Yet again, I'm back… deal with it.
So continuing down the salsa river. My plan was a BASE batche of verde, then split it one with added Guajillo and the other Cali. This stemmed from a convo with u/Dead_Iverson.
Well… my ADHD and some trees really didn't help this situation. Hindsight really got me on this one, but hey I am not a professional recipe maker/tester.
As usual, nothing is authenic, nor claiming.
So went out and found Guajillo peppers since last tome I got California chiles.
Also decided to do a red onion this time but again trees were fucking with me. Really should have made two batches one with white onion and other red cause I could really tell any difference. I'll revisit this.
Batch one is:
Tomatillo
Jalapeno
Serrano
Red onion
Garlic
Guajillo
Chicken bouillion
Cilantro
Batch two is:
Jalapeno
Serrano
Red onion
Garlic
California
Chicken bouillion
Cilantro
Both batched got the ol' boiler treatment cause I'm a bish and its too hot for some grill action.
Rehydrated the dried peppers in pre mixed bouillon and water. Then used the liquid at end to adjust the consistancy of the end product.
Between the Guajillo and California chiles. The guajillo definitely brought more heat to the mix. The california had a more fruity taste to it.
As for my chip game, since that seemed to be a thing from my last post. I could not find resturant style Calidad, and I couldn't find Juantonios.
Went to multiple stores searching. Even rolled into my local tienda only to realise they don't sell chip (of course they don't you stupid gringo). So with that being said this is a Calidad house, but I will be going down the home made chip route here shortly.
I think I'm good on the roasted Salsas, it time to move on to pico. So if you've got a kill pico recipe or want to share a pervius post with a pico recipe I greatly appreciate that.
by Late-Bed4240