Did you heat up your dry Chile’s? You have to heat them up. Bring out the taste.
rogerjoellramirez
Na bad recipe. What is your objective? What is your thinking behind this recipe? How did you perceive it would taste?
Top_Brilliant_8662
What kind of salsa were you trying to make? Like just to use at as topping or with chips. Or salsa to simmer meat in?
Jemerius_Jacoby
What I usually do for salsa is toast my dry chiles in a wok or pan for a few seconds until they have some black spots. After than i boil until softened. I use a whole head of garlic and remove the cloves individually. While each clove still has their wrapper I toast them in a dry pan/wok for a few mins until they have a black spot on each side. Then i peel them. Any onions or tomatillos i boil until they are no longer raw. Dont add any water or stock just salt to taste.
Maybe you can save you sauce by adding vinegar, some hot sauces are made the way you made your sauce. Sorry your sauce didnt turn out quite right; it seems like it would make a good enchilada sauce though!
Aurelian_Lure
I would just start simple til you get the hang of it.
-Tomatoes
-Onion
-Peppers
-Garlic
-Salt
-Lime juice
-Chicken/vegetable stock (as needed)
Saute everything in a pan with a little oil until it looks like [this](https://ibb.co/g79TWSk) and then blend.
Once you have this base recipe dialed in you can start experimenting with different spices, fresh cilantro, avocado, tomatillos, etc. The tomatoes, onion, and oil will provide liquid for everything to blend so if you use any stock it won’t be much.
Jew-betcha
I reccomend roasting the garlic to deepen its savory flavor! Also, as far as i know, a lot of mexican cooks use a small amount of MSG to brighten up the flavor.
Shark_Attack-A
No bro secret is not in tons of garlic please stop that behavior 🤣 I know it’s difficult because most people here make basically garlic salsa, it’s good but don’t go over with any ingredient.. I think your mistake was in the chile passilla (not sure what they are in English but the raisin looking ones) those are very thick and have a very potent taste, maybe keep it down to 1.. th
11 Comments
Ingredients used:
7 ancho chiles (ends trimmed and de-seeded)
7 guajillo chiles (ends trimmed and de-seeded)
3 chiles de arbol (ends trimmed and de-seeded)
1 white onion (peeled and halved)
12 garlic cloves (peeled)
4 roma tomatoes
1 tablespoon black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon ground cloves
1/2 Mexican cinnamon stick
3 bay leaves
1 teaspoon apple cider vinegar
3 cups beef broth
Did you have a recipe you used as a starting point? Feel free to add the link.
3 cups of beef broth? Did you reduce it a ton or something? I have to imagine that diluted it quite a bit.
Did you toast and/or fry the spices? Blacken the tomatoes etc.?
Also, did you have enough salt? Try with MSG?
With the beef broth (almost no salsas are made with this) you should throw a beef roast & carrots & make a consommé for Birria tacos.
Did you heat up your dry Chile’s? You have to heat them up. Bring out the taste.
Na bad recipe. What is your objective? What is your thinking behind this recipe? How did you perceive it would taste?
What kind of salsa were you trying to make? Like just to use at as topping or with chips. Or salsa to simmer meat in?
What I usually do for salsa is toast my dry chiles in a wok or pan for a few seconds until they have some black spots. After than i boil until softened. I use a whole head of garlic and remove the cloves individually. While each clove still has their wrapper I toast them in a dry pan/wok for a few mins until they have a black spot on each side. Then i peel them. Any onions or tomatillos i boil until they are no longer raw. Dont add any water or stock just salt to taste.
Maybe you can save you sauce by adding vinegar, some hot sauces are made the way you made your sauce. Sorry your sauce didnt turn out quite right; it seems like it would make a good enchilada sauce though!
I would just start simple til you get the hang of it.
-Tomatoes
-Onion
-Peppers
-Garlic
-Salt
-Lime juice
-Chicken/vegetable stock (as needed)
Saute everything in a pan with a little oil until it looks like [this](https://ibb.co/g79TWSk) and then blend.
Once you have this base recipe dialed in you can start experimenting with different spices, fresh cilantro, avocado, tomatillos, etc. The tomatoes, onion, and oil will provide liquid for everything to blend so if you use any stock it won’t be much.
I reccomend roasting the garlic to deepen its savory flavor! Also, as far as i know, a lot of mexican cooks use a small amount of MSG to brighten up the flavor.
No bro secret is not in tons of garlic please stop that behavior 🤣 I know it’s difficult because most people here make basically garlic salsa, it’s good but don’t go over with any ingredient.. I think your mistake was in the chile passilla (not sure what they are in English but the raisin looking ones) those are very thick and have a very potent taste, maybe keep it down to 1.. th