Normally when I make my salsa all the ingredients are from scratch. I’m a pretty simple guy so I usually don’t get too crazy with the ingredients. My mom recently bought this for me at a state fair and I have to admit, for a 1 minute salsa (+20 in the fridge) it scratches a good itch. A bit vinegary overall, but the heat is a crowd pleasing level and it goes well on most anything. I could see having this on hand when you need some salsa in a pinch.

I made it as instructed except that I pulsed the salsa in a food processor for 2 or 3 pulses to get a nice dippable texture. Otherwise that’s it. 7.5/10

The spice gods gave me a bountiful harvest of reapers, dragon's breaths, and surprise mushrooms. My jalapeños, on the other hand, have not loved this hot summer quite so much. Now I've got a ton of super hots and no real plan for them. I only used 2 last week to make a big jar of salsa.

Any suggestions on what to do with dozens? Can I dry them and make salsa with the dried chilies later? I don't trust myself to can anything without it becoming Botox, so that's out.

Edit
I'll be smoking everything not canning!
Just for some nice munch, making tomato sauce with all the rest, Just wasn't sure how many to save.

I used a pretty basic recipe as follows :

4 Roma tomatoes
2 gloves of garlic
1 jalapeno
1/2 an onion
Water to cover
15 chiles de arbol
1 tsp chicken bullion powder

Roasted it all on a cast iron then added a little water and blended

Came out very spicy which I like! Buts it’s all heat and no flavour? What can I do to tweak it for next time ?

I just bought this molcajete from William Sonoma discounted because it was chipped (looks kind of ground down). However, when I got home I was wondering if it was fake. I poured vinegar into the chipped area and it appeared to bubble/fizz and makes popping sounds. However, when I pour the vinegar into the bowl portion, there is no reaction. When I sawed back and forth with a butter knife, it seemed to leave a line. The photos I posted are of it wet, so aren't so accurate to the color except for parts of tejolote.

So I live in Switzerland and came into the possession of fresh tomatillos and Serrano peppers through slightly nefarious means.

I may have loaded my freezer up for sad salsaless days of the wintry future

From left to right
- Salsa Casera with chilli Arbol
- Serrano and lime salsa (cooked)
- Peach, tomatillo, pasilla and chipotle salsa
- simple Salsa Verde
- Guacamole salsa in the middle

As someone who loves playing with chillies in Indian food this is so much fun!

I havent made much(I live in sweden so we usually have our own stable of food) but I presume either ground meat is used.

Like meat from beef or sheep or pig, which type of ground meat tastes best?

I was trying to make pico de gallo but in my profound hubris I decided to be extra lazy and run it through the food processor. Texturally it is not pico de gallo the flavor wise it's really good :)

GumsAndMolars's bastard pico de salsa: ~~~~~~~~~~~~~~~~~~~~~~~~~~ - 6 Roma tomatoes (sad watery ones) - 1 small white onion - A palm full of chopped cilantro - 1 Scotch bonnet - 1 lime worth of juice - 2 fat pinches sea salt - 1 pinch msg

Instructions: 1) wash and chop onion, cilantro, and scotch bonnet into desired texture 2) blitz tomatoes, lime juice, salt and msg in food processor until it's looking nice a scoopable 3) add all your chopped ingredients and blitz 1-2 more times until everything is mixed nice. 4) optional: post on Reddit to add flavour, eat the whole bowl before dinner is ready and make another batch just so there's salsa for the rest of the people in the house.

Related: what is up with Canadian tomatoes being absolute trash??? Why is it I can't get a decent tomato at the height of Summer in any grocery store. Guess I'll have to hit up a hutterite colony or do some bartering in the neighborhood. I can't even remember what a proper homegrown tomato is supposed to smell like it's been so long.

And noticed lime doesn't survive the heat treatment, and ends up tasting like a cleaning product smells. I very much feel this way about lime-flavoured Cholula.

Anyone else noticed this? Got workarounds? I figured I'd just water-bathe the sauce with a bit of vinegar just for safety, and then add fresh lime juice whenever I open a jar.

I bought a mini molcajete from Crate & Barrel to grind small things like cumin seeds. It says it's hand made and 100% volcanic rock/lava stone. This is my 1st molcajete. It says it's already seasoned, but to still grind rice in it until it's no longer gray. 1st I washed/scrubbed it and soaked it in water for hours. Then I let it fully dry and grinded dry rice in it. Then I "scrubbed" out the excess loose powder with a dry brush. I repeated the rice grinding 6 times and it wasn't getting much lighter. So I rinsed and dried it again and when I grinded the rice again, it was way lighter but still a little gray. I've ground rice in it about 15 times total now and it's still not completely white. I washed and dried it again and the rice is still coming out light gray. In the last rounds, I added some water when grinding the rice to make a paste because it's a different technique I saw, and it still turned out light gray. I've been grinding the rice on all the edges of the "bowl" part, as well as the "handle". The handle used to grind is also getting rougher, not smoother. I also read conflicting info that you shouldn't scrape the "handle" directly against the "bowl" because it'll wear away and release little specs of volcano no matter what, and I read that you should to make it smoother. Mine isn't getting smoother when I do that though, it gets rougher. The molcajete I bought also has mostly 5 star reviews, with only a few 1-star reviews complaining that it never grinds the rice white no matter how many times. I don't know if I'm doing something wrong?

So, since it’s nearly impossible to find tomatillos in my country, I decided to grow them on my own (originally, I bought ground/golden berries seeds, but plants appeared to be tomatillos as guys at r/vegetablegardening confirmed). Previously, my range of salsa recipes was limited to guacamole, salsa roja and salsa with ground berries (aka physalis), which can be rarely found in local stores.

I added onions, cilantro, and garlic. Unfortunately, I was too eager to try my tomatillos and had to add peppers which I managed to find here: those are some regular green chili (or whatever idk really). It’s hard to find jalapeños here:(

I also added some unknown but tasty dry pepper(i will add a pic, maybe you can recognize it). I roasted everything, and mixed in a cutter. Overall, it may seem that it’s an average salsa verde but for me it’s a special one because it’s my first ever salsa with tomatillos. And yes, I made salsa roja with homegrown tomatoes for comparison purposes.

Found this at the Costco this week. Better than anything at the WM or the Kroger.

Im planning on a big batch of mild and a spicey. Tips and tricks? Will split maters and roat with peppers onion and garlic.

What are ratios you snobs using (in grams) per batch of salsa?

Other tips and tricks before I start tonight?

It’s late summer and I am swimming in tomatoes. I cut my tomatoes down to fit winter kale and found a great use! Along with peppers from my garden

Im looking for a recipe for the creamy ishh avocado salsa that you always find at the hole in the wall type places in Southern California! It’s not too thick but also not thin and runny. Having a bbq next week. Will be making tacos and need help making the salsa. There is so many recipes out there but I’m not sure which one would be the one I’m looking for. Please help!!! Thank you!

Bought and cured a new molcajete this weekend, here’s my first salsa.

2 jalapeños
2 jitomates
3 tomatillos
2 garlic teeth
About à tablespoon of coarse salt
Half a lime
Chopped cilantro (about a palm’s worth)

Veggies toasted on the cast iron for a few mins and then straight to the molcajete for a gentle massage, cilantro chopped and added after the veggies were properly acquainted. Half a large lime spritzed over the top and mixed in.

The jalapeños, scorpions, and reapers were all home grown.

Just a sauce i constantly play with and sell from time to time danehouston_94 on insta if you want more !

Roasted peppers, mostly ghost

Roasted tomatoes

Roasted garlic

Rehydrated ancho chiles

Onion

Salt, pepper, chicken bouillon powder

Blitzed in the blender until it's the consistency I like

Water bath canned to preserve.

I feel this is the lesser known practice of the people that wanna cut the heat of the table salsas. Some also use Salt or Sour Cream.

Made with fresh veggies from the garden.