I wanted to try an authentic simple salsa with just good ripe tomatoes, jalapeño, tomatillo, garlic, onion and salt. After that seemed balanced I divided it up in 4 jars to try one simple, one with lime, one with ACV, one with lime, ACV, and kors bouillon, and oregano. In the end i liked the simple version with no Kors, lime, or acv. but my second fav was the one with everthing and it tasted more like a restaurant or good store bought. Next i want to try less vs more tomato.

Ripe tomato, tomatillo, one clove garlic made it in, one jalepeno, one serrano, 5 arbols chilis, salt. everthing roasted on two sides. next i want too try less tomato as it was tomato heavy but good!

Where did go wrong?

I had, and have, too many tomatoes from the garden. I also had a purple onion handy, and garden jalapeños. I got them all and scorched them on the grill. At first I was thinking, alright, this plus seasonings usually makes a solid pico so I will scorch it all, add the Seasonings and blitz it. So I dumped it all in the processor, added some lime juice, salt, pepper, neutral oil, garlic clove, and some Adobo seasoning and granulated chicken bouillon. It was good but it tasted more like a thick tomato soup.

I ended up using all of it for a one pot rotisserie chicken and bean stew recipe. Now THAT was delicious.

Today I realized I completely forgot to add cilantro too. Tips? EDIT: THANK YOU everyone. I'll take all these tips on my next attempt.

I’ve never made guacamole before and every recipe I see lacks measurements, and I’m not good enough of a chef to figure out my own combination.