Fun story. Went to my local farmers market with the wifey the other day, VERY sleep deprived. I suffer from insomnia, working night shift at the hospital. Anyway, I get more creative when im this tired. I saw all the beautiful colors of one vendors produce. So, naturally, as anyone with 2 hours of sleep, within 52 hours of being awake, against my will, the only logical thought that came to mind was "salsa time." I bought 3 poblanos, 4 shishitos, 2 jalapeño, 7 roma tomatoes, a clove of garlic, and a yellow onion. Charred all of the peppers and toms. Slowly sautéed some onions and garlic whilst using fresh onions and garlic and voila. I am absolutely thrilled with the flavor, with some lime juice, salt and pepper, this fricken salsa came to life. It's refreshing, slight spice, and delicious. Really proud of what j was able to accomplish.

If anyone has pointers, PLEASE, dont hesitate to shed your wisdom!!!!

Tiered heat - onions, bell peppers, tomatoes, jalapeños, Serrano, lemon, lime, cilantro, ginger, smoked garlic cloves, kosher salt, pepper, chipotle, smoked paprika.

This made about 1 cup of salsa. I prefer small quantities to make it fresh weekly.

Some of the quantities are estimates, especially the cups/teaspoons.

2 tomatillos Half a large white onion 3-4 garlic cloves 1 jalapeño 2-4 serranos, depending on heat preference 1/4 cup of cilantro Oil spray (this doesn’t really matter, use what you have) 1 teaspoon of Kosher salt Cracked black pepper 1/2 -3/4 cup of water (optional chicken bullion here) Optional boiled (not broiled) dried chile de arbol. Careful with this one as it can really turn up the heat!

Spread out the onion, add peppers and tomatillos and give it a light coat of oil.

Sprinkle the salt and add some cracked black pepper. Broil the onion, peppers and tomatillos for roughly 5 minutes. Once they start getting a little charred, add in the garlic cloves and broil another 5 minutes or so.

You really don’t want any of the ingredients to get overly charred, so keep an eye on them and remove some ingredients early if needed.

In a blender, add the broiled items and the water and blend on high for a few seconds. Add in the cilantro and blend again.

Tip: if you’re not sure about how much serranos you want to add to the blender, start with 1 and check the taste. If you want more heat, add the other 2-3 gradually, blending and checking the taste after each one added to test the heat. Same goes for optional chile de arbol, which I didn’t do for this recipe.

Picked up some Giardiniera Salsa last week. Can find it at Chicago-land Marianos. Was very tasty but $$$(like $12). I'm gonna try to recreate it next week(or improve it).

First time posting! This has been a hit with everyone that tries it!

I found this recipe online and have tailored it to taste. I use canned pineapples this time to save on time.

Recipe 1 small pineapple, peeled and diced 1/3 red onion, finely chopped 1/2 medium red bell peppers, finely chopped and seeded 1 small cucumber peeled 1/2 jalapeño, finely chopped and seeded 1/2 cup chopped fresh cilantro 2 tablespoons extra virgin olive oil Kosher salt and pepper to taste.

100% Mexican recipe. Chop one onion, three tomatoes and 5 serrano peppers, add two ripe avocados and smash them, then mix in cilantro, salt and the juice of two lemons. Enjoy!

Guys, if you live in Toronto, No Frills has boxes of Roma’s for dirt cheap. Looks like I’m eating salsa for a month.

Los Coates is a New Mexican restaurant in Albuquerque. We used to be able to order it but unfortunately they stopped packaging it for sale. Since we love 1300 miles a way stopping in for a quart is not an option. My wife loves this salsa. Has anyone ever attempted a copy cat of this salsa? Would love to be able to replicate at home. Thanks

My Dad is Cajun

My stepdad was Hispanic.

I suppose that makes me half neither but damn do I like hot food. Lips burning, mouth on fire, nose running, don't touch your eyes or bits hot.

But I live, no kidding, 100 miles round trip from the grocery store. So I go once a month. But I'm tired of wilted gross looking jalapenos by week three and I am wanting to turn them into green salsa.

I'm thinking fire roast them and chop up some red onion and a bunch of garlic and turn it into puree.

Typically onions get gross and super stinky after a puree so maybe just puree the jalapenos and garlic? Help me out here.

Then what does adding vinegar do for it?

Last how do I keep it from getting fuzzy on top? Do I need to add something as a preservative? I only need it to last like 32 days max.

Thanks in advance for your kind answers. I'm not new to cooking, just tryna get better at it.

I did pretty much the same thing as I did here: Bayless Tomatillo-Chipotle with Guajillo, Cascabel, and Arbol : r/SalsaSnobs, but with the following key changes--

- used 30 g of Morita chiles, toasted, instead of the chipotles in adobo

- Added approximately 3 oz. of the chile soaking water (instead of only about a tablespoon)

THIS is more what I've been looking for in a chipotle salsa. The last one still was fantastic, but this one has more clarity of flavor. It has a little more heat to it, too. It's not something that many big salsa fans would find overly challenging, but I no longer would say it's in the "crowd pleaser" range. A squeeze of lime benefits this iteration better than the last one, too.

As one might imagine, it's a looser consistency than the last one with the additional soaking water. It's still thick, but we're now solidly "salsa" rather than "cake icing."

This salsa comes from one of the oldest restaurants in Wichita, Kansas, a wonderful spot called "El Mexico". It is, without a doubt, the best tasting mild salsa I've ever come across, and the flavor has remained relatively unchanged for 30+ years. The problem is, I moved decades ago, and travel a lot for work, yet I have not been able to find a similar tasting salsa anywhere! Every time I make it back to Wichita, I make sure to stop by, but given that El Mexico isn't a chain, I'm terrified it will go out-of-business before I can find a similar tasting version at another restaurant, or learn the ingredients to create a close-enough tasting version at home (ideal). For what it's worth, their hot salsa is a very close second to their mild! Any guesses are welcome!

Hi all! Usually I just stick to growing jalapeños & Serranos every year, but this year I went a little crazy and grew Ristra Cayennes (which I’m getting a lot of), big Jim chiles, poblanos, Tabasco, cayenne, and hot portugals in addition to jalapenos & Serranos. Does anyone have any sauce or salsa recipes they like that involve the above?

Please tell me Abuela Irene knows that lime juice is a REQUIRED ingredient in guacamole. Otherwise she's making...seasoned avocado mash?

I made a post a few weeks ago on how to incorporate dried chiles into a salsa. I made a kind of smokey taqueria style. It was good on tacos/burritos, but with chips it didnt work well(which is how i eat 50% of my salsa). I didnt finish the whole thing before it went bad. It was pretty strong and flavorful, but not exactly a success(lacked freshness and was more like an enchiladas sauce). It also almost killed my weak blender with how thick it was. I would probably do a mini version with less dried chiles in the future when I make tacos. Recipe below if interested

8 Roma 1 red onion 3 hab 3 serranos 2 garlic 100ml water 50ml oil 2 pulla 1 pasilla 2 morito 1 mulato 1 small can of Chipotle peppers Half a lemon 6g of salt

Rehydrate the dried chiles Roast fresh veggies Blend together with liquids and salt

1 large handful chili de arbol 4 New Mexico Chilis 3 Guajilio chilis 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp salt 2 cups white vinegar

Toasted the chilis while I brought the vinegar to a boil then dropped the chilis to soak for ~10 minutes. I also added the dried spices/salt at this point. Threw it all in a food processor then strained.

End result is a perfect spice level for me with fruity undertones from the guajilio chilies. The only thing I’d change is a bit less vinegar. I ended up adding some cornstarch slurry to thicken it. Way better than store bought hot sauces!

Very pleased with how this turned out. I haven’t worked with habaneros before and will definitely be wearing gloves next time. How does it look?

Ingredients:

1 Red Bell Pepper

3 tomatoes (I think they’re Roma?someone in the comments can correct me if I’m wrong)

5 habaneros

1 jalapeño

1 mango

1-2 lemons depending on size. I opted for two since mine were smaller.

1/4 stock of cilantro

Salt to taste

7 tomatillos 10 seranos 5 cloves of garlic 1/4 lime 1/4 teaspoon salt 1/4 cup water

Roast everything under broiler for 15 minutes until browned. Flip half way.

Puree garlic, chilis and water Add tomatillos and salt and lime Puree again Add water to adjust consistency Mix well, et cool and serve

I know that this is a big ask but if anyone has a recipe for this salsa I would give you something in exchange. I dream of it and El Mirasol’s salsa but now Fiesta is shut down. Booooo! Thanks soooo much! 🤜🏼🤛🏼

Couldn’t justify 7$ for a 250ml tub anymore

Grew my first garden this year and needed to use up some my cherry tomatoes, and green peppers so I thought I’d start my salsa journey. I didn’t have all the ingredients I wanted but I used what I had. Definitely amazing and will be getting more ingredients for the next batch. I’m here for all the advice and tips and tricks.

Recipe: Oven roasted, then broiled: Cherry tomatoes, yellow onion, green pepper, garlic. Added salt and lime juice after blending.

Next time I’d like to use jalapeño instead of green pepper, white onion instead of yellow, and add cilantro!

First year growing my own peppers and have been experimenting with making salsa. This is my favorite to date. Spicy but not as much as I expected.

10 small jalapenos 1 habenero 1 cayenne pepper 1 tomato 2 garlic cloves 1/4 tsp red pepper flakes 1/2 tsp cumin 1/2 tsp onion powder (was out of fresh onion) 2 Tbls white vinegar 2 Tbls lemon juice

Fire roasted Pablo peppers Fire roasted jalapeño peppers Tomatoes (vine ripe, Roma, beefsteak) Sweet onion Cilantro Roasted garlic oil Salt Lemmon juice Lime juice Chips

Roast peppers while cooking all the rest of the ingredients, combine them all and blend. And salt lemon juice and lime juice to taste.

Hey all, I've been making this salsa the same way for years. Felt like I dialed it in, with the goal of finding the balance of spicy and addiction. I want someone to eat this and not be able to stop, hoping the next bite will put out the burn only to be trapped in a never ending pleasure/pain cycle. Curious, by looking at the recipe (in the comments), what are some things you think could improve it?