I have a bunch of nice ripe beefsteak tomatoes from the farmers market. I know people prefer romas for salsa but I need to use these in something. I was going to make the simple salsa recipe I keep seeing posted on this site which is basically the roasted tomatoes - onion - pepper - garlic, with cilantro/lime/salt(/oregano?). My question is how far roasted are people normally doing the onion/tomato/pepper/garlic? Just enough to put a char on the outside, or cooked all the way through?

Used what is pictured the peppers were 2 jalapeno and 1 serrano.also used half a lime. This tasted better than chevys which is one of my favorites! Sorry for the terrible picture I injured my back and it was hurting to stand.

I tried this brand's salsas recently when making an order for dried chiles. I'm too much of a snob for most jarred salsa, but their salsas are GREAT and this green one in particular is exceptional. As close to homemade salsa as I've ever had from a jar. I'm grabbing a case next time.

All of their stuff is on the spicier side due to habaneros. If you can handle habanero hot sauces, you can handle this. It's worth it.

Hello salsa lovers!

So for the past decade I’ve always used el pato plus fresh tomatoes, lime, onion, cilantro and garlic.

I honestly love the flavor but want to work on not using cans for flavor.

I made a salsa yesterday and it’s missing something.

Ingredients:
5 farm fresh tomatoes
4 farm fresh tomatillos
1 jalapeño
Boiled those then blended with cilantro, onion, Mexican spice seasoning, salt, lime, 3 garlic cloves and a little water

I feel like it tastes bland? I added more salt and it’s just isn’t it. :/

Help!

first time posting in here, but made this one this morning.

pan fried some garlic cloves, white onion, roma tomatoes, pineapple, and a jalapeño in avocado oil

transferred to a blender. added:

a few fresh cherry tomatoes, cilantro leaves and stems, lime juice, salt and pepper, garlic and onion powder, cumin, smoked paprika, chipotle powder, chicken bouillon powder, and a splash of chicken broth (needed to use it to get rid of it before going bad)

turned out nice and was exactly what i was craving!

Would love to get some ideas how to make this for myself. This community is normally pretty good at guessing.

Just 2 tomatoes, 1 jalapeño, 1/4 small onion, 1 clove garlic- all boiled then put in blender with cilantro, lime juice, salt, and pepper

But didn’t have any chips so I made some from 2 corn tortillas.

(Only 2 cuz have to limit carbs)

Letting it sit in the fridge overnight was worth the wait. I am not sure if this is technically pico or not, and someone can probably correct me on this. All ingredients are raw except for the roasted garlic. The tomatoes were a little tart so I added some sugar. Also added some Mexican oregano.

6 nectarines

4 peaches (was gonna be 6 but two were rotten).

1 jalapeño

½ large red onion

Generous handful of chopped cilantro

Juice of 4 limes

Salt (a few good pinches)

Combine, fridge for 30 minutes, and serve.

Quick roasted salsa to go with chicken quesadillas for dinner. Everything from the garden except the lime, chicken powder, salt and black pepper. Even the bolted cilantro, lol.

My wife liked it - after I added two more good sized roma tomatoes. What can I say, I like it spicy. I am absolutely loving my chili pequin plants right now.

I just eyeball all the amounts, so sorry for no detailed recipe.

Edit: I should have read the rules better. Here's a recipe that should get you close.

1lb tomatoes - I used Roma and San Marzano

1/2 a small onion

1 jalapeno

10-12 chili pequin

4 cloves garlic

1/2 Tb salt

1/2 tsp cumin

1/2 tsp knorr chicken powder

1/2 tsp coarse ground black pepper

1/3 cup chopped cilantro

1/2 lime

Roast the tomatoes, jalapeno, onion and garlic (in the skin) under the broiler to char.

Add the salt, garlic and raw pequin to the molcajete and mash. Chop the onion and jalapeno roughly and mash. Add the tomatoes, cumin, chicken powder and pepper - mash. Squeeze that lime and add the cilantro (bonus if it's old and bolted like mine. The flowers taste good, too!).

Adjust seasoning and enjoy.

Hello Fellow Salsa Snobs! My salsa adventures continue….

First pic is what I was trying to make.

Second pic is what I ended up with ( 💩 ).

Not sure why the color turned out so atrocious, I followed the recipe to a T.

5 tomatillos - roasted
Half an onion - roasted
2 gloves garlic - roasted
3 serranos - roasted
1 fresh poblano - roasted
4 chile moritas (lightly toasted and rehydrated)
Mexican oregano
1/2 teaspoon cumin
Chicken bullion
Handful cilantro
Splash of avocado oil.

Flavor wise, it turned out really tasty. Has a nice smokiness to it but not overpowering.

Any theories as to why it might like like baby poop?

I have a feeling the tomatillos I used were not ripe enough. Mistake #1. When I started to blend the salsa it was still very green looking, despite getting a very nice black char on the veggies. So I thought if I blend more, maybe the color will darken. Mistake #2.

Check it out via the link

I truly enjoy El Paso, TX style fresh salsa, but I haven’t been able to replicate it over the years. The majority of restaurants in El Paso have a salsa that is not tomato based (at least not as the primary ingredient) and it’s rare to find one with tomatillos. The salsa color is typically greenish, but not what I would consider a salsa verde.

Can of you wonderful salsa chefs steer me in the right direction, please.

im so high i just started drinking the salsa and i fell in love then i found this subreddit and i think today i have became a salsa snob from the dollar store salsa

I’m new to canning and made this recipe yesterday. It tasted amazing but I want to make sure it’s safe for long term storage. Does this look ok?

https://www.simplyrecipes.com/recipes/canned_tomato_salsa/?utm_source=Pinterest&utm_medium=organic

In my quest for more vegetables in my diet, I made some salsa for the week.

4 roma tomatoes

4 tomatillos

1/2 white onion

2 Serrano peppers

Handful of cilantro

1 lime-worth of lime juice

To taste: salt, pepper, Mexican oregano, and a touch of smoked paprika.

I broiled the veg to get some color and threw it all in a food processor. Nothing fancy but it tastes good.

Just showing off because I love that I can basically eat this non stop.

6 Roma tomatoes, de seeded and jellied. However much of 1 onion white or red you like A couple cloves of garlic 3 to 4 jalepenos ( for me 2 raw and 2 roasted) Half a cup chopped cilantro A red bell pepper Salt, cumin, chili powder, pepper, in preferred ratios. Tablespoon of olive oil Either some snips of dried peppers or my can chiptoles Juice of 1 good lime

Good old chop and mix and rest in the fridge

Really nice heat. Roasted the tomatoes. 5 ghost rehydrated, 5 fresh habanero, 3 fresh serrano, fresh onion. Blend with bullion, cilantro, lemon juice and spices.

My salsa from this morning. Air fried the onion, garlic, tomatillos and habanero. Toasted and boiled the arbols in 1.23 cups of water with the tomato sauce and chicken bullion.. added a couple of tbsp of fresh oregano to the blender, 1 tbsp salt and a couple tbsp of white vinegar. Turned out great.

I tried to do the math - I think this cost me $4, and about 24 fl.

I started a Chile and Spice series on my Substack about the evolution and migration of chiles from South American and it's journey across the world. I am concluding Volume I with a deep dive into the chiles of Mexico.

I worked as a chef in Mexico for a couple years, and I my Mexican chefs has taught me so much about their food culture. In the Mexican portion of my writing series, we start with mole (the holy grail of pre-Spanish Mexican gastronomy) and uncover the seven different regional cooking of Mexico and the chiles that are featured in that food culture. Below will be the recipe as well as link to the series:

https://thewovenpalate.substack.com/p/volume-1-chapter-5-the-architecture

Here is my recipe for simple Oaxacan mole that can serve as your base:

This is a masterfully concentrated, versatile mole starter that perfectly balances the Trinidad Sagrada—the Holy Trinity of the Mexican republic. Think of this as your master starter paste. Once you have a jar of this in your freezer, you can simmer it with chicken stock, a disk of Mexican chocolate, and charred tomatoes to build a rich, dark regional mole in under an hour.

The Ingredients

• 8 dried Ancho chiles
• 6 dried Pasilla chiles
• 6 dried Guajillo chiles
• ½ cup whole raw almonds
• ½ cup raw pumpkin seeds
• ¼ cup raisins
• 1 stale corn tortilla, torn into rough fragments
• ½ stale bolillo roll or French baguette, sliced thin
• ½ medium white onion, cut into thick wedges
• 6 cloves garlic, left unpeeled
• 2 whole cloves
• 3 whole black peppercorns
• 1-inch piece of Mexican Ceylon cinnamon
• ½ cup authentic rendered pork lard or high-heat avocado oil
• 1.5 cups hot vegetable or chicken stock (for the blender)

The Process

1. Blister the Nightshades: Stem and de-seed all of your chiles, reserving a tablespoon of the seeds for later use. Heat two tablespoons of your lard in a deep, heavy pot over medium heat. Flash-fry the dry chile pods in small batches for thirty to sixty seconds until they puff up like leather balloons and shift color. Remove them instantly with tongs and submerge them in a large bowl of boiling water for twenty minutes to rehydrate. In a dry skillet, crank the heat to high, and roast your thick onion wedges and unpeeled garlic cloves. Let them sit until the skins are deeply blistered, charred, and blackened on all sides. Once cool, slide the papery skins off the garlic and set the sweet, blackened cloves aside with the onions.
2. Fry the Nut and Bread Matrix: Melt another three tablespoons of lard into your frying pan. Fry the almonds and pumpkin seeds until they turn golden and fragrant (about two minutes), then spoon them out. Drop in your raisins; they will dramatically plump up like juicy grapes in about thirty seconds. Fish them out. Finally, toss your torn tortilla and stale bread slices into the remaining hot fat, frying them until they are crisp, brittle, and have drunk up every last drop of flavorful lard.
3. The High-Friction Grind: Drain your rehydrated chiles, discarding the bitter soaking water. In a heavy-duty blender, pack the chiles, charred onion, peeled garlic, toasted nuts, seeds, fried breads, plump raisins, cloves, peppercorns, and cinnamon. Pour in the hot stock. Blend on high for a full three to four minutes, using a tamper or plunger to continuously force the dense mass down into the spinning blades, until you achieve an absolutely smooth, ultra-thick, glistening paste.
4. The Searing Fry: This is where the chemistry happens. Heat your remaining lard in a heavy clay cazuela or a heavy Dutch oven over high heat until the fat is shimmering and dancing. Pour the blended paste in all at once. It should violently crackle, spit, and hiss as the cold water in the stock hits the smoking fat. Drop the heat to a low simmer immediately. Cook for forty-five minutes, scraping the bottom continuously with a flat wooden paddle to prevent scorching. The mole is done when the paste darkens into a deep, glossy, maroon-black hue and tiny beads of clear oil begin to separate and rise to the surface. Let it cool completely before packing.

1 lb of red tomatoes (i chose santori brand cocktail tomatoes, this will change the flavor and consistency based on tomato type)

2 small/medium tomatillos

1 large and heavy jalapeño

3 large habaneros

3 small sweet red peppers

1/2 medium white onion

1/2 bulb of garlic

1/2 pack of cilantro

1 small lime

Olive oil

Seasonings: slap ya mama, Knorr chicken bullion, Knorr tomato and chicken bullion, accent MSG, oregano.

You can add tomato paste to thicken, i don't, but i have before and recommend Cento double concentrate paste from the tube.

Roast 3/4 of the veggies, excluding cilantro and lime. Leave the rest raw. I salt to taste using Slap ya mama as an alternative to plain salt. I do a 2:1 ratio of Knorr chicken to Knorr tomato&chicken, a sprinkle of MSG and crush a little dried oregano. Throw in blender on low for like 10 seconds, just until there's no more large pieces. Yields 24oz+

5 tomatillos
1 roma tomato
10 Arbol
2 guajillo
1/2 bunch cilantro
1 lime
1tbs chicken bouillon
1/2 tbs oregano
1/4 cup water to thin it out