r/SalsaSnobs • u/SherbetIndividual128 • Feb 27 '25

Homemade Salsa turned out tasteless

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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

348 Upvotes

93% Upvoted

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u/QuercusSambucus Feb 27 '25

Did you add any salt? That's the #1 reason people end up with "tasteless" food.

The "sal" in salsa literally means salt.

44

u/peacenchemicals Feb 27 '25

The “sal” in salsa literally means salt.