/r/SalsaSnobs

Photograph via snooOG

Lovers of Salsa, Guacamole, & Pico de Gallo. Whether you want to learn, teach or simply need a recipe. Also Moles (The sauce. Not the animal), Birria Sauce , Queso or spicy food that has salsa as an ingredient or as a topping. Homemade, Store Bought, Salsa Adjacent recipes and Restaurant.

/r/SalsaSnobs

178,270 Subscribers

3

Bay Area to Austin Transplants

Salsa X from El Dorado Cafe in Austin tastes just like the salsa from Papalote in SF. Am I right or am I right?

1 Comment
2024/10/14
02:27 UTC

73

They ate it before I could take a finished picture

4 Comments
2024/10/13
10:54 UTC

121

Finally made a decent (very hot) smoked salsa

Roma tomatoes San marzano tomatoes Cherry tomatoes 1/2 onion 1/2 lime Red Savina habaneros Ripe Pablano Couple handfuls of cilantro Garlic cloves Oregano Cumin White pepper Sea salt Smoked paprika

11 Comments
2024/10/12
19:49 UTC

140

Easiest salsa Ive ever made.

3 cans of yellow el pato with the duck on it, 1 white onion cut chunky, to taste- cilantro, lime, pepper, salt. Dash of - msg, garlic powder and cumin. Immediately tastes like a local restaurant.

63 Comments
2024/10/12
18:31 UTC

52

My First Salsa

I used 8 tomatoes 4 jalapeños 3 serranos 1/4 of an onion 2 garlic cloves And cilantro. Seasoned with chicken bouillon, black pepper, and cumin.

13 Comments
2024/10/12
14:09 UTC

5

Critique My Citrus Smoke Salsa Recipe Before I Make it Tomorrow

This will be my second salsa after finding this sub and I am so excited to use some dried chilis I dehydrated myself. Help me make some final edits before I try this new recipe out tomorrow! TIA

Ingredients:

  • 1.5lb small grape tomatoes, various colors
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 Spanish onion
  • .25 white onion
  • 3 clove garlic, minced
  • 2 dried chipotle peppers with seeds
  • 1 dried red chili pepper with seeds
  • 1 dried green chili pepper with seeds
  • 1 dried cherry pepper with seeds
  • 1 tbsp clementine juice
  • 1 tbsp lime juice
  • 1 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • Salt, black pepper, and cumin to taste
  • 1 tbsp fresh, chopped cilantro
  1. Broil produce until charged
  2. Toast dried peppers then soak in water. Drain.
  3. Blend all ingredients with Imulation blender
6 Comments
2024/10/12
04:53 UTC

62

My second attempt at salsa

Recipe

Boil 10 mins 2 Large jalapeños 2 Serrano 2 Fresno Chili 4 Habaneros 1 Garlic small garlic bulb 4 Tomatillos 1 Red Tomato off the vine

Add in blender 1 white onion 1 Lime Squeezed Cilantro to taste Splash of Lemon juice Splash white vinegar Salt and a little pepper

Still getting my new blender down this was pulsed(small 1 sec at time) about 5 times on lowest power

Taste and heat are perfect for everyday use I want to add mango or pineapple next time and increase the heat.

16 Comments
2024/10/11
18:34 UTC

26

A long time ago, someone posted a recipe here in the comments that was a "texas restaurant style" creamy green Serrano salsa... I remember it had 7 serranos, and they said it was popular at taqueria's in Texas... Anyone have that saved?

That's all I remember...

9 Comments
2024/10/11
16:13 UTC

86

Is cowboy salsa worthy?

33 Comments
2024/10/10
23:16 UTC

8

Can anyone recommend a pickle, jalapeño, carrot pico recipe?

I’ve been craving this pico recipe from a restaurant that closed about 14 years ago and all I remember is it was pickle, jalapeño, and carrot with maybe white onion and some sugar? Sorry I know that is vague, but if you can help me out I would be grateful!

6 Comments
2024/10/10
18:32 UTC

25

Batch 10/9

Fresh Jalapeño, Poblano, Serrano, Yellow Hot, Anaheim, Red Bell, Yellow Bell, Orange Bell, Green Onion, White Onion, Red Onion, Cilantro, Roma Tomatoes, Red Vine Tomatoes, Hot House Tomatoes, juiced Limes, Salt, Mex Oregano Mix for 3-5 minutes Chill over night Serve

5 Comments
2024/10/10
01:56 UTC

6

Making salsa with frozen peppers

Yay or nay? I have frozen tomatoes and frozen peppers from my garden, couldn’t use them fast enough. How’s this go?

6 Comments
2024/10/09
18:33 UTC

3

Top favorite salsa rn

Not as good as mi suegras especialmente salsa roja…but it’s a close second. Let me know what you folks think. We put it on a lot of our spicy foods! Very tasty indeed.

5 Comments
2024/10/09
06:05 UTC

9

What’s the best store bought salsa?

Always loved the resteraunts salsa but I’ve never had that good of salsa from store bought. Any recommendations? I’m looking for the best basic salsa.

68 Comments
2024/10/08
22:09 UTC

10

First time salsa maker and I have no idea what I’m doing. My coworker makes amazing salsa but keeps his recipe secret. I tried to make some yesterday and he said to add a whole head of cilantro. I did, but I had to add 7 more romas to get the color better. It’s tasty, but so smooth—I prefer chunky.

12 Comments
2024/10/08
03:34 UTC

3

Long Time Lurker, First time poster! - Apocalypse Scorpion Peppers

I recently just made my first salsa from some west indies Habanero peppers I grew in my garden and it was a huge success, there is a waiting list for my next one! Now my scorpion peppers are ripe and I somehow ended up with four HUGE bois!!! I'm thinking that 4 peppers in one salsa would be too much, so I may make two separate ones and experiment; One sweet and one savory.

I'm thinking sweet onion, garlic, some sugar rush peach peppers, tomatoes, cilantro, lime juice & two scorps.

Then for the savory; red and white onion, garlic, lime, cilantro & two scorps. (Roasting the veggies first)

Any suggestions on what else i could add to give more dimension? Or is basic the way to go with these spicey bois! TIA! Love this sub

2 Comments
2024/10/08
01:32 UTC

1

How to tone down the spice in salsa.

I foolishly purchased housemade salsa roja at my local Mexican supermarket. When I got home I excitedly put a large amount on a tortilla chip and took a big ole bite and damn near keeled over from how spicy it was. I can handle spice and I love putting hot sauce on everything but this was next level spicy. It genuinely hurt but it’s also incredibly delicious and fresh and I don’t want it to go to waste. Is there anything I can do or add to it to make the spice more tolerable?? Thanks in advance for your help!!

16 Comments
2024/10/08
00:54 UTC

6

I'm a big fan of smooth salsa....

I make a fermented pico that I use an immersion blender on after the third day of fermenting. Maybe add a canned Chipotle pepper for something different.

When I'm out of home made, what are the best smooth salsa brands out there?

3 Comments
2024/10/08
00:42 UTC

4

Help With Reduction

My attempts to create homemade salsa always result in mixtures that are far too watery.

What are you all doing to thicken up your homemade salsas?

6 Comments
2024/10/08
00:38 UTC

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