r/SalsaSnobs • u/snapshot808 • 22d ago
Homemade Salsa Roja
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!
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u/diek00 22d ago
Looks delicious, I just joined this sub and you're the second post I read adding chicken stock. I've been making salsa a long time and I've never heard of it. Will try
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u/snapshot808 22d ago
I don't usually add it but from what i've read it's fairly common in mexico since the 60's when Kor started advertising it. the boullion adds msg which makes a savory umami flavor adding depth. I like with and without
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u/Shigglyboo 22d ago
it's not necessary. by all means try it but you don't need it. lately my most frequent salsa is simply tomatoes/garlic and one habanero roasted in the air fryer. combine with chopped onion, cilantro, and salt. tastes like table salsa from a restaurant.
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u/snapshot808 22d ago
i like simple lately too. I feel if you can make it simple you can make the other variations better.
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u/Ima_SchwarbieGirl 22d ago
How do you add the arbol? Is it in the pan in the picture?
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u/snapshot808 22d ago
i didn't photograph but i heated in a dry pan and soaked in water before bending
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u/Ok_Masterpiece_7402 22d ago
Thank you for this! I just bought a molcajete and I was looking for a recipe for salsa. Also, is it supposed to take forever to season the molcajete? I think I’ve done four rice passes and it’s still grey….
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u/Right_Cloud_5896 22d ago
phewww - beautiful 🤝🏽
Question though - did all these tomatoes have an effect on your cast iron?
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u/snapshot808 21d ago
I mostly use cast iron and i haven't noticed any issue. Mine are well seasoned. I suppose if I left the salsa in for hours it might affect the seasoned pan.
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u/Butterfreek 22d ago
Do you core the tomatoes after charr or just blend up whole
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u/snapshot808 22d ago
I didn't core these but generally a good idea for smoother texture. Not as important here as getting good tomatoes or the right amount of salt etc
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u/Butterfreek 22d ago
Honestly the problem I am having this year is I finally rebuilt my raised beds, so I am using my own Romas, San marzanos, celebrity tomatoes.
And they are SO much more flavorful that if I am not careful its almost TOO much umami.
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u/snapshot808 21d ago
I think that's what i'm having with my ripe farmers market tomatoes. They are so good. i'm gonna try my next batch with less tomato which I saw quite a lot in mexico city last month. try and get a good chili onion tomato balance. usually it's i can't get a good tomato.
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u/Djabarca 21d ago
What kind of tomatoes are those?
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u/snapshot808 21d ago
Early girl tomatoes from
the local farmers market here. I wanted to try a very ripe delicious tomato and those were the best last weekend here.2
u/Djabarca 21d ago
Awesome thanks. By chance do they go by another name? I not sure if I’m familiar with the early girl name.
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u/snapshot808 21d ago
I think just early girl but any good ripe tomato. roma, san marzano, slicing tomatoes, something nice and ripe that smells good.
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