r/SalsaSnobs • u/russahh • 4d ago
Homemade Please, improve my salaa
Hey all, I've been making this salsa the same way for years. Felt like I dialed it in, with the goal of finding the balance of spicy and addiction. I want someone to eat this and not be able to stop, hoping the next bite will put out the burn only to be trapped in a never ending pleasure/pain cycle. Curious, by looking at the recipe (in the comments), what are some things you think could improve it?
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u/russahh 4d ago edited 4d ago
1 Red onion (in wedges)
.5 Red onion (chopped)
2 jalapenos (roasted & peeled, remove seeds from one)
2 whole habaneros
3 seedless habaneros
1 bunch Cilantro (stems cut off)
Juice of 2 limes
8 Roma tomatoes (into wedges)
3 tbsp rice vinegar
2 tbsp salt
3 cloves of garlic
Makes 64 oz.
Add all ingredients except for 3 tomatoes and chopped onion to a blender, blend on low for 30 seconds, then on high for 15 seconds. Add remaining tomatoes to blender, blend on high 10 seconds. Pour into a half gallon container, stir in chopped red onions.
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u/SlightDish31 4d ago
There is a ton of flavor in cilantro stems, but you should run your knife through them to help the blender out a bit. Also, one of the things that really helps with that addictive quality is Umami. You can develop more by roasting more things, maybe the portion of tomatoes that you add in the first round, while keeping the second round raw to balance it out.
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u/exgaysurvivordan Dried Chiles 4d ago
You could try roasting more than just the jalapeno. Perhaps roast some of the tomato or onion, but leaving some raw can still be nice. Or add more roasted pepper, anaheim or poblano are good for roasting to add rich flavor without making it too spicy.
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u/5DsofDodgeball69 4d ago
Add chicken bullion powder.
Maybe use Fresnos or Serranos in place of Jalapeno?
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u/russahh 4d ago
Chicken bullion powder is a brand new concept to me. What's that do?
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u/SignificantMoose6482 4d ago
It adds MSG. Can also just use msg but Knorrs chicken bullion is very common. I’ve also cooked the salsa with some oil and let it simmer for 20/30 mins. Then cool it and add the fresh cut stuff. Changes the flavors slightly
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u/SlightDish31 4d ago
Chicken powder is honestly a game changer for a lot of cooking, but I've gotta say, I've never added it to a salsa. Honestly for a cold sauce/dip like this, I'd probably cut out the middle man and just add msg.
I swear by chicken powder in a lot of hot savoury dishes though, it honestly feels a bit like cheating.
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u/5DsofDodgeball69 4d ago
Pretty much what the dude below said. A little savory, a little salt, a little more depth of flavor.
I usually do one or two cubes broken up and thrown in the final blend.
There is a reason that all of the most addictive snacks on grocery store shelves have MSG.
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u/DizzyObject78 2d ago
Why do you chop one red onion and do the other one in wedges?
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u/just-a_guy42 4d ago
Things I like to add: Sherry vinegar, chicken bullion, hotter peppers and more variety, dried smoked peppers (rehydrated), smoked salt, smoke or roast or toast the fruits and onions, roasted garlic, heritage tomatoes....play around with it.
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u/Grand_Mode 4d ago
Variety is the spice of life. Play around with different vinegars, peppers, fruit, tomatillos, roasting, fermenting. Also, get some nice chips. Salsa is a condiment after all, and you need to have something awesome to put it on.
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u/Carbonated_Cactus 1d ago
Char the veg first, add chicken bouillon powder, salt to taste not by measurement.
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