Just made my first salsa at home, used
4 medium oven broiled Roma tomatoes
1 raw Roma tomato
2 jalapeño
1 habanero
half white onion
10 cilantro stalks
Juice of whole lime
Cumin paprika salt pepper to taste
Blended together
And reduced
I like spicy salsa. This has a lingering heat that I’m looking for, but it’s barely got any heat that hits you right when you bite in. And it’s almost too sweet somehow.
Which peppers am I looking for that will hit right away? Or should I just use more of the peppers I have?
And the sweetness?
by snowinginmybutt
10 Comments
How come y’all didn’t tell me you have to do dishes after you do this shit
I like to use multiple varieties of pepper like habanero scorpion Serrano jalepeno only for flavor but thank you for including cilantro I haven’t found any home mades that use cilantro lol
How to make less brown. Maybe less tomato roasting! Or mix with more fresher tomato
needs garlic
Looks good for a first attempt, though a bit thick for my tastes.
Jalapeños are tricky, because sometimes they’re super mild and sometimes they’re pretty spicy. You may have just had some mild ones.
Roasting the vegetables will increase the sweetness a bit, so you could try the same recipe without roasting and see whether you prefer it that way.
But that’s part of the joy of making it at home: you can keep tweaking and trying different things!
I believe roasting the vegetables will make them naturally a bit sweeter. As far as heat goes, swapping out some of your jalapeños for serranos will definitely help. Also you could look into dried peppers such as arbols or chiltepins.
Cayenne would be a great way to add some heat to it if you’re looking for a spice that hits you in the throat. White pepper is also great because that one will hit you in the front of the mouth. I’ve found that raw jalapeños always trend spicier then cooked ones, the more seeds in it the better. That’s where the spice you’re looking at comes from. As the others suggested dried peppers work great. Have you considered using pepper oil from scorpion peppers? Look specifically for pepper extract in the range you’re comfortable with as those will be a lot more concentrated without having to add too much volume to your salsa.
Am I correct in assuming that everything on that tray was broiled? That, as well as boiling to reduce, can mellow out the “bite” from peppers as it brings forward the sweetness. Next time I’d suggest throwing in some fresh peppers to the blend to add some of the freshness/bite back and balance out the sweet profile.
Yah garlic. Maybe some lime juice to make it acidic. Don’t forget the salt. But overall good looking. Glad you cooked it and looks like you god char on it. That’s the important part. I know people who make watery gross tomato mash and think it’s awsome.
Scotch bonnet, naga brains, or red cherry peppers will do