After chilling (last couple photos) it tasted a bit hotter, but I may step up the habaneros in the next batch.
What would you add to adjust this recipe? I actually love it, but certainly open to improvements.
Credit to u/lilLaylaXOX for this recipe:
- 1 large can of whole peeled tomatoes (not pictured, but canned for the water, or else it will be too thick as noted later in the comments)
- 3 jalapeños sliced
- 2 serrano sliced
- 2 poblanos sliced (I added this to the recipe)
- 3 habanero sliced
- 1 white onion sliced
- 1(ish, i forgot to buy more) bulb of garlic
- half a squeezed lemon (I also added half a squeezed lime)
- bunch of cilantro
- salt (I kept adding more and it still seemed not enough, but salty corn tortilla chips balanced it nicely)
slice all the peppers, onion and garlic. char in a pan (I put the pan in the grill for about 10 minutes at 500F, flipping the pepper skins, onions, and cloves a couple times)
add everything to food processor.
Reference post:
https://www.reddit.com/r/SalsaSnobs/comments/145lrqz/spicy_salsa_so_good/
by Shadax