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

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

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.

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.

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

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.

That's all I remember...

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!

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

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

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.

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.

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

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!!

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?

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?