Red Salsa
So me and my wife have been making a lot of red salsa "salsa roja" lately trying to get it just the way we like it. And after today's red salsa, I think we have just about nailed it! We've been making this stuff for years, but it takes years to reach perfection!
Despite being unable to find "habaneros" I was able to find all the stuff we needed to make a true, authentic, mexican red salsa. Having lived in Los Angeles so many years, I can tell when salsa is missing something, or if it has that terrible ingredient, "vinegar" in it. Salsa should never have vinegar in it, and this is why I am turned off by all store bought salsas. They all contain vinegar as preservative and I do not like the flavor, it destroys the good flavor of the tomatoes and the chilis begin to taste "pickled" except for the lack of dill flavor.
So anyway... back to the salsa. Here is a picture of the finished salsa and we got the color perfect, the viscosity is just right, and the hot is perfect. Although I would have enjoyed it almost ridiculously hot with habaneros, the peppers we used were almost just right.
We used Anaheim Chilis, Jalapenos, and some other chilis that I am not aware of the name as the store had them simply called "hot peppers." They were long and tapered, they were nowhere near as hot as habanero, but the flavor came out great.
I know you can't taste it via the internet, but man oh man, I know you can tell it is quite tasty. It has garlic, cilantro, chilis, multiple types of tomatoes including roma and locally grown "Creole Tomatoes" and more.
Despite being unable to find "habaneros" I was able to find all the stuff we needed to make a true, authentic, mexican red salsa. Having lived in Los Angeles so many years, I can tell when salsa is missing something, or if it has that terrible ingredient, "vinegar" in it. Salsa should never have vinegar in it, and this is why I am turned off by all store bought salsas. They all contain vinegar as preservative and I do not like the flavor, it destroys the good flavor of the tomatoes and the chilis begin to taste "pickled" except for the lack of dill flavor.
So anyway... back to the salsa. Here is a picture of the finished salsa and we got the color perfect, the viscosity is just right, and the hot is perfect. Although I would have enjoyed it almost ridiculously hot with habaneros, the peppers we used were almost just right.
We used Anaheim Chilis, Jalapenos, and some other chilis that I am not aware of the name as the store had them simply called "hot peppers." They were long and tapered, they were nowhere near as hot as habanero, but the flavor came out great.
I know you can't taste it via the internet, but man oh man, I know you can tell it is quite tasty. It has garlic, cilantro, chilis, multiple types of tomatoes including roma and locally grown "Creole Tomatoes" and more.
posted by FriendlyFred at
6:14 PM
1 Comments
