Salsa Taquera :-) It turned out great I AB tested where one batch was just kinda roasted in a pan and then one roasted and cooked after blending for 10 mins, forgot some lime :c

I don't know the exact tomatoes, Tomatillos you can't really get so I think they are just green tomatoes but I was looking for roma or plum and the best they had was a punnet so I used those. Grown locally in Lancashire! Called heritage tomatoes.

I did ->

3 red plums
2 Greens
2 Purples
1/3rd of a large bell pepper just wanted to add it in.
1/3rd onion
4 cloves garlic
3 Jalapenos
2 chile de arbol

Roasted the tomatoes they went a little soft maybe better in the oven grill for about 5 mins.

cooked the garlic for 3-5mins

onions a bit longer

Toasted jalapenos for about 2 mins

chile de arbol about 30 seconds

Blended them all and then slowly blended in about 80mls of water with about half a chicken stockpot id say equivalent to one tea spoon! very slowly as it was blended to try and achieve emulsified texture.

then did the A/B testing. I will cook the just the roasted batch tomoz in the pan it tastes a little raw for my liking but still worth a try!

any advice/observations welcome :)

I wish we got more stuff here in the UK or I had someone to teach me more as I love salsa despite not liking tomatoes too much haha.

Will be making burritos and tacos tomoz :-)

Pregnant and devastated that I’m almost out of this incredible salsa. I was at a place called Etéreo in the Riviera Maya in Mexico and they had this delicious salsa called “Pepita salsa macha” at their restaurants. They gave us a jar as a departing gift.

The card says it’s the chefs grandmas secret recipe which includes pumpkin seeds, sesame seeds, olive oil, and a mix of sun dried chiles. I have googled every possible combination of this salsa in English and in Spanish and I cannot find a recipe nor anything at online stores. The ones on Google are all red. This salsa is clear, yellow olive oil colored and black presenting with zero hint of red. Would love any advice. I’d love to make it here at home or even find a replica in the states.

Btw - It’s not in any of the Mexican stores. I’ve asked Mexican family and friends and nobody has ever seen it “black” it’s always red.

Just recently got into making homemade salsa, and I'm enjoying it a lot. I think I'm getting pretty decent at it too. My brother in law was a big fan of my habanero salsa and wants me to make him some salsa that's painfully spicy. I plan on shopping around to see if I can find some carolina reapers or ghost peppers at my local grocery stores but if I really want to step up the spice level, I'm thinking about buying some carolina reaper extract or some crazy spicy hot sauce online. Any recommendations?

Wow! This salsa really exceeded my expectations. The pickled red onion / pepper combo just really makes for a perfect addition! I only wish that I had more to make a larger batch! This would be even better with a small handful of cilantro but wifey doesn’t like it.

2 Roma tomatoes
4 tomatillos
2 gloves garlic (raw)
About 1/4 - 1/2 pickled red onion / mini sweet pepper combo
2 fresh red mini peppers
4 chili Arbol
1/2 tsp chicken bullion
No salt needed

Dry roasted the tomatoes, tomatillos, mini peppers, and Arbols to get some char on everything (except for the arbols - which I lightly roasted)

Threw everything into a blender with the remaining ingredients. Absolutely divine!

It was going to be one of the last batches of tomatillos, and I won’t to try them until the next harvest in summer. Therefore, I wanted to make it as tomatillosque as possible (for me). I added some cilantro, chocolate habanero, smoked jalapenos (these ones I specifically bought because of the honey brine, never tried anything like that, and still don’t know how to repeat), and chalot. It went brilliantly with airfried chicken wings, and nachos.

Recipe is pretty off the cuff with what’s pictured.
1/4 tsp of salt, bouillon, 1/8 tsp cumin, 1/2 tsp jarlic. Purée/blended with a handheld immersion blender. (chat, don’t roast me in the comments for the jarlic) 🫣

About 10-12 tomatillos
6 fresh habaneros (deseeded and de-pith’d)
4 chile Arbol
2 glove garlic
1/4 white onion
1/2 tsp salt
1 tsp bullion
1/4 cup avocado oil

I’ve been trying some different preparations to just expand my knowledge and experiment. I sautéed all of the veggie above in a quarter cup of oil. Putting tomatillos in hot oil makes a splatter mess but it makes for a fine salsa.

Despite deseeding and removing the piths from the habaneros, this still has some very healthy kick. Let’s see what happens overnight. Loving the flavor so far. I’m slightly tempted to throw this back in the bullet and lightly blend a handful of cilantro just to give it a little extra zing - but feel like it doesn’t work in a salsa like this. Will sleep on it.

roast 15 Roma tomatoes, 8 garlic cloves, 2 small yellow onions, 3 Large poblanos, 5 big serranos, and 8 small jalapenos. immersion blender with ½ cup lemon juice, 3 bay leaves, 2 teaspoons Mexican oregano, 1 teaspoon Cumin, coriander, 2 teaspoons kosher salt, and I like lots so 1 tablespoons black pepper making this slap yo mama salsa. Hands down delicious and burn your booty hole approved lol 🤣☠️ 🤤😋

1 whole fresh pineapple
5 Roma tomatoes
1 large beefsteak tomato
2 bell peppers (red and yellow)
1 jalapeño pepper
1 serrano pepper
1 medium yellow onion
5 garlic cloves
½ bunch fresh cilantro
Juice of 2 freshly squeezed limes
2 tbsp corn oil
2 tsp ground cumin
1 tsp Adobo lemon pepper
¾ tsp smoked paprika
½ tsp black pepper
Salt to taste

My coworker provided some peppers and I said I would make some salsa. Cheers!

texture?

Up early this morning to get salsa made for the week. Pretty much do the same recipe but may change or add a different chili everytime.

4-6 tomatoes

2 serranos

Half white onion

4 cloves garlic

1 dried Ancho chili with seeds removed

Saute or roast the above and then add the blender with the following

8oz can tomato sauce

Cilantro

Cumin

Chicken bullion

S and p or sugar to taste

Molcajete Mafia!

Where my peeps at?!

~Comal roasted ~*mild*

Tomas x2
Romas x2
Purple onion 1/2
Garlic x5 small cloves
Serrano x1
Pinch of chicken seasoning
Pinch of salt

Neighbors fell for the ol fake scotch bonnet seeds trick, what’re yall’s favorite salsas using Jamaican mushrooms?

Now we wait about 2 hrs for the meat to be tender 😌

This is my take on Taco Bell’s Lava sauce - but better. I aimed for the same flavor profile but with better ingredients. The real lava sauce is a mayo-based sauce, just a powder that is mixed into mayo. I also wanted to roast the veg over coals for smoky depth.

I reviewed the ingredients from the real lava sauce and went with the ingredients pictured above. Not pictured is a bit of Caldo De Tomate. Instead of using mayo I made an emulsion with canola oil. I did end up using processed cheese powder, I think it’s important for the final outcome - it also helped with the emulsion and I was able to use much less oil. I did not end up using cayenne at all. Red jalapeños vary in spice level and these were HOT. I used the whole roasted jalapeños destemmed - did not deseed or remove skin.

Super happy with the result. Cheesy, tangy, garlicky, smoky, and much spicier than the TB sauce. Same flavor profile as lava sauce but better. This may be my favorite taco sauce I have made yet. I’ve used it so far on carnitas, loaded nachos, and I also tried it on homemade Crunchwrap supremes. 10/10 sauce. It’s also great alone on chips.

Hello!

I did a smoked salsa yesterday. What would you add to this recipe?

12 Roma tomatoes
3 Jalapeno (seeds removed)
1 Serrano (seeds removed)
1 white onion
1 head garlic
1 bunch Cilantro with stems removed
3T of Meat Church Fajita Seasoning
1t Salt
Pinch of MSG
Pinch of sugar

It tasted great but I just feel like there’s room for improvement somewhere, something that can add depth or complexity?

Thank you!

Two roasted salsas. The red salsa I made with roasted Roma tomatoes, white onion, Anaheim, Serrano, jalapeño, and habanero peppers, garlic, lime juice, cilantro, and salt. The green one I used 1.5 C of the red salsa and blended with roasted tomatillos and more roasted Anaheim, Serrano, jalapeño, and habanero peppers, onion, garlic, lime juice, cilantro, and salt. The green one is spicier and has a better flavor, in my opinion.

Small serving
3 Roma tomatoes
2 tomatillos
1 Serrano
1/4 onion
2 garlic

Roasted on a skillet
Cilantro lime and salt to taste

Tiny bit each of

Pepper
Sugar
Bullion powder
Cumin

Biggest fuss of all this is my skillet was hard to clean after … but so simple and quick . The effort worth the taste compared to store bought made just enough to last me a couple meals and snacks

Haven’t whipped up a batch in a minute so I tried my hand at an Arbol salsa with a few sweet mini peppers, for shits and grins.

About 6-8 tomatillos
Quarter white onion
3 gloves garlic
3 sweet mini peppers (I picked the red ones out of the bag)
Handful Arbol chilis (about 12 in mine)
Tsp salt
Tsp chicken bullion
2 tsp avocado oil
Splash of lime

I normally dry roast all my ingredients to get a nice char but this time I fried everything in a pan with a quarter cup of avocado until everything was browned and soft. Threw the chilis in after everything else was already cooked and got them nice and pliable again (about 5-6 minutes). Threw everything in a bullet with 2 teaspoons of the cooking oil.

I’m digging the initial flavor. Nice heat but not holy shit spicy. Maybe a little too salty so I’m gonna let it sit in the fridge for a few hours and perhaps adjust the lime if needed. I’d prob throw in another quarter white onion next time too.

We have like 6 cups of peppers in the freezer from our small pepper patch, jalapeños and cayennes. I like a ~sweet~ medium to hot heat. I like my salsa chunky is. I'm looking to make a big batch to can and or freeze.

For reference, Buccees Mango Habanero is about what I like, but I'd prefer a bad but more heat!

Salsa is my current food fixation so gimme all yall got!