beautiful and yummy. my fave

I followed a recipe for salsa used for Chilequiles which was

4-5 Roma tomatos (I used 4 large ones)

2 guajillo peppers toasted

1 puya pepper toasted

3 Chile de arbol toasted

1/4th of an onion charred

2 garlic cloves toasted

Salt/pepper

1 cup of water

And then blend it and then simmer it so it cooks everything, I did that and the end result tastes kind of bland the only discernible flavor is one of the peppers, is the recipe wrong in its proportions and what can I throw in to make it more flavorful?

Hey, so I’ve been cooking various different recipes by learning the basics online for about 2 years now, but I have never managed to get salsa right, after, no joke, maybe 10 tries I just said let me try to find the recipe for the best salsa I’ve ever had, at that was from Don Pablo’s, however I’ve looked everywhere and am unable to get a perfect companies salsa recipe anywhere so if anyone has it please throw it my way! Thanks!

How long for oven?

How should I go about pan cooking?

Would anyone happen to know their roasted salsa recipe? 🫣 In case you haven't heard of La Hacienda, it's a restaurant so it's not sold in stores. I would be willing to recreate it though because it's that good!

This salsa is from a spot in NC called Sabor. They call the salsa, Green Monster but I'm curious if this style of salsa has a name? The only info online from the restaurant is charred jalapeños and onion. It is spicy, bitter and almost tastes like molé it's also very thick.

I took a Crack at it and it wasn't very close. I'm thinking I didn't commit to charing since I talked myself out of adding all the burnt bits. Carcinogens or whatever.. I also blended with vegetable oil which messed up the thickness I was after.

I am trying to make make taqueria/restaurant quality chips and salsa. My first batch didn't turn out so great. It was my first time.

I've been doing a lot of reading and a lot of people on this sub say restaurants use canned tomatoes and tomatillos. After my first batch I can kinda see that. I used fresh everything and boiled my ingredients. Maybe I should've put them in a pan or the oven. But the salsa itself is very light in color and tastes like fresh tomato/tomatillo puree.

I used: 3 large tomatoes 8 tomatillos 5-6 cloves of garlic 1 onion 3 arbols (because I didn't know how spicy it would be)

Next time around I am definitely going to use canned tomatoes and more peppers but I want to know if it's better to just use fresh tomatillos or not.

So I collect hot sauce bottles and someone gave me the one in the left. I have on my collection the one on the right. There are a few changes on the label (besides the one is you can see in the foto) but the sauce seems to be the same... Is it?

Whenever I try and make a roasted style salsa my tomatoes peel and hardly anything gets roasted. Pic is from 10-15 minutes into the "roasting". Grill is on full heat.

8 large tomatillos 4 ripe avocados 6-8 medium Jalepenos 1-2 Serranos 1 white onion 3 limes (juice and some pulp) 1 bundle of cilantro salt to taste

This is the best salsa I've had ever, it has ruined any other salsa for me because nothing even comes close to it. I need to go to this restaurant twice a week just to get my fill of salsa.

It's really really spicy (almost a puree of some chile). I love spicy food so spice has never been a problem, but this is on a whole other level of spice.

For the ingredients, I've been able to pick out cilantro, green onion and I can smell some vinegar. I'm not getting any notes of tomato.

I've gotten close to replicating it with the ingredients I found and using chile de arbol, but it's missing some savoury and smokiness to it.

The restaurant has an indoor grill if that gives a hint of what could be in it.

Made a very simple yet delicious Tomatillo-Avocado salsa. Going on day 5 and it tastes as good or better than it did the first. My question is, how long would you expect a fresh salsa like this to hold up in Tupperware in the fridge?

I came across this specialty hot sauce the other day at Safeway. Cholula has come out with a new one by the name of Tequila and Lime. It's got a nice kick to it but the tequila is a little overwhelming as it takes away from the other flavors. It's still a great hot sauce. Cost $7.50 for 5 oz

Trying to make a salsa fresco (similar to chuys Tex mex restaurant) is this good for that?

This is a really delicious savory salsa from a place called Sonoritas in LA and it’s not really spicy at all. It’s more just a really savory and delicious red salsa and I’m dying to know what’s on it.

Roma, jalapeño, Serrano, and roasted garlic. 5 de arbol, smoked paprika, Mexican oregano, salt, white pepper and lime juice.

Broil 2 poblanos, 1-2 serranos, 3-4 garlic cloves. Blend together with 1C sour cream or crema and 1tsp salt.

Mine could have used a little bit of water to be less viscous. Also would have thrown in a few sprigs of cilantro if i had any. Originally served on salmon but would be good with anything!