Looking for a new chipotle salsa. Frontera used to be our favorite until ConAgra bought it and changed the recipe (I assume to make it cheaper to produce) Now it just tastes like some dumped liquid smoke into thin salsa. Any recommendations on brands to try? Of course I'll make it myself from time to time, but it would be nice to have a jar ready to go.

Delicious

Chili peppers, red cayenne, fish pepper flakes, salt, garlic salt, sugar, poppyseed, and sesame seed

Vegetable oil heated to 200 and slowly poured over dry ingredients .

Added local honey and a splash of garden of grease shine sauce for a little added sweet Heat! Stir, let cool and transfer to a jar with an air tight lid. Store at room temp in a cool dry place for up to 6 months

Use with Raman, grilled cucumbers, steaks, stir fry’s and more!

Part of the end of season harvest.

1. peach habanero (pink label)

2. roasted serano (green label)

3. fresh jalapeño (yellow label)

4. chunky peach & Serrano (white label)

I have a lot of these salsa thought after I already made a large batch of salsa. I'm just curious as to what the differences are assuming that the ingredients are the same and the blending is the same. It's there a major difference?

I recently Acquired Biquinho, Habanero, Fresno, Shishito & lots of Cayenne and Jalapeño peppers. I’ve had a longtime love of Pico de Gallo and my recent interest to make some resulted in a family friend gifting me with this collection of peppers. So far I’ve made 3 batches of pico, one with just Jalapeño, the second with both Jalapeño and Fresno, and I just finished putting together a Habanero batch. I’m looking to branch out and make Hot Sauce with the Cayennes, as well as other salsa recipes for the other chilis. I’m not too familiar with the cooking aspect of salsa making like roasting & etc. I would appreciate any advice or suggestions on how to best take advantage of my peppers. Thank you!!

1 Green Pepper 5 Roma Tomatoes 1 whole vadalia onion 1/2 Red onion 3 Fresh Grown Carolina Reapers 1/4 cup of lime juice 4 Teaspoons of Homemade Rosemary Salt (roughly, i added by taste) Cracked Pepper to taste 6 cloves roasted garlic Paprika for color, would have used smoked paprika but wasnt on hand, may add later . 3/5 on my spice scale, comfortable to binge eat, would have made hotter for fun but I think this is comfortable.

Hello, complete novice in the art of Salsa making, so please feel free to roast me ;-)

I made a decent quantity of really good roasted salsa and wondering what is the best preservation technique.

I was thinking, maybe freeze in ice cube trays the surplus, or is this a bad idea ?.