/ck/ - Food & Cooking

Made my furst ever baguette. Put grated cheese and garlic in them. The flour was wierd wholewheat so i think that affected them abit

>>9386255
8 tomatoes diced
half medium red onion diced
half small white onion diced
6 large cloves of garlic 80%minced 20%chunked
1 bunch of cilantro including stems minced
juice of 2 limes
5 jalapeno including seeds 80%minced 20%chunked
little salt and pepper

add in crushed red pepper or powdered pepper for more heat

>>9386284

ill agree but less garlic if any. this is the way to go but it will come out more like a pico than the salsa in your picture, they would be using canned tomatoes to make something like that. also a pinch of cumin is your friend

>>9386255
Delicious salsa and guacamole both come from having ripe produce with good flavor.

I usually only make salsa when I visit the farmer's market and get a bag of really ripe flavorful tomatoes. In a pinch, you can make salsa from the Tasti-Lee brand tomato from the grocery, but you're talking like $4 for 4 tomatoes. You'll find by the time you're done making your own salsa, you could buy a pint of the good stuff as takeout from the best mexican tacqueria in town. It's worth it to do it right, but consider the costs, too.

I make kind of a master base for my pico de gallo and guacamole dishes.
Chop white onion (or red), thoroughly cleaned cilantro, juice of 3-4 limes (use key limes in the bag if you want real mexican, but persian limes also work). Grate a little zest while you're at it. Finely minced jalapenos or serranos, deseeding so you can use more peppers and more pepper flavor before it becomes too hot. This is my base.
Separate into two bowls.
Chop and puree 1 tomato, and dice the remaining three. Fold into one bowl, and add a little salt, pepper to taste, check for acidity. Refrigerate or simply let sit about 30 minutes.
To other bowl, stir in 1 hass avocado until blended, check for taste, then fold in second avocado keeping it chunky. Salt, check for lime. Cover to touch with saran wrap and refrigerate 30 minutes until kind of firmed up again.

The cadillac of salsas is a green salsa. Buy your tomatillos, simmer then, puree in a blender with blistered and roased poblanos and serranos, and hit with "the base" I describe above. Green salsa is the one salsa you should always ask for in a restuarant and it will come out of the kitchen hot and floral. Tomatillos are almost eggplanty in flavor. Awesomeness.
Roasting tomatoes or buying fire-roasted tomatoes and adding to fresh tomatoes can make your salsa ranchera, if you puree in some toasted and soaked dried chilies like the poblano.

>>9386267
>"made a baguette"
>posts pic
Oh, bless your heart.. you tried, at least.

I'm a big fan of garlic in my salsa, as well as a shit ton of cilantro. Make sure that you add at least a little lime juice, and don't be afraid of salt, through a bunch of that shit in there, it brings out flavor. I prefer red onions to yellow or white, but white looks better if you're making a pico. As far as heat goes, I usually do three peppers, poblano, jalapeno, and habeñero, as it gives a deeper spice than just hot. If you want less heat, sub some hot sauce for the hab or just 86 it entirely. Poblanos are really good, and should be the bulk of your peppers.

>>9386284
>>9386364
thank you. will be intrasting to see how much better it is than store one.

>>9386373
baking is 2hard4me

>>9386255
Try these and then look at others in spanish where the operation is similar with other ingredients

https://m.youtube.com/watch?v=wZ1jYRTXLqY

This works well too

https://m.youtube.com/watch?v=QmfR-ioPYHQ

At times garlic is a great thing to add at other times its lemon and sometimes both its all prefference just like the amount of heat from whatever chile you chose to use

Roast your vegetables. Makes such a difference in flavor. Roast everything, tomatoes, onion, peppers, garlic if using. Then, add your fresh flavors like lime juice and/or cilantro at the end. Same goes if you're making green salsa.

>>9386255
>1 tomato
>50 Carolina Reapers
done.

>>9388581
XD

okay thanks guys. now im pretty sure i can make it.

>>9388572
Roasting can be very tasty, I agree. But that's certainly not what the generic Tex-mex place is serving. The stuff shown in OP is not roasted; you can clearly see that.

Tasty? Yes. But not what OP asked for.

>>9386255
just buy the spice mix, use your own tomatoes and onions

>>9386284
>5 jalapeno including seeds

jeebus