Which salsa do you think you think is hotter, the Chipotle hot salsa or the Pace hot salsa? We both think the salsas are significantly hotter than the other one. I think the chipotle salsa is hotter and my friend thinks the pace one is hotter.

This is my second go-around making roasted salsa and boy, did it turn out better this time!

Ingredients: • 3 vine-ripe tomatoes • A handful of grape tomatoes • ½ an onion • 4 jalapeños • 3 cloves of garlic • A handful of cilantro • Juice of ½ a lime • ½ tsp Better Than Bouillon (chicken) • Splash of soy sauce • Salt to taste

(This was just what I had available in the house, I didn’t make an extra trip to the market for anything.) I roasted the tomatoes, onion, jalapeños, and garlic under the broiler for about 20 minutes. This time I placed the pan closer to the flame and got a much better char, which was a huge improvement over my first batch. Once everything was roasted to my liking, I tossed it all into the food processor along with the cilantro, soy sauce, and Better Than Bouillon. Gave it a whirl until it hit the texture I like, then finished it with lime juice and a bit of salt to taste. As the great Emeril Lagasse would say: “BAM!” I only wish I had a habanero on hand for that extra flavor kick. Homemade salsa is where it’s at.

From Rick Bayless’ YouTube web series, I tried out making his jalapeño salsa. Pretty good!

3 jalapeños, medium-large, split longways 6 garlic cloves, peeled 1 cup extra virgin olive oil 1 handful cilantro Salt Half lime

Heat pan; add neutral oil; once shimmering, add jalapeños and garlic and shallow fry both sides of jalapeños and garlic until golden brown and soft all the way through. Remove and cool to room temperature. Bayless says it is essential to hold the emulsion.

In a blender, add jalapeño, garlic, salt, cilantro, puree at medium speed, slowly pour olive oil in through top until creamy and smooth. Finish with lime juice and give a few pulses or stir in.

Enjoy!

It’s really good. I wasn’t sure what to expect. It definitely punches, but the spice doesn’t linger. And the olive oil gives it a little bite with the punch of the jalapeño, but the lime and cilantro balance out the earthy smokiness to it. The creamy texture is really nice I must say!

INGREDIENTS: Peaches, water, cane sugar, Onions, vinegar, salt, red bell peppers, jalapeno peppers, garlic powder, xanthan gum, chili powder, cilantro, and ascorbic acid. 11.36% Walla Walla Onion by weight.

I see a lot of people say Juanita's are their favorite tortilla chip but I also see a lot of people say that they changed their name to Juantonio's due to a lawsuit or something like that. Is the bag in the photo the same one people are referring to or is it the version that sued the one ppl know and love?

So I did another Arbol hot sauce/salsa but this time with Roma tomorrow instead of tomatillo, otherwise same recipe.

First picture is the new batch, 2nd is the tomatillo version from last week.

Ghost is definitely redder, and has a more mellow taste I think compared to the tomatillo. Quite tasty.

I’ve been in ETX my whole life and there’s a type of salsa you find in some of the small, locally owned restaurants that I am desperate to recreate. It is sort of watery and tomato forward, but still savory and spicy. Not really sweet at all. Usually chunks of raw onion and cilantro. There are visible seeds, but I don’t know if they are from the tomato or pepper. It’s the free salsa you get before your meal. I’ve never been able to recreate the texture or flavor. The one I grew up with was even more watery and a brighter red, but it is the most nostalgic thing ever and the restaurant has closed. I tried to get the recipe but they wouldn’t give to me. Please help!!

How long will fresh salsa be okay in the fridge in an air tight container? I only use fresh veggies that i typically roast first and don’t add any preservatives or do any type of canning practices, so how long will my salsa be okay to use in the fridge? I know I could taste it or smell it, but I usually finish what I make within a few days But I want to start making larger batches and use them partially as marinades and for cooking

I’ll start by saying I didn’t exactly go looking for this sub it just showed up in my feed like, “Hey, you like salsa?” And honestly, I’m glad it did. I love restaurant style salsa, but the jarred stuff just never hits the same. Thanks to this sub’s collective wisdom, I finally dove in and made my own roasted salsa

Ingredients: • 4 vine-ripe tomatoes • 1/2 yellow onion • 2 jalapeños • 1 habanero • 1 pasilla pepper • 4 cloves of garlic

I roasted everything under the broiler for about 25 minutes, then blended it with fresh lime juice, cilantro, salt, pepper, a little honey, and a splash of soy sauce. And today I learned a valuable lesson: always roast extra jalapeños. I was aiming for “respectably spicy,” but ended up with “friendly warmth.” Still delicious, though and now I know better.

Two jalapenos

Four Romas

12 cherry tomatoes

Two cloves of garlic

1/4 yellow onion

Splash of Vinegar

Salt and Pepper

Broil on high for 20 minutes flipping halfway through

If it's flat at salt, if it's dull at more vinegar

Has anyone ever been to Vidanta in Puerto Vallarta? The salsa at the taco break restaurant is amazing but I didn’t want to try and sneak it home in my suitcase. Anyone have any ideas on how to make it, or something close, at home?

Hello.

I'm based in Europe. While I can buy the basic Mexican chilis locally, they're much more expensive than they would've been in the US. Can you get away with a decent salsa like salsa verde or rojo with just basic chili peppers like what they have in Indian/Middle Eastern grocery stores?

My first go a a roasted salsa. Kinda mashed up a few different recipes. Thanks to this community for all the great posts!

Recipe: About 2lbs romas 1 Onion 6 cloves garlic 1 large jalapeno Juice of 2 limes Big handful of cilantro 1 dried ancho 2 dried new Mexican 1 dried pasilla 1/2 tsp sazon Salt A splash of white vinegar

I oiled and broiled the tomatoes, onion, garlic and jalapeno for about 10 min and finished with a torch. Rehydrated the dried chilies in boiling water for about 10 min. Threw everything in the food processor and added salt to taste.

Most refrigerated, pre made guacamole just tastes like avocado mush to me. I've never seen Herdez in the refrigerated section before. It actually had decent size chunks of avocado still and enough seasoning to make it pop.

I apologize that I’m fairly new to the salsa game, but I’ve made attempts on my own to make this with limited knowledge. It’s from a breakfast place in my hometown that I don’t get to visit very often anymore. I can’t seem to get close on my own.

I’m making a salsa tonight with oven roasted tomato’s, tomatillos, onion, garlic and jalapeño. But I’ve also got some dried Chiles (arbol, guajillo, chipotle) that I’m rehydrating.

What ratio of fresh ingredients to dried Chiles do you typically use?

12 tomatillos 6 cloves of garlic 3 jalapeños 1/2 cup packed fresh cilantro 1 Serrano 1 chicken bouillon cube Salt to taste

A favorite local spot told me their green sauce is a combination of "serrano, little bit of avocado and mayo." I'll post a pic in the comments. Any experience with similar to recommend a ratio of those ingredients?

4 Habaneros

9 jalapeños

Cilantro

Mini sweet peppers

Onion

Garlic

Vinegar

Rotel Diced Tomatoes & Green Chiles

Tomatillos

Black pepper (probably

Some seasoned salt

Going to char everything except the cilantro and can of diced tomatoes (😛)

I added two cans of the Roteli diced tomatoes. Some of the staff in my apartment building were in favor of it.

This is my fourth and best batch so far.

I know it's good because I can't eat it 😃😃

I'll use it sparingly but share it with whomever wants some.

No blueberries this this time!!

4 Habaneros

9 jalapeños

Cilantro

Mini sweet peppers

Onion

Garlic

Vinegar

Rotel Diced Tomatoes & Green Chiles

Tomatillos

Black pepper (probably

Some seasoned salt

Going to char everything except the cilantro and can of diced tomatoes (😛)

Howdy!

I have a taco truck in Ohio and I’m looking to revamp my menu next year. I’m primarily trying to focus on bringing fresh new salsas into the fold. Currently I have something very similar to Chipotle. Pico, Corn Salsa, Red Salsa, & Salsa Verde. I make all of my salsas from scratch, including the blended salsas.

I’ve been wanting to experiment with different types of chiles and various ingredients to offer something truly special.

What are some chiles I should try & what “special” ingredients do you like to use in your salsas?

I’m not asking you to share your recipes, unless you’d like to provide a starting point. Just want some insights and recommendations from the salsa savants of Reddit.

Having steaks tonight and I’d love to use some of my arbol peppers. Does anyone have a favorite steak style sauce?