With Cinco de Mayo fast approaching, I decided that I wanted to up my salsa game and turned to the excellent Homesick Texan for advice. I settled on Lisa Fain's salsa tatemada recipe because it seemed sufficiently different from other salsas that I've made.
The salsa ended up being quite easy to prepare, even with my substitution of tomatoes on the vine for plum tomatoes and my use of a foil-lined quarter baking sheet instead of a skillet. You basically roast the heck out of the ingredients before blending the ingredients with salt and water.
The result was smokey, mildly spicy, and had an unexpected herbiness from the fresh cilantro blended into the salsa. I added extra salt to to get more of the ingredients' flavor to come out, and moving forward I will likely play with the cilantro ratio. There was something unpleasant I found about the fresh cilantro blended in with the roasted ingredients, even though I otherwise like cilantro.
Regardless, this will likely be a recipe repeat this summer!
nice post, thanks for posting this :)
Posted by: Garden Decor | May 19, 2021 at 05:23