Just not as good as restaurants.
I broiled 7 halfwd tomatillos, half a white onion, 2 large jalapeno, one red tomato with the inner part removed, and 3 garlic.
Blended the onion a jalapeno, then light blended the tomatillos and tomato, did not add any water which obviously made it thicker. Then added chopped cilantro and white onion. What am I doing wrong ?
by thr33hugeinches
5 Comments
They thin it with water. Do not add vinegar, it won’t taste like any restaurant salsa. Also, a bit of powdered knorr chicken boullion is a not so secret ingredient of many salsas.
More salt and lemom/lime juice. Touch of Cumin powder perhaps as well
Restaurants are definitely not afraid of using water in their recipes. And you shouldn’t be either! Sometimes a little splash is exactly what it needs.
Did you season it? Is there no acid at all no lime?
Some lime juice would help somewhat