It’s worth saying I just posted this same post in the Salsa dancing group…oops lmao. 

Why is this salsa so bland? The store didn’t have my favorite so I tried this one instead. I’m sitting here with seasonings trying to fix it….not working. I’m disappointed asf. The spice level is there, otherwise this is hot garbage. 

<div class="md"><p>It’s worth saying I just posted this same post in the Salsa dancing group…oops lmao. </p>

<p>Why is this salsa so bland? The store didn’t have my favorite so I tried this one instead. I’m sitting here with seasonings trying to fix it….not working. I’m disappointed asf. The spice level is there, otherwise this is hot garbage. </p>
</div>

El Pinto Fire Roasted Green Chile Sauce (Medium)

Just your basic salsa verde Recipe: 1 lb tomatillos, 3-4 Serrano peppers,  
1/2 onion, 4 cloves garlic.

Cook in a skillet until nicely charred, loosen pepper skins by letting it steam in a covered jar or bowl for 5-10 minutes, remove pepper and garlic skins and blend everything together until smooth consistency.  Salt to taste.

<div class="md"><p>Just your basic salsa verde Recipe: 1 lb tomatillos, 3-4 Serrano peppers,<br/>
1/2 onion, 4 cloves garlic.</p>

<p>Cook in a skillet until nicely charred, loosen pepper skins by letting it steam in a covered jar or bowl for 5-10 minutes, remove pepper and garlic skins and blend everything together until smooth consistency.  Salt to taste.</p>
</div>

Standard Salsa Verde

I used 10
Roma tomatoes 
One white onion 
3 clove garlic 
3 jalapeño 
3 Serrano 
1 Anaheim pepper 
3 habanero 
1 1/2 lime squeezed 
Cumin 1/4 tsp 
Salt and papper to taste 
Roasted in oven
And flipped everything to roast other side 
I like it a little bitter and charred 
Very spicy !
1 table spoon Apple cider vinegar 

<div class="md"><p>I used 10
Roma tomatoes 
One white onion 
3 clove garlic 
3 jalapeño 
3 Serrano 
1 Anaheim pepper 
3 habanero 
1 1/2 lime squeezed 
Cumin 1/4 tsp 
Salt and papper to taste 
Roasted in oven
And flipped everything to roast other side 
I like it a little bitter and charred 
Very spicy !
1 table spoon Apple cider vinegar </p>
</div>

Roasted Salsa Roja

Maybe not the best place to ask. Bad picture but I believe it is just salt, olive oil and peppers. Not overly spicy hot, but plenty salty. Was served with pizza in Stresa, Italy. Does anyone know how to make it? 

<div class="md"><p>Maybe not the best place to ask. Bad picture but I believe it is just salt, olive oil and peppers. Not overly spicy hot, but plenty salty. Was served with pizza in Stresa, Italy. Does anyone know how to make it? </p>
</div>

Salsa/condiment from Italy

Does anyone know what this Yucatán salsa is called/have a recipe? 

I’ll try to keep it short. My wife makes great salsa, but sometimes it hit or miss. I’ve suggested she uses a recipe to make it more consistent, but she disagrees.
How do you keep yours fairly consistent?

<div class="md"><p>I’ll try to keep it short. My wife makes great salsa, but sometimes it hit or miss. I’ve suggested she uses a recipe to make it more consistent, but she disagrees.
How do you keep yours fairly consistent?</p>
</div>

Flavor consistency?

I make a batch of salsa to get through the week every Sunday. Today's is pretty traditional:

Cilantro
Lime
Salt (all 3 to taste)
9 Roma tomatoes 
5 tomatillos
Garlic
Half onion
2 jalapenos
2 Serranos

Saved the spare for other recipes this week.

<div class="md"><p>I make a batch of salsa to get through the week every Sunday. Today&#39;s is pretty traditional:</p>

<p>Cilantro
Lime
Salt (all 3 to taste)
9 Roma tomatoes 
5 tomatillos
Garlic
Half onion
2 jalapenos
2 Serranos</p>

<p>Saved the spare for other recipes this week.</p>
</div>

Batch for the Week

A local restaurant near me has made this salsa for over 70 years.  It is very mild with no hints of charring.  I would suspect its what I keep seeing referred to as something similar to a "table salsa".  I would guess mostly canned tomatoes for the consistency in taste.  Please help me replicate this very basic midwestern salsa.  

<div class="md"><p>A local restaurant near me has made this salsa for over 70 years.  It is very mild with no hints of charring.  I would suspect its what I keep seeing referred to as something similar to a &quot;table salsa&quot;.  I would guess mostly canned tomatoes for the consistency in taste.  Please help me replicate this very basic midwestern salsa.  </p>
</div>

Help...I need replicate this

6 Tomatoes, 5 Garlic Cloves, 3 Serranos, 3 Jalapenos, 1 Bell Pepper, 1 White Onion Roasted @400 Degrees Added 1/2 a cup of water, 4Tbsp of Lime Juice, And. A Couple Cracks Of Fresh Pepper 

<div class="md"><p>6 Tomatoes, 5 Garlic Cloves, 3 Serranos, 3 Jalapenos, 1 Bell Pepper, 1 White Onion Roasted @400 Degrees Added 1/2 a cup of water, 4Tbsp of Lime Juice, And. A Couple Cracks Of Fresh Pepper </p>
</div>

First Time Making Salsa. Evaluate And Tell Me What You Think 

Tomatillos with 4 cloves garlic, 1/3 white onion,
One lime, handful cilantro, 2 Serranos, 2 jalapeño, 
2 hot yellow chilis with salt and pepper to taste. 
I charred the chilis and tomatillos, onion, and garlic 
I added some raw onion too. 
It's fantastic but I still feel it needs something?    Any idea or tips? 


<div class="md"><p>Tomatillos with 4 cloves garlic, 1/3 white onion,
One lime, handful cilantro, 2 Serranos, 2 jalapeño, 
2 hot yellow chilis with salt and pepper to taste. 
I charred the chilis and tomatillos, onion, and garlic 
I added some raw onion too. 
It&#39;s fantastic but I still feel it needs something?    Any idea or tips? </p>
</div>

Salsa Verde

I had their salsa when in San Antonio, Texas and it has haunted me ever since. This salsa was one of the most unique things I've ever tasted in my life and all I want to do is have it again. Sadly, I am on the opposite side of the country. I don't suppose fellow salsa fans might know this recipe? Or even a taste-a-like/dupe/copycat? I've searched everywhere and just have had no luck. Please help a hungry Redditor out. 🤣

<div class="md"><p>I had their salsa when in San Antonio, Texas and it has haunted me ever since. This salsa was one of the most unique things I&#39;ve ever tasted in my life and all I want to do is have it again. Sadly, I am on the opposite side of the country. I don&#39;t suppose fellow salsa fans might know this recipe? Or even a taste-a-like/dupe/copycat? I&#39;ve searched everywhere and just have had no luck. Please help a hungry Redditor out. 🤣</p>
</div>

Guajillo's The Shortcut to Mexico. 

Five Roma tomatoes, 2 small white onion, 3 Serrano pepper, an ass of garlic cloves and some random peppers out of my uncles garden. I asked what they were and he said “hot chile peppers.” I added salt, ground pepper, cumin and a packet of sazon. This was actually pretty hot. Especially if ya eat on it. I’m a fan but the family is not. To hot apparently. I did roast most of the veggies. Very good when i sampled it. Ready for rivalry games tomorrow!

<div class="md"><p>Five Roma tomatoes, 2 small white onion, 3 Serrano pepper, an ass of garlic cloves and some random peppers out of my uncles garden. I asked what they were and he said “hot chile peppers.” I added salt, ground pepper, cumin and a packet of sazon. This was actually pretty hot. Especially if ya eat on it. I’m a fan but the family is not. To hot apparently. I did roast most of the veggies. Very good when i sampled it. Ready for rivalry games tomorrow!</p>
</div>

Rivalry weekend table salsa!

A table salsa for Thanksgiving

Quick salsa molcajete for football snacking

1x poblano
4x Serrano
1x habenero (not pictured, needed more heat)
Quarter onion, 1/4" slice
4x Roma tomato
5x garlic clove
Handful of cilantro, chopped
1/2 lime, juiced
Salt

Brush peppers, onion, tomato, and garlic with oil and salt lightly. Roast until browned. Rough chop peppers, mash with garlic and onion in molcajete. Mash one tomato at a time. Mix in cilantro, lime juice, and salt to taste.

<div class="md"><p>Quick salsa molcajete for football snacking</p>

<p>1x poblano
4x Serrano
1x habenero (not pictured, needed more heat)
Quarter onion, 1/4&quot; slice
4x Roma tomato
5x garlic clove
Handful of cilantro, chopped
1/2 lime, juiced
Salt</p>

<p>Brush peppers, onion, tomato, and garlic with oil and salt lightly. Roast until browned. Rough chop peppers, mash with garlic and onion in molcajete. Mash one tomato at a time. Mix in cilantro, lime juice, and salt to taste.</p>
</div>

Salsa Molcajete inspired by the post a couple days ago

Used Kenji's roasted tomatillo salsa recipe, but made it with canned tomatillos as they are cheaper where I live. Drained and rinsed them but didn't broil as they were too wet and soft. 

Can you guys tell a difference in cooked salsas? It tasted pretty good but idk if I'm missing something by not using fresh. 



<div class="md"><p>Used Kenji&#39;s roasted tomatillo salsa recipe, but made it with canned tomatillos as they are cheaper where I live. Drained and rinsed them but didn&#39;t broil as they were too wet and soft. </p>

<p>Can you guys tell a difference in cooked salsas? It tasted pretty good but idk if I&#39;m missing something by not using fresh. </p>
</div>

Is it illegal to use canned tomatillos for salsa? 


You can use canned peeled tomato. We used from the garden. Blanched shocked and peeled. 

Roasted jalapeños, poblanos, Anaheim, white onion garlic. Roasted, sweat, Blend with seeds. 

Season with lime and salt and added chipotles in adobo for some smoky flavor. 

Finished with finely minced fresh white onion, red onion and green onions

<div class="md"><p>You can use canned peeled tomato. We used from the garden. Blanched shocked and peeled. </p>

<p>Roasted jalapeños, poblanos, Anaheim, white onion garlic. Roasted, sweat, Blend with seeds. </p>

<p>Season with lime and salt and added chipotles in adobo for some smoky flavor. </p>

<p>Finished with finely minced fresh white onion, red onion and green onions</p>
</div>

Last of this years homegrown tomatoes 

Hello. I have a local restaurant that serves this salsa upon being seated. We also have a local Hispanic grocery store that sells this, and tastes nearly identical. The heat level is perfect, and the flavor is great. Unfortunately I never think about asking if they’d sell the salsa and chips on their own. It’s not on their menu. Both are out of my way, and the grocery store that makes it will sell out before I’m able to make it. I had attached pictures of the grocery store version, I know they make it in house, I’ve watched them from afar, and their quantities of things they’re using is insane. And I wasn’t able to see everything they was putting in. I appreciate your help!  I’ve been unsuccessful on the internet finding one. 

<div class="md"><p>Hello. I have a local restaurant that serves this salsa upon being seated. We also have a local Hispanic grocery store that sells this, and tastes nearly identical. The heat level is perfect, and the flavor is great. Unfortunately I never think about asking if they’d sell the salsa and chips on their own. It’s not on their menu. Both are out of my way, and the grocery store that makes it will sell out before I’m able to make it. I had attached pictures of the grocery store version, I know they make it in house, I’ve watched them from afar, and their quantities of things they’re using is insane. And I wasn’t able to see everything they was putting in. I appreciate your help!  I’ve been unsuccessful on the internet finding one. </p>
</div>

Looking for recipe

Pretty much followed this recipe https://www.reddit.com/r/SalsaSnobs/s/tTABfg6uWN as much as possible without a food processor. Hope it goes over well tomorrow. 

<div class="md"><p>Pretty much followed this recipe <a href="https://www.reddit.com/r/SalsaSnobs/s/tTABfg6uWN">https://www.reddit.com/r/SalsaSnobs/s/tTABfg6uWN</a> as much as possible without a food processor. Hope it goes over well tomorrow. </p>
</div>

My take on /UnPrecidential’s Cranberry Salsa

This is close to my local SoCal taco shop salsa
20 chili de arbols slightly toasted
1 can El Pato tomato sauce with jalapeños 
1 can El Pato hot tomato sauce 
1 can El Pato salsa de chili fresco. 
2 cloves of garlic 
Salt to taste 

If you can’t get salsa de chili fresco use 2 cans of the hot tomato sauce/1 can tomato sauce with jalapeños 

After toasting the chilis, blend everything together. This will fill a 16 oz squeeze bottle and lasts quite a while. This salsa is pretty hot so cut down the number of peppers if you need to. I’ve made it with 15 and it still had a nice kick

<div class="md"><p>This is close to my local SoCal taco shop salsa
20 chili de arbols slightly toasted
1 can El Pato tomato sauce with jalapeños 
1 can El Pato hot tomato sauce 
1 can El Pato salsa de chili fresco. 
2 cloves of garlic 
Salt to taste </p>

<p>If you can’t get salsa de chili fresco use 2 cans of the hot tomato sauce/1 can tomato sauce with jalapeños </p>

<p>After toasting the chilis, blend everything together. This will fill a 16 oz squeeze bottle and lasts quite a while. This salsa is pretty hot so cut down the number of peppers if you need to. I’ve made it with 15 and it still had a nice kick</p>
</div>

Simple chile de abrol salsa/sauce

Hot pepper Holy Land. I saw so many fresh and dried varieties but I could smell this lady’s habanero stand from around the corner. 

<div class="md"><p>Hot pepper Holy Land. I saw so many fresh and dried varieties but I could smell this lady’s habanero stand from around the corner. </p>
</div>

Mercado Lucas de Galvéz in Mérida, MX 

First attempt at something more than pico de gallo! I think the Tomatillo is superior since the ingredients got a better char. 
I tried to remove the skins after charring since I saw it was a step in a recipe I saw, but honestly I found it to be so difficult I lost patience and gave up. I enjoyed the charred spots anyways. Kept the seeds to keep it medium spicy.

1st:
8 smallish tomatillos
5 cloves garlic
1/2 onion
2 serranos
2 jalapeños 
All roasted under broiler then pan deglazed with chicken stock, strained and added a bit to help with blending. Finished with cilantro.

2nd:
~10 tomatoes 
2/3 onion
3 serranos 
2 jalapeños
Roasted the above, then added 8 cloves of raw garlic, lime juice and cilantro - blended.

<div class="md"><p>First attempt at something more than pico de gallo! I think the Tomatillo is superior since the ingredients got a better char. 
I tried to remove the skins after charring since I saw it was a step in a recipe I saw, but honestly I found it to be so difficult I lost patience and gave up. I enjoyed the charred spots anyways. Kept the seeds to keep it medium spicy.</p>

<p>1st:
8 smallish tomatillos
5 cloves garlic
1/2 onion
2 serranos
2 jalapeños 
All roasted under broiler then pan deglazed with chicken stock, strained and added a bit to help with blending. Finished with cilantro.</p>

<p>2nd:
~10 tomatoes 
2/3 onion
3 serranos 
2 jalapeños
Roasted the above, then added 8 cloves of raw garlic, lime juice and cilantro - blended.</p>
</div>

Roasted Tomatillo Salsa and (Not So) Roasted Salsa Roja

3 avocados
1 lime
Quarter white onion
4 serranos
5 tomatilos 
5 garlic cloves
Head of cilantro
Half a can of chiles en vinagre (pickeled jalapenos)
Splash of water 
Salt, pepper, and chicken buillion 

Thats all folks, enjoy this banger! 

<div class="md"><p>3 avocados
1 lime
Quarter white onion
4 serranos
5 tomatilos 
5 garlic cloves
Head of cilantro
Half a can of chiles en vinagre (pickeled jalapenos)
Splash of water 
Salt, pepper, and chicken buillion </p>

<p>Thats all folks, enjoy this banger! </p>
</div>

Avocado Green Salsa

Alright my fellow salsa snobs ! Need help finding this salsa .. I have an aunt who owned a restaurant and she gate keeping the recipe she won’t tell me ☠️ pictures are from a adobo grill 

Turned out great! Like, almost as good as the free salsa at a restaurant. 

Ingredients:
2 El Pato yellow cans (7.5 oz each)
3 guajillos, seeded and toasted
1 jalapeño, broiled
1 Roma tomato, broiled
2 cloves garlic, broiled
1/2 cup raw minced white onion 
1/2 cup chopped cilantro 
1 tbsp vinegar

Directions:
Bring El Pato to a simmer. Add toasted guajillos, garlic, and charred tomato skins, and let cool. Blend until smooth. Chop jalapeño, onion, tomato flesh, and cilantro by hand, combine with blended mixture, and add vinegar and water until desired consistency.

<div class="md"><p>Turned out great! Like, almost as good as the free salsa at a restaurant. </p>

<p>Ingredients:
2 El Pato yellow cans (7.5 oz each)
3 guajillos, seeded and toasted
1 jalapeño, broiled
1 Roma tomato, broiled
2 cloves garlic, broiled
1/2 cup raw minced white onion 
1/2 cup chopped cilantro 
1 tbsp vinegar</p>

<p>Directions:
Bring El Pato to a simmer. Add toasted guajillos, garlic, and charred tomato skins, and let cool. Blend until smooth. Chop jalapeño, onion, tomato flesh, and cilantro by hand, combine with blended mixture, and add vinegar and water until desired consistency.</p>
</div>

El Pato #1

Added in 4 tomatoes, 1.5 onions, 1 poblano, 2 jalapeños, bulb of garlic, 2 fresnos, 1/2 cup water, peppers lightly deseeded, all lightly roasted 450 for 15 mins, with olive oil and salt/pepper. Added in juice from 3 limes to the blender. Ended up pretty decent overall, 8/10, would do again.

<div class="md"><p>Added in 4 tomatoes, 1.5 onions, 1 poblano, 2 jalapeños, bulb of garlic, 2 fresnos, 1/2 cup water, peppers lightly deseeded, all lightly roasted 450 for 15 mins, with olive oil and salt/pepper. Added in juice from 3 limes to the blender. Ended up pretty decent overall, 8/10, would do again.</p>
</div>

Tried my hand at some homemade salsa tonight. 

Hey all,

Here’s my simple ‘go to’ salsa!

Recipe:

Cooked ingredients:

6-8 romas depending on size
2-3 cloves of garlic 
1/4 white onion sliced
2-3 serranos 

Uncooked ingredients:
Cilantro
Green onion
1 lime (squeezed)
Salt (to taste)

Cook instructions:
Throw all the cooked ingredients in a pan lined with any oil (I use olive or avocado) and char/flip until all the veggies are browned/charred and throughly cooked (they should be shriveled a bit).

Molcajete instructions:

1. Cut and de-stem the serranos, and quarter the onion, add them to molcajete with the garlic, and mash until it’s a paste.. if you want it more chunky, you can mash less, but I prefer to make it 90/10 in terms of paste/chunks. Make sure to get the paste all over the bowl of the molcajete!!

2. Add romas to be mashed, but make sure to de-skin them about 80% and cut the stem end off while, only leaving only charred skin. Mash away until you get the consistency you want!! In this picture it’s mashed quite a bit!!

3. Throw in diced/chopped cilantro and green onion, squeeze 1 lime, and add salt to taste.. I prefer kosher but table is just fine!! Then mash a little bit more!! 

Enjoy right away as it will be warm OR put it in the fridge and let it sit.. Either way is great!!

Happy Thanksgiving!!! Stay Safe!!

<div class="md"><p>Hey all,</p>

<p>Here’s my simple ‘go to’ salsa!</p>

<p>Recipe:</p>

<p>Cooked ingredients:</p>

<p>6-8 romas depending on size
2-3 cloves of garlic 
1/4 white onion sliced
2-3 serranos </p>

<p>Uncooked ingredients:
Cilantro
Green onion
1 lime (squeezed)
Salt (to taste)</p>

<p>Cook instructions:
Throw all the cooked ingredients in a pan lined with any oil (I use olive or avocado) and char/flip until all the veggies are browned/charred and throughly cooked (they should be shriveled a bit).</p>

<p>Molcajete instructions:</p>

<ol>
<li><p>Cut and de-stem the serranos, and quarter the onion, add them to molcajete with the garlic, and mash until it’s a paste.. if you want it more chunky, you can mash less, but I prefer to make it 90/10 in terms of paste/chunks. Make sure to get the paste all over the bowl of the molcajete!!</p></li>
<li><p>Add romas to be mashed, but make sure to de-skin them about 80% and cut the stem end off while, only leaving only charred skin. Mash away until you get the consistency you want!! In this picture it’s mashed quite a bit!!</p></li>
<li><p>Throw in diced/chopped cilantro and green onion, squeeze 1 lime, and add salt to taste.. I prefer kosher but table is just fine!! Then mash a little bit more!! </p></li>
</ol>

<p>Enjoy right away as it will be warm OR put it in the fridge and let it sit.. Either way is great!!</p>

<p>Happy Thanksgiving!!! Stay Safe!!</p>
</div>

Simple salsa de molcajete

I’ve seen ads for this company on Instagram forever, and they look SO good. Been praying they come to local grocery stores, but it’s been over a year and still nothing. 

I really wanna try their 575 hatch green chile and their pure green hatch chile salsa, but after shipping it’s $30. Is it worth it?

<div class="md"><p>I’ve seen ads for this company on Instagram forever, and they look SO good. Been praying they come to local grocery stores, but it’s been over a year and still nothing. </p>

<p>I really wanna try their 575 hatch green chile and their pure green hatch chile salsa, but after shipping it’s $30. Is it worth it?</p>
</div>

Anybody tried the Fresh Chile Co salsas? Is it worth the $10 shipping fee?

I didn’t measure the peppers but here’s an approximated recipe:

- 6 Roma tomatoes

- 3 jalapeños

- 2 small yellow onions 

- 10~ chile de árbol

- 10~ chile pequin

- 1 bunch of cilantro

- juice of 3 limes

- salt

- chicken bouillon

I fried everything in some vegetable oil. I added some chicken bouillon and water once the veggies had some nice colour and were very fragrant. 

Blended the veggies with the liquid from the pan, the lime juice and a whole bunch of cilantro. 

<div class="md"><p>I didn’t measure the peppers but here’s an approximated recipe:</p>

<ul>
<li><p>6 Roma tomatoes</p></li>
<li><p>3 jalapeños</p></li>
<li><p>2 small yellow onions </p></li>
<li><p>10~ chile de árbol</p></li>
<li><p>10~ chile pequin</p></li>
<li><p>1 bunch of cilantro</p></li>
<li><p>juice of 3 limes</p></li>
<li><p>salt</p></li>
<li><p>chicken bouillon</p></li>
</ul>

<p>I fried everything in some vegetable oil. I added some chicken bouillon and water once the veggies had some nice colour and were very fragrant. </p>

<p>Blended the veggies with the liquid from the pan, the lime juice and a whole bunch of cilantro. </p>
</div>

Jalapeño, Árbol and Pequín Salsa - this mf is hot

I’m growing some big Jim peppers and I’ve never had them before, any good salsas or recipes? 

<div class="md"><p>I’m growing some big Jim peppers and I’ve never had them before, any good salsas or recipes? </p>
</div>

Growing big Jim peppers in my garden, what do I do with them??

First attempt at this. Been making salsa for quite some time but hard to get tomatillos in my area but finally found a market that stocks them. 

So I had 16 tomatillos, one poblano, two jalapeños, two Serranos, and half of a large res onion. Unfortunately I was out of garlic so I subbed in some garlic powder when I blended it. I broiled the veggies to get that little char then blended. Added in a little salt and oil to taste as well as a good bit of fresh cilantro. Very tasty with a decent amount of heat. Will definitely be making more! I forgot to take a pic of the veggies after broiling them 😬

<div class="md"><p>First attempt at this. Been making salsa for quite some time but hard to get tomatillos in my area but finally found a market that stocks them. </p>

<p>So I had 16 tomatillos, one poblano, two jalapeños, two Serranos, and half of a large res onion. Unfortunately I was out of garlic so I subbed in some garlic powder when I blended it. I broiled the veggies to get that little char then blended. Added in a little salt and oil to taste as well as a good bit of fresh cilantro. Very tasty with a decent amount of heat. Will definitely be making more! I forgot to take a pic of the veggies after broiling them 😬</p>
</div>