If you know bakers percentages, the below should make sense: Salsa taqueria: 100% tomatoes, 35% onions, 20% peppers, 20% tomatillos, 8% garlic. Salsa verde-ish: 100% tomatillos, 40% onions, 40% tomatoes, 15% peppers, 8% garlic
Half of the produce for each salsa is roasted in the oven until charred. Chop raw and roasted produce in small pieces and combine in a bowl. Add 2% salt for the total amount, mix well and transfer to vacuum bags.
They will now ferment for 1-2 weeks, then be blended with lime and cilantro (the taqueria salsa will also have some cumin added, the salsa verde-ish more cilantro and lime). Based on experience, keeps good in the fridge for at least 1 year.
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If you know bakers percentages, the below should make sense:
Salsa taqueria: 100% tomatoes, 35% onions, 20% peppers, 20% tomatillos, 8% garlic.
Salsa verde-ish: 100% tomatillos, 40% onions, 40% tomatoes, 15% peppers, 8% garlic
Half of the produce for each salsa is roasted in the oven until charred. Chop raw and roasted produce in small pieces and combine in a bowl. Add 2% salt for the total amount, mix well and transfer to vacuum bags.
They will now ferment for 1-2 weeks, then be blended with lime and cilantro (the taqueria salsa will also have some cumin added, the salsa verde-ish more cilantro and lime).
Based on experience, keeps good in the fridge for at least 1 year.