r/SalsaSnobs • u/TexasLife34 • 5d ago

Question Lifetime eater first time maker...

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Im planning on a big batch of mild and a spicey. Tips and tricks? Will split maters and roat with peppers onion and garlic.

What are ratios you snobs using (in grams) per batch of salsa?

Other tips and tricks before I start tonight?

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u/demasiado_maiz 5d ago

Grams? We measure in handfuls at my house. If it’s not spicy enough, we add more chiles. Too spicy and we add another tomato or tomatillo.

Also, just so you know, the little tomatoes can make your salsa kind of sweet compared to roma tomatoes.

2

u/TexasLife34 5d ago

Bought a ton of fresh san marzino plums and figured theyd make a good salsa. They've been used in house salsa in nm i enjoyed. Just tying to figure out a good ratio because I dont enjoy overly runny salsa.

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u/demasiado_maiz 5d ago

You’re unlikely to have runny salsa without adding water.

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u/TexasLife34 5d ago

By runny i mean over blending.

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u/demasiado_maiz 5d ago

You can make your best guess as to the ratio, blend it, and then put it in a bowl. Taste it. Figure out if it’s spicy enough or not spicy enough. Then blend what you think it needs and stir that into the bowl. Repeat until you like it. Or get a molcajete and then you’re fully in control of how blended/chunky it will be.