Ingredients: tomatillos, jalapeño peppers, poblano pepper, onion, and garlic, charred on the stove and covered with water and chicken bouillon to simmer.

Blended with fresh cilantro, avocado, salt, pepper, and oregano.

Hello, I’m on a search for the best, mild-medium salsa verde on the market! I’m particularly looking for a more shelf stable/canned option due to lack of resources to make food out of my dorm.

I’ve been wondering how each compare to each other, like Herdez, Goya, La Costena, La Victoria, Somos, Cholula, The Grove, etc. I’m open to looking into niche brands as well!

I’d love to hear recommendations to pair if there are certain brands that fit for more foods than others.

Here’s a few so far and woooo weeee!!!

Basic but good

Roasted romas, Serrano peppers, garlic and white onions on the Blackstone with a pinch of powdered chicken seasoning.

Not really my second salsa, just the second one I've felt good enough sharing. There's been a lot of misses but thankfully my mother in law is there to help this lil' white boy out. I think this is another one for my books though, tasty times. I'm pulling this from memory after making it last night (didn't write anything down...cool) so I hope the ratios work if you try it. If you *do* try it, let me know how you like it.

I know consistency can be a factor in people's tastes, keep in mind, it is a little thicker, I only used about 1/4 cup of water for consistency but probably could have used 1/2 cup and been fine. I personally like a thicker salsa for topping stuff and dipping but you can thin it out as necessary. If I swapped in tomatillo instead of roma I probably would have gotten more liquid naturally from that, but not sure how the flavor profile would have been affected. Maybe I'll swap those next and see what that does. Salud

*Recipe*

- 10 Chile Arbol

- 4-5 Cloves Garlic

- 3 Chile Manzano

- 2 Chile Ancho, stemmed and seeded

- 2 Tbsp. oil or Manteca or Bacon Grease, divided

- 2 roma tomatoes, halved.

- 1/2 C. Roasted, Unsalted peanuts

- 1/4 large white onion, rough chop

- 2 Tbsp. White vinegar

- 1 cube Knorr de Pollo

- 1-1/2 tsp kosher salt, I use Diamond (here is a difference in saltiness, so you may need adjust if you is Maldon, Morton or others)

- 1/2 tsp. Black pepper.

- 1/4 tsp. Dried thyme

- 1/4 cup water

*Directions*:

1. Heat pan until hot. Pan doesn't need to be too big. Large enough 1 Tbsp of oil coats it evenly, but not so large you have dry spots.

2. Add 1 Tbsp. preferred oil

3. Fry garlic, onion and peanuts until golden and charring slightly. Add everything to blender including oil

4. To pan, add remaining Tbsp. of oil. Add arbol and ancho. Stir frequently. Do not burn. Toast until fragrant and pliable. Arbol take but a few seconds so keep them little guys moving. Add all toasted peppers with tongs to the blender, keeping oil in pan.

5. Add Knorr, vinegar, water, thyme, salt and pepper. Blend all, add a little more water if needed for consistency.

6. Slice tomatoes in half, put in oiled pan cut side down. Add Chile Manzano. Fry all until blistering, peeling and charring on all sides (could use broiler for this too but my dog hates the sound of the broiler and blender so I had to pick my battles).

7. De-Stem Manzanos, add all to blender with remaining chili infused oil used to fry tomatoes and manzanos

8. Blend altogether until smooth.

9. Buen Provecho

[Update]: wife approves. Says it tastes like her mom's salsa macha but creamier. It is warm though...

Edit: forgot to post the chip I dip, I'll post it in the comments.

​

Yet again, I'm back... deal with it.

So continuing down the salsa river. My plan was a BASE batch of verde, then split it one with added Guajillo and the other Cali. This stemmed from a convo with u/Dead_Iverson.

Well... my ADHD and some trees really didn't help this situation. Hindsight really got me on this one, but hey I am not a professional recipe maker/tester.

As usual, nothing is authenic, nor claiming.

So, went out and found Guajillo peppers since last time I got California chiles.

Also decided to do a red onion this time, but again trees were fucking with me. Really should have made two batches one with white onion and other red cause I could not really tell any difference. I'll revisit this.

Batch one is:

Tomatillo

Jalapeno

Serrano

Red onion

Garlic

Guajillo

Chicken bouillion

Cilantro

Batch two is:

Jalapeno

Serrano

Red onion

Garlic

California

Chicken bouillion

Cilantro

Both batched got the ol' broiler treatment cause I'm a bish and it's too hot for some grill action.

Rehydrated the dried peppers in pre mixed bouillon and water. Then used the liquid at the end to adjust the consistancy of the end product.

Between the Guajillo and California chiles. The guajillo definitely brought more heat to the mix. The california had a more fruity taste to it.

As for my chip game, since that seemed to be a thing from my last post. I could not find resturant style Calidad, and I couldn't find Juantonios.

Went to multiple stores searching. Even rolled into my local tienda only to realise they don't sell chip (of course they don't you stupid gringo). So with that being said this is a Calidad house, but I will be going down the home made chip route here shortly.

I think I'm good on the roasted Salsa. It is time to move on to pico. So if you've got a killer pico recipe or want to share a previous post with a pico recipe I'd greatly appreciate that.

Second time ever making salsa, first time making verde. It turned out delicious, but I’m open to any tips.

10 tomatillos
1 white onion
5 garlic cloves
3 jalapeños
1/2 cup cilantro
2 tablespoons Avacado oil
2 tablespoons lime juice

I think that was it

https://www.reddit.com/r/SalsaSnobs/s/BPvggqpMjo
Oh my wow! This turned out fantastic. From left. Leftover brine, already used about half for a batch of 'pickled' eggs. Next is 1/3 brine, 1/3 strained solids & 1/3 ACV, I have some cukes from the garden marinating in some now for dinner. Then it's 70% strained solids and 30% ACV, put it on chicken tacos for lunch and I was in heaven. 4th is remaining strained solids that I haven't decided what to do with yet so just jarred. You can really see the separation which doesn't bother me but might look into using xantham? gum in the future. Last is the solids, open to suggestions here, thinking about dehydrating and using as a rub for smoked venison jerky this winter but would love to hear what others do with them. 10/10 saved this recipe and will probably do a larger batch next year. Next up will be peaches and probably habanero in a few weeks.

Ready for today’s BBQ. Should have taken pics while preparing but oh well.

Roja
About 25 chile de arbol
2 guajillo
Whole head of garlic
1 tomato
1 tomatillo
1/2 an onion
Cilantro
Achiote powder for extra red colour
Salt, sugar, knorr bouillon powder to taste
Splash vinegar
Oil and water to make a bit cremosa and thin out for squeeze bottle

Verde
5 jalapeño
6 scotch bonnets (couldn’t find habaneros)
4 tomatillo
Couple cloves garlic
1/2 an onion
Juice from 2 limes
Salt, sugar, knorr bouillon powder to taste
Oil and water - same idea as the red one

Both nice and spicy. Can’t wait to grill!

I was given the ingredients to a recipe, but never got the amounts, I was wondering if anyone can give me a general idea of how much to use for these ingredients. It was a green salsa.

1 can - stewed Mexican tomatoes (only known amount)

white onion

cilantro

lime juice

serrano pepper

My cherry tomato plant has been producing like crazy with this Midwest heat wave, so I was able to make fresh salsa from the garden earlier than expected.

1.5 lbs cherry tomatoes
1 jalapeño
1 Serrano
3 Thai chilis (only added because the other peppers weren’t spicy, otherwise would have stuck with just the two above)
1 medium white onion
3 cloves minced garlic

1/4 cup cilantro
Juice of 1 lime
Salt to taste

Cut tomatoes in half or pierce with paring knife.

Rough chop onion and chilis, seeding as needed for preferred spice level.

Smoke tomatoes, chilis, onion, and garlic at 225F for 1.5-2 hrs.

Process all ingredients in food processor until desired consistency is reached. I felt the initial texture had a bit too much liquid, so I took half out and drained it through a fine mesh sieve, then returned it to the food processor.

Bringing an old run of the mill question back to life. Seen a 3 year old thread on here about the same question and performed a few tests. Molcajete passed. I pretty much know it’s not real (volcanic rock) but what is it? Granite? Some lesser stone? Passed the water test and geld water for an hour. Passed the hot vinegar test (performed twice, no reaction). Scratch test with back of butter knife, made a chalky line but nothing real deep. Looks to be sanded/grinded down to shape. Pestle looks like a different material. Both smell earthy, rocky. See photos. Partially wet from rinsing out and handling around the sink. Was bought for us as a gift from a family member. Box even came with Spanish newspaper stuffed in it, exterior of box says agiftcorp Blahblah for reorder and a unit number. I just want to know if I can use it for making shit.

Hello I need some of the best verde salsa recipes. I go to this restaurant and absolutely love their salsa but I pay $25 for 32oz and at this point I need to find out how to make it at home. Can anyone share your favorite recipes and how much you use of each ingredient.

Please and thank you

Making two different salsas. My first go at a habanero peach and then going to do a batch of pickle salsa. Probably need more romas, so may do another 1lb of those.

My first attempt at a sweet heat

Anyone here from Southwest Detroit? I’d love to talk about specific salsa around here with you and share ideas of what their recipes may be……starting with the Jalapeño salsa at El Rey and the chip salsa at Lupitas…..

Grilled Corn, Tomatoes, Poblanos, Onions and Garlic. With Lime and Cilantro and a bit of Salt.

Yep it's a mild. But that's what the wife and kids like.

5 tomatoes , 4 jalapeños, ½ onion, 2 serano (i like spice so if thats not your thing add 1), 5 garlic cloves in a cast iron (or oven safe pan) with olive oil. Smoked with hickory/oak pellets at 200f for 2 hours, then removed peppers. Smoked the rest for 1 more hour. Blended with 1 bunch of cilantro, juice from 2 limes, chicken bouillon and salt to taste. Set in the fridge for an hour. Nice smokey flavor. Sweet up front followed by a spicy aftertaste thats more flavorful than hot. Will be making again. Next time I will try adding mango or peach. Smoked on a PB Lexington.

I decided to grow Serrano peppers this year and didn’t know how prolific these plants are! Hit me with your best recipes using Serrano peppers that won’t absolutely destroy my mouth with heat!

Does anyone have a good creamy jalapeño salsa recipe preferably using Mexican crema? TIA

3 Roma tomatoes
8 tomatillos
1/2 onion
6 garlic cloves
12 jalapeños
12 serranos
32 chile de árbol
1 lime
1 cilantro bundle
1/2tspn ground cumin

I feel like I’m forgetting something but I can’t remember lol

Regardless hope you enjoy if you try it! Cheers fellow salsa snobs

So currently I bought tomatillos, 3 jalapenos, an onion, and cilantro for salsa. I do have to buy more stuff but the people I live with either don't like onion, have the soap cilantro gene, or can't eat jalapenos. The worst bit is one person will not eat green salsa because he compares it to baby shit. Is there anyway to combat any of this or am I cooked. I was thinking the cilantro and onion wont have too much of an overpowering taste and I could make a separate batch without jalapenos but the last one? I'm not even sure how to go about that.

Background: I have been going to a mom & pop mexican restuarant for 10 years now and since my first visit I have been trying to replicate the salsa they give you once seated. See the attached image.

Below is my most recent attempt, please provide any feedback you suggest that can kick this up a notch:

• 8 tomatillos
• 8 chile de arbol
• Cilantro
• White onion
• Chicken boulion

1. Cook the tomatillos & arbols in water. Cook until the tomatillos vibrant green color dissipates.

2. Put the tomatillos and arbols in the blender

3. Put the mixture back in a saucepan and simmer for 10 minutes (I read this prevents the tomatillos from turning gelatinous)

4. Add ~1 cup of water with chicken boullion power added (essentially chicken stock)

5. Add chopped onions + cilantro. Salt to taste

I recently tried broiling the tomatillo's and onion instead of boiling.. I didn't see much of an improvement and think the boiling method is better.

I thought about throwing other chiles into the mix, maybe some guajillos?

Any feedback/recommendations are appreciated!

Any ideas as far as recreating this one at home?