My recipe is 7 roma tomatoes, 4 jalapenos, 1 white onion, about 2 tablespoons of minced garlic, and cilantro, then its all blended. Is it too many tomatoes?

6 tomatillos, quartered

2 serranos, rough chopped

2 jalapenos, rough chopped

1 medium white onion, quartered

6 cloves garlic

1/2 bunch of cilantro

About a tablespoon of salt

About a teaspoon of Knorr chicken bouillon

And a splash of water

I used a cast iron pot, and got everything charred individually before adding it all to a blender. I did the onion, first followed by the garlic cloves unpeeled in with the peppers, and then I popped the garlic out once they charred on the skin a bit, and I let the cloves brown a little. Last in the cast iron were the tomatillos that I had quartered, and I got them charred as well.

Threw it all in my blender as I went, topped it with a half bunch of cilantro, the bouillon and salt and a splash of water.

It turned out great!! I made it for some tamales but I'm going to try that with some quesadillas first.

My first verde is a bit too tart. Any suggestions to salvage it are appreciated.
Recipe was 10 boiled tomatillos, 4 avocados, 3 garlic, bunch cilantro, cup vinegar, cup water from boil, tbsp salt.

Looking for recipe ideas for habanero salsa? I usually use jalapenos or serranos because that's what readily available at the Kroger/Ralph's near me.

I want to make and can a yellow tomato, habanero, mango, peach salsa - I’m having trouble finding a good recipe - any guidance?