What is the ratio of chile to tomato in a red salsa?

Question

Every recipe I find gives different ratios and I cannot figure out if there is a baseline or if it is always just to taste. I want a starting point I can adjust from rather than being completely at sea every time.

Is there a standard ratio for a red salsa that I can use as a baseline?

SalsaSam · Answer

Roast the tomatoes until they collapse before measuring for a cooked salsa — they lose 30 to 40 percent of their weight in water. If you measure before roasting and then roast, your ratio will be off because the tomato volume shrinks while the chile does not.

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