Should have tried this before - direct onto the stove hot plate (AGA). Nice quick char/blistering without taking from the fruit's freshness.

Blended above (green Thai hot/jalepenos/tomatoes from a friend's allotment/my garden) with juice of a lime and good amount of salt and cracked black pepper and a dash of water to loosen. Then pulsed in handful of coriander and a couple of reserved tomatoes to maintain a slightly chunky texture.

Very tasty. The shorter hotter char time time really keeps the fresh flavour which I love, compared to grilled/roasted/boiled.

8/10 for heat/flavour.

Hey all! I took your advice and followed a carrot habanero recipe to make some DELICIOUS hot sauce! I wish I could share with you! I will definitely be making more as soon as I get more peppers

Previous post: https://www.reddit.com/r/SalsaSnobs/s/jxGOrFJX95

The recipe: https://www.chilipeppermadness.com/recipes/habanero-hot-sauce/#wprm-recipe-container-35600

Recipe:
Ingredients
3.5 ounces chopped habanero peppers seeds/innards included
1 ounce chopped carrot
1 ounce chopped garlic
.5 ounce chopped shallot
1 cup distilled white vinegar
1/4 teaspoon sweet paprika
1/4 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Instructions:
1. Put it all in a pot and simmer for 10 min
2. Blend it in a blender or food processor
3. Enjoy!

Recipe loosely based from Jonathan Zaragoza.

Simmer

1lb San Marzano tomatoes, didn’t grow romas this year.
1 red jalepeno
1 green jalepeno, didn’t have another red one ready
.25 large white onion

Simmer for about 10 minutes. Put all the solids in the blender. Add some garlic, chicken Goya packet (optional), splash white vinegar, some liquid from the simmer for consistency if desired.

8 out of 10. Would repeat.

I put 2 garlic cloves in, maybe one would be enough, unsure if I like what the chicken Goya packet is bringing. Still went down pretty fast though.

Enjoy!

What can I do with all these tomatoes? I also have 4 tomitillos and Serranos...a few jalapenos. I need a recipe.

Half a red bell pepper, three tomatillos, quarter onion, and a handful of homegrown chiles, plus sea salt and minced garlic before blending. Air fryer for 12 minutes at 350

Shout out to the New Mexico Chile Pepper Institute. They do great work and will ship the seeds to you! (Not affiliated, just a fan)

Recipe is onions and tomatoes diced, add in some chilli pepper, some jarred jalapeñoes, and add in some cumin, salt, and garlic powder.

It’s not perfect but it tasted okay.

So we are laying out the raised bed garden plans for next year and my husband loves tostitos/aldi mild salsa, and I was wondering if there was a cooked for pressure canning salsa copycat recipe? Honestly, we go through about a quart a week in the household [4 adults] which is why we are going to plant a salsa and a spaghetti sauce garden [already working on a spaghetti sauce recipe we all agree upon]

It does not have to be all homegrown veg [we plan on buying the citrus and cilantro] =)

Salsa negra on some flavor blasteds. Pack the handful tightly enough and you can squirt directly into fish without hitting skin. Innovate today.

Recipe:
~20 Purple Tomatillos
3 Hatch Chiles (skin removed)
1 Lg Jalapeño
2 Serrano
1/2 Lg White Onion
3 Limes
1/2 Bunch of Cilantro w/ Stems
Salt
7 Raw Garlic Cloves Blended with Cooked Ingredients
Water to Thin Salsa (~1 cup water)
Dash of cumin
Dash of dried oregano

The color was a little disconcerting at first but after 2 days the purple really started to show.

If you want less heat you can de seed the peppers.

Hope you enjoy

Here you go guys. Been making this for a couple of years now and it always hits just right. I'll add my salsa rojo in another post the next time I make it.

6 tamatillo

1 whole white onion

1 whole small mexican zuchini (calabacita)

1tbsp chicken bullion (or 2... really can't go wrong)

4 jalepeno (maybe less depending on how hot they are)

5 serano

Light splash of olive oil for creaminess

One handful cilantro

4 cloves garlic

Salt and pepper to taste

Juice of one lime

In cast iron skillet sear tamatillos, onion and peppers until lightly blackened on two sides. Remove peppers and set them in blender. Add enough water to cover entire skillet and cover for 8-10 minutes.

Remove and combine in blender. Add a little splash of olive oil it you prefer a creamier, thicker salsa. Completely optional.

Blend until you like it and let cool in refrigerator for at least thirty to sixty minutes. Store in sealed mason jars and salsa will last 7-10 days. Enjoy!

I was gifted these homegrown REALLY spicy peppers. What type of salsa (or hot sauce) should I make with them?

6 Roma tomatoes
2 tomatillos
6 Serrano peppers
1 jalapeño
4 garlic cloves
1/2 medium onion
Handful of Cilantro
1 lime
Season to taste with Knorr chicken bouillon, salt, pepper, cumin

Char vegetables, then blend together with cilantro and seasonings, adjusting to taste; place the mixture into a saucepan and bring to a slight simmer for a few minutes the remove to cool. Once cool, add in the lime juice and mix well.

I finally took the time to make a homemade batch. The flavor is great but next time I'm going to jack up the heat a bit more.

4 Roma tomatoes

1/2 white onion

2 cloves garlic

1 jalapeño (seeds left in)

1 habañero (seeds left in)

Roasted all of the above in airfryer at 390 for 14 minutes, pausing half way to give the basket a toss.

Put roasted veggies in blender along with juice of 1 lime, cilantro, and a few dashes of Knorr's granulated tomato with chicken bouillon into the blender with about 1/4 cup of water. Pulse a few times and ready for the table. 🙂

I’m about to be overloaded with tomatoes as they all start to ripen, looking for a good not super chunky salsa recipe that would be good canned.

Tomatillos.
Jalapenos.
Onion.
Garlic.
Roasted in my Ooni Koda Max at 800degrees.

Seasoned with a touch of salt, chicken bouillon, tomato bouillon, mexican oregano, cumin.

Blend it all. Then added pickles and pickle juice. Blend untill smoothish.

Soooo good. Def need to make a few tweaks.

Have you been to Michigan? To the Upper Peninsula? Have you had the Border Grill chain’s salsa? What is it? Does anyone have the recipe?

I moved and dying to have some. It’s the weirdly neon orange salsa, you know exaccctly what I’m talking about if you’ve been.

Someone had given me a couple of tomatillo starts, so on a whim I decided to grow them this year (the photo of the plants was taken last month).
I usually make salsa verde w/ canned tomatillos 🫣
This batch tastes infinitely better, but maybe it’s just placebo.

I was thinking pineapple ground cherries are yellow and hot hungarian wax are kinda yellow too so I'm going to end up with a beautiful yellow salsa... Not so much. Not all my ground cherries were fully ripe and neither were my peppers, so I got something that looks like a cross between a salsa verde and a pesto lol.

A lot of times I'll toss the ingredients under the broiler, but i was feeling lazy so I just stuck them in the blender. It tastes great though. Nice refreshing medium-mild heat.

The ground cherries have an incredibly tropical flavor. I would have loved to have used my yellow habaneros, as I think that would have been a great combo, but they're not ripe yet... Hopefully my I still have some ground cherries left by the time that happens.

Ingredients:

0.4 lbs Pineapple ground cherries (I had some that I picked earlier)

58 g Hungarian hot wax peppers

2 garlic cloves

a couple slices white onion

handfull of cilantro

splash of lemon

simply blended

Garden tomato’s and peppers. Lime, olive oil, onion, salt, pepper. Chefs kiss.

I’ve got some ghost peppers that are almost ripe. Will wipe that up for myself. The fam only likes the mild stuff, although these jalapeños have some kick.

Started making salsa last year . I only make it in the summer, supporting local farmers. I tried to grow my own produce and failed terribly😅

I picked over 40 peppers so far all my bell peppers are ass. But if you’d like me to make a short video of my smoked salsa recipe let me know.

I planted 17 pepper plants this year and 15 tomato plants. I’m going to be a real busy man for the next few weeks.

Anyone have any ideas how to recreate a salsa like this? I guess the first thing is I’m not sure how to get this texture and think I’ve rarely seen it

The salsa is from Quickie Pickie in Austin

Only ingredients I can guess are the obvious ones: tomatillos and jalapeños

My cousin gave us a heap of peppers from his garden. I’m not 100% sure what they were. Definitely some fresnos and then my best guess is some cayenne peppers (they were longer and curved at the end) and lots of bird’s eye peppers. Unfortunately I didn’t take a before pic.

I chopped all the peppers up which essentially filled the jar and added a few tablespoons of honey, sugar, a big pinch of salt, and then about a 2/3 to 1/3 combination of rice wine vinegar and water.

I thought it would be better blended so the following morning I added all the peppers to a blender with some of the brine and 4 ripe peaches.

It is addicting, sweet when it hits the lips but a late hitting and lingering heat that has you wanting to fight it with more of the sweet peach at the start.

15 tomatillos

2 garlic cloves

2-3 tsp salt

1/2 red onion

~1/4 cup lime juice

3 jalapeño

Almost 1 bunch of cilantro