Anyone know why this salsa seems to have disappeared and where I can find it?? I got addicted to it and then it disappeared from both Walmart and Albertsons (the only two stores near me). Came back to Albertsons for a month or so, but now is gone again.

The other Casa Martinez salsas are all still there, just not this one. Did they stop making it? I live in California.

Sweet, smoky, and spicy! A bit tangy too!

10 tomatillos milperos 2 serranos Quarter of a purple onion 1 garlic clove First full of cilantro Salt to taste Squeeze of lime of desired

Roast first three. Grind garlic on molcajete with salt then grind up chiles, then onion, then the tomatillos. Add cilantro and lime and stir.

Ok.. so our favorite place for breakfast tacos had the most amazing jalapeno garlic salsa. It was.... just so freaking good... We have tried a handful of recipes and things turn out too tomatillo-y and or sweet. This was savory, hoooottttt, and very garlicky. Has the consistency of a salsa for sure and not creamy. I just am desperate since we moved to get a bit of home back. Hheeelllllpppp!

It's green tomatillo salsa :')

I've made a decent number of salsas already but I typically roast all my ingredients in a nonstick pan and I wanted to try roasting in the oven for a salsa im making when i have some guests coming over. Do you typically use oil or no oil when roasting ingredients in the oven and if you do, in what way does it change the taste and texture?

Sometimes when I make roasted salsa roja, it comes out more orange/yellow than red. What is going on? Give me your tips and tricks.

It could probably be hotter, this came out between mild and medium. I'll add another couple of Serrano's next time.

6 roma tomatoes 1 can hunt's fire roasted tomatoes 1/2 can jalapeno el pato 2 poblanos 2 jalapenos 4 serranos 2 small yellow onions 6-12 cloves garlic 1/2 bunch cilantro ~1 tbsp msg ~1 tbsp salt ~1 tbsp chicken bullion 2 small limes

Halve and cover veggies with olive oil, put under broiler - 3 min for limes, 5 min for garlic, 10 minutes for everything else (flip once).

Blend

Hey Snobs! Possible recipe: PLEASE READ BELOW

2 Tomatoes, 6 Tomatillos, 1 Red Onion, 1 Long Hot, 5 Serrano’s, 2 Poblano’s, 3 Jalapeños, 4 Habaneros, 1 Orange/Green Habanero

So basically I bought a bunch of peppers the other day and wanted to make some more salsa. I just wanted to show what I’m looking to slap together but I also wanted to know what you think makes sense as well as what doesn’t if you get my drift. Obviously I don’t wanna do the old “LETS MIX ALL THE LIQUORS” situation, but instead make some damn good salsa. I think everything here has another day or so on it before it starts to wilt, so give your opinion. I think I’ll probably do 2 tomatoes

I havent ever made salsa but after seeing this reddit I kinda wanna try it. and after seeing the posts of people cooking it on a baking sheet do I just put the vegetables in a oven and then blend it? also I dont know what kind of vegetables should I use for a basic salsa if I dont know how to make one. thank you.

Most of the time when making a roasted and blended salsa it comes out orange, not the nice rich red you’re used to with a tomato salsa.

What could I be doing wrong? Different tomatoes? Too much onion or peppers??

This salsa I made to go with birria that is cooking rn

Currently completed working on a new salsa for a restaurant/group. I can’t give the full recipe or detail, but I wanted to share a photo of it! But, it’s these ingredients as follows. House made tomato sauce(that we use for many things, rice, other sauces, enchilada, etc.), fresh Roma tomatoes, fresh Serrano and jalapeños, fresh white onion, fresh green onion, fresh cilantro, lime juice, salt and black pepper. Peppers, tomatoes and onions are all super charred and grilled. Blended together with house tomato sauce, salt/pepper, water and then cooked down a bit in neutral oil. Fresh diced white onion, fresh green onions, chopped cilantro and lime juice, are added once it’s cooled! I’d love to share more if I could. Might take some vague photos of the process for the next batch for y’all. 👍

Fermented habaneros and roasted pineapple.

This turned out hotter than hell! I like heat but I’m not a heat first guy, I prioritize flavor but it was time to push some limits.The habaneros came from a forgotten plant in my garden that was hidden by a cucumber vine. I don’t know if it was because of the shade from the vine but this plant only put out tiny peppers, I think 16 in total and each was about the size of the tip of my pinky. I sliced them in half and fermented them for almost 3 weeks. I broiled half a pineapple and half a yellow onion with oil and salt. I blitzed everything in the blender, the second photo is at about halfway through the blending, I added a little of the brine to thin out the salsa and blitzed it smooth. I put 3 or 4 drops on each breakfast taco this morning and an hour later I still feel it! It is pretty, the pineapple really mask the pepper smell so I should make a warning label for the 2 bottles.

1/2 pineapple

1/2 sweet yellow onion

1/2 cup fermented habaneros

4 Tbsp brine

I’m looking through all the post and enjoying the recipes, but one thing I see that I don’t understand. I see people roasting peppers with the stems on and garlic still in the husk. Are they blending this all up? Wouldn’t it be easier to remove these before roasting? Personally I wouldn’t want all that wood in my salsa.

Speaking as a noob trying to learn, pls accompany your delicious photos with info so I can try it too

Roasted two jalapenos, two Serranos and two handfuls of chili de Arbol with garlic and around a dozen tomatillos..I like to feel it the next day. No heart attacks tonight.