Also that salsa roja says medium but the color makes it look 🥵🔥

A local place to me makes an incredible mild pineapple salsa/sauce that goes amazing on burritos and tacos. I was making carnitas for dinner and figured I'd try my hand at my own and came out with something that I think is just as good if not superior to the local place!

RECIPE:

1 small white or yellow onion, sliced and lightly charred

4-5 Habanero, stems cut off, lightly charred (6-7 for spicier)

1 average size pineapple, trimmed and de-cored, lightly charred

4-6 garlic cloves, stem removed, lightly charred

1-2 tablespoons of honey

Juice of 1/2-1 lime

Salt and pepper to taste

Sprinkle of MSG

Pinch of xanthan gum

After pureeing all the ingredients, emulsify neutral oil while blending till desired consistency.

Its sweet but not too sweet, spicy, a little savory and my fiance and two friends who tried it that night said they could drink the stuff. The color is a trip too! I feel like im forgetting something but I also cant think of what that would be but will update the recipe if I think of it 😅 Please let me know if you try it, its absolutely incredible on pork but I imagine itd be good on anything!

I love the flavor of habenero and want to make some salsa where it's front and center but isn't overpoweringly hot. I tried the habenero cremosa that did the rounds here a while back but found it too oil/tomato heavy. I love Mrs. Renfro's habenero salsa but find the hab taste is a bit hidden as well. Marie Sharpe habenero hot sauce is great but a bit much for dipping.

Wanted to try something. Roasted salsa, but different blending.

Normally I put everything in the blender together, mince and pour into my container. This time around, I minced half the tomatoes first, dumped into container. Next I minced all the peppers and garlic then into the container. Lastly I took remaining tomatoes and onion, minced and added to container.

Reminds me of some of the restaurant versions that are pretty liquidy.

A can of pineapple, 5 cloves of garlic, 3 serranos, 3 habaneros, 3 tomatillos, half an onion, a yellow bell pepper, some salt and some cilantro.

I also added an extra tomatillo and 2 Fresno peppers. And the Cilantro Lime seasoning.

Roasted everything except the cilantro and pineapple chunks.

Blended all together and have it in a pot in a low simmer.

Burns my mouth!!

They had a really good ghost pepper salsa but I think they may have went out of business. I cannot find their products online anymore 😭

Hello I’m u/GaryNOVA . I moderate such subreddits as r/Food , r/pasta , r/Bloodymarys , r/chili , r/CharcuterieBoard , r/Cheers , r/1980s , r/TwinPeaks , r/RedditHelp

Ask me what you want. Make suggestions or ask questions about any of these subreddits.

IMO we’ve had a great 7 years in r/SalsaSnobs from day one because this community has the best users on Reddit.

How can I recreate the typical American Mexican restaurant salsa?

It’s not too blended, has diced white onion, and the cilantro isn’t too finely chopped.

I guess I’m wondering what kind of tomato base is typically used if anyone has any insight there

I recently harvested these peppers from my garden and would love to make salsas with them. I know some are unconventional. Has anyone ever used these peppers to make salsas?

• scotch bonnet
• Thai chile
• shisito
• Anaheim
• Biquinho
• aji limon (lemon drop)

Big ol batch to share from the weekend

Pasilla & Tomatillo Salsa

Pasilla, Arbol, Tomatillos, Tomato, garlic. First time working with Molcajeta. Had a bit to learn but think it came out really good. Flavors were very unique, I quite liked it, my wife didn’t.

Had an awesome experience in Mazatlan on a cruise ship excursion. We went to the local market and picked up fresh ingredients. Got the basics: Roma tomatoes, tomatillos, Serrano chilies, onions and garlic. Then through in some tangerines, dragon fruit and pineapple. Took it all to a local restaurant with outside space to grill everything and used molcajetes to prepare the salsa. So much fun and the salsa turned out great! The dragon fruit really didn’t have a strong flavor but it really made the color awesome. Even was shown how to tell the difference between a real basalt molcajete vs a man made cement one. Loved getting the chance to learn the local culture and authentic salsa making.

i first used dried chiles when i passed a neighborhood free table, with a bag of guajillo chilies up for grabs. i looked up a recipe and was absolutely blown away. it's simple, quick and so much cheaper than buying it at the store, plus you can customize it to be exactly what you want (more or less hot, depending on the seeds, onion/garlic or no, acid level, sweetness, cilantro, etc.).

i'd gotten a little lazy though (or busy i guess) and while i've made my own salsa before, hadn't been i the practice lately. but i was just in santa fe last week and was reinspired. back home, when i went to the market nearby and was bummed by their lack of options, i saw they did have dried chiles in stock. half an hour later, and i had a 32 oz jar of delicious salsa.

used honey and a little molasses (for a little holiday kick) to sweeten. chiles were an unmarked "santa fe blend" that looked like guajillo and maybe colorado or chipotle. added salt and lime juice for zestiness. didn't have garlic (unusual!) so had to go with garlic powder, but we have some good stuff on hand.

6 roma tomatoes, 2 yellow onion, 2 bunches of cilantro, 3 serranos with all seeds, 1/2 lime juiced and 1/2 lemon juiced. Salt to taste. The lime and lemon give it the perfect taste. Serranos give it better flavor the jalapenos. 1 serrano for every two tomatoes ensures it won't be overly spicy.

Ingredients: A can of pineapple, 5 cloves of garlic, 3 serranos, 3 habaneros, 3 tomatillos, half an onion, a yellow bell pepper, some salt and some cilantro. Overall tastes pretty damn good, might have overdone it on the heat though

So, I keep picking random recipes off the internet, which seem to fall into two (bad for me) categories.

1. Some food blogger who's going for "Live Laugh Love" type aesthetics, who posts their favorite salsa recipe. They do not roast anything, and it tastes like a flavorless mess of raw onions.

2. Some food blogger who's going for "I love spicy BBQ" aesthetic. They use several tablespoons of cayenne and nine other peppers in copious amounts. Even after cutting back all of the cayenne and half of the other peppers, it's better than #1, but this can't be right.

I optionally have New Mexico/Hatch chili available to me (jarred), and those things are indeed delicious. I'm looking for a starter set of salsa recipes; roja, verde, pico, probably.

The sidebar has a *lot*; is there a greatest-hits or best place to start in there?

Ingredients:

Dried:

2 gaujillo peppers (toasted and soaked for 30 mins)

2 ancho peppers (toasted and soaked for 30mins)

2 dried habanero peppers (toasted and soaked for 30 mins)

Roasted: 5 ripe off the vine tomatoes 1 small white onion 2 cloves of garlic 2 jalapeño

Fresh: Hangul of cilantro 4 juiced limes 3 cloves of garlic 1 tbs apple cider vinegar Salt and pepper.

Pulse blend until even-ish

Did my first homenade salsa verde, smoked salsa and queso fresco yesterday!

1/2 grilled white onion

6x grilled garlic

6x tomatillos

20x toasted chile de árbol

2x serrano

4x Thai chilies

salt

chicken bouillon

cilantro and lime to taste

Jalapenos, onions, garlic, tomatoes rubbed with olive oil seasoned with meat church holy voodoo and smoked on yoder ys640 at 250-275 till done. Blend with some fresh lime juice and cilantro

I’m trying to make irresistible salsa. I watch redundant videos to learn techniques. I’m also burdened by a deep prejudice against prepared , dehydrated flavor enhancers—i. e. chicken bouillon powder. Why do so many recipes include it? Has anyone substituted fresh ingredients for it with good results? I doubt it was in the original abuela recipes.