This was good..The BIGGEST tip (told to me by my hispanic neighbor) is to only boil the ingredients for about 6-8 minutes or you loose the flavor. I also though it was very bland and made a few changes. I tripled the garlic, used tomatillos and not tomoatoes, and 1 cube of chicken bullion before boiling the ingredints. When it was time to blend the ingredients together, I added 4 oz of diced tomatos & 4 oz green chilies, 1t cumin and about 1/3 bunch of cilantro and blended the ingredients together and then chilled. It came out very good!
this recipe turned out like this nasty smelling hot puree...notznything like a salsa at all...really disgusting
Giving this one a "3" for one reason that others have noted: Simmering the tomatoes & peppers sucks the flavor out of them. I used 7 jalapenos and 3 serrano peppers and boiled them in the beer (I made sure to test a few of them first to make sure the Corona was good) and added no water. I left the seeds of 5 peppers in the sauce. The heat was perfect but the sauce didn't have much flavor. Next time I'm going to roast the peppers and will update.
I will say that this recipe is different from the normal salsa that I usually make but it is delicious. I added all ten jalapeno peppers but I only added the seeds of five of them. I also added some cilantro a little more garlic than it called for and the juice from half of a lime. We ate it with our beef and bean chimichangas last night for dinner and it was so yummy. Will be making again for sure. Thanks for the recipe.
Sorry...I had such high hopes for this recipe. I make salsa a lot so I wanted to try this one. The boiling of the jalepenos takes the flavor and spice out of the entire sauce. It was really bland even after many additions of red pepper flakes.
Yum! All 5 loved it and my kids don't even like fresh tomtoes. Definately don't overcook the tomatoes.
I was simply not impressed. The beer almost ruined the flavor for me and there was NO spicy to this salsa.
This is the best salsa I have ever made! It tastes like the kind you get in Mexican Restaurants. Thank you for sharing this recipe!! I did add cilantro and backed off the peppers. Everyone raves about the salsa! I have also started to add one small can of tomato paste to the salsa to thicken it up.
this turns out much better if you roast the peppers first. i seeded them a bit but left a few for more heat. also like others have said i added much more garlic and onion. i also usually add some fresh lime juice and cilantro as well during the blend step. after blending i usually also try to drain off a bit of the water as i like it to be a bit thicker and chunkier. as for the boiling i usually get it to a quick boil and just for a few minutes no more than 5 for sure. anything more and it will turn to mush and get gross.
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