So I took 5 Roma tomatoes. One onion. 4 cloves of garlic. And about 1 cup of small canned jalapeños (all I can find where I live). I brushed the pan with olive oil and salted the tomatoes. I roasted in the oven until I got some blackening.
From there I blended with the immersion blender and added cilantro, salt and some lime juice.
The result is a bit more of a paste than I’d like. I’m guessing this is because so much of the moisture was cooked out in the oven. Any suggestions for me? The flavor is nice but texture is a little off and doesn’t quite have the “I’d pay for this at a restaurant” quality.
I was thinking maybe using the canned tomatoes without skins and only roasting the onions and garlic.
PS. Does anyone else never see posts from this sub in their feed anymore since losing Apollo? I have to come here manually or else I just won’t see posts.
by Shigglyboo
9 Comments
Looks like temp was too low / heat was too indirect and you cooked the liquid out of the vegetables before getting the charring you were looking for. Try using the oven’s broiler if you didn’t. If that doesn’t work, roast everything on a grill (ideally charcoal) or comal instead.
In the meantime, add water to this batch and adjust other seasonings as needed.
You can put everything back into a glass bowl, add a 1/4 cup of carrot juice then use your immersion blender again. If you can’t find ready-made carrot juice, maybe just add one more fresh tomato that hasn’t been roasted and do the same thing. One roma should have enough water in it to fix the consistency.
Thicker than Dexters mom 🫦
Probably just cooked the tomatoes too long. Did you pour all the juice from the baking sheet into the salsa? You could probably just add some water to fix the consistency and then readjust seasoning
Thanks for the suggestions everyone! This has to be one of the best subs on the site.
Had no idea about pulling tomatoes out first. I’m just now starting to experiment with broiling. I’ve done lots of fresh (no cooking) and also pan cooking after blending.
Adding one fresh tomato or some carrot juice hadn’t occurred to me. Got some great ideas now!
I use peeled canned tomatoes and it helps to liquify the mix.
I also add a small amount of distilled white vinegar. This can help liquify the mixture as well, and it also helps to preserve it a bit.
Leave the tomatoes whole, just quarter the onion and broil on low, don’t bake. Also leave the skin on the garlic and roast with the peppers separately, or remove from the pan as soon as there’s a little char (the skin will then slip right off the garlic)
You can add water, vinegar, lime juice, oil, etc.
Too much onion and not enough tomatoes