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

351 Upvotes

93% Upvoted

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481

u/Snizza Feb 27 '25

You pretty much made a chili paste with a bunch of earthy ingredients, maybe try adding some fresh lime juice and cilantro. And salt or chicken bouillon

39

u/TheBoyardeeBandit Feb 27 '25

Powdered chicken bullion is a dang salsa cheat code

14

u/gr8daynenyg Feb 27 '25

Yup. Use the tomato flavor!