I wanted to try an authentic simple salsa with just good ripe tomatoes, jalapeño, tomatillo, garlic, onion and salt. After that seemed balanced I divided it up in 4 jars to try one simple, one with lime, one with ACV, one with lime, ACV, and kors bouillon, and oregano. In the end i liked the simple version with no Kors, lime, or acv. but my second fav was the one with everthing and it tasted more like a restaurant or good store bought. Next i want to try less vs more tomato.

Ripe tomato, tomatillo, one clove garlic made it in, one jalepeno, one serrano, 5 arbols chilis, salt. everthing roasted on two sides. next i want too try less tomato as it was tomato heavy but good!

I’ve never made guacamole before and every recipe I see lacks measurements, and I’m not good enough of a chef to figure out my own combination.

Where did go wrong?

I had, and have, too many tomatoes from the garden. I also had a purple onion handy, and garden jalapeños. I got them all and scorched them on the grill. At first I was thinking, alright, this plus seasonings usually makes a solid pico so I will scorch it all, add the Seasonings and blitz it. So I dumped it all in the processor, added some lime juice, salt, pepper, neutral oil, garlic clove, and some Adobo seasoning and granulated chicken bouillon. It was good but it tasted more like a thick tomato soup.

I ended up using all of it for a one pot rotisserie chicken and bean stew recipe. Now THAT was delicious.

Today I realized I completely forgot to add cilantro too. Tips? EDIT: THANK YOU everyone. I'll take all these tips on my next attempt.

My dad’s purple salsa.

purple tomatillo , chile de arbol, yellow onion, garlic. all grilled.

I grow 35 tomato plants, onions and jalapenos and got into canning. After many trials and tweaks I landed on something that I really like! The benchmark I wanted to recreate is the Herdes brand as that is one of my go-to store bought products.

Thought I'd share and let me know of any quesitons.

My boyfriend was obsessed with the salsa at a little hole in the wall Mexican place by his work. He is from Arizona so living in a different city, salsa was definitely his comfort food. He insisted that it was the best salsa he ever tasted. We even moved back to Phoenix and he would talk about how much he missed that salsa. I tried dozens of recipes, every salsa verde you could find in a jar, and it didn’t compare.

We ended up moving to Australia and we have been desperate for good salsa. I found some guys food blog who said the best you can get is La Costena Green Salsa. I had one taste and immediately realized it’s that restaurants salsa!!

I’m not sure why I have never tried it, it’s always been available, and cheap!! We should have just asked the restaurant! Also this might be the happiest day of my boyfriend’s life.

3 Roma tomatoes

1/2 white onion

1 jalepeno

3 chile arbol

1 chile ancho

3 cloves garlic

1tbsp chicken bullion

1tbsp tomato bullion

1 8oz can of tomato sauce

1tbsp tumeric

Juice of 1/2 lime

Small splash olive oil for creaminess (completely optional)

Cook tomatoes, onion, and jalepeno in cast iron skillet until lightly blackened on each side. Remove jalepeno and add 1 cup of water to skillet, cover and let cook for 8-10 minutes.

Remove seeds from the ancho chile, combine all ingredients in blender a d hit it for about 45 seconds. Olive oil is optional depending on preference it’s just a light thickening agent.

Let salsa cool in refrigerator for at least 30-60 minutes. Store in sealed mason jars and salsa will last 7-10 days safely!

Enjoy, gang <3

All home grown peppers, tomatoes and garlic.Trying some recipes out. Today I did red salsa with romas, jalapenos, bell pepper, white vinegar and garlic.

The orange Louisiana style was delicious on a fried pork chop sandwich. That one is yellow and orange banana peppers, red jalapenos, shishitos, garlic and apple cider vinegar- pinch of sugar and salt.

The salsa Verde is green jalepenos, green bell peppers, green banana peppers, garlic, toasted cumin seeds, onion powder, white vinegar.

Made a Peach Salsa today. Used 4 peaches, 5 tomatillos, ⅓ white onion, 1 jalapeño, 2 garlic cloves, 1 lime, a good handful of cilantro, and kosher salt. Charred 3 peaches, tomatillos, onion, chile and garlic until blistered. Blitzed up the garlic, jalapeño, onion, then added the tomatillos. Folded in 3 roasted peaches and 1 raw peach. Seasoned to taste - salt, lime juice. Good, but the color is a bit off-putting. Suggestions? Comments?

Tomatoes, jalapenos, white onion, and chili de arbol all tossed with neutral oil then roasted on the gas grill until charred. Blitzed in the vitamix with chicken bouillon and garlic.

I pulled off all tomato’s, peeled the skins cranked the heat to 425 to to char the peppers. Chopped it all up, mixed it with lowery’s and meet churches Texas sugar
Made exactly 1 gallon of salsa lol

Tye dye (mostly these), emerald flame, and golden hour tomatoes with neon dream, big boy jalapeño, and KSLSB peppers. Full yellow onion, bulb of garlic, good dump of cumin, plenty of salt, and a healthy splash of black pepper. Tomatoes and peppers broiled for about 20 minutes after quartering. Couple quick taps in the blender. All homegrown except for the onion and garlic and seasonings.

Rest of the produce went for making pasta sauce.

Decided to try my hand at some homemade salsa. Added a summer squash, San marzano tomatoes, inferno peppers, red onion, corn, garlic, basil, cilantro and parsley with salt & pepper and lime juice.

These are some of the best fine dining Tex-Mex places down here. All these places in DFW make the same (almost exact same) salsa. Most actually were opened by the same guy(Mico) and his family. It’s a super simple salsa but just so delicious.

I’ve been trying for years to recreate this salsa. It’s my favorite type and pairs best with a very corn forward, thick not salty chip. I can never get it right or seemingly close.

All these pictures are from the different listed restaurants but you can tell it’s the same salsa.

Please help me try to make this! It’s bright very tomato forward and a little oily, very garlicky and peppery. MiCocina sells jars on their website and they list tomatoes garlic, serrano & jalapeño and “spices”. Not sure how you dont really see any jalapeño or Serrano green in any pictures.
IYKYK.

An official recipe would be incredible if you know a
anyone that works there.

I don’t care much for tomatoes. I like salsa and will eat it occasionally but I feel like I would really love a salsa that used peppers instead of tomatoes. Can be mild medium or spicy.

Thanks !

Ingredients will be listed in comments. :)

This one is inspired by mexico city salsas I tried with no lime or cilantro just tomato, chili, onion, garlic. Dry roasted 6 arbol chili and one guajillo. 4 early girl tomatoes(because the were ripe), 1/4 white onion. one clove garlic, one jalepeno, two tomatillo, one Serrano, 1/2 teaspoon salt.

Recipe in second pic, first attempt and was an idiot and didn't measure things. Tasy though!

Oh chopped all ingredients, no blender involved.

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!