4 Roma Tomatoes 4 vine ripened 4 jalapeño 1 habernaro 3 Serrano 1 red onion 1 bulb of garlic
exgaysurvivordan
The tomatoes look perfect. If you find the onions a bit too burnt you could always just peel off the outer layer. Those garlics might be over burnt yes. Garlic cloves being real small I’ve found I personally dislike over charred garlic.
But also heavy charring is called for in some salsa types like “ash salsa” or salsa ceniza. Even some Salsa Negra gets its color from charring.
Wizard-Dresden
Wow so much new information thank you very much for the reassurance
Sunsets_admirer33
Overcooked garlic is bitter, so I definitely wouldn’t recommend using it.
doc_ocho
“Too charred” is not a thing!
😃
warriormango1
Correct me if im wrong but dont most recipes call to remove the tomato skin anyways? Just remove the skin and the first layer on the onions. I bet if you leave a couple of the charred tomatoes or onions it will add more flavor too. I have no suggestion on the garlic though.
I prefer to roast my garlic in a ball of foil with some oil specifically to prevent any charring or over caramelization. Tomatoes look perfect, that’s how they do “fire roasted” salsas
SaltiestRaccoon
As others have said, tomatoes fine, onions are over-done but doable and honestly, I usually wrap my garlic in foil so it doesn’t char. Burnt garlic is intensely bitter and unpleasant and that’s definitely burnt.
Bright side is with most of this stuff you can peel off the outer charred layer of some, set aside when you process the salsa, then introduce more if you want some more charred flavor later on.
DiabolicDangle
Been making this type of salsa for 20 years yes that’s way overcooked and charged. The biggest mistake people make is when they see the char marks they think it should be cooked all the way through but the perfect fire roasted salsa roja is charred on the outside and raw on the inside you get this Smokey fresh pop when u do it like that
AnKoP
There is a technique called ‘tatemado’ where I even saw a mexican traditional cook burn the ingredients to ashes and include them into the salsa. So I wouldnt say its too chared, just add some not so charred ingredientes if you are worried about it.
12 Comments
4 Roma Tomatoes 4 vine ripened 4 jalapeño 1 habernaro 3 Serrano 1 red onion 1 bulb of garlic
The tomatoes look perfect. If you find the onions a bit too burnt you could always just peel off the outer layer. Those garlics might be over burnt yes. Garlic cloves being real small I’ve found I personally dislike over charred garlic.
But also heavy charring is called for in some salsa types like “ash salsa” or salsa ceniza. Even some Salsa Negra gets its color from charring.
Wow so much new information thank you very much for the reassurance
Overcooked garlic is bitter, so I definitely wouldn’t recommend using it.
“Too charred” is not a thing!
😃
Correct me if im wrong but dont most recipes call to remove the tomato skin anyways? Just remove the skin and the first layer on the onions. I bet if you leave a couple of the charred tomatoes or onions it will add more flavor too. I have no suggestion on the garlic though.
Flavortown.
https://preview.redd.it/ocx4uwyratsb1.jpeg?width=3000&format=pjpg&auto=webp&s=4ab7f6ee4958b6cfac9c28054574799eeb2e0c01
Final product
I prefer to roast my garlic in a ball of foil with some oil specifically to prevent any charring or over caramelization. Tomatoes look perfect, that’s how they do “fire roasted” salsas
As others have said, tomatoes fine, onions are over-done but doable and honestly, I usually wrap my garlic in foil so it doesn’t char. Burnt garlic is intensely bitter and unpleasant and that’s definitely burnt.
Bright side is with most of this stuff you can peel off the outer charred layer of some, set aside when you process the salsa, then introduce more if you want some more charred flavor later on.
Been making this type of salsa for 20 years yes that’s way overcooked and charged. The biggest mistake people make is when they see the char marks they think it should be cooked all the way through but the perfect fire roasted salsa roja is charred on the outside and raw on the inside you get this Smokey fresh pop when u do it like that
There is a technique called ‘tatemado’ where I even saw a mexican traditional cook burn the ingredients to ashes and include them into the salsa. So I wouldnt say its too chared, just add some not so charred ingredientes if you are worried about it.