Trio Salsa Platter

Hot, Mild Verde, Medium

Hot/Medium Recipe:

5 garlic bulbs

1 white onion

4 jalapeños

4 Serranos

1 bunch of cilantro

1 lemon juiced

1 tsp salt, a few good shakes of black pepper and cumin (probably 1/2 tsp)

Split into two bowl, hot is then blended with 2 habaneros, medium is mixed with a little more tomato and 1/2 tsp sugar.

Verde:

1 white onion

2-3 jalapeños

3 garlic bulbs

1 small can of hot hatch green chiles

1lb of tomatillos (I used canned because store didn’t have fresh)

1 bunch of cilantro

1 tsp salt

My partner is from Arizona and she told me about this particular salsa (El Gringo, but not the brand from canada?) from Food Conspiracy co-op that she considered her favorite from many years ago. Wondering if anyone knows where to get it or if they've had it and know of a recipe similar. Thank you and sorry if this is not a good post for the sub.

edit: I'm in NY state, so difficult to find quality salsa or quality ingredients year round

This is my favorite salsa from a local Mexican restaurant. Things I do know about it there are pickled jalapeños, Serranos, habanero. I think some of the jalapeños are fried but how do I get it this consistency.

Hey hey, I know that the common way to make salsa is by roasting all the veggies together (except lime and cilantro), this is also what I see on most roasting trays uploaded here. However, I also know that I should roast the peppers under the broiler until their skins are charred and can be peeled off. Whenever I do that, the garlic comes out slightly charred as well, and we all know charred garlic is a no go. My alternative is usually to cook the salsa after blending, and start it out by caramelizing some garlic on the pan. It feels like I'm missing something, and I would like to get my technique down properly. People here who roast everything together, can you share some tips? Interested in the oven mode you use, temperatures and timing, how you place everything together. Much thanks.

Anyone know how to make this salsa? It's from Don Perico in Bakersfield, California.

Joined about a week ago and saw the general consensus around here. I’ve made a great pico many times in the past but I tried it out today and am quite pleased with the results.

5 Roma Tomatoes 4 Tomatillos 1 white onion 5 cloves of garlic 2 jalapeños 2 Serranos 1 bunch of cilantro 1/2 of a lime juiced 1tsp knorrs chicken bullion

Roasted all the veggies under broiler. Blended. Chilled. Enjoyed…. A lot.

I've become obsessed with tracking down the recipe for this salsa I ate at Taqueria Orinoco while in Mexico City. In this reddit post, it is the salsa on the middle right (pale green/yellow colour).

My guess is that it's salsa verde cremosa, but to me there seems to be a taste of either pineapple or mango in there. Does anybody know?

I can understand why they won’t for sure, but I’ve tried to get the recipe from this restaurant I visit a lot. Their salsa for the chips is incredible. Can anyone give me a fair idea what’s in it and/or a recipe to make it or something similar?

Hello all! Does anyone have the recipe for torchys tacos chipotle sauce? Thanks 🙏🏼

Hello all you Salsa fiends. I hope this is allowed, but I am wondering what your favorite hot sauce/salsa is with carnitas.

Haven’t made this in a while. Turned out great!

I thought buying a Texas-based brand would be semi-legit, but alas, it is disappointing. It is very tomato-y with a ton of habanero, and that's pretty much it, no other interesting flavors.

What would you add? All fresh ingredients or should I roast some? Obviously needs some lime and onion, maybe cilantro. Curious what chilies would complement the habanero? Thanks!!

Recipe: 12 oz cherry tomatoes, cut into 12 pieces each 1 jalapeño, chopped 1/2 red onion, chopped Juice of 1 lime Chopped cilantro, to taste Salt, to taste Black pepper, to taste Garlic powder, to taste

I found a granite molcajete in the woods at an abandoned homeless encampment. It was covered in dirt and garbage.

I thought since it was made of granite it wasnt a real molcajete and therefore not porous. So i cleaned it with soap and baking soda. But someone else pointed out to me that granite is porous.

So is it just fucked now? Im probably going to soak it for a week in water in hopes bad tastes get out and then completely dry it, and then season it a bunch.

Edit: Here's a picture of it

I am very new to homemade salsas. So far I’ve made 2 batches

Batch 1:

• Roma tomato
• white onion
• garlic
• jalapeño
• cilantro
• lime
• salt

Batch 2:

• Roma tomato(roasted)
• jalapeño and Serrano(roasted)
• red onion (roasted)
• garlic (roasted)
• cilantro
• lime

-salt

Batch 2 tasted much sweeter + muted than batch 1. Is this what’s supposed to happen to the flavor? To be honest, I’m a bit disappointed in the flavor and wonder if I did something wrong.