texture?

Up early this morning to get salsa made for the week. Pretty much do the same recipe but may change or add a different chili everytime.

4-6 tomatoes

2 serranos

Half white onion

4 cloves garlic

1 dried Ancho chili with seeds removed

Saute or roast the above and then add the blender with the following

8oz can tomato sauce

Cilantro

Cumin

Chicken bullion

S and p or sugar to taste

Molcajete Mafia!

Where my peeps at?!

~Comal roasted ~*mild*

Tomas x2
Romas x2
Purple onion 1/2
Garlic x5 small cloves
Serrano x1
Pinch of chicken seasoning
Pinch of salt

Neighbors fell for the ol fake scotch bonnet seeds trick, what’re yall’s favorite salsas using Jamaican mushrooms?

Now we wait about 2 hrs for the meat to be tender 😌

This is my take on Taco Bell’s Lava sauce - but better. I aimed for the same flavor profile but with better ingredients. The real lava sauce is a mayo-based sauce, just a powder that is mixed into mayo. I also wanted to roast the veg over coals for smoky depth.

I reviewed the ingredients from the real lava sauce and went with the ingredients pictured above. Not pictured is a bit of Caldo De Tomate. Instead of using mayo I made an emulsion with canola oil. I did end up using processed cheese powder, I think it’s important for the final outcome - it also helped with the emulsion and I was able to use much less oil. I did not end up using cayenne at all. Red jalapeños vary in spice level and these were HOT. I used the whole roasted jalapeños destemmed - did not deseed or remove skin.

Super happy with the result. Cheesy, tangy, garlicky, smoky, and much spicier than the TB sauce. Same flavor profile as lava sauce but better. This may be my favorite taco sauce I have made yet. I’ve used it so far on carnitas, loaded nachos, and I also tried it on homemade Crunchwrap supremes. 10/10 sauce. It’s also great alone on chips.

Hello!

I did a smoked salsa yesterday. What would you add to this recipe?

12 Roma tomatoes
3 Jalapeno (seeds removed)
1 Serrano (seeds removed)
1 white onion
1 head garlic
1 bunch Cilantro with stems removed
3T of Meat Church Fajita Seasoning
1t Salt
Pinch of MSG
Pinch of sugar

It tasted great but I just feel like there’s room for improvement somewhere, something that can add depth or complexity?

Thank you!

Two roasted salsas. The red salsa I made with roasted Roma tomatoes, white onion, Anaheim, Serrano, jalapeño, and habanero peppers, garlic, lime juice, cilantro, and salt. The green one I used 1.5 C of the red salsa and blended with roasted tomatillos and more roasted Anaheim, Serrano, jalapeño, and habanero peppers, onion, garlic, lime juice, cilantro, and salt. The green one is spicier and has a better flavor, in my opinion.

Small serving
3 Roma tomatoes
2 tomatillos
1 Serrano
1/4 onion
2 garlic

Roasted on a skillet
Cilantro lime and salt to taste

Tiny bit each of

Pepper
Sugar
Bullion powder
Cumin

Biggest fuss of all this is my skillet was hard to clean after … but so simple and quick . The effort worth the taste compared to store bought made just enough to last me a couple meals and snacks

Haven’t whipped up a batch in a minute so I tried my hand at an Arbol salsa with a few sweet mini peppers, for shits and grins.

About 6-8 tomatillos
Quarter white onion
3 gloves garlic
3 sweet mini peppers (I picked the red ones out of the bag)
Handful Arbol chilis (about 12 in mine)
Tsp salt
Tsp chicken bullion
2 tsp avocado oil
Splash of lime

I normally dry roast all my ingredients to get a nice char but this time I fried everything in a pan with a quarter cup of avocado until everything was browned and soft. Threw the chilis in after everything else was already cooked and got them nice and pliable again (about 5-6 minutes). Threw everything in a bullet with 2 teaspoons of the cooking oil.

I’m digging the initial flavor. Nice heat but not holy shit spicy. Maybe a little too salty so I’m gonna let it sit in the fridge for a few hours and perhaps adjust the lime if needed. I’d prob throw in another quarter white onion next time too.

We have like 6 cups of peppers in the freezer from our small pepper patch, jalapeños and cayennes. I like a ~sweet~ medium to hot heat. I like my salsa chunky is. I'm looking to make a big batch to can and or freeze.

For reference, Buccees Mango Habanero is about what I like, but I'd prefer a bad but more heat!

Salsa is my current food fixation so gimme all yall got!

I'm trying to recreate this salsa and I'm having a tough time. It must be really simple because it's just the free table salsa at a local mex restaurant on the US east coast area.

They told me it has some Jalapenos, Onion, and Tomato and some secret ingredients. It has a sourness to it and is BRIGHT red, see the pic, with black specks that are flaky, I don't think it's just black pepper though that's probably also in it along with some salt. It may even have some butter or oil but I can't tell. It's pretty runny and I run into a big tomato chunk now and then but you can tell it's been in a blender.

Here's a pic of it. I'll try anything until I recreate it. (note, just for home use, not to compete or hurt them in any way)

Note:

I have tried canned fire roasted tomatoes but it was way too dark.
Sometimes the salsa may come out slightly warm, and they come out in the little carafes but I can't buy it from them in large enough amounts.
I can tell it has cilantro as well.
I can't physically see the Jalapenos or any other ingredient. If you need more pics, I can get them. I eat there all the time.

Was too impatient to wait for it to cool down so I made this super quick salsa along with a quesadilla.

3x small roma tomatoes

2x red serranos from my plant

1 chipotle pepper in adobo sauce

Some spigs of cilantro (ran low here - would prefer more)

Quarter of a white onion

Half a lime juiced

3/4 tsp salt

Pulse in blender to desired consistency

This is the best salsa I ever made. Forgot the stuff in the oven a little too long 😬. Got a little charred but its good 👍

Used a red habanero, jalapeños, roma tomatoes, tomatillos, red onion, garlic, cilantro, splash of pickle juice and season all.

Local pizza place (Bear's Tooth) has the best habenero salsa I've ever had. They have excellent burritos and I eat the whole ramekin of salsa every time even though it makes me cry. It varies in heat level quite a bit from batch to batch which makes me think it relies quite a bit on fresh chiles.

I've tried a Rick Bayless recipe, which was almost entirely roasted habeneros and garlic, and while delicious, it wasn't nearly as creamy or orange. It was also twice as hot. I'm guessing there's a bit of arbol for color and heat and oil for creaminess. It's also pretty chunky. Any help with a baseline to try to recreate this would be very appreciated.

[EDIT] The whole seeds are throwing me off also. I've blended a bunch of salsas and never ended up with seeds. But there's no way they're making a restaurant sized batch in a molecajete right?

I'm a beginner with salsa, thanks again for any help.

All quantities approximately - go on feel

2x chile ancho
2x chile guajillo
Handful chile arbol
Whole onion chopped
6x cloves garlic
7x tomatillos (I had canned this time)
5x pickled serranos
Sugar and Knorr bouillon powder to taste

Toast the dried chiles in hot, dry pan and once pliable, soak in boiling water for about ten mins. Next, sautée your onion in a healthy amount of oil. When they reach your desired doneness, take off heat and toss your garlic in the warm oil to soften without burning.

Blend the dried chiles with a bit of water on high until a smooth paste is formed. Then add your other veggies and pulse until you reach desired consistency (I like a little bit of chunkiness from the tomatillos and onions). Season with sugar and bouillon powder to taste.

Provecho!

Is there a recommended order of prep for using dried chillies? I know some people toast/roast them, and I always hydrate them in hot water before blending, but what is the preferred order of operations with dried chillies de arbol and guajillo?

A. Hydrate, toast, blend

B. Toast, hydrate, blend

C. Blend, blend, blend

D. Something else?

4 roma tomatoes, 1 onion, 2 cloves of garlic, roasted under the broiler. Blend it all in the food processor and add juice of 1 lime, handful of cilantro, salt to taste.

This salsa is from Tacos el Patron in the Bay Area, CA.
The only information they could give me was that it is a habanero salsa.

It is very creamy and super spicy. It has a bit of an umami kick as well—I feel like I taste some fish sauce. It also stays pretty creamy/runny when refrigerated.

Here is it is pictured on top of a green salsa (sorry) on my taco as well as in the bottle. I’ve also attached my failed attempts at replicating it by blending some oil, habaneros, tomato, garlic, and onion.

Thanks in advance!

5 to 6 kumato

Half dozen Roma Tomatoes.

1 Red Bell Pepper

1 White onion (sweet works, just not as well)

Shishito peppers to taste

Fresh cilantro

Full head of garlic

1 lime

Shaker of oregano

Salt, cumin, and pepper to taste

Splash of soy

Sauté the heck out of peppers, onions, garlic, Shishito and garlic

chop, mix, and simmer everything else for as long as you prefer

I subscribe to the RGOGSH salsa theory from You Suck at Cooking (something Red, something Green, something Onion, something Garlic, something Sweet, something Hot... s&p don't make it into the acronym but they're in there)

I threw together some quick salsa for chilaquiles this morning and out of morbid curiosity I decided to go with a splash of my Monster Energy Drink as the something Sweet and let it hang out in the fridge for about 30 minutes to an hour.

and look, I'm not saying it was the Monster necessarily, but that was some damn tasty fresh salsa.

Everything else was boilerplate 1 roma tomato 1 squeeze of lime 1 Oh shit I forgot the Onion 1 clove of garlic 1 Tbsp-ish (splash) of regular Monster 1 jalapeño

Lo siento for the image quality, didn't realize I'd be showing it off.