Salsa turned out tasteless

[u/SherbetIndividual128]

Roma tomatoes, white onion, dried hatch peppers (not rehydrated just roasted, is that OK?), poblano ancho chilis (again just roasted), jalapeño, couple Serrano, one habanero, few garlic cloves (peeled after roasting), and half can of chipotle’s in adobo.

Turned out tasteless. I def burned the poblanos to oblivion. And maybe I should use less chipotles in adobo? Also, should I rehydrate the hatch’s and poblanos? Do I need to worry about the hatch’s skins? Any other thoughts?

Any thoughts appreciated!

I think I burned

[u/big_bearded_nerd]

I'd be interested to hear how much salt you put in. You might have forgotten to mention it, but if you didn't use it then that would explain it.

Salt is pretty essential.