Two romas One vine tomato One jalapeño deseeded One half red onion One half white onion
Baked 30 minutes to char and dry out
Placed all in bullet and 🙁
Was going to add cilantro and lime juice. Traste is off tho.
Curtis_Geist
Food creation is a learning process. You got it next time
willwar63
The idea is not to puree the onion but “chop” it. That is what gave you that consistency. That and you over processed the tomato. Next time do each ingredient separately and pour it into a bowl one at a time. As for the onion, you may want to finely dice that by hand. You could even dice it ahead of time and sauté it in a pan.
Vonwellsenstein
Definitely over blended, just give a quick pulse. Also did you gut your tomatoes?
UndiscoveredBum-
I like to barely chop anything up when I put in blender, just half maybe quarter the veggies. Like others have said, use the pulse setting and just tap it a couple times and see how it looks. When I have it almost to where I want it, I add cilantro and give it a couple more taps and its perfect. It’s a trial and error process, chins north!
msmurdock
This is completely saveable!!
What you have right there is a delicious base.
Now, grab yourself another round of the ingredients, and leave them raw this time. Rough chop a little jalapeno, a decent amount of onion, and all that good cilantro. If you like some chunky fresh tomatoes, feel free to add those too -but not necessary. Stir in, and let sit in the fridge for about 24 hours. Then salt and lime to taste. It’ll be awesome.
There are actually a ton of ways to go with a smooth base like this. I’ve done this on purpose and then added raw cilantro, diced onions, and mango.
I love my bullet for some things, but for salsa, ya gotta do it in batches, with quick little pulses. I tend to use my food processor for salsa since it gives me more control, but with practice you can absolutely do it with a bullet – just always err on the side of bigger chunks – you can always give those a quick whack on the cutting board.
Otherwise you end up with salsa smoothie!
KrishnaChick
Add more tomato, keep blending while drizzling in some oil, and turn it into an emulsion. It’s a thing.
SpartanSteve63
Hey OP! This will still taste good! You have more of a salsa flavored hot sauce but you have all the good stuff. What about acid, S&P, and cilantro? Do you have any lime juice or equivalent you could add? That and the S&P, if you omitted, would turn this around.
Imjusthereandthere
You skipped the part where you ate it…you’re not supposed to post a pic of the aftermath lol
wickedpansy
This is how my salsa looks when I make it for Chilaquiles. You could add an avocado to it to make salsa guac.
t0ughsting
I added an avocado to the first salsa I made and my result looked just like vomit. You are not alone. I still ate it though
zerozingzing
Use as salad dressing, use as marinade, mix a tablespoon into your queso, or add to your fried seafood batter
uncre8tv
This reminds me, why is it that amateur salsa separates so easily? Too much liquid from the tomatoes?
Robinhood6996
Definitely looks over blended- your goal in making salsas is to make look like you just made it in a Molcajete which using your blender in a pulse method
My usually method in a blender after roasting on the grill use chilie Serranos and Roma ( at a 2 tomatos to 1 Serrano ration ) tomato’s is to start with the chills and one or two tomato’s and blend it well with salt then stop the blender and add the rest of the tomato’s and then pulse it a few seconds then put your salsa in a bowl add a couple pinches of chopped onions and cilantro and salt to taste
You can chip out on this salsa and it also goes very well on carne asada tacos 🌮
JButler_16
Add some cumin or chili powder and salt.
Josh-Medl
I thought this was refried beans and was so confused
throwaway77787778
you can do it!
ConsumerMad
Once the aeration has subsided, it’ll look better. Taste is what matters!
18 Comments
Two romas
One vine tomato
One jalapeño deseeded
One half red onion
One half white onion
Baked 30 minutes to char and dry out
Placed all in bullet and 🙁
Was going to add cilantro and lime juice. Traste is off tho.
Food creation is a learning process. You got it next time
The idea is not to puree the onion but “chop” it. That is what gave you that consistency. That and you over processed the tomato. Next time do each ingredient separately and pour it into a bowl one at a time. As for the onion, you may want to finely dice that by hand. You could even dice it ahead of time and sauté it in a pan.
Definitely over blended, just give a quick pulse. Also did you gut your tomatoes?
I like to barely chop anything up when I put in blender, just half maybe quarter the veggies. Like others have said, use the pulse setting and just tap it a couple times and see how it looks. When I have it almost to where I want it, I add cilantro and give it a couple more taps and its perfect. It’s a trial and error process, chins north!
This is completely saveable!!
What you have right there is a delicious base.
Now, grab yourself another round of the ingredients, and leave them raw this time. Rough chop a little jalapeno, a decent amount of onion, and all that good cilantro. If you like some chunky fresh tomatoes, feel free to add those too -but not necessary. Stir in, and let sit in the fridge for about 24 hours. Then salt and lime to taste. It’ll be awesome.
There are actually a ton of ways to go with a smooth base like this. I’ve done this on purpose and then added raw cilantro, diced onions, and mango.
I love my bullet for some things, but for salsa, ya gotta do it in batches, with quick little pulses. I tend to use my food processor for salsa since it gives me more control, but with practice you can absolutely do it with a bullet – just always err on the side of bigger chunks – you can always give those a quick whack on the cutting board.
Otherwise you end up with salsa smoothie!
Add more tomato, keep blending while drizzling in some oil, and turn it into an emulsion. It’s a thing.
Hey OP! This will still taste good! You have more of a salsa flavored hot sauce but you have all the good stuff. What about acid, S&P, and cilantro? Do you have any lime juice or equivalent you could add? That and the S&P, if you omitted, would turn this around.
You skipped the part where you ate it…you’re not supposed to post a pic of the aftermath lol
This is how my salsa looks when I make it for Chilaquiles. You could add an avocado to it to make salsa guac.
I added an avocado to the first salsa I made and my result looked just like vomit. You are not alone. I still ate it though
Use as salad dressing, use as marinade, mix a tablespoon into your queso, or add to your fried seafood batter
This reminds me, why is it that amateur salsa separates so easily? Too much liquid from the tomatoes?
Definitely looks over blended- your goal in making salsas is to make look like you just made it in a Molcajete which using your blender in a pulse method
My usually method in a blender after roasting on the grill use chilie Serranos and Roma ( at a 2 tomatos to 1 Serrano ration ) tomato’s is to start with the chills and one or two tomato’s and blend it well with salt then stop the blender and add the rest of the tomato’s and then pulse it a few seconds then put your salsa in a bowl add a couple pinches of chopped onions and cilantro and salt to taste
You can chip out on this salsa and it also goes very well on carne asada tacos 🌮
Add some cumin or chili powder and salt.
I thought this was refried beans and was so confused
you can do it!
Once the aeration has subsided, it’ll look better. Taste is what matters!