Cooking/Recipe Sharing |OT| It's BURNT You F*cking Donkey!
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Thread: Cooking/Recipe Sharing |OT| It's BURNT You F*cking Donkey!
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I've been trying to make a good salsa for a while now, trying to perfect a base that is excellent and that I can rely to make ever single week. It's not as easy as I thought it would be and I'm still not satisfied with any of the batches I've made but I'll share what I've learned here. Trying to put it all together still but here are some things that seem necessary
1) Roast everything until about 70% charred either under the broiler or in a skillet
2) Serranos are great peppers, so are habaneros, and jalapenos too of course
3) Chipotle peppers can help kick the flavor profile up a notch. Usually, 1-2 chipotle peppers will do. Maybe add a touch of the sauce too
4) Start with a teaspoon of salt, then add in tiny amounts until you reach the desired taste
5) Salt is super important to make a good salsa, but there's a fine line between too little and too much. Be careful to find the perfect medium
5) Lime juice is also super important like salt, but do not add too much. Again find the balance of what the batch needs
6) Finely chopped cilantro is important to boost flavor and depth
7) Chicken Boullion can help increase the taste. Buy a healthy one or make a substitute as most Chicken Bouillion products have terrible ingredients in them
8) Garlic is good, I almost always add one or two maybe three or so
9) A tiny pinch of sugar or good quality honey can help
10) Roasting everything w/ light olive oil rubbed onto the tomatoes, veggies, peppers can improve the flavor and blend or marry the flavors a bit better
11) Add a bit of cumin
12) Add a bit of oregano
13) Tomatillos have a great flavor profile, roasting one or two can help take the salsa to the next level
1) Roast everything until about 70% charred either under the broiler or in a skillet
2) Serranos are great peppers, so are habaneros, and jalapenos too of course
3) Chipotle peppers can help kick the flavor profile up a notch. Usually, 1-2 chipotle peppers will do. Maybe add a touch of the sauce too
4) Start with a teaspoon of salt, then add in tiny amounts until you reach the desired taste
5) Salt is super important to make a good salsa, but there's a fine line between too little and too much. Be careful to find the perfect medium
5) Lime juice is also super important like salt, but do not add too much. Again find the balance of what the batch needs
6) Finely chopped cilantro is important to boost flavor and depth
7) Chicken Boullion can help increase the taste. Buy a healthy one or make a substitute as most Chicken Bouillion products have terrible ingredients in them
8) Garlic is good, I almost always add one or two maybe three or so
9) A tiny pinch of sugar or good quality honey can help
10) Roasting everything w/ light olive oil rubbed onto the tomatoes, veggies, peppers can improve the flavor and blend or marry the flavors a bit better
11) Add a bit of cumin
12) Add a bit of oregano
13) Tomatillos have a great flavor profile, roasting one or two can help take the salsa to the next level
Oh yeah....I was supposed to ask an authentic Mexican how they make it so good. Thanks for reminding me.
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Finally made a salsa that was good. Here's how I made it:
Core Ingredients
3 medium red tomatoes
2 medium tomatillos
1 medium yellow onion
2 large jalapenos
1 serrano pepper
1 medium habanero pepper
3 medium sized garlic cloves
40-50 cilantro leaves
1.5 large chipotle peppers + 1 teaspoon of the sauce
1.5 tsp of pickled jalapenos plus 1 tsp of the vinegar in jar
Zest of one lime
2 juiced limes
1/2 tsp of lemon juice
Seasonings
1 tsp Himalayan pink salt
Pinch of black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
1 tsp oregano
1 tbsp nutritional yeast
Instructions
1) Line broiler pan with foil
2) Place the tomatoes, chopped onions, peppers, garlic cloves on foil and drizzle with avocado oil generously
3) Rub each ingredient with the avocado oil to ensure everything is oiled sufficiently
4) Place under broiler for about 7 minutes
5) Let broiled ingredients cool for several minutes
6) Put a tomato or two into the blender, along with a jalapeno pepper, one large chipotle and pulse-blend for roughly seven seconds to make something of a puree, but not going as far as to make it a juice
7) Add every other ingredient to the blender EXCEPT the lime zest and the lemon and lime juice
8) Pulse carefully and very briefly each time so you don't juice your salsa, use a spoon to bring up the ingredients at the bottom and pulse carefully and briefly each time until it looks like very fine restaurant style salsa. It took me like... approximately 10-20 little brief pulses in the Vitamix blender to reach the right consistency. The trick is to pulse it like a quarter second each time, just to make it jump and chop a tiny bit. That way you can closely monitor everything and get the restaurant style consistency
9) Pour into a bowl
10) Add the lime zest, the lime juice from the two limes, and the little bit of lemon juice into the bowl of salsa and stir thoroughly for a few minutes so the citrus oils and the citrus juice is thoroughly mixed in with the entire salsa
Core Ingredients
3 medium red tomatoes
2 medium tomatillos
1 medium yellow onion
2 large jalapenos
1 serrano pepper
1 medium habanero pepper
3 medium sized garlic cloves
40-50 cilantro leaves
1.5 large chipotle peppers + 1 teaspoon of the sauce
1.5 tsp of pickled jalapenos plus 1 tsp of the vinegar in jar
Zest of one lime
2 juiced limes
1/2 tsp of lemon juice
Seasonings
1 tsp Himalayan pink salt
Pinch of black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
1 tsp oregano
1 tbsp nutritional yeast
Instructions
1) Line broiler pan with foil
2) Place the tomatoes, chopped onions, peppers, garlic cloves on foil and drizzle with avocado oil generously
3) Rub each ingredient with the avocado oil to ensure everything is oiled sufficiently
4) Place under broiler for about 7 minutes
5) Let broiled ingredients cool for several minutes
6) Put a tomato or two into the blender, along with a jalapeno pepper, one large chipotle and pulse-blend for roughly seven seconds to make something of a puree, but not going as far as to make it a juice
7) Add every other ingredient to the blender EXCEPT the lime zest and the lemon and lime juice
8) Pulse carefully and very briefly each time so you don't juice your salsa, use a spoon to bring up the ingredients at the bottom and pulse carefully and briefly each time until it looks like very fine restaurant style salsa. It took me like... approximately 10-20 little brief pulses in the Vitamix blender to reach the right consistency. The trick is to pulse it like a quarter second each time, just to make it jump and chop a tiny bit. That way you can closely monitor everything and get the restaurant style consistency
9) Pour into a bowl
10) Add the lime zest, the lime juice from the two limes, and the little bit of lemon juice into the bowl of salsa and stir thoroughly for a few minutes so the citrus oils and the citrus juice is thoroughly mixed in with the entire salsa
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Next time I'm going to try adding some fresh parsley and maybe half of a basil leaf, maybe even some dried peppers for extra flavorrrrr
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brocoli, green bell peppers and onions go pretty well with spaghetti
I like putting whole mushrooms in sometimes. Meatballs, Italian sausages, mushrooms, garlic, wine, onions, parmesan cheese and basil are all excellent ingredients to put in a sauce