Go to the Recipe: Salsa Mexicana
The picture doesn't match the recipe for this one. For the salsa in the picture, did you roast the tomatoes, onions and serrano peppers first?
Not according to the recipe above or the video posted on the basic version: timestamp for this is 56 seconds in.
The salsas were made on 2 separate days, with 2 different types of tomatoes, one batch just had some really nice red tomatoes.
@Kyl Haselbauer Great salsa recipes but can we get a baseline for the amount of salt?
Starting at a base line of 1% salt to total weight and adjust from there. This recipe would be 8-9g salt.
No lime? I made this but after tasting it I was lacking acidity big time.
Note that the instructions in the video differ from what is written on the page. In the video, they suggest blending everything except for the cilantro. They suggest this to prevent the salsa from turning brown. After the other ingredients are fully blended, then add the cilantro and just give it a few pulses or a quick blend. This will keep the salsa more red rather than brown.
