Recipe: blend pictured ingredients and salt to taste, boil for 15 to 20 minutes, add cilantro and lime after boiling
Notes: Don’t over think it! Tweak the ratios to taste, sub what you’d like and have fun. Want a roasted salsa? Grill the ingredients instead of boiling and then blend. Want something spicier? Add more Arbol chile or jalapeno. The batch I’m making is for the family and is kid friendly.
Also, remember, the heat will get less intense after cooking and cooling. I don’t know why, but if it’s too spicy at first, just be patient.
Enjoy!
DaKakeIsALie
I like salsa served warm but fully cooked tomatoes become pasta sauce imo. I feel like the raw ‘bite’ of them is an important component, even if charred or something.
Lil_S_curve
I’m inspired to try this. Thanks
BPMMPB
Man, those two chili de Arbol have a monumental task ahead.
UndiscoveredBum-
why is only 1 tomato halved? where is the other half? what did it do to you?
yourlocal90skid
Why boil it? If anything, roast it all, and then blend. I fail to see how boiling adds anything except an unnecessary step. You’re really not coaxing any extra flavor from any of the ingredients by boiling.
7 Comments
Ingredients pictured: Roma tomatoes, tomatillos, yellow onion, jalapeno, arbol chile, guajillo chile, garlic
Ingredients not pictured: cilantro, lime and salt
Recipe: blend pictured ingredients and salt to taste, boil for 15 to 20 minutes, add cilantro and lime after boiling
Notes: Don’t over think it! Tweak the ratios to taste, sub what you’d like and have fun. Want a roasted salsa? Grill the ingredients instead of boiling and then blend. Want something spicier? Add more Arbol chile or jalapeno. The batch I’m making is for the family and is kid friendly.
Also, remember, the heat will get less intense after cooking and cooling. I don’t know why, but if it’s too spicy at first, just be patient.
Enjoy!
I like salsa served warm but fully cooked tomatoes become pasta sauce imo. I feel like the raw ‘bite’ of them is an important component, even if charred or something.
I’m inspired to try this. Thanks
Man, those two chili de Arbol have a monumental task ahead.
why is only 1 tomato halved? where is the other half? what did it do to you?
Why boil it? If anything, roast it all, and then blend. I fail to see how boiling adds anything except an unnecessary step. You’re really not coaxing any extra flavor from any of the ingredients by boiling.
After picture?