We’re having a salsa competition at the office tomorrow and I absolutely love salsa of all kinds, so figured why not. Here’s what I used.
(I roasted all of the these on the grill):
6 vine tomatoes. I tried with Romas yesterday and the flavor was kinda sad so I scrapped that salsa.
2 habaneros
Half a white onion
4 garlic cloves
Juice of 2 limes
The conistency is kinda thick though. I just took the salsa out of the fridge after a couple hours and it felt a little stiff. I hit it with a little extra lime juice to thin it out a little but don’t want to overdue it. Anything else I can do? Flavor is nice though. Nice heat from the habaneros but doesn’t destroy you or linger too long. Maybe a little splash of water, I’m reading? This is what it looked like after I took it out of the fridge and gave it a stir. Any tips appreciated!
by vladdypants