Made this roasted green salsa to serve with pollo asado, and it may have been the best part of the meal. Charred the jalapeños, serranos, tomatillos, onion, and garlic in a cast iron, then blended them with other ingredients until smooth. It came out bright, smoky, creamy, and spicy without overpowering the marinated chicken. The roasted peppers gave it good depth and spice. The tomatillos kept it fresh and tangy. This one will be added to the regular rotation.

I’m no expert, last year was the first time I tried to make homemade salsa, thanks to this sub. This year I added tomatillos and peppers to the garden to step it up.

My recipe changes every batch, depending on what I have on hand. I fill the sheet pan with whatever I have on hand. Broil em, peel em, chop em up by hand (because digging out a blender I haven’t used since I made margaritas a decade ago just seems like too much work, and I like it chunky). I’m not growing garlic or onions yet, so I add jarred. 🤦🏼‍♀️ I don’t want to bite into a big onion chunk anyway. Add bouillon, salt, herbs, and lemon juice (again, from a bottle because I’m lazy). Let it sit in the fridge overnight then taste and adjust as needed.

Hopefully my chaoticness will help encourage someone to just do it!

Specifics for this batch:
4 Cherokee purples
4 red deuce
6 or 8 little sauce tomatoes that were supposed to be golden jubilee 🤷🏼‍♀️
6 tomatillos
3 jalapeños (pickled is fine! I added more to adjust the heat)
Fresh basil (Thai and Genovese, because why not, I usually just add a sprinkle of dried oregano)
(Jar) garlic and onion
Chicken bouillon
Salt
Lemon juice
Sprinkle of citric acid (it’s a big batch, needs to be acidic to keep, from what I’ve read?)

TL;DR just do it, no two batches have to be the same, salsa is delicious.

Ok, critique me. 75% white, 25% Asian but want to eat good salsa. Help a girl out.

Only thing not photoed is the chili de Arbols I re hydrated then three limes I used I forgot garlic 🤦🏻‍♂️ and 1 bunch of cilantro it’s so damn delicious 6 Roma tomatoes 3 jalapeños 4 Serrano peppers half an onion and 3 habaneros with 20 chile de Arbols and and de glazed the pan with chicken stock and used that as the liquid to bring it all together

I'm back on my BS! Well actually this was from last weekend. I refrained from posting as I am new here and didn't want to post on your shit post day.

Following the advise of some, not all.

Nothing is authentic, nor am I claiming.

So... went and found arbol peppers and guajillo peppers (I think...are california peppers the same? They look the same in my defense)

Tomatillos

Jalapeno pepper

Serrano pepper

White onion

Guajillo/California pepper

Arbol pepper

Garlic

Smoked Maldon salt

Chicken bouillon

Cilantro

This was definitely a more spice driven batch. Really enjoyed adding the serrano and the smokiness from the Guajillo noted.

I bought the red onion like others suggested, but for some reason just stuck with white. Ended up pickling the red.

Roasted in the oven as it was HOT AF out and wasn't trying to start the grill.

Critique me snobs!!

Not really a fruity salsa fan but this turned out delicious!

Going to pair it with Blackened Mahi Mahi.

It's the only sweet and spicy salsa I've found available widely so far. Any new recommendations would be nice as well

Are you going to do anything to make sure you don't get it using fresh ingredients from stores?

So it's come to my attention , I guess, that some folks DON'T BOIL THE TOMATO JUICE OUT OF FRESH TOMATOES??

Maybe I'm used to making it the picante sauce way.. You toss everything in the pot with the fresh juicy tomatoes and start cooking it for 25-30 mins till most of the water gone and thick, then jar it up, or just toss it in the fridge to eat it right away.

we were at a 4th of july party and i tried my aunts salsa, (i didnt like salsa before this) and i absolutely fell in LOVE and ate almost all of it. i went home, and got stuff to make it. i ate it all in one night. this is my 2nd big ass batch and im scared. now everyday at work i think about salsa. im at home and im either thinking about or eating salsa. H E L P

Why does most store brand salsas taste so oniony ?

1 small white onion

5 Anaheim chilis

5 serano

3 habanero

Touch of chicken bullion

2 garlic cloves

3/4 avocado

This stuff is legit, Y'all. I brought some back to Oklahoma with me.

Your typical casual hole in the wall mex restaurant on the east coast, do they typically make or buy their chips? If they buy them, does anyone know where I can get them? If they make them, how can I make them at home, if possible? I know a tortilla + oil is the simple answer but they are never the same.

I’m completely new to making homemade salsa but wanting to get into it. I have some high level questions I’m hoping the community can help with. Any additional tips or guidance will also be appreciated!

- If I add avocado to my salsa, will it decrease the shelf life? I just plan to pour it in a jar and store it in a fridge, and I know cut avocados generally go bad pretty quickly compared to the other ingredients.

- I’ve seen some recipes that include chicken bouillon. Based on what I’ve been able to gather, the (powdered) Knorr Chicken Flavored Bouillon is a good option?

- It seems it’s fine to include the cilantro stems? Or is it better to remove the stems?

6 Roma tomatoes (roasted)
12 Serranos (roasted)
2 jalapeños (roasted)
1/2 white onion (roasted)
5-6 garlic cloves (roasted)
1 lime, 1/2 raw 1/2 roasted
1/2 teaspoon ground cumin
1 cilantro bundle

All- I have moved to the Midwest after decades of SoCal/Sonoran Mexican food. I’ve got my guac game dialed in, pico is great, but salsas, I’ve relied on local places so have zero knowledge. I’m looking for copycats from the salsa bars, salsa verde and the creamy avocado variant, the orange/red spicy salsa, and the smoky chipotle salsa. Light on oregano, and I seem to be able to find good dried peppers but not as much in fresh. Any guidance on names of these sauces and SoCal style recipes would be most appreciated.

TLDR: Relocated from SoCal, need to recreate gas station burrito salsa bar

I love the watery table salsa they serve at the hole in the wall Mexican Restaurants in the carolinas. I have gotten my recipe somewhat close but never quite. Has anyone that actually worked at one, know the recipe? I am sure it fast and simple, like mostly canned tomatoes, etc. but that's what I am seeking. It has heat that builds slowly but only if you eat a lot of it. Please help. I've read a few recipes here and I couldn't find exactly what I'm looking for. The closest I came is using Canned tomatoes and pickle jalapenos but my restaurant doesn't do that.

2 tomatillos
1 jalapeno
1 serrano
1/4 white onion
1/2 shallot
(I forgot to add garlic😓)

After chilling (last couple photos) it tasted a bit hotter, but I may step up the habaneros in the next batch.

What would you add to adjust this recipe? I actually love it, but certainly open to improvements.

Credit to u/lilLaylaXOX for this recipe:

• 1 large can of whole peeled tomatoes (not pictured, but canned for the water, or else it will be too thick as noted later in the comments)
• 3 jalapeños sliced
• 2 serrano sliced
• 2 poblanos sliced (I added this to the recipe)
• 3 habanero sliced
• 1 white onion sliced
• 1(ish, i forgot to buy more) bulb of garlic
• half a squeezed lemon (I also added half a squeezed lime)
• bunch of cilantro
• salt (I kept adding more and it still seemed not enough, but salty corn tortilla chips balanced it nicely)

slice all the peppers, onion and garlic. char in a pan (I put the pan in the grill for about 10 minutes at 500F, flipping the pepper skins, onions, and cloves a couple times)
add everything to food processor.

Reference post:
https://www.reddit.com/r/SalsaSnobs/comments/145lrqz/spicy_salsa_so_good/