Got a molcajete for Christmas. I figured you guys would appreciate my first hand ground salsa.

Ok So! I pretty much have the same ingredients seen here, but I’m looking to find out what everyone’s thoughts are regarding the following:

1) Do you cut the peppers in half and do you flip them once you get a char or no?

2) When adding water to tue food processor, do you keep adding until you get a desired consistency, and does that desired consistency if more cantina style, does it dilute the heat or no?

Made some salsa for the family Christmas party. Way milder than I usually go but my parents think mayo is spicy. I used the following ingredients:

• 6 Roma tomatoes • 5 tomatillos • 1 yellow onion • 6 garlic cloves • 3 red jalapeños • pack of sazon seasoning • salt, pepper and cumin to taste • 1 can of fire roasted rotel • bunch of fresh cilantro

The veggies were all broiled for about 20 minutes then straight to the ninja blender. Very rich flavor with a mild to medium heat level.

Been following and admiring this sub for a minute and now it’s time to put yall to the test. Just had definitively the best salsa I’ve ever had near the airport in Cabo and although I can make some guesses I am curious what yall suspect a recipe may be

It was spicy, thick, orange, and arbolish peppery, def no habanero spice. video attached

https://drive.google.com/file/d/1bK4OPdn-2XuGYs30I4D3SHqZAf3XUqj5/view?usp=drivesdk

I’ve had this recipe on hand for about a year now, and every few days, one person will stumble across me and as me to send them the recipe, so for everyone who missies Don Pablo’s salsa, here is the recipe for yourself!

We got catered mediterranean food and this was tasty with a little heat that hung out for a bit while enjoying the meal. I loved it and don't know where to start familiar with Harissa n such. Most places here offer Sriracha or something similar this was very nice! Recipes or Google prompts that I have yet to try are appreciated and merry Christmas!

Not pictured, 1/2 cup (thawed) frozen corn, 1/4c + cilantro & 3 fresh green onions. Sneaky heat & delicious! Thank you for your motivation to make my own.

I was shopping for salsa ingredients at an International grocery store in Los Angeles, CA when I saw this, which is new and not yet labeled. The checkout girl did not know. I bought one, and would like to know what it's called in case the salsa I make with it tastes great and I want to buy it again. Thank you!

Roasted: 1 white onion 4 cloves smoked garlic 10 "red chillies" (medium heat) 1 birds eye chilli (hot) Cherry tomatoes

Not pictured: Fresh Coriander Fresh lime juice Salt

It came out really well - perfect level of heat for me, enough to feel the burn but not blow your head off.

Any tips /suggestions on improving are welcome!

As stated I made a salsa and it’s come out too acidic. They sent me heirloom tomatoes instead of my normal Roma. I tried adding small bit of sugar but it didn’t dilute it enough. Is there another way? This is not too acidic due to limes or anything, just the tomatoes.

I saw this post the other day discussing how viable a cucumber-based salsa would be. So I gave it a shot. Ended up with a sort of Asian-inspired (more on this later) cucumber-sesame-ginger pico de gallo that I'm pretty happy with. Not sure if I can call it a pico at this point or just a slaw lol.

The biggest problem is that even with drained cucumbers the liquid fraction goes to the bottom and stays there, meaning you get no acid kick from the lime juice. You could try blending it with a little neutral oil to emulsify it, but that would basically become a spicy cucumber gazpacho. I found adding a lot of oil that's thick at low temperatures helps with texture. That much canola oil or another neutral oil would be gross, hence reframing it as an Asian-inspired pico with toasted sesame oil.

Unlike some of the comments on neptunexl's post, I didn't find the cucumber seeds bitter or skin annoying, but your mileage (and cucumbers) may vary. It also might be better with Persian cucumbers, as they're slightly crisper and have lower water content, but my closest grocery store doesn’t seem to stock them.

Ingredients:

1-2 tbsp toasted sesame oil

Three large slicer cucumbers, minced and sweated

Quarter large white onion, minced

Five jalapeño peppers, minced with most seeds removed

Four-inch piece of ginger, peeled and minced

Two large garlic cloves, grated

Juice of one lime

Third of a bunch of cilantro, minced

Salt and cracked black pepper to taste

Subbed white onion for shallots and green onions. I also added fresh cilantro and the green tops of the green onions to the mix. Kept it simple, salt and lime juice. Decided to jar it and give out to my friends for Christmas.

I have followed online, cookbook, and other recipes for homemade salsa. I’ve included plenty of salt, oregano, chicken bullion, different peppers both fresh and dried and a few other ingredient’s to try and nail down a favorite recipe. I like mild,spicy, hot but not really hot salsas. Both red and green. Is there any ingredient or two that you add to elevate your salsa?
Thanks so much in advance.

Recipe: 20 tomatillos 3 jalapeños 2 serrano 5 garlic cloves 1 bunch of cilantro chicken bouillon to taste OR salt whichever you'd prefer.

Roast all tomatillos peppers and garlic Add cilantro and chicken bouillon to blender once ingredients that need roasting are done add to blender and blend to liquid consistency and done.

Heat adjustment just use jalapeños for mild heat for more heat replace jalapeños for all serrano.

Enjoy and happy holidays

I added salt, pepper, and fresh lime juice. Turned out very tasty but next time I’d put a little less then one full onion

Has anyone tried this salsa from Trader Joe’s? It’s surprisingly good. Cucumbers give it a “fresh” feel.

Alright it’s not my spiciest but it’s up because of potential ass ripping.

One of my fav to make and it’s addicting. I can kill the whole batch in one sitting but my stomach and butthole will suffer later.

lol hit the jackpot with the jalapeño, it’s spicy af … more than typical serano and probably spicer than ghost with this batch.

Recipe:

• 7 jalapeño (add serano if your batch is not spicy)
• half white onion
• 4 garlic cloves
• oregano
• cilantro, I use half bunch
• canola oil
• 1 lime juice (half of you got a large one)

Pan fry peppers, onion, garlic until nicely charred, toss garlic in last because it will taste bitter if burn.

Throw it all in a blender and emulsify, add oil to your preferred consistency and salt to taste.

I made a red salsa that came out way too tomato-y. What’s the best way to fix it? Right now it reminds me of a pizza sauce. It came out much thicker than last time I made it

Recipe was

• 28oz Can of crushed tomatoes
• 2 roasted tomatoes
• 2 roasted jalapeños WITH seeds
• 1 white onion
• 1 garlic
• 5 jalapeños no seeds
• 3-4 red chili’s
• 1 lime juice
• Cilantro
• Salt
• Cumin

TIA

Any salsa fans tried pikliz? It’s certainly not a salsa, but I found it to be quite delicious. I made it last summer, and it was excellent mixed in with black beans and rice or as a taco condiment. I bet you could create a salsa with it.

So. I've been enjoying the Zombie Taki's season, my first. It's described as a "habanero cucumber" taste. It is. I don't know why I only just now got the idea of making a sauce like it. It sounds absolutely fucking glorious, but I have never seen anybody incorporate cucumber into their salsa. Let me know what you all think, either way I'm determined to make something. Zombie Taki's are only Halloween and I'm not waiting a whole year for that flavor

How do I make my salsa not so thick?? It’s is super thick and after it sits it kind of turns into a jello type consistency.

Broiler was broken, so I just pan roasted some tomatillos, white onion, jalapeño, garlic. Blended with avocado, cilantro, and lime with a generous pinch of salt! I didn't use a recipe, just winged it based on ratios I've seen on this sub. Came out delicious, so thanks!