u/VoiceTraditional422

https://preview.redd.it/enu7o9ltq1kh1.png?width=1536&format=png&auto=webp&s=2ac2eedd50380d7d018c4f3a3fc7557fce25b15c

3 Roma tomatoes

1/2 white onion

1 jalepeno

3 chile arbol

1 chile ancho

3 cloves garlic

1tbsp chicken bullion

1tbsp tomato bullion

1 8oz can of tomato sauce

1tbsp tumeric

Juice of 1/2 lime

Small splash olive oil for creaminess (completely optional)

Cook tomatoes, onion, and jalepeno in cast iron skillet until lightly blackened on each side. Remove jalepeno and add 1 cup of water to skillet, cover and let cook for 8-10 minutes.

Remove seeds from the ancho chile, combine all ingredients in blender a d hit it for about 45 seconds. Olive oil is optional depending on preference it’s just a light thickening agent.

Let salsa cool in refrigerator for at least 30-60 minutes. Store in sealed mason jars and salsa will last 7-10 days safely!

Enjoy, gang <3

Here you go guys. Been making this for a couple of years now and it always hits just right. I'll add my salsa rojo in another post the next time I make it.

6 tamatillo

1 whole white onion

1 whole small mexican zuchini (calabacita)

1tbsp chicken bullion (or 2... really can't go wrong)

4 jalepeno (maybe less depending on how hot they are)

5 serano

Light splash of olive oil for creaminess

One handful cilantro

4 cloves garlic

Salt and pepper to taste

Juice of one lime

In cast iron skillet sear tamatillos, onion and peppers until lightly blackened on two sides. Remove peppers and set them in blender. Add enough water to cover entire skillet and cover for 8-10 minutes.

Remove and combine in blender. Add a little splash of olive oil it you prefer a creamier, thicker salsa. Completely optional.

Blend until you like it and let cool in refrigerator for at least thirty to sixty minutes. Store in sealed mason jars and salsa will last 7-10 days. Enjoy!

https://preview.redd.it/0telig4o6gjh1.png?width=1536&format=png&auto=webp&s=abbb7e66c0d376f4dd5a1ab55c9ede3a1efd2b96