of the arbols and one serano for less heat. Let the peppers sit in blender with the 1/3 water. Add tea spoon of sugar. No need for habanero you won’t notice it gone. And a tea spoon of salt and possibly only a 1/3 of a onion for that amount of tomato. Rule of thumb is generally 1 pepper per Roma/tomatillos tomato but since these are huge tomatoes maybe 2. definitely get a small cheap blender or large food processor, Don’t turn on blender, just barely push the button for it to whirl a few times till it’s consistency is where ya like it to have good chip cling . Really want some different flavor add 1-2 adobo or chipotle pepper. And probably way less of the dried guajillo peppers maybe 1 or 2 depending on size “aka dried ripe Anaheims” also deseed and vein those.
6 Comments
Inspired by a recent top post.
Ingredients:
-3 Roma Tomatoes
-2 Random Heirloom Tomatoes (didn’t pay attention, sorry)
-1 White Onion
-1 Clove Garlic
-9 Guajillo Peppers, dried
-10 Chilis de Arbol, dried
-1 Habanero Pepper
-1 Grocery bunch of cilantro, de-stemmed
-1 Lime, juiced
Process:
– Half tomatoes and habanero, quarter onion, decapitate garlic. Coat in oil and salt, broil until softened/blackened.
– Toast Guajillo and Arbol peppers in oil on a medium skillet. Deglaze with boiling water, cover and let sit until needed.
– Remove stems from cilantro because I’m a picky bitch.
– Combine everything into food processor. Juice lime on top. Add a good amount of salt and a little cumin on top if you’re feeling frisky.
– Brrrrrrrrrrrrr
– Realize you can’t simmer the sauce for a while like your inspiration and make note for next time.
– Take a photo for Reddit and be sad while it refrigerates.
So far it tastes great but it is hot! I want even more flavor and less heat or a slower burn. Open to process and ingredient advice! I wish I had added the cilantro after simmering the salsa a while. Also, I need a blender. Maybe?
Looks great. I’d attempt to drink that if I had a large enough burrito.
If you want less heat, use less potent peppers. Not trying to be smarmy, just honest. You’re not going to get “less hot” using a pepper that hits in the 200-400k range on Scoville scale. That’s a LOT of capsinoids going into your salsa from one little pepper. Don’t know what access to pepper varieties you have but serranos are pretty much ubiquitous in large grocery stores, perhaps start there. Roasted serranos have great flavor, especially if you can find some ripe red ones.
My favorite trick for adjusting spicy heat level is homemade hot sauce. I grow habs and ghosts and such and make hot sauces. Rather than throwing bits superhots into salsas and other dishes, I use less potent peppers then dial up heat just where I want it by adding dashes of my own bottled heat. This allows me to control both heat and flavor profiles in salsas and other dishes with ease. It also prevents folks from getting blindsided by a big chunk of ghost pepper or the like.
Get less heat by rehydrating and deseeding/deveining the guajillos before you toast them. Arbols are pretty hot too.
I sometimes blend in an avocado to moderate heat as well
No need to toast the peppers in oil, just lay them flat on there for a few minutes and flip constantly to not burn, Add a 1/3 cup of water, Simmer sauce for 10mins, half less of the arbols and one serano for less heat. Let the peppers sit in blender with the 1/3 water. Add tea spoon of sugar. No need for habanero you won’t notice it gone. And a tea spoon of salt and possibly only a 1/3 of a onion for that amount of tomato. Rule of thumb is generally 1 pepper per Roma/tomatillos tomato but since these are huge tomatoes maybe 2. definitely get a small cheap blender or large food processor, Don’t turn on blender, just barely push the button for it to whirl a few times till it’s consistency is where ya like it to have good chip cling . Really want some different flavor add 1-2 adobo or chipotle pepper. And probably way less of the dried guajillo peppers maybe 1 or 2 depending on size “aka dried ripe Anaheims” also deseed and vein those.
Looks great!