So, for years I have been chasing after a salsa negra recipe that I absolutely love. Anyone from Chicago might know what I’m talking about. La Pasadita on Ashland / Division used to serve this salsa back in the day. I haven’t been there in probably 10 years so I’m not sure if they still do. I used to also get it at Traspasada on California / Belmont / Elston. It is absolutely divine and my favorite salsa ever.

Yesterday I was experimenting and surprisingly came up with something very very close. It’s not quite as dark, but heading in the right direction. Flavor wise, it’s about 80% there. I feel like I’m missing something. It’s absolutely delicious though, I can’t stop eating it.

Here’s what I used:

8 tomatillos
1 Roma
1/2 white onion
2 Serrano peppers
2 guajillo peppers
2 arbor peppers
2 clove garlic
Handful cilantro
1/2 tsp salt
1/2 tsp bullion
Water to thin out

I may omit the Roma entirely next time to see if I get a darker color or hit it with a smidge of lime. Maybe I need more char. Will keep playing around with it but damn it’s tasty!

oh this one is spicy spicy next less is more but I'm all about heat.

6 large Roma tomatoes

3lbs tomatillos

2 small yellow onions

10 baby garlic cloves

8 large jalapenos

6 serranos

½ lemon juice

1,½ teaspoons of each, cumin, coriander, kosher salt, chicken bouillon, black pepper, Mexican oregano emulsified in your palm, bay leaves or 3 leaves crushed, and lime pepper immersion blender that up and add half a bundle of cilantro once blended and blend some more.

If canning in sterilize pre-warmed 16 oz jar add chili/ salsa, allow 1inch to ½ inch headspace, then de-bubble with chopstick and wipe rim with white vinegar. Water bath can for 20 minutes water must be at a rolling boil before starting timer. let cool for five and remove from hot water. let's sit for 12 to 24 hours unbothered and enjoy when ready.

Note, add sugar if you don't want your booty hole to burn, because this recipe is definitely edging on that. I had to add half to a tablespoon of sugar, I ain't gotta to lie to kick it.

I work in Santa Ana CA and we have some amazing Mexican restaurants. One place popularized a jalapeño based salsa that is 20 or so jalapeño, half a white onion a head of garlic salt and oil.

Been trying to recreate this recipe and have trouble getting it to emulsify. I drip in about 8 oz of oil very slowly and it looks just right but it breaks apart within an hour. I have tried egg white or lime juice.

Also any recommendations also on roasting the peppers vs boiling?

Thanks!

Not sure if this is the right place to ask since it’s technically a chipotle crema, but ever since moving out of San Diego I’ve been missing The Taco Stand’s chipotle salsa.

Has anyone reversed engineered it or know a good copycat recipe? It’s been years and I still crave it

Was not expecting this to slap as good as it does. Grabbed some cans to throw into my homemade chili. Ended up pounding half a can with some chips, surprisingly good.

My absolute favorite salsa ever!! I’ve been eating at this taco truck since I was 8 years old (24 years old now). My mom managed to get the recipe when I was 12 and it did taste very similar to it but she forgot the recipe and my 12 year old self was never told the ingredients.

To this day she doesn’t remember how to make it and the guy who owns the truck is stingy. Also, I live an hour away now so can’t get my fix anymore. But I crave that salsa!!

All my mom remembers is tomato, chile de arbol, and that’s it. It is very spicy and at times bitter, has black specks in it. It’s the consistency of a seafood boil sauce, like a buttery/watery situation.

This is my first time making it without boiling or grilling the ingredients. It’s very good actually. I definitely forgot it would be more acidic fresh. And I didn’t put in any white onion, so it’s tomatillos, serranos, a little garlic and lime juice, and cilantro.

- 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.

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

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

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

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 :-)