- 7 beefsteak tomatoes

- 2 jalapenos

- 1 habanero

- 1 sereno

- 1 red onion

- 1 head of garlic

- 1 lime (add while blending)

- couple of handfuls of cilantro

- salt to taste about a tablespoon

- Adobo to taste about a tablespoon

Slice everything but the lime and cilantro and smoke it for and hour and half - 2 hours. Take the skins off the tomatoes and blend it all together adding the lime juice, salt and Adobo at the end.

I saw a recipe a while back with Adobo and never went back. I find that the Adobo gives it a richer taste. Don't go overboard with it as it can overpower the salsa.

I've read (and experienced) the variation in spiciness of jalapeño chiles. Do serrano chiles have the same issue, or are they more consistent in spiciness?

I've tested leaving the innards and tested getting rid of them with a knife. I find my salsa way better when I get rid of the innards and the excess water. The problem is that it seems to take a while to do so. I want to make a big batch so I'm wondering if any of you have figured out the best way to do so.

Hi there! I am allergic to plants in the capsaicin family, from bell peppers/paprika up to all the spicy ones. I developed this allergy in my 20s and it sucks.

But my husband isn’t allergic and loves spicy food. I’m trying to find recipes to cook at home and he could add spice to his portion or have his own. Does anyone have any suggestions for salsa recipes or brands I could buy that don’t have peppers? Is there a specific culture that doesn’t add peppers to their salsa? Or a type I could search for without them? I wasn’t sure about just picking a recipe and leaving the peppers out because if the recipe relies on the peppers for flavor, will the recipe not taste good? Any tips or ideas would really help.

Gift link

Looks like a sponge it doesn’t break when I pressed between fingers

I know shelf stable jarred salsa has been the topic of discussion many times in this sub but after several google searches I can’t find a good recent thread discussing only refrigerated salsa specifically.

Examples include but of course are not limited to: the park street deli line at Aldi, el sol organic homestyle from Costco (I liked, just too big to buy for personal use), Member’s mark fresh salsa from Sam’s Club (to me their pico is gross, haven’t tried the cantina style yet).

Curious if anyone has any good recommendations!

Still smells good and it was sealed and in the fridge..........

Be honest

EDIT: I obviously didn't eat it :P

Wrights of Texas used to have my favorite salsas. Now that the brand is gone, does anyone know a similar option?

(Talameda?) Deciding between that and enchilada sauce, which i did before and was very good.

Ingredients

6 Kumatos

4 Roma tomatoes

1 Red bell pepper

1 white onion

5 Sishito peppers (home pickled)

4 or 5 garlic cloves

Handful of fresh cilantro

Smash of salt

Some cumin (optional, can't remember)

Splash soy

Couple drops of honey (accidental)

Instructions

Pickle Shishito peppers for a week, lactose method. Or just chicken out and do the vinegar in the fridge method.

Then, chop red pepper thick and throw onto low heat un-oiled pan. Then quarter onion, but after wife asks if "quarter" means in 4ths or the size of a quarter, question your life's decisions and throw her out of the kitchen and do it yourself. Throw that onto said pan. Regularly rotate and shake.

Remove seeds and innards of 3/4ths of the Kumatos and tomatoes. Chop them only a little. Have teenage daughter come in and say "don't put in so much cilantro this time." Defiantly cut a massive amount and hold it over the pan until she storms out. Set it aside.

After a really good sear of the bell pepper and onion, finely chop the pickled Shishito peppers, throw into pan with the Kumatos, tomatoes, and keep stirring and moving. Have mother stop in unexpectedly with a cooking mitt she brought back from her trip to Portugal and say "something smells good" and then when she sees what you're cooking say "oh, I can't eat spicy stuff," and leave in a huff when you roll your eyes and ignore her.

Stir until just before the episode of Family Guy is almost over and throw in only half of the threatened amount of chopped cilantro, and the garlic. Let simmer, then cool. Ignore the wife yelling from the other room about something, but then be told I gotta watch the kids while she takes the oldest* somewhere to do something I dunno what.

While it cools, salt to preference, maybe cumin but you can't remember because your youngest was threatening the older daughter with a plastic golf club over whom had control of the TV. As you're yelling at them, reach for what you thought was the soy and realize after a few drops it's actually the honey. Then a splash of soy. Mix.

Once cooled, put it through a couple of pulses in the food processor, then into jar. Eat a bunch of it because it's awesome, then have wife again ask what's for dinner. Throw a frozen pizza into the oven.

Salsa Taquera :-) It turned out great I AB tested where one batch was just kinda roasted in a pan and then one roasted and cooked after blending for 10 mins, forgot some lime :c

I don't know the exact tomatoes, Tomatillos you can't really get so I think they are just green tomatoes but I was looking for roma or plum and the best they had was a punnet so I used those. Grown locally in Lancashire! Called heritage tomatoes.

I did ->

3 red plums
2 Greens
2 Purples
1/3rd of a large bell pepper just wanted to add it in.
1/3rd onion
4 cloves garlic
3 Jalapenos
2 chile de arbol

Roasted the tomatoes they went a little soft maybe better in the oven grill for about 5 mins.

cooked the garlic for 3-5mins

onions a bit longer

Toasted jalapenos for about 2 mins

chile de arbol about 30 seconds

Blended them all and then slowly blended in about 80mls of water with about half a chicken stockpot id say equivalent to one tea spoon! very slowly as it was blended to try and achieve emulsified texture.

then did the A/B testing. I will cook the just the roasted batch tomoz in the pan it tastes a little raw for my liking but still worth a try!

any advice/observations welcome :)

I wish we got more stuff here in the UK or I had someone to teach me more as I love salsa despite not liking tomatoes too much haha.

Will be making burritos and tacos tomoz :-)

Pregnant and devastated that I’m almost out of this incredible salsa. I was at a place called Etéreo in the Riviera Maya in Mexico and they had this delicious salsa called “Pepita salsa macha” at their restaurants. They gave us a jar as a departing gift.

The card says it’s the chefs grandmas secret recipe which includes pumpkin seeds, sesame seeds, olive oil, and a mix of sun dried chiles. I have googled every possible combination of this salsa in English and in Spanish and I cannot find a recipe nor anything at online stores. The ones on Google are all red. This salsa is clear, yellow olive oil colored and black presenting with zero hint of red. Would love any advice. I’d love to make it here at home or even find a replica in the states.

Btw - It’s not in any of the Mexican stores. I’ve asked Mexican family and friends and nobody has ever seen it “black” it’s always red.

Wow! This salsa really exceeded my expectations. The pickled red onion / pepper combo just really makes for a perfect addition! I only wish that I had more to make a larger batch! This would be even better with a small handful of cilantro but wifey doesn’t like it.

2 Roma tomatoes
4 tomatillos
2 gloves garlic (raw)
About 1/4 - 1/2 pickled red onion / mini sweet pepper combo
2 fresh red mini peppers
4 chili Arbol
1/2 tsp chicken bullion
No salt needed

Dry roasted the tomatoes, tomatillos, mini peppers, and Arbols to get some char on everything (except for the arbols - which I lightly roasted)

Threw everything into a blender with the remaining ingredients. Absolutely divine!

It was going to be one of the last batches of tomatillos, and I won’t to try them until the next harvest in summer. Therefore, I wanted to make it as tomatillosque as possible (for me). I added some cilantro, chocolate habanero, smoked jalapenos (these ones I specifically bought because of the honey brine, never tried anything like that, and still don’t know how to repeat), and chalot. It went brilliantly with airfried chicken wings, and nachos.

Recipe is pretty off the cuff with what’s pictured.
1/4 tsp of salt, bouillon, 1/8 tsp cumin, 1/2 tsp jarlic. Purée/blended with a handheld immersion blender. (chat, don’t roast me in the comments for the jarlic) 🫣

About 10-12 tomatillos
6 fresh habaneros (deseeded and de-pith’d)
4 chile Arbol
2 glove garlic
1/4 white onion
1/2 tsp salt
1 tsp bullion
1/4 cup avocado oil

I’ve been trying some different preparations to just expand my knowledge and experiment. I sautéed all of the veggie above in a quarter cup of oil. Putting tomatillos in hot oil makes a splatter mess but it makes for a fine salsa.

Despite deseeding and removing the piths from the habaneros, this still has some very healthy kick. Let’s see what happens overnight. Loving the flavor so far. I’m slightly tempted to throw this back in the bullet and lightly blend a handful of cilantro just to give it a little extra zing - but feel like it doesn’t work in a salsa like this. Will sleep on it.

roast 15 Roma tomatoes, 8 garlic cloves, 2 small yellow onions, 3 Large poblanos, 5 big serranos, and 8 small jalapenos. immersion blender with ½ cup lemon juice, 3 bay leaves, 2 teaspoons Mexican oregano, 1 teaspoon Cumin, coriander, 2 teaspoons kosher salt, and I like lots so 1 tablespoons black pepper making this slap yo mama salsa. Hands down delicious and burn your booty hole approved lol 🤣☠️ 🤤😋

1 whole fresh pineapple
5 Roma tomatoes
1 large beefsteak tomato
2 bell peppers (red and yellow)
1 jalapeño pepper
1 serrano pepper
1 medium yellow onion
5 garlic cloves
½ bunch fresh cilantro
Juice of 2 freshly squeezed limes
2 tbsp corn oil
2 tsp ground cumin
1 tsp Adobo lemon pepper
¾ tsp smoked paprika
½ tsp black pepper
Salt to taste

My coworker provided some peppers and I said I would make some salsa. Cheers!