Was planning on using this to make a creamy green salsa using oil as an emulsifier but then I started scrolling here and saw a bunch of dope salsas.

What are some suggestions you guys have using these ingredients and ingredients I can get tomorrow?

I wanted to try a mix. Tomatillos and Roma

Years ago I had for the first time "Don Emilio's Morita sauce" which is mainly Morita chili with salt and oil, the smokiness and richness or the flavour completely changed how I saw spicy sauces. Do you have any recommendations of spicy chili sauces that are packed with flavor beyond being spicy?

It’s the only salsa I struggle with having enough flavor. It tends to come out a little bland, no matter the recipe I use or roast or boil. Not sure if it’s the tomatillos where I’m buying them. But tends to come out a little bitter and bland. Any tips or recipes?

This will hold me over for the weekend.

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!!