To make authentic homemade salsa that rivals store brands, expert Alexis Valera recommends a ratio of 50% tomatoes, 25% onion, 10% cilantro, 10% garlic, and 5% green chili. Fresh ingredients are essential, with firm tomato varieties like Romas and green chilis like poblanos recommended for heat. Roasting enhances flavor, adding a smokiness typical of traditional Mexican salsas. Lime juice can provide needed acidity, and removing seeds from tomatoes and chilis is crucial to avoid watery salsa and maintain ideal texture.
"50% tomatoes, 25% onion, 10% cilantro, 10% garlic, and 5% green chili is the best ratio for a traditional molcajete salsa, enhancing smokiness and flavor."
"For restaurant-quality salsa, use firm varieties of tomatoes like Romas, and choose green chilies such as poblanos or jalapeños to achieve the right heat balance."
"Roasting vegetables before preparation not only enhances the flavor with smokiness, but also maximizes the taste potential of your salsa, similar to traditional Mexican techniques."
"Removing the seeds from tomatoes and chilis after roasting is crucial for achieving a texture that's both flavorful and authentic, ensuring the salsa isn't too watery."
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