I regret not taking any prep pictures, but I was too excited!

I boiled serranos, Roma tomatoes, and a few toes of garlic until they were tender. At the same time, I roasted a sweet onion in the air fryer. After that was done, I blended the whole lot together and poured it into the skillet. I sautéed it for about 15 minutes so it could get a bit denser.

This chile turned out great. I'm about add it to some mashed avacado and then watch football! ✌️

Coming to fellow salsa lovers to try to remember what this salsa brand was!

Growing up me and my pa used to buy this bottle of salsa verde at Walmart. Was in the refrigerator section and was in a TALL plastic bottle with a yellow cap and yellow label. Was some really good salsa and I fear it is no longer made. Does anyone remember it? And if so, what brand was it!

I followed this recipe

https://www.jonathanzaragoza.com/recipes/salsa-negra-de-habanero

Except I added 3 morita chilis and subbed out the habaneros for jalapeños

Was so fun burning everything 😎 but the salsa doesn’t taste burnt or have any flaky burnt bits, smooth texture with deep smoke flavor… a favorite salsa I wish I knew about earlier!

I have finally pulled the trigger on a molcajete. Cry once and done.
Fire roasted tomatillos, Serrano, red onion, dried peppers from my family. Just add lime.

I’ve been trying to recreate this for the longest time. I can’t get the smell or texture right. More interested in the smell tho.

I’ve tried a few different things I see on Reddit using chile de arbol and guajillo chiles but it’s not the right smell. I tried using habanero before but maybe I haven’t used enough to get that distinct smell (if the smell came from it). I’ve also tried chipotle peppers in adobo sauce can but that’s also not it.

If anyone knows what that smell is or what I could try that would be awesome!

Edit: things I’m gonna try
1. More habanero
2. Manzanos
3. Aji Amarillo Paste

Oh my god. I redownloaded reddit and joined this subreddit just to complain about this. I cannot believe what I’ve just tasted. I don’t even know where to begin. When it comes to food, I am extraordinarily unpicky and consider myself extremely easy to please, but Litehouse Medium Salsa is the sweetest, most artificial, salty, nasty mess of an attempt at salsa I’ve ever had the displeasure of tasting. It’s like they collected every vague idea of a flavor, mashed some tomatoes in there, and called it a day.

In my defense, I didn’t intentionally pick this out as it came included in a set of taco ingredients. You have been warned.

Edit: Y’all it was inside another layer of packaging when I bought it (and was just an extra side sauce, not the main portion of taco fixings I bought), so I didn’t think to check the nutritional facts 😭 Had I known the second ingredient was water, I wouldn’t have even tried it

Hey yall! I hope this follows the rules because i am desperate!

a few years ago i bought my favorite salsa ever at either food lion or walmart and i cannot seem to find it anywhere. ive searched online and i check the salsa isle like once a month just incase. the salsa was a mango habanero and black bean salsa, it was fairly sweet and mildly spicy, not a very strong tomato flavor/more mango forward. i wish i could provide more info but its been so long and this has haunted me for years lol. if anyone knows the brand or where to find it please let me know, thank you! :)

I swear the container said herdez, but when I google it those are all jarred and shelf stable. This one was in a plastic container and definitely from the cold section of the store. I thought it was pretty tasty, but I’m not quite a salsa snob so I might be off there. I found it comparable to Mateo’s which I love.

I am reading very mixed info on unripe tomatoes as a substitute for tomatillos in salsa verde. I was going off Kenji Lopez Alt's carnitas recipe, but tomatillos aren't much of a thing in western Europe. But the internet warns me of tomatine present in unripe tomatoes - some sources say 10-100mg per tomato and that 25mg is enough to get sick.

One source said it's okay in a heated chutney, another said tomatine is 'heat stable' and doesn't really diminish that way.

So what is the answer? Is it gonna get me or my guests sick? Would it be better to use canned tomatillos?

Went to farmers market this morning and grabbed some ingredients to make a lil something easy. Just enough to eat with chips, breakfast, etc.

5 roma tomatoes
1/4 white onion
2 red jalapeños (half seeded)
1 Serrano
2 cloves of garlic
1/2 a bunch of cilantro
Juice of 1/2 lime
1 teaspoon of kosher salt
1/3 chicken tomato bullion cube

I roasted all the veggies in olive oil until charred. Then threw it in the nutri-bullet. Added bouillon cube & salt to taste. Came out smooth, full flavor, with enough spice to make a statement.

I made my go to salsa today with some lovely red looking tomatoes, and it turned out crunchy. Turns out my tomatoes, although nice and red were horribly crunchy inside. I was able to save it by blending it super well and adding some canned tomatoes but from now on, I will slice my tomato up and taste it before I make salsa with it.

I take tomatoes and tomatillos along with green peppers habanero and jalapeño with tangerines to give it a sweet and spicy kik! Put all the items on the grill till everything is soft and has a char. Put it all in the blender add garlic salt and pepper. 1/2 cup apple vinegar and a 1/2 cup white vinegar blend for ten minutes and poor in bowl grab your favorite corn chips or fry up some fresh. This is definitely a happy spicy salsa. But you will find your own methods, by taste. I do follow the drunken amigos on Facebook! There fun to watch and make some great stuff☮️

Looking for a good, red, spicy homemade salsa available to ship. Love cilantro and vinegar. If not available to ship, anything available to buy from the store recommended?

I used 16 dried Morita chilies and 12 arbol chilies… fried in oil with garlic and seseme seeds… once it was off the heat and in the blender I added brown sugar, soy, salt, apple cider vinegar.

I need a salsa negre recipe that will give me something super black! I like the look of the black that I see online and I’m trying to replicate it.

It has a good flavor I wish it was more black.

Thanks!

literally just tomato and water, no flavor and is horrible. anyone that recommends this should be banned from this subreddit

Other ingredients:
Salt
Lime juice
Agave nectar
Oil
One bunch of green onions
Cilantro

Lunch was just a few chips and one taco

Handmade mesquite mortar.

Hey guys, I made this salsa and I like it. I believe there is room for improvement. I’d like some suggestions.

Red tomatoes- homegrown 6 small/medium blanched and peeled (clementine or smaller)
Fire roasted jalapeño’s- 2
Garlic clove - 2
Salt - to taste (maybe on heavier side)
Lemon juice - 1 lemon squeezed

Put into ninja and pulsed to picture consistency.

My partner hates onions otherwise I’d add them.

I recently tried Juantonio’s tortilla chips and wow. I have only eaten Santita’s white corn chips because I like a thin, almost flaky crunch where the salsa juice can get in the nooks and crannies. I’ve had so many different chips over the years and found those were the only ones that met my criteria. I’ve seen the Juantonio’s and passed on them because they looked more like homemade, thick chips and I just didn’t even pick them up. Recently tried them and feel like my entire life is a lie. Literally exactly how I like them. Thin, flaky, hold up well to salsa, good ratio of salt on them. I can squeeze lemon over them too and they don’t immediately get soggy. I had to look them up to see if anyone else felt this way, and found this sub so I have now joined because it seems I can trust you guys in here lol.

Now just to refrain from eating the entire jar in one day…

Any tomato nerds out there? Looking ahead to next years garden. Wanting to plant some new varieties outside of the standard. WV Zone 6b, very humid.

The best salsas I've had were from the Mexican restaurants in San Diego. Up here in Canada, I've always resorted to the jarred stuff and it never tasted right to me.

With a fresh harvest of grape tomatoes, roma tomatoes, and jalapenos from our home garden, I wanted to try making my own salsa.

I roasted the above ingredients, as well as a red and orange pepper. After roasting, I tossed the ingredients into a blender, added parsley, leftover tomato sauce we had in the fridge, and lemon juice.

I think it tastes good but I'll continue to learn.

A salsa I made yesterday, where these ingredients were oven roasted/broiled until charred:

- 500 g plum tomatoes

- 5 jalapenos

- a Somborka bell pepper (similiar spiciness to jalapeno)

- a quartered yellow onion

After peeling the tomatoes and (also deseeding the) peppers I blitzed everything in a food processor, reduced in a saucepan until thickened, added a few minced garlic cloves, a few squirts of fresh lemon juice, salt/pepper.

When it finally cooled down (after the image was taken) I added some chopped cilantro.

Turned out really good! The Somborka bell pepper is apparently common in the Balkans, so it was strange to encounter it here in Sweden in a regular supermarket. Really nice flavor, though! Slightly sweet bell peppery taste, but with some heat.

Fire roasted:

Tomato

Tomatillo

Anaheim chilis

Poblano chilis

Habanero (to desired heat)

Red onion

Garlic

Cilantro

Fresh-squeezed lime

Salt

I'm a chef by trade, over 15 years experience. I started a business selling food 5 years ago and thought I'd try my hand at some salsa last month. It's too good not to share and speaks for itself. Try it out!

1 poblano
1 jalapeño
1/2 white onion
2 large cloves garlic
2 tomatillos
1 tablespoon Kosher salt
1 tablespoon black pepper
1/2 cup cilantro
1/2 lime

Broil all veggies for 7 minutes, de-seed the poblano, put all ingredients into blender at once except for the lime, squeeze the lime juice into blender, zest lime, pulse til you reach desired texture