5 romas, half a white onion, 3 scotch bonnets and 1 jalapeño. Roasted in oven and blended with lime juice salt and cilantro. by knittaplease0296 pico de gallosalsaSauce 6 Comments InksPenandPaper 3 years ago Next time, turn on the broil and get a nice char going. It’ll add *so* much depth of flavor you’ll want to drink it straight.This style of salsa is called tatemada. kelowana 3 years ago Looks fantastic! I am trying to figure out why the yellow colour is so strong. onomahu 3 years ago 2 cloves of garlic with the peels and a pinch of Mexican oregano would be my edit. Looks amazing! bozeke 3 years ago That color! chef-keef 3 years ago I leave onions raw for a more fresh taste and texture Moxie42 3 years ago The answer is always more limeWrite A CommentYou must be logged in to post a comment.
InksPenandPaper 3 years ago Next time, turn on the broil and get a nice char going. It’ll add *so* much depth of flavor you’ll want to drink it straight.This style of salsa is called tatemada.
onomahu 3 years ago 2 cloves of garlic with the peels and a pinch of Mexican oregano would be my edit. Looks amazing!
6 Comments
Next time, turn on the broil and get a nice char going. It’ll add *so* much depth of flavor you’ll want to drink it straight.
This style of salsa is called tatemada.
Looks fantastic! I am trying to figure out why the yellow colour is so strong.
2 cloves of garlic with the peels and a pinch of Mexican oregano would be my edit. Looks amazing!
That color!
I leave onions raw for a more fresh taste and texture
The answer is always more lime