I once threw an entire raw jalapeno into the blender and the salsa tasted like a tree leaf. What happened there? I figured it was the skin so I've been blistering them before steaming and skinning but it's a PITA and the taste is diminished. The best jalapenos are the ones I get at a restaurant that have blistered skin but are still firm. So, just broil the skin till it cracks and use? I don't cook the salsa I just take a 8 oz can of tomallito salsa, another 8 oz can of regular salsa and a couple jalapenos. 2 Does adding onion make the salsa degrade faster? Does lime juice?