they're good folks
got this fire roasted shit from the safeway preem
I can't be the only one who judges a Mexican restaurant by its chips and salsa
i'm convinced that cooked salsa is always superior to the fresh salsa that safeway sells; so i always make my own.
i tried making my own chips too; but DAMN they're a pain in ass to make if you don't have the right cookware.
Homemade salsa is always best but I don't look down on a nice Pico. They're different.t things entirely and ideally I'll have both with my chips. Home cooking salsa is a huge game changer tho.
Home cooking salsa is a huge game changer tho.
it's spoiled me. i use my mom's recipe for that and tortillas and now my standards are too high to accept anything store bought. lol
I can still rip through store bought, I cook as a job and after a day of making and smelling high quality food, it's the last fucking thing you want. I'll do big batched up at a time but if I'm in between, somethings gotta do in a pinch. I work at an Italian place and made a dope ass tomato jam semi based in my salsa recipe just swapped spices around and did roasted garlic and carried onion instead of chopped red onion and jalapeño. Also I do roasted red pepper/hahenero with tomato paste for the sauce normally which I changed up for stewed tomato that I blended in after simmering. It was great for bruschetta.
I cook as a job and after a day of making and smelling high quality food, it’s the last fucking thing you want.
i've seen this and it blows my mind. i used to know this guy who cooked at a five star restaurant but every time i ate with him it was either canned/boxed dinners or mcdonalds 👏 every 👏 single 👏 time 👏
it's really easy, but you'll have to experiment to find the level of picante and flavor that you like
ingredients:
- tomatoes (smaller the better; try to avoid roma because of the skin, but they'll do find if that's all you got)
- one tomatillo per every 5 tomatoes. (stick with small tomatoes if you can't find tomatillos to make up for the acidity)
- one jalapeno per every 5 tomatoes. (adjust for your own preferred level of picante and too few will rob it of a lot of the flavor)
- 2 cloves of garlic per tomato. (also adjust and too few will also rob it of flavor)
- 1/2 green onion per tomato
- 1 entire head of cilantro for every 5 tomatoes
- salt
- olive oil (only if you chose the healthy version)
Original recipe (unhealthy AF but delicious):
- fry the tomatoes, tomatillos, and jalapenos together in oil. make sure the oil reaches 1/3 of the way up to tomato height and rotate them 1/3rd of the way each time the skin starts to peel. (my mom used canola oil but it's carcinogenic and that's probably where the cancer that killed her came from. my grandmother used shortening or lard)
- take them out once the skins are about to fall off on its own. (the jalapenos & tomatillos will take longer than the tomatoes and i recommend having both tongs and a scoop with holes ready by your side because it happens fast. use the tongs to rotate them and the scoop to pick them up once it's time to take them out. you want a tiny bit of the oil to end up in the salsa so don't bother too much trying to drain all the oil off)
- put them in a blender for a 1 or 2 quick bursts (a food processor will probably work fine and my grandmother used a masher with a knife for the skins)
- dice the cilantro, green onions, & garlic and add them into the blender along with salt to taste for another quick burst.
- let it cool down and enjoy (i refrigerate it)
healthier recipe (not as tasty but easier):
- roast & rotate the tomatoes, tomatillos and jalapenos. (i use my oven on the broil setting).
- dice the green onions, cilantro, & garlic and throw them into the blender along with the roasted jalapenos, tomatoes and tomatillos for 1 or 2 quick bursts.
- add salt to taste along with a half spoonful of olive oil per every 5 tomatoes (regular spoon; not table spoon) and give it another blender burst so that it mixes well
- let it cool down and enjoy
it goes with absolutely everything in addition to chips; i used to like putting it on odd things like my thankgiving turkey; salmon; even beans & rice.
smart move; once you develop a taste for the good stuff, you can't tolerate the bad stuff anymore.
Ohhhhhh, it's SO worth it. It's also pretty quick and easy. I like a fine Pico as well but homemade cooked salsa is amazing and you csm really customize. I've even altered it into an amazing tomato jam for bruchetta. My main salsa I'd a habernero/roasted red pep/tomato base with jalapeños, tomato chunks and onion. I'm working on a good verde. I also have a pal that grows peppers and I make hot sauce every summer. I could make up a fairly simple recipe if you wanna try it out. It's a sorta long process but like 80% of it is totally passive cooking, you just have a pot of stuff on warm that you stir every half hour or so.
