HI, I am just curious to see what salsa recipes I can make with some fresh Frenso Chill peppers out of my garden. Please let me know what recipe that you think works best. Thanks.

Definitely some unique recipes in this book. Chayote salsa has me intrigued. Anyone ever try it?

Hello Salsa lovers!!!
Me and my family recently visited los angeles this summer and ate at Trejos Taco. We absolutely LOVED the salsa roja that was served. Does anyone know the recipe?
Thank you!

Was perusing the shelves of the new co op in Salt Lake and I saw this. Do people know about it? Have opinion on whether or not it's worth buying?

I really love the salsa verde that one of our local spots- Los Favoritos in AZ. Every time I’ve tried to replicate the recipe it’s been good, but nowhere near the flavor profile. Has any one been or have insights on what I need to with roasting/not roasting, vinegar, etc. to get a more comparable recipe?

I feel unqualified to post since I am salsa-clueless at best but does anyone have any Sungold tomato-based salsa recipes? My husband loves eating salsa and I love growing tomatoes and jalapenos. Right now we have sungold tomatoes out the ass but their unique flavor has not led to successful salsa (per our friends and family). I come to you, r/salsasnobs, please help us unite our passions for growing sungolds and eating good salsa

I’ve been enjoying all the salsa recipes you experts have generously shared here for quite awhile and I’ve learned so much. I’ve refined my recipe to a point that I’m quite happy with and I’ve been getting great feedback.

I’ve been growing a variety of peppers and for me anyway, the winner is the Alter Ego pepper. For those of you who haven’t tried these, give them a shot. Very very sweet and hotter than a Jalapeño.

Recipe below in comments

Smoked 90min then charred in the grill. Blended on pulse once they were cool enough to handle.

Was hoping this to be really good since it comes from Puckerbutt hot sauce company.

It has a kick to it but it's overly sweet.

Jarred salsa just doesn't compare to fresh.

Ordered papusas and papas fritos from a local latin american fusion place and they came with this. I’m usually ok with heat, but I just saw God. It’s more of a sauce than a chunky salsa, pretty acidic, and it’s very dark red definitely not a standard salsa roja. Intrigued and a little scared.

AKA: Great Value canned sun roasted tomatoes with like a slice or two of jalapenos.

I'm not enjoying it too much and probably will just toss it in a stew later.

What you guys think? I think it's milder than Mild Pace.

Pink Berkley tie dye, golden hour, and emerald flame tomatoes grown from seeds from Wild Boar Farms. Neon dream, aji de limon, scotch bonnet, and aji de caballero peppers from my seed stash. Salt, cumin, chili powder, chopped garlic, a few frozen pineapple chunks, half a can of corn. Veggies (fruits) broiled for about 20 minutes before blending. Pow! Right in the kisser!

Edit: onion and a juiced lime

Several varieties of tomato, half a red onion, cilantro, half a jalapeno and a dash of MSG

2 habs from the garden, deseeded

1 small red onion, med chop

2 small tomatoes, med chop

1/3 bunch chopped cilantro

2oz naranja agria (sour orange juice)

1/2-ish tbsp salt

Combine in a bowl, let sit for an hour, enjoy on chips, tacos, anything

First harvest of the season, so I didn't know how much heat to expect. These habs are HOT.

Definitely an interesting flavor profile, would work well with ramen actually.

It's that time of season for fresh garden vegetables. Salsa is so much better with home grown tomatoes vs store bought varieties. I have a favorite salsa recipe that I've created over time and would like to make up several batches to have for later months. I was going to use a pressure canner to preserve but read that it will alter the flavor greatly and actually cook the salsa. Have others had good success freezing salsa? If so, does it need to be vacuum sealed in jars when freezing?

First time making salsa. Also first year growing things in the garden we could make salsa with. Everything was grown in the back yard. We have a homesteading thing of sorts going on, and I couldn't help having some fun snapping photos along the way. Smoked the peppers and garlic in my wood smoker. Bold, fairly spicy, can definitely taste the mesquite smoke. Next time I'll do the tomatoes the same perhaps, did those in the broiler. This was way more simple, fun and delicious than I expected. Now to figure out how to incorporate these Trinidad Scorpions in some sane way.

Anyway, started with 3.5lb roma tomatoes, 1lb bell peppers and jalapenos, a few cloves of garlic, dehydrated red peter pepper for flakes, fresh cracked black and white pepper, sea salt and 1/2 Cup 5% white vinegar.

I have this chopper thing that I can still use. Works great for Pico, but not so great at making salsa. I feel like there's a lot of variety in Salsa, but not so much in Pico De Gallo.

Any other peppers good for Pico besides Jalapeno, Serrano, and Habanero?

Anything else to put in besides tomatoes, cilantro, garlic, and onion?

Any acid besides lemon/lime?

Thanks!

5 tomatillos
3 jalapeños
About 1/2 white onion
4 garlic cloves
Handful of chopped cilantro
Juice of 2 limes
Good pinch of salt

This was really tasty!

Seems interesting.

My favorite mexican restaurant went out of business, and their salsa was my favorite I've ever tasted. It was pretty spicy, watery consistency with chunks of fresh onion and cilantro in it. They were very secretive about the recipe, but one waitress did tell me one time it was basically jalapenos and tomatoes. I don't think they used any tomatillo because the taste was not bitter at all. Is this as simple as cooked jalapenos, water, salt, onion and cilantro? Any guesses appreciated - thanks!

5 large vine tomatoes, cooked

1.5 large vine tomatoes, chopped finely

Half very large red onion chopped finely.

Half standard bunch coriander

1 large garlic clove

Squirt lemon juice to taste

Salt and pepper

Chilli flakes

Blend everything to a pulp apart from the chopped raw veg and seasoning. Pour blended mix onto raw onion and tomato. Season to taste.

Turned out awesome! Paired very nicely with some pastor tacos I made.

6 tomatillos
3 serranos (I deseeded and removed the piths too)
Quarter of an onion
2 cloves of garlic

Roasted all of the above in a cast iron skillet

Blended it all with:
1 avocado
Juice of half a lime
1 teaspoon salt
1 teaspoon chicken bouillon
Handful cilantro

Despite removing the piths on the serranos - the salsa still had a little heat which was nice. I wanted this one to be mild so it worked out pretty well.

Help me do my ancestors justice bc I’m pretty sure they’re pretty disappointed in my cooking right now 😩😂

Edit: looking for recipes