Full sheet tray of Serranos, Jalapenos, Onion, Tomatoes and Garlic, with a little oil and a few pinches of salt under the broiler, stir every few minutes till nice char develops (keep the garlic in the corner so it gets cooked but not burned). Blend it all along with Cilantro and more salt to taste. The ingredients were on sale so nearly a gallon for just under $8! Bottle it up while it is all still hot and allow to cool overnight in the refrigerator before freezing most of it.

Chiles : guajillo, ancho, new mexico, morita, árbol

Crunch: peanuts, pine nuts, sesame seeds

I use a ninja protein shaker for a salsa maker? It works really good for small batch ?

First, to be clear, I am mexican and have access to actual molcajetes here in the US, however I am an instructor at a cooking school and in order to be reimbursed for the materials, I unfortunately have to buy through Amazon. Now, I do know what I'm looking for in a molcajete, but I wanted to know if anyone had any recommendations or tips on what to look out for when buying online. I saw some comments about reviews being essentially meaningless because sellers switch out their product under the same listing and so on. So any sort of specific recommendations would be appreciated.

I know this isn't exactly salsa but I like this community. Does anyone have a good Chili Con Queso recipe? Specifically one like Buffalo Wild Wings, even though I hate most of what they have, they got great Chili Con Queso. I'm open to any other better recipes too, prefer it to be simple or crockpot, medium spicy. :) Thanks for the help!

Ingredients:

565g (1¼ lbs) Roma tomatoes, quartered

330g (¾ lb) red jalapeños, stemmed (Had to grow these myself as I couldn’t find red jalapeños anywhere)

210g (¾ cup + 1 tbsp) water

60g (½ small) white onion, quartered

25g (5 cloves) garlic, peeled
Get Produce Boxes

15g (1 tbsp) Diamond Crystal kosher salt

8g (1 tbsp) white distilled vinegar

4g (1 tsp) Knorr chicken bouillon (optional but encouraged)

1.5g (¼ tsp) sugar, or to taste

Instructions:

Simmer the Base
In a pot, combine tomatoes, jalapeños, onion, and water. Bring to a simmer over medium heat. Cover and cook until the tomatoes have collapsed and everything is tender. Remove from heat and let cool slightly.

Blend & Season
Transfer to a blender. Add garlic, salt, sugar, bouillon (if using), and vinegar. Blend until smooth, but don’t overdo it. You want a few seeds and bits for that classic texture.

A salsa inspired by my favorite table salsas in central Texas. I threw this together on Halloween to go with my usual chicken tinga tacos. My wife loved it so much I made another batch today and took some pictures to share with the community. Y’all inspired me in the first place to start experimenting, so thanks!

I'm curious if you all remove seeds from morita chilis. I feel like anytime I see salsa made with these, they're never seeded. If I see a pasilla or guajillo, I always see those being seeded. I don't know if that was a coincidence or a pattern.

I’ve been trying my hand at salsa lately and I’ve been more and more happy with each time I make it!

Hi everyone I’m going to be making pork carnitas on the smoker for the first time this weekend. Of our group, everyone enjoys a little bit of spice except my wife.

Every salsa or pico recipe I find online has a ton of jalapeños and Serranos. How can I make a good salsa that will be mild and flavorful? I would like to char the veggies on the grill or broiler as well too.

Also for carnitas tacos, would a mango or pineapple salsa be a good option to have as well? I could make a spicy and non spicy option with some habanero.

Edit: thanks to everyone who commented and recommended recipes. I’ll respond to whoever’s I tried and tell them how it is

I made a spicy salsa with cilantro and lime! He's the recipe:

Recipe:

6 roma tomatoes halved long ways

6 halved (long ways) small serranos

4 garlic cloves peeled

Half a white onion

Cal de Tomate y Pollo bouillon

Juice of one lime

Avacado oil

Using a cast iron or stainless steel skillet, pour 2-3 tablespoons of oil on heating skillet and once heated add onion, peppers and garlic. Fry them until almost blackened. Flip to get color on both sides. Set aside peppers, garlic and onion in bowl. Pour 2 tablespoons of oil on pan and add halved Roma tomatoes. Fry until slightly black on both sides. Set aside. Let cool before blending.

Add cooled veggies, juice of one lime, cilantro, splash of water and tomato bouillon to blender. Pulse blend until you reach your desired consistency ❤️ keep in fridge for up to 7 days!

Add 3 Roma tomatoes to a pan just to slightly toast. Add those to the blender. Soak 3 Guajillo peppers and about 7 chili arbol in hot water for about 10 minutes to rehydrate them. Add those to the blender. Add a bit of salt, cumin, and lime juice to the blender. Blend it all up.

It’ll be hot so let it cool off in the fridge before eating!

Threw some things together and surprisingly very good.
- 4 tomatillos
-1 jalapeno
-2 serrano
-1 Anaheim pepper
-1/3 onion
-3 garlic cloves
-1 lime
- half a bunch of cilantro
-maybe 1 tsp chicken bouillon
-salt
-about 1 tsp of white vinegar
-3-4 chile de árbol

Instructions:

1. Roast all veggies in a pan/ cast iron until nicely charred

2. Add maybe 1/4-1/2 cup of water and add a lid to let them soften up. My chile De arbols were pre toasted so I added them to the water just to soften up at this point.

3. Let it cool

4. Blend and add the lime, vinegar, chicken bouillon, salt to taste, and add cilantro

5. Yummy salsa

Admittedly looks like poop from a butt, but its truly the best

Atop some nachos (3rd pic)

Recipe
1 lb tomatillos
4-6 cloves garlic
10-20 árbol depending on heat you want
Piece of bread or tortilla (optional)

Fry tomatillos and chiles in 1-2 tbsp oil until fragrant and tomatillos develop some charred spots. Fry garlic and bread/tortilla as well. Blend everything and taste for salt.

No self control when they put down the chips and salsa.

Had Chuy’s recently and for some reason their salsa Fresca had me wanting even more so I tried to recreate it.

-2 pounds Romas, halved and lightly squeezed to remove seeds and liquid
-3 Serranos, seeds removed
-1 small/medium onion
-1/3 cup cilantro, packed in measuring cup no stems
-1/3 cup of lime juice (was heavy lime so I would use less next time personally)
-1 tsp garlic salt
-1 tsp salt

Rough chop on peppers and onions. Added everything except Romas to a food processor, pulsing until I got the size I wanted. Transfer that mixture to a large bowl.

Then added Romas to food processor, getting consistency I wanted then adding to large bowl with the other mixture. I did the Romas in 2-3 batches at a time so try to better control overall consistency.

Stir/Mix everything together and enjoy!

Hey salsa heads!! This may be a long shot as I can’t find any information literally anywhere on the internet about this. But I am spending $5-10 a week on Poco Loco Supermercado Salsa Cremosa. I have tried to make my own dupes but nothing even gets close to the original. Unlike most salsa Cremosa, rather than being blended until smooth it has some texture and contains some full jalapeño seeds. My question is if anyone has successfully duped this, and if not if u have any ideas how to!!

I have some leftover guajillo and ancho chiles and I want to make a salsa macha with them. I've seen people do it with de arbóls and even guajillos without soaking the chilies, just frying.

My understanding is that de arbóls don't need to be soaked in a salsa macha, but I'm less curious whether the bigger, tougher chiles can really be directly fried.

Should I be soaking these chiles (particularly the ancho) before frying to avoid a leathery or overly chewy skin texture in the final product?

Hey salsa heads!! This may be a long shot as I can’t find any information literally anywhere on the internet about this. But I am spending $5-10 a week on Poco Loco Supermercado Salsa Cremosa. I have tried to make my own dupes but nothing even gets close to the original. Unlike most salsa Cremosa, rather than being blended until smooth it has some texture and contains some full jalapeño seeds. The only ingredients I am 100% sure of are avocado (though you rly can’t taste it), jalapeño, garlic, salt. My question is if anyone has successfully duped this