I made too much salsa and it became separated and watery after thawing. I didn't add an excessive amount of water when I made it. Also, can it be re-blended to combine or is it best to drain off the water?

Hi, I have autism and one of my most important comfort foods is a specific salsa.

I bought it from a woman whose kid I used to care for, who told me she gets it out of state from another friend. Long story short, turns out that this woman's husband was abusing the children really badly and she knew about it the whole time (even enabled it, the whole thing was sickening). Needless to say, I'm not talking to this woman anymore.

So I'm about out of salsa and would really like more, but it comes in unlabeled jars and I have no idea where to begin. Is there a person or business where I could send a sample and they can return the recipe to me? Or a salsa business that would recreate it for me?

TIA

I’m very pleased with the result.

I made a “base sauce” that was Vitamixed on medium for about 3 minutes until completely liquified but not frothed.

Base Sauce Ingredients:

1 Anaheim pepper 1 Poblano pepper 2 Serrano pepper 3 Cloves Garlic 1 Can El Pato (Yellow) 1 Can Diced Tomatoes

I Olive oiled a cast iron and placed the peppers and garlic inside. Then I broiled on low for about 15 minutes until the outsides were lightly scorched. Set the cast iron aside for a bit until the peppers cooled down.

I placed these cooked fruit/veg into the vitamix along with the El Pato and canned Tomatoes. Then I added some salt and a pinch of Chicken Buillion before blending.

Then blended on low/medium until it was a thick liquid sauce with NO froth.

Full Salsa Ingredients:

Base Sauce +

1 Raw White Onion 1/2 Bunch of Cilantro 2 cans diced tomatoes 1 Lime (juiced)

I then cut the onion in half and tossed that in with the cilantro, canned tomatoes and lime juice. I pulsed about 10 times to make sure everything was mixed but chunky with good texture and decent sized cilantro leaves.

This recipe made 5 full mason jars worth.

It has a nice heat (almost too spicy for some of the family) and really good texture. A splash of vinegar could add some more acidity but the lime juice seemed to work well enough.

Homemade but with Hunts fire roasted diced tomato’s (garlic) half a can of fire roasted Serrano’s, five cloves of garlic, jigger of apple cider vinegar, puree’d added some fat tomatoes and cilantro, chop in the blender. Some salt

Has anyone here who is familiar with Sadie’s brand Hot Salsa tried to make it at home? If so what was your recipe? Thanks

Hi guys! I was hoping to make some authentic tacos for my bfs birthday coming up. He has mentioned in the past how he likes the red sauce from California taco spots best. Obviously I know it can vary, but he said the one he prefers is thicker and more red in color. Does anyone have a good recipe for a typical red sauce at taco places that fits this description? Thanks!

2 medium cans of fire roasted tomatoes. 1 small can of chipotles. Garlic powder. Onion powder. 1 dried pasilla. Lime juice. Salt.

Ezpz salsa. Only issue is when I made salsa using regular canned tomatoes the chipotle stood out more. But I need to let it sit over night to really let the flavors sink in.

Next trip to the store all I need is the tomatoes and chipotle. Maybe some dried peppers to mix it up. $4 for around 35oz of salsa... Pretty cheap

I saw in a single salsa guide, but nowhere else, that you should take your chile and remove the outer part of the chile and just keep in the stem and seeds where the heat is. I’m relatively new to this but my first few attempts without doing this turned out great anyways, I liked the juiciness of the serrano. They were Picos, and the first time I minced the whole peppers by hand and the second I used a food processor. My question is how widespread is it to actually remove the outer shell of a pepper and what is the reasoning behind it?

Got this recipe idea from u/bapebandit. Im not to sure about it though. They said to post it so idk. A bit too plain for me. Needs some onion and peppers at the very least. Maybe next time I'll try taking a bite out of those as well and mash it up together in my mouth? Overall 3/10.

Oh recipe: 1 Roma tomato

Everyone in my life says I'm a maniac because I eat pico like salsa. When I say I want chunky salsa im not joking! What do you guys think.

Has anyone had experience bringing their salsa to [small/local] market distribution?

i.e. Renting kitchen space, sourcing ingredients, packaging, labeling, FDA regulations, business costs, etc?

Any recipes?

It's actually not bad. I have some tweeking to do but it's a start. Hot as hell too 🔥

My mom made salsa (tomatoes, red dried chilies, salt and water). It had been in the fridge in a sealed Tupperware. I took a spoonful for my food and as I was finishing it I tell her we did have salsa. She tells me that the salsa in the fridge was 2 weeks old and she forgot to throw it yesterday. So ofc I go to google and I read that it can have botulism. So now I’m freaked out and worrying. How long does it take for homemade salsa to go bad?

Would theseake a good salsa? Adding chopped cilantro and onions? Has anyone ever used for salsas?

Did some experimenting this weekend with great results:

Guacamole - avocado, pickled jalapeños, cilantro, lime, Mexican oregano, mushroom umami seasoning, salt.

Chipotle mayo - Kewpie, chipotles en adobo, sautéed garlic and mun goong, ground chiltepin

Came out real nice imo. Big umami on the chipotle mayo, and guacamole had a really nice round acidity and freshness from the pickled jalapeños complementing the lime juice.

So a while back my family went to our local restaurant and had this creamy green jalapeno salsa. We were shocked on how delicious this salsa was. We asked and they said they simply boil jalapenos, onion and garlic and emulsify it with oil.

I've been trying to recreate it using this recipe: https://www.chilipeppermadness.com/recipes/creamy-jalapeno-sauce and the taste is just about there but I still cannot get the creamy texture. Its almost like mayo/sour cream or some dairy was added but they kept insisting there was none.

We go to another place and yet again its another similar salsa and we asked and get the same response. I can get the taste similar but have no idea how to get the creamy texture.

Does anyone know what I can do or had similar salsa they were able to successfully recreate?

It’s very tasty! And easy! Anybody know how long you can store it in the refrigerator? Maybe a week?

I scrolled the sub and asked questions here before on other account and a lot of people said that restaurants use canned tomatoes.

The supermarket was out of tomatillos so I said I guess it's a red salsa day...

I bought the large crushed san marzano can, small can of chipotles, onions, garlic and jalapenos.

Used both cans, 60-70% of 1 onion, 6-7 cloves of garlic, 1 jalapeno, 45ml of apple cider vinegar, 1 lime, 1 ancho and salt to taste and it was easy as that.

I roasted all the fresh ingredients. That was the only time consuming part. But I feel like I could've double upped on tomatoes and just used powdered seasonings for the onions and garlic as well as leaving the jalapenos out since chipotles are basically that.

It honestly made me a little disappointed in some of the restaurants I've been to as well as a majority of jarred salsa....

The recipe from my bisabuela:

Diced peppers of your choosing Diced onion of your choosing Diced tomatoes Chopped cilantro Diced jalapeño

Lime juice White vinegar Garlic powder Cumin powder Salt Black pepper

Mix, wait a few hours for the flavors to meld, then enjoy! It’s great panfried with scrambled eggs, or just with chips

Anyone ever have salsa served at a Mexican or TexMex restaurant that was served WARM?

Awhile back I did , and it was a deep red color , kind of watery with what looked like chunks of cooked down tomatoes with peelings. Definitely canned tomatoes. And , maybe a mixture with fresh romas cooked for a long time? Maybe some tomato paste . Green onion was definitely in it. No cilantro. No cumin. Probably some vinegar.

It reminded me of pasta sauce , but as salsa with spiciness to it . It was very unique and really good!

Anyone know of any similar types of recipes like this?

I'm just making food for myself going to college so I try to rely on as much pre-prepared stuff I can. I decided to try making some mexican food.

Recipie:

• ≈tbsp canola oil
• 2oz tomato paste (3rd of a tiny can).
• quarter of red onion diced
• 2 cloves of garlic diced
• Spices (cumin, garlic powder, oregano, a little sazon, salt, and a little black pepper)
• 2 ice cubes of chili sauce (guajillo, pasilla, arbol) AND/OR some cut up Chipotles in Adobo
• ≈tbsp of lime juice
• pinch of sugar OR tsp of honey
• water to desired consistency (sometimes with a little chicken bullion)

In a small pot I throw the oil in, when heated the onion and garlic. After a few minutes the tomato paste and chili sauce or chipotles in adobo. I add the spices, and let the paste cook. Then after letting it cook down a few minutes I add lime juice and sugar to flavor; water to consistency.

Thus far that's been a batch good for two days of dinner, either as salsa or mixing some chicken into it to fill tacos (plus guac and crema).

Alot of people on here seem to despise sugar, but without making a massive batch it's not worth it to me roasting all those vegetables and the tomato paste doesn't get that same flavor. I'd like to hear what level of blasphemy I'm committing and anything I can do to improve this. I'm just starting to learn about cooking mexican food I'd love any advice.

First time making this its fresh pineapple,mango,Roma,red onion, garlic, habanero, green pepper, salt and vinegar.

I followed a recipe but I’m not very consistent in cutting and was planning on blending it cooking it then canning.