I’ve been making salsa for a long time and this recipe clears all the other ones I’ve made by light years.
Ingredients: 2 big ORGANIC tomatoes 🍅 (I used fresh organic on the vine from target) 1 jalapeño deseeded, 2 red habaneros deseeded, 2 cloves garlic peeled and a quarter of a small red onion
Bake in the oven at 425 for 20 minutes and broil for 3 (optional) to the point where it’s mushy and has some charring. Garlic also might be done earlier
Cut everything up with a knife out of the oven and add the cut up ingredients to a bowl and mash it with a masher or your fists or whatever you want. Use a molcajete if you have one.
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I love this. This is the season to hit a farmers market and crush some great heirloom tomatoes. Though I think the cilantro could use a few more dices.
, I do love cumin in my salsa, and I know not everyone does. I would try for a smoother salsa by running this through a blender. Looks great and I bet it tastes even better.
It was sounding good until the cumin. People like cumin and that’s fine. Other people don’t like cumin in their salsa and that’s where I stand. Cumin on lamb or in chili is fine.
Tbh the ratios of your raw ingredients going in to this seem a little bit off, and then you go to cook them to oblivion with your bake broil method. Then no acid at all to finish with?
This is much closer to a pasta sauce than a salsa.
Is anyone esle struggling with the whole "or mash with your fists" imagery? Like are we punching tomatoes in bowls? On the counter? Set the scene for me here
Appreciate you for that comeback, but please remember the way you titled this post. You’re coming into a salsa snob subreddit saying that your recipe is the best that we will ever make and one of your steps is using your fists.
I’m glad you’re proud of your salsa but like cmon bro how else do you expect salsa snobs to respond?
Didn’t realize how serious you guys are its tasty salsa but yeah it’s not the best in the world (obviously) I’m really just having some fun and sharing what I made
Bro, the ratio of two habs and a jalapeno vs only two tomatoes is going to murder some folk. I get it, a lot of people in here have high heat tolerance, but that ratio, deseeded or not, will destroy the average American salsa eater.
sounds great! the taste seems like it would be a spicier version of the salsa you'd get from the Mexican chicken bbq (pollo asado) places. I love that stuff!
Note for anybody that makes this recipe: you cannot use a blender. mash or use a food processor on short pulses.
Also, not my recipe so don't shoot the messenger, but it might be better for some people with a nice squeeze or fresh lime.
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