i miss the shit out of Tortilleria Rio Grande's avocado salsa.
Ok, so yesterday I attempted to make this recipe, because I love the regular roja salsa from Tacodeli. I'll straight up drink all of the leftover cups of salsa like shots - https://www.fox26houston.com/houstons-morning-show/salsa-roja-from-tacodeli
I fucked it up a little bit I think, although I feel like these instructions aren't quite right. It was a mess with that much oil and the tomatoes (although it's possible I didn't completely dry the veggies after washing which would have contributed to the splatter) but mostly the garlic got charred to shit really fast. The resulting salsa is actually.... still pretty tasty, but the extra roasted garlic is a heavy flavor
I'm thinking I shouldn't have the garlic in there when I'm trying to blacken the other veggies. I also found this on reddit (maybe from someone who worked there?) -
So I'm thinking I might try that next time - blacken the tomatoes like that, cook down the other veggies (starting with onions) on a lower heat in a different pot or pan, then either immersion blend or more likely chuck it all in a blender with the salt and cilantro. But I'm curious for you all who have more salsa making expertise if there's something else obvious I should be doing differently.