u/vladdypants

So, my first pepper experiment was a bust. My harvest was absolutely pitiful. It was my first time trying to grow peppers. My habaneros didn’t even fruit. I made a few mistakes. Pots too small. Prob should have pruned my plants. All good though. Chalking it up to a learning experience. Got 2 jars out of my whole harvest and at least they are tasty 🤣

Red:
14oz can of sweet marzano tomatoes
2 tomatillos
Half white onion
All the red Serrano peppers
6 chile arbol
3 cloves garlic
Handful cilantro
Tsp chicken bouillion
Tsp salt

Everything was dry roasted in a cast iron minus the obvious ingredients

Green:
6 tomatillos
Quarter white onion
3 serranos
3 jalapeños
2 gloves garlic
1 avocado
Handful cilantro
1/2 tsp salt
1 tbsp soy sauce

Everything was dry roasted in a cast iron minus the obvious ingredients

Hello Fellow Salsa Snobs! My salsa adventures continue….

First pic is what I was trying to make.

Second pic is what I ended up with ( 💩 ).

Not sure why the color turned out so atrocious, I followed the recipe to a T.

5 tomatillos - roasted
Half an onion - roasted
2 gloves garlic - roasted
3 serranos - roasted
1 fresh poblano - roasted
4 chile moritas (lightly toasted and rehydrated)
Mexican oregano
1/2 teaspoon cumin
Chicken bullion
Handful cilantro
Splash of avocado oil.

Flavor wise, it turned out really tasty. Has a nice smokiness to it but not overpowering.

Any theories as to why it might like like baby poop?

I have a feeling the tomatillos I used were not ripe enough. Mistake #1. When I started to blend the salsa it was still very green looking, despite getting a very nice black char on the veggies. So I thought if I blend more, maybe the color will darken. Mistake #2.

Turned out awesome! Paired very nicely with some pastor tacos I made.

6 tomatillos
3 serranos (I deseeded and removed the piths too)
Quarter of an onion
2 cloves of garlic

Roasted all of the above in a cast iron skillet

Blended it all with:
1 avocado
Juice of half a lime
1 teaspoon salt
1 teaspoon chicken bouillon
Handful cilantro

Despite removing the piths on the serranos - the salsa still had a little heat which was nice. I wanted this one to be mild so it worked out pretty well.

I caught the salsa making bug a couple months ago and have made a handle of different red and verde salsa’s using tomatoes and tomatillos.

I recently bought some dried guajillos and arbols and wanted to take a stab at making a pepper forward salsa.

Here’s the initial concoction and ingredients:

12 Guajillo peppers (lightly toasted and rehydrated)
6 arbol peppers (lightly roasted and rehydrated)
1/2 white onion (roasted)
5 garlic cloves (roasted)
1/2 cup soaking liquid from the peppers
1 teaspoon salt
1 generous teaspoon bullion
2 teaspoons vinegar
3-4 tablespoons spoons avocado

At this point I realized I made nothing that tastes like chips-n-salsa kinda salsa so I attempted to push it closer into that territory (without adding any cilantro) by adding a can of tomatoes. I had some canned Marzano on hand so I threw those in. I also added the juice of a whole lime. Def gave it some sweetness and toned down the smokiness from the guajillos. The final product, however, was still not a dipping salsa as I had intended. What I wound up with inadvertently was a beautiful pepper sauce. I decided to just go with it, chalk it up as an experiment, and I made some absolutely delicious chilaquiles with it today.

I know that it’s not the hardest Trophy in the game but I’m stoked I managed this one without any guides and didn’t miss one! Now if only I can find that 9th missing Gestral 😜

We’re having a salsa competition at the office tomorrow and I absolutely love salsa of all kinds, so figured why not. Here’s what I used.

(I roasted all of the these on the grill):

6 vine tomatoes. I tried with Romas yesterday and the flavor was kinda sad so I scrapped that salsa.

2 habaneros

Half a white onion

4 garlic cloves

Juice of 2 limes

The conistency is kinda thick though. I just took the salsa out of the fridge after a couple hours and it felt a little stiff. I hit it with a little extra lime juice to thin it out a little but don’t want to overdue it. Anything else I can do? Flavor is nice though. Nice heat from the habaneros but doesn’t destroy you or linger too long. Maybe a little splash of water, I’m reading? This is what it looked like after I took it out of the fridge and gave it a stir. Any tips appreciated!