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Old August 31, 2017   #9
Gerardo
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Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,594
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Great job! Sounds and looks like a winner, although for my taste buds it would probably be too sweet.

As Worth suggested, lime juice can bring it all together flavor wise, experiment with key vs Persian vs Mexican, each has its attributes/shortcomings.

Perhaps a pinch of cumin and a pinch of oregano could also contribute. Shallots can be substituted for onions and the results tend to be great.

And finally, if you purchase dried whole Guajillos, Poblanos, Arbol, etc (most MX-themed aisles or supermarkets carry them), you can rehydrate and throw them in for additional pepper flavor tones. To my palate, bell peppers and jalapen~os are a bit one dimensional in their contributions. Serranos tend to be the more common choice rather than Jalapen~os here in the land of peppers.

So in short, outstanding job and a great starting point. Perhaps a few additions here and there might surprise your source for the recipe and they'll complement you on having run with it.

Thanks for sharing your results.
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