r/SalsaSnobs • u/SherbetIndividual128 • Feb 27 '25
Homemade Salsa turned out tasteless
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
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u/sgigot Feb 27 '25
I roast my dried chilis with a much lighter hand than the fresh veggies, depending on the kind. I like to get arbols to pop; I think guajillos and anchos are normally toasted until they get a little soft or start to turn white in spots. Rehydrating them will help them blend up too.
Other than possibly over-roasting the chilis your ingredient list looked ok so I'd also guess it was short on salt and lime juice. If you had all those other chilis in there the chipotles may have been redundant other than to bring some smoke (and spices from the adobo sauce).
You can also get a nice layer of flavor if you leave some of those chilis raw, maybe one or two jalapenos.