Homemade salsa, feedback appreciated

darklord48
darklord48 Posts: 114 Member
edited October 2024 in Food and Nutrition
Home made salsa with a good flavor and some kick. Not too hot, but not mild enough for most of my Minnesota neighbors. Serving size is 1 oz.

8 - 10 Peeled and Juiced Roma Tomatoes
1 Whole White Onion
4-6 Garlic Cloves
3 Tbsp Fresh Cilantro
4 Whole Dried Guajillo Peppers
5 Whole Serrano Peppers
2 Whole Poblano Peppers
3 Tbsp Dried Oregano
3 Tbsp Black Pepper
1 Tbsp Sugar
1 tsp Sea Salt
2 tsp Allspice - Fresh Ground
2 tsp Cumin - Fresh Ground
Juice of 2 Limes
1 Tbsp Smoked Paprika

Grill the Poblano peppers until the skin is charred, and peel.
Take the top off all peppers, leaving seeds intact. For a milder salsa, remove seeds.
Puree all ingredients in a blender until smooth.

Replies

  • darklord48
    darklord48 Posts: 114 Member
    I am not 100% positive on the amounts, I just added things as I was adjusting the flavor. Some ingredients might not be needed at all. The sugar and oregano are definitely needed, but the amount could be adjusted. My reasoning is that I tried it without both, and the salsa was bland, then hot. With the addition there is a lot more flavor.
  • caroln3
    caroln3 Posts: 217 Member
    sounds good and spicy, I don't know about the allspice though.
  • luckyandme
    luckyandme Posts: 19 Member
    That looks yummy...I love salsa. Going to have to give this a try some time. Thanks for sharing.
    Home made salsa with a good flavor and some kick. Not too hot, but not mild enough for most of my Minnesota neighbors. Serving size is 1 oz.

    8 - 10 Peeled and Juiced Roma Tomatoes
    1 Whole White Onion
    4-6 Garlic Cloves
    3 Tbsp Fresh Cilantro
    4 Whole Dried Guajillo Peppers
    5 Whole Serrano Peppers
    2 Whole Poblano Peppers
    3 Tbsp Dried Oregano
    3 Tbsp Black Pepper
    1 Tbsp Sugar
    1 tsp Sea Salt
    2 tsp Allspice - Fresh Ground
    2 tsp Cumin - Fresh Ground
    Juice of 2 Limes
    1 Tbsp Smoked Paprika

    Grill the Poblano peppers until the skin is charred, and peel.
    Take the top off all peppers, leaving seeds intact. For a milder salsa, remove seeds.
    Puree all ingredients in a blender until smooth.
  • darklord48
    darklord48 Posts: 114 Member
    sounds good and spicy, I don't know about the allspice though.

    I added allspice because it is also known as Jamaican Pepper and I thought it would add more flavor, although I'm not certain I taste it. I added it because we had some extra allspice berries around the house. I will try it without and see how it goes.
  • darklord48
    darklord48 Posts: 114 Member
    Any other feedback? I will be making more this weekend and would like to incorporate suggestions.
  • darklord48
    darklord48 Posts: 114 Member
    I have a new one, this is a little easier for people to get the ingredients to, since Guajillo Peppers aren't available everywhere.

    8 Roma Tomatoes, juiced but not peeled
    1 White Onion
    5 Cloves Garlic
    4 Chipotle Peppers
    4 Serrano Peppers
    12 All Spice Berries ground
    2 tsp Cumin Seed ground
    1 Tbsp Oregano ground
    1 Tbsp Sugar
    1 tsp Salt

    Put everything in a blender and puree.
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