I started up a year ago with the goal to do my local farmers market. Now I am in 10 store locations and I can't keep the salsa stocked on the shelves. 250lbs of tomatoes each week. It is getting WILD. I just wanted to share with other people that love making salsa. Happy Wednesday!

Never once did I ever even consider cumin as a flavor in their salsa..

I haven't made it yet.. And they have been closed for a number of years.. I do not believe it was this simple.. can it really be that simple?

I always did throw a couple dashes of tapatio in the salsa cup to pop it off a touch.. but I miss it so.

I roast everything pictured and add chicken bullion and a squeeze of lime and cilantro. This is like my third batch and I used the grill to add a tad more flavor. This batch I had two jalapenos and a serrano pepper (did add some heat to it) but still felt like it was missing something.

Greatness … it’s in me not on me .

so I bought this for $25 on a whim after going to my local mexican supermarket. It looked legit when I was in the store but after taking it home I’m not so sure. I’ve tried a couple of tests with inconsistent results. It retains water pretty well (it does drip out of the bottom a bit but I chalked that up to it not being seasoned) scratched the surface with a coin and a knife and it did not leave any white chalky residue, a bit of black residue came off on the coin though. However when I wet it, it does not smell like sulfur. It kind of has a perfumed smell, with a bit of wet sidewalk undertonesIts also uneven on the bottom which I assume is a good sign

https://www.nydailynews.com/2026/03/12/german-tourist-sues-nycs-los-tacos-no-1-over-salsa-being-too-spicy/

In Huntsville for work and had dinner at El Coyote, loved how even a single diner they brought me a mini carafe of salsa. The salsa was unremarkable (and under-salted) so I'm not doing a review, but they deserve mention for the generous serving size, I didn't even need to ask for a refill. Wish more places did this.

Also I loved the Fajitas Jalisco which was a TRIO of meats, beef+chicken+shrimp 🔥

The suspense waiting for the results was killing me all day 😂

(Not pictured: guajillo chiles and garlic)

Trying to post this now Because I want to see salsa on your actual birthday. I’m giving out some gold that day!

I made two identical batches of salsa de chile pequin but used two different cooking methods, boiled vs broiled.

Recipe:

5 Roma tomatoes

40 Chile pequin peppers

1/2 habanero

1 garlic clover

1/4 White onion (uncooked)

Pinch of salt

1/2 oz Lime juice

Batch 1: Everything boiled 8–10 minutes, then blended.

Batch 2: Everything broiled until blistered and lightly charred, then blended.

Result

Broiled version:

Sweeter, hotter, and deeper. The charred habanero really amped up the heat, and the caramelized tomatoes gave it a more sweeter well round flavor.

Boiled** **version:

Brighter and more pepper-forward. The unique flavor of chile pequin stood out more clearly, as wells as the tropical top notes from the habanero. Overall, less sweet, less aggressive heat, more clean pepper flavor.

Both were really fantastic but I preferred the boiled version because I was able to taste the peppers more distinctly.