While I’m sure a lot of the salsa enthusiasts here wouldn’t bat an eye at the heat level, I was not expecting this salsa to pack such a punch!
Roasted ingredients: 5 large tomatoes 7 cherry tomatoes 2 small white onions 1 small red onion 1 small head of garlic 2 green chilis 2 yellow chilis
Roasted for about 25 minutes at 200°C, then removed the skins and stems from the tomatoes and peppers, added juice from 1 lemon, 1 teaspoon coriander, 1 tablespoon sugar, and blended.
Diabolicair
Appreciate the OCD! How’s the taste?
Zestyclose_Web_8289
I’ve been looking for a recipe cus I have some nice big tomatoes from my friends garden I wanted to make salsa with. I want to roast it and make blender salsa. I like a little heat but I dont want anything that would feel like fire going in and out. would this recipe work for that and how would I tone down the heat
srt7nc
A work of art too!
stfc-diez
Define “spicy”? Do you have anything hotter than a serano?
I found your recipe but chilies doesn’t tell me the variety.
PlaxicoCN
That first picture could be painting for someone’s kitchen. I’m sure this was really good.
TheTechJones
if you went with the full peppers i am not surprised it was spicy! you can vary the heat level quite a bit by scraping out the insides of the peppers (seeds and the placenta or white connective tissue that the seeds are on). The placenta has by far the most capsaicin of any part of the fruits. And if you want chunkier salsa, scoop out the middles of your tomatoes where they are mostly liquid.
CocaineBiceps
I love garlic but damn, that’s a lot of garlic.
slambie
i don’t see enough to make that super spicy… what am i missing? (those yellow ones?)
11 Comments
While I’m sure a lot of the salsa enthusiasts here wouldn’t bat an eye at the heat level, I was not expecting this salsa to pack such a punch!
Roasted ingredients:
5 large tomatoes
7 cherry tomatoes
2 small white onions
1 small red onion
1 small head of garlic
2 green chilis
2 yellow chilis
Roasted for about 25 minutes at 200°C, then removed the skins and stems from the tomatoes and peppers, added juice from 1 lemon, 1 teaspoon coriander, 1 tablespoon sugar, and blended.
Appreciate the OCD! How’s the taste?
I’ve been looking for a recipe cus I have some nice big tomatoes from my friends garden I wanted to make salsa with. I want to roast it and make blender salsa. I like a little heat but I dont want anything that would feel like fire going in and out. would this recipe work for that and how would I tone down the heat
A work of art too!
Define “spicy”? Do you have anything hotter than a serano?
I found your recipe but chilies doesn’t tell me the variety.
That first picture could be painting for someone’s kitchen. I’m sure this was really good.
if you went with the full peppers i am not surprised it was spicy! you can vary the heat level quite a bit by scraping out the insides of the peppers (seeds and the placenta or white connective tissue that the seeds are on). The placenta has by far the most capsaicin of any part of the fruits. And if you want chunkier salsa, scoop out the middles of your tomatoes where they are mostly liquid.
I love garlic but damn, that’s a lot of garlic.
i don’t see enough to make that super spicy… what am i missing? (those yellow ones?)
Iron fish?
Why the two types of tomatoes?