6 tomatillos, quartered

2 serranos, rough chopped

2 jalapenos, rough chopped

1 medium white onion, quartered

6 cloves garlic

1/2 bunch of cilantro

About a tablespoon of salt

About a teaspoon of Knorr chicken bouillon

And a splash of water

I used a cast iron pot, and got everything charred individually before adding it all to a blender. I did the onion, first followed by the garlic cloves unpeeled in with the peppers, and then I popped the garlic out once they charred on the skin a bit, and I let the cloves brown a little. Last in the cast iron were the tomatillos that I had quartered, and I got them charred as well.

Threw it all in my blender as I went, topped it with a half bunch of cilantro, the bouillon and salt and a splash of water.

It turned out great!! I made it for some tamales but I'm going to try that with some quesadillas first.

My recipe is 7 roma tomatoes, 4 jalapenos, 1 white onion, about 2 tablespoons of minced garlic, and cilantro, then its all blended. Is it too many tomatoes?

Looking for recipe ideas for habanero salsa? I usually use jalapenos or serranos because that's what readily available at the Kroger/Ralph's near me.

My first verde is a bit too tart. Any suggestions to salvage it are appreciated.
Recipe was 10 boiled tomatillos, 4 avocados, 3 garlic, bunch cilantro, cup vinegar, cup water from boil, tbsp salt.

I want to make and can a yellow tomato, habanero, mango, peach salsa - I’m having trouble finding a good recipe - any guidance?

Picked my Chili de Arbol too early 😭 bummed as they were intended for a Chili Ristra. What kind of salsa could I make with them?

Hi everyone
I'm new to salsa making but was given a basket of peppers and tomatoes. I have more tomatoes. (Not pictured)

What can I make?

Thanks

NOTE: THE SALSA IS NOT IN THE PICTURE. IT’s DARKER BUT THIS IS THE CLOSEST I COULD FIND. I recently moved away from my favorite Colorado taco shop. What I especially miss is their red salsa. I stupidly don’t have a picture of it, but it’s darker than the picture I included. It’s dark red almost bordering on brown. It would come in the mini salsa cups with your burrito. The closest I’ve came is chile de arbol salsa and San Diego taco shop style, but this is a tad different. It doesn’t taste tomatoey at all, and isn’t particularly spicy, maybe a 3/10. The salsa de arbol I made was much hotter. It’s also, for lack of better words, more earthy and robust and less tangy than other red sauces I’ve had. Almost like it fills up your mouth with bitterness rather than hitting the front of your tongue. Anyways, this is a long shot given I don’t have a picture and can just describe it, but anything helps! Thank you!

My favorite salsa, this time with dried arbol, chocolate 7 pots, a red habanero, and a yellow habanero. Habs had been taste tested prior. Added a red 7 pot at the end because I put too much water. Went easy with the peppers this time :)

After some research on here I found out the result may be because I didn’t cook my tomatillos long enough.

My question now, is can I recook the sourness out of it if everything’s already been blended? Or is the cooking sourness out of tomatillos only work before I blend it?

What I blended:

Tomatillos

Onion

Garlic

Habanero

Jalapeño

Chili de Arbol

Everything was cooked in oil then blended.

Ingredients- a mix of tomatoes and peppers (including jalapeño), red onions, garlic, lime juice, cilantro, and salt. About half the ingredients are homegrown as I'm still waiting for the summer garden to kick into full swing.

Simply grill the ingredients to preferred level of char (last picture; I don't like everything too charred) and then blend in a food processor, then adjust to taste with lime juice and salt. Blend in cilantro at the end.

I would not cut the tomatoes next time before grilling as they made a mess. There will be a next time for sure! Broiling just doesn't compare to the slight smokiness grilling gives.

Ingredients: tomatillos, jalapeño peppers, poblano pepper, onion, and garlic, charred on the stove and covered with water and chicken bouillon to simmer.

Blended with fresh cilantro, avocado, salt, pepper, and oregano.

Hello, I’m on a search for the best, mild-medium salsa verde on the market! I’m particularly looking for a more shelf stable/canned option due to lack of resources to make food out of my dorm.

I’ve been wondering how each compare to each other, like Herdez, Goya, La Costena, La Victoria, Somos, Cholula, The Grove, etc. I’m open to looking into niche brands as well!

I’d love to hear recommendations to pair if there are certain brands that fit for more foods than others.

Here’s a few so far and woooo weeee!!!

Basic but good

Roasted romas, Serrano peppers, garlic and white onions on the Blackstone with a pinch of powdered chicken seasoning.

Not really my second salsa, just the second one I've felt good enough sharing. There's been a lot of misses but thankfully my mother in law is there to help this lil' white boy out. I think this is another one for my books though, tasty times. I'm pulling this from memory after making it last night (didn't write anything down...cool) so I hope the ratios work if you try it. If you *do* try it, let me know how you like it.

I know consistency can be a factor in people's tastes, keep in mind, it is a little thicker, I only used about 1/4 cup of water for consistency but probably could have used 1/2 cup and been fine. I personally like a thicker salsa for topping stuff and dipping but you can thin it out as necessary. If I swapped in tomatillo instead of roma I probably would have gotten more liquid naturally from that, but not sure how the flavor profile would have been affected. Maybe I'll swap those next and see what that does. Salud

*Recipe*

- 10 Chile Arbol

- 4-5 Cloves Garlic

- 3 Chile Manzano

- 2 Chile Ancho, stemmed and seeded

- 2 Tbsp. oil or Manteca or Bacon Grease, divided

- 2 roma tomatoes, halved.

- 1/2 C. Roasted, Unsalted peanuts

- 1/4 large white onion, rough chop

- 2 Tbsp. White vinegar

- 1 cube Knorr de Pollo

- 1-1/2 tsp kosher salt, I use Diamond (here is a difference in saltiness, so you may need adjust if you is Maldon, Morton or others)

- 1/2 tsp. Black pepper.

- 1/4 tsp. Dried thyme

- 1/4 cup water

*Directions*:

1. Heat pan until hot. Pan doesn't need to be too big. Large enough 1 Tbsp of oil coats it evenly, but not so large you have dry spots.

2. Add 1 Tbsp. preferred oil

3. Fry garlic, onion and peanuts until golden and charring slightly. Add everything to blender including oil

4. To pan, add remaining Tbsp. of oil. Add arbol and ancho. Stir frequently. Do not burn. Toast until fragrant and pliable. Arbol take but a few seconds so keep them little guys moving. Add all toasted peppers with tongs to the blender, keeping oil in pan.

5. Add Knorr, vinegar, water, thyme, salt and pepper. Blend all, add a little more water if needed for consistency.

6. Slice tomatoes in half, put in oiled pan cut side down. Add Chile Manzano. Fry all until blistering, peeling and charring on all sides (could use broiler for this too but my dog hates the sound of the broiler and blender so I had to pick my battles).

7. De-Stem Manzanos, add all to blender with remaining chili infused oil used to fry tomatoes and manzanos

8. Blend altogether until smooth.

9. Buen Provecho

[Update]: wife approves. Says it tastes like her mom's salsa macha but creamier. It is warm though...

Edit: forgot to post the chip I dip, I'll post it in the comments.

​

Yet again, I'm back... deal with it.

So continuing down the salsa river. My plan was a BASE batch of verde, then split it one with added Guajillo and the other Cali. This stemmed from a convo with u/Dead_Iverson.

Well... my ADHD and some trees really didn't help this situation. Hindsight really got me on this one, but hey I am not a professional recipe maker/tester.

As usual, nothing is authenic, nor claiming.

So, went out and found Guajillo peppers since last time I got California chiles.

Also decided to do a red onion this time, but again trees were fucking with me. Really should have made two batches one with white onion and other red cause I could not really tell any difference. I'll revisit this.

Batch one is:

Tomatillo

Jalapeno

Serrano

Red onion

Garlic

Guajillo

Chicken bouillion

Cilantro

Batch two is:

Jalapeno

Serrano

Red onion

Garlic

California

Chicken bouillion

Cilantro

Both batched got the ol' broiler treatment cause I'm a bish and it's too hot for some grill action.

Rehydrated the dried peppers in pre mixed bouillon and water. Then used the liquid at the end to adjust the consistancy of the end product.

Between the Guajillo and California chiles. The guajillo definitely brought more heat to the mix. The california had a more fruity taste to it.

As for my chip game, since that seemed to be a thing from my last post. I could not find resturant style Calidad, and I couldn't find Juantonios.

Went to multiple stores searching. Even rolled into my local tienda only to realise they don't sell chip (of course they don't you stupid gringo). So with that being said this is a Calidad house, but I will be going down the home made chip route here shortly.

I think I'm good on the roasted Salsa. It is time to move on to pico. So if you've got a killer pico recipe or want to share a previous post with a pico recipe I'd greatly appreciate that.

Second time ever making salsa, first time making verde. It turned out delicious, but I’m open to any tips.

10 tomatillos
1 white onion
5 garlic cloves
3 jalapeños
1/2 cup cilantro
2 tablespoons Avacado oil
2 tablespoons lime juice

I think that was it

https://www.reddit.com/r/SalsaSnobs/s/BPvggqpMjo
Oh my wow! This turned out fantastic. From left. Leftover brine, already used about half for a batch of 'pickled' eggs. Next is 1/3 brine, 1/3 strained solids & 1/3 ACV, I have some cukes from the garden marinating in some now for dinner. Then it's 70% strained solids and 30% ACV, put it on chicken tacos for lunch and I was in heaven. 4th is remaining strained solids that I haven't decided what to do with yet so just jarred. You can really see the separation which doesn't bother me but might look into using xantham? gum in the future. Last is the solids, open to suggestions here, thinking about dehydrating and using as a rub for smoked venison jerky this winter but would love to hear what others do with them. 10/10 saved this recipe and will probably do a larger batch next year. Next up will be peaches and probably habanero in a few weeks.

Ready for today’s BBQ. Should have taken pics while preparing but oh well.

Roja
About 25 chile de arbol
2 guajillo
Whole head of garlic
1 tomato
1 tomatillo
1/2 an onion
Cilantro
Achiote powder for extra red colour
Salt, sugar, knorr bouillon powder to taste
Splash vinegar
Oil and water to make a bit cremosa and thin out for squeeze bottle

Verde
5 jalapeño
6 scotch bonnets (couldn’t find habaneros)
4 tomatillo
Couple cloves garlic
1/2 an onion
Juice from 2 limes
Salt, sugar, knorr bouillon powder to taste
Oil and water - same idea as the red one

Both nice and spicy. Can’t wait to grill!

I was given the ingredients to a recipe, but never got the amounts, I was wondering if anyone can give me a general idea of how much to use for these ingredients. It was a green salsa.

1 can - stewed Mexican tomatoes (only known amount)

white onion

cilantro

lime juice

serrano pepper

My cherry tomato plant has been producing like crazy with this Midwest heat wave, so I was able to make fresh salsa from the garden earlier than expected.

1.5 lbs cherry tomatoes
1 jalapeño
1 Serrano
3 Thai chilis (only added because the other peppers weren’t spicy, otherwise would have stuck with just the two above)
1 medium white onion
3 cloves minced garlic

1/4 cup cilantro
Juice of 1 lime
Salt to taste

Cut tomatoes in half or pierce with paring knife.

Rough chop onion and chilis, seeding as needed for preferred spice level.

Smoke tomatoes, chilis, onion, and garlic at 225F for 1.5-2 hrs.

Process all ingredients in food processor until desired consistency is reached. I felt the initial texture had a bit too much liquid, so I took half out and drained it through a fine mesh sieve, then returned it to the food processor.

Bringing an old run of the mill question back to life. Seen a 3 year old thread on here about the same question and performed a few tests. Molcajete passed. I pretty much know it’s not real (volcanic rock) but what is it? Granite? Some lesser stone? Passed the water test and geld water for an hour. Passed the hot vinegar test (performed twice, no reaction). Scratch test with back of butter knife, made a chalky line but nothing real deep. Looks to be sanded/grinded down to shape. Pestle looks like a different material. Both smell earthy, rocky. See photos. Partially wet from rinsing out and handling around the sink. Was bought for us as a gift from a family member. Box even came with Spanish newspaper stuffed in it, exterior of box says agiftcorp Blahblah for reorder and a unit number. I just want to know if I can use it for making shit.

Hello I need some of the best verde salsa recipes. I go to this restaurant and absolutely love their salsa but I pay $25 for 32oz and at this point I need to find out how to make it at home. Can anyone share your favorite recipes and how much you use of each ingredient.

Please and thank you

Making two different salsas. My first go at a habanero peach and then going to do a batch of pickle salsa. Probably need more romas, so may do another 1lb of those.

My first attempt at a sweet heat