I roasted some chocolate habaneros, tomatillos, garlic, onion, tomatoes, and added some cilantro when blended. Other than that, just a few spices. I put it in the fridge and a few hours later it’s what you see in the video. When I opened it to stir it, it was really thick, almost like it had pectin or something in it.

Is the tomato ratio just too low? Anything else I can add to get a better consistency?

thank you

2 tobasco, 2 Cayenne, 1 Thai chili from the garden.

Hello, everyone

I just got a molcajete at a local Mexican store, and washed it before making guacamole in it. After washing it smelled incredibly strongly of concrete. I just ate a bunch of the guac and it tasted ok. Is it safe to eat from?

I get this green salsa from Humberto’s (25th) in San Diego and it has such a good flavor. I can guess cilantro, possibly jalapeños but not sure what the recipe is. Any ideas of what the recipe might be for a salsa like this?

I would buy again.

Smoked the fixings for a couple hours this morning, produced a fair amount of tomato juice.

Concerned it will be too watery when blended. Would you save the juice or add it as you mix?

Just a small batch, nothing special, for some guests visiting.

Smoked 2hrs, charred about 5min them blended when cool enough to touch.

So today while making salsa my niece wants to help- awesome! Give her the task of getting cilantro leaves off the stem. I am meanwhile doing tomatoes while my sister does peppers. Then we add onions into the mix and the game changes.

My niece proceeds to leave the kitchen because of the onions hurting her eyes. Within about a minute returns and stands with her head over the bowl just filled with onions and complained that her eyes hurt. I just cannot with my extra chef today lol

(Just to add some of the best salsa I’ve ever made I did have Serrano Peppers from my garden but I think you can find in store too- glad to share the recipe with anyone who wants it!

5 jitomate
1/4 cebolla blanca
2 chiles jalapeños
12 chiles de arbol

It's hot, but I should have used more arbol chiles. ¡Está bien sabrosa!

Roast chile del árbol, onion, garlic, nuts and tomato and get in a blender with water and a little bit of vinegar. Add some cumin at the end. Enjoy!

Peruvian Aji Verde ( Alpaca Green Sauce )

3 whole jalapeños 1 tablespoon (15 ml) ají amarillo pepper paste 1 cup fresh cilantro leaves (1 ounce; 28 g) 2 cloves garlic 1/2 cup (120 ml) Dukes mayonnaise 1/4 cup (60 ml) Mexican table cream 2 teaspoons (10 ml) fresh lime juice 1 teaspoon (5 ml) distilled white vinegar 2 tablespoons (30 ml) avocado oil

Combine jalapeños, ají amarillo, cilantro, garlic, mayonnaise, table cream, lime juice, and vinegar in a blender. Blend on high speed, scraping down sides as necessary, until smooth. With blender running, slowly drizzle in oil. Season to taste with salt and pepper. Sauce will be loose at this point, but will thicken as it sits.

I always keep salsa staples in the pantry so I can put a salsa together pretty quickly when I want to.

Ingredients:

• 2 28oz cans of tomatillos, drained
• 1 slightly wrinkled Poblano from the fridge
• 2 Serraons (purchased for this salsa)
• 2 Habaneros (purchased for this salsa
• 1 White onion (always on hand)
• 7 dientes of garlic (always on hand)

Not pictured:

• Caldo de pollo (always on hand)
• Lime juice (always on hand)

All peppers roasted then broiled in the oven

Had a bunch of Roma's and jalapenos from the garden so make a quick batch.

This is something of a follow-up to my recent post about playing around with the Rick Bayless recipe and adding other chiles.

This really did come out pretty nicely. I might want the tomatillos to keep more "zing," so I might not roast them as long, but I could just as easily squeeze in a little lime juice (and will do exactly that later on). I might back down on the cascabel, as well, as the flavors seem to get a little muddied (but it's still mighty good). If anything, that will give me a little more information about any direction I might take.

My biggest mistake was not keeping some of the reserved water overnight to add back in. The salsa tightened up a fair bit overnight. It's very good, but I could ice a cake with it). That said, it would be fantastic for mixing in with some shredded chicken, pork, or beef or for something like a quesadilla. An advantage to this consistency also is that I could easily vacuum seal it for freezing should I want to make a large batch.

The heat is right about the level I was shooting for, what I would call "a crowd pleaser" level.

Here's what I did:

- 12 oz tomatillos, husked, rinsed, and cored

- 1/2 large onion in ~1/2" slices

- 6 cloves garlic, unpeeled

- 40 g guajillos

- 20 g cascabels

- 4 whole arbols

- 1 7 oz. can chipotles in adobo

- ~1/2 tsp kosher salt

Roasted the tomatillos, onion, and garlic for roughly 15 minutes. Toasted the dried chiles, got rid of their stems and seeds, and reconstituted the guajillos and cascabels in just enough water (the arbols went in dry). Peeled the garlic, strained the chiles (reserving some water), and whizzed everything up in the food processor until fairly smooth, adding about 1 tbsp of the reserved water. It was good right out of the gate but even better sitting overnight.

I've rambled on long enough. Does anyone have any thoughts?

Took a couple attempts, but I made one I'm satisfied with replacing store-bought with. It's not fancy, and I definitely still want to improve it, but it's pretty good.
Here's the recipe:
1 lb roma tomatoes.
1 15 oz. can tomato sauce.
1 small onion.
2-3 jalapeño peppers.
1 tsp lime juice.
3 tsp vinegar.
1 tsp garlic powder.
1 tsp coriander.
1 tsp Paprika.
1 tsp black pepper.
1/2 tsp salt or more.

I bought one down in Mexico and have been using it a lot recently. I’ve seasoned it and haven’t had any rocks in my salsa, so I’m all good there.

My questions is, is there a proper motion or form for using it? I’ve just been grinding ingredients how I think you would intuitively, and it works, but definitely takes a bit of effort and leads to chunky salsa (which is great - not complaining there!). I’m just making sure I’m not missing out on some tried and true method that cuts down on having to seriously focus on grinding down specific bits of onion etc. I find getting it on the side of the bowl definitely helps, but I pretty much only use the tip of the tejolote…

Probably overthinking it, but had to ask! I don’t think this goes against any of the rules and haven’t found a similar question on the sub. Appreciate any input!

I made Verde salas for the first time today. I surely fucked it up by roasting it for to long but its still the best god damn Verde salsa I have ever had.

I want a smooth sorta spicy salsa how would I achieve that? Btw these are fresh tomatoes. Any help is greatly appreciated!!!

Hey! I'm in the U.S., East Coast Tri-State. We mainly use places like Shoprite, Stop and Shop, Wegmans, etc. out here.

Does anyone have any recommendations for a salsa from the store? I'd also be fine making one from scratch if it isn't too difficult.

My older family members can't handle spicy. They also don't want a pico de gallo sort. I don't know how to best describe it, but it's more of a saucy salsa that will soak into the meat and chips. I'm making the nachos homemade, but it isn't something I've done in a long time so I'm at a loss to accommodate everyone in the household.

Recipe: https://biteswithbri.com/mango-habanero-salsa/#wprm-recipe-container-13888

However, I adjusted the ingredients a little bit. Instead of 1 medium onion, I did half a large onion quartered and used 4 habaneros because I like my salsa EXTRA hot. We also didn’t have any cilantro on hand. 😔

Does anyone have any idea what the recipe for this salsa could be? It appears to have some dried chiles but have never been able to replicate it before.

Hi All,

I have been eating lunch at a local restaurant in the Milwaukee area. I love their hot salsa. I asked for the recipe and it is a family recipe that their grandma will not share. They give me a few extra containers.

It is hot. I taste light cilantro. A slight bit of zest. Interestingly, It is bright and I don’t detect any smokiness, so not Arbol I wouldn’t think. I see a very small amount of onion but not an onion forward salsa.

Any help with creating a small batch that might get close?

Thanks in advance the experts in this forum for any help.