Roast Chiles Before Cooking to Bring Out Their Smoky, Spicy Flavor

The instructions sound similar to a recipe I had for roasted bell peppers

Advertisements

Upgrade Homemade Salsa by Marinating It for an Hour Before Serving

Your chips, tacos, and grilled meats deserve the best. And by “best,” what we really mean is a salsa that’s chunky, saucy, scoopable, and packed with fiery, smoky, fresh flavor. You’re not going to find all that in a jarred supermarket salsa. For that kind of flavor, you’ve got to make your own at home. But first, read up on the most common mistakes people make for DIY salsa. Now pass us those tortillas.

Source: Just Say No to Jarred, Watery Salsa: 8 Common Mistakes to Avoid

You can also add a can of diced tomatoes along with the fresh ingredients to give a more blended look and flavor. Canned tomatoes have a flavor and texture that cannot be reproduced by just chopping up fresh tomatoes.

Marinating is a great way to get more flavor from sauces, soups, stews and chile. When making fresh salsa, then serving the next day, I will chop up some fresh tomatoes and onions and mix them in just before serving it, to give it a “fresh look.”