





2 tomatillos
1 jalapeno
1 serrano
1/4 white onion
1/2 shallot
(I forgot to add garlic😓)
Edit to add: no I am not mistakenly buying parsley :-)
Has anyone else experienced what seems like a random chance that store bought cilantro will smell/taste good?
I have always loved cilantro, and have never had the “soap” taste reaction. I have always felt bad for folks who do!
But it seems like for at least 10 years or so when I buy cilantro, more often than not it just smells like … lawn trimmings? Sometimes it’ll have a *hint* of that lemony brightness that wakes up more when chopping but still pales in comparison to the occasional (I would even say, for me, rare) batch that reminds me of what I love about the herb.
The mediocre batches I sometimes end up with don’t look like they’ve bolted — which I understand can affect flavor/aroma.
Am I alone here?
When I try searching online about this, the search engine tends to give me stuff about the genetic difference for people, not the actual issue.
We never bothered with the canning unless we had a load of canning tomatoes. Always just ate it the next day when it got cold.
After chilling (last couple photos) it tasted a bit hotter, but I may step up the habaneros in the next batch.
What would you add to adjust this recipe? I actually love it, but certainly open to improvements.
Credit to u/lilLaylaXOX for this recipe:
slice all the peppers, onion and garlic. char in a pan (I put the pan in the grill for about 10 minutes at 500F, flipping the pepper skins, onions, and cloves a couple times)
add everything to food processor.
Reference post:
https://www.reddit.com/r/SalsaSnobs/comments/145lrqz/spicy_salsa_so_good/
I love a creamy salsa:) This one is easy to whip up on the spot with a few ingredients. Extra spicy this time
Ingredients:
2 jalapeno
2-6 garlic
cilantro
lime juice
mayo or greek yogurt
oil
cayenne
Edit: Thanks everyone for all the comments! Next time I will try:
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I broiled the veggies for like 15mins.
5 Roma tomatoes
1 jalapeño
3 habanero peppers
1 purple onion
2 full heads of roasted garlic (roasted separately so wasn’t in the picture sorry)
Spices are 1/4 teaspoon of sugar, salt, cumin, black pepper, red chili flakes, and chili powder! Everything in a blender.
I like what I made but I’m missing that rich tomato flavor.
Kinda looks like guacamole, it looks a lot lighter in person. 4 turtles sacrificed for this large pot of green apple goodness. Its so creamy and soft and the scent is perfect for the weather getting warmer!
Will never not blend my jellies. such a perfect moussey texture
This is a different style of salsa verde, which I based on guasacaca or Venezuelan-style avocado salsa, that involves no charring so it won’t heat your house up if you’re dealing with severe external temperatures and trying to keep your house cool during the day. It’s is both very fast to prepare and full of very bright flavor. Easy to spice scale, makes a ton, and keeps longer than guacamole. Habaneros kick the flavor up and also the spice, which is great for breaking a sweat in front of the fans or A/C to cool your body off!
Ingredients:
2 avocados (preferably on the ripe side)
3-5 tomatillos (depending on size)
4+ jalapeños (do more if you like spicy, or sub serranos)
1-4+ habaneros (1 for the bright flavor, more for heat)
1 green bell pepper
1/4 to 1/2 yellow onion OR 3 cebollitas (you can ratio both if you want)
3 garlic cloves
1 cup of packed parsley
1 cup of packed cilantro
1 tablespoon of your favorite vinegar (I used apple cider)
Juice of 1 lime
1 teaspoon salt + to taste
1 cup water
Method: Wash all of your produce. Core and de-seed the peppers. Rough chop it all up, throw it all in a blender or food processor and incorporate on low until it’s the right texture for you. That’s it. I personally start by blending the firm produce up then add the avocado, vinegar, lime, salt, and water to get it all to catch in the blades until it’s a nice smooth blend.
Notes: the avocado will temper the heat of the jalapeños in this recipe and they’re largely present for their vegetal flavor, so if you want it mild don’t be too scared of using 3 or 4 of them. If you’re really spice-shy you can use 2 and stir a teaspoon or two of olive oil in at the end.
You can use serranos instead of jalapeños or ratio both out if you want. Serranos are more spicy and have a sharper, grassy, flavor which compliments the salsa well.
If you want to char any of the produce feel free. I think this salsa tastes perfect using only fresh produce, but charring may add depth that you prefer!
4 tomatillos, roasted
4 tomatoes, roasted
large onion, roasted
7 jalapeños, roasted
1 lime
1 bouillon
Salt, pepper, cilantro to taste
I think I prefer the first salsa I made this season, unsure. My last one didn’t have tomatillos but did have garlic (shown second) and the tomatoes were from the farmers market
practicing with store bought and farmers market tomatoes until my salsa bed is ripe!! (Shown last) Hehe
Don't tell me you don't know about this.
Sold to Campbell's Soup in 1995. Made in Paris, Texas since. Sidenote: Paris plant has since stopped making soup and downsized to Pace only recently.
Perhaps the first location in 1940 to start the butter in salsa thing, but with crackers instead of tortilla chips.
Don't have weights but I can tell you what's in it.
A ton of tomatoes, different varieties
Quite a few jalapeños
A few Seranos
2 Poblano
2 white onions
6 medium carrots
20ish cloves of garlic
10 limes
cilantro
Cumin
Mexican oregano
Salt
Roasted everything but the carrots, limes, and cilantro. Blended and water bath canned. Ph was around 3.5-4.
My previous attempt was not roasted and after canning it was very watery and lost flavor. This time was just as good after the bath as before.
So the salsa itself isn't demonically hot, it's salty, umami, vinegary. It's not creamy at all it seems water and vinegar based, it's runny and tastes very simple. But SO GOOD. I was basically taking shots of it in the cup pictured above
Apparently this is considered a shitpost. Well, consider this my horse in the race. May the best shitpost win.
I want to clarify that this entire post was completely hand written. Check it for AI if you don't believe me.
Now, before you grab your torches and pitchforks to hunt me down for salsa blaspheming, let me make my case.
I believe it is time to abolish the idea that salsa, or "pico de gallo," should be eaten as a dip and instead should be sipped as a companion drink SPECIFICALLY from a coffee mug with chips. I support this opinion with the following facts:
Sipping from a cup with a handle gives the consumer more control of the salsa and reduces the chance of spillage. This is true unless dropped or tipped over, but you can also drop the chip with salsa on it or tip over your bowl of salsa in the same manner, so the risk is relatively equal in that regard. However, if you hold the mug with all 4 fingers and don't set it down, you negate this risk to almost 0%.
Using a mug not only controls how much salsa you consume per chip, but solves the inconvenience of using a wider bowl for bigger chips, and allows the user to consume ANY size or shape of chip they want without consideration of the dimensions of the salsa vessel.
However, when you sip from a mug, you can CHOOSE to slurp and aerate it as you consume it, giving you the chance to enjoy the flavor notes of the salsa and appreciate the craftsmanship of the salsa maker more thoroughly.
Whether you use a bowl or a mug, you still only have to clean ONE dish after finishing your salsa and chips. No loss or gain of effort here.
When you have a bowl of salsa, you have to bend forward or find the salsa bowl/keep track of your plate (at a party or barbeque for example) in order to dip the chip. With a mug in your hand, you can sit back and relax as you enjoy your chips and salsa.
When you are sharing communal salsa, you have NO IDEA if anyone has double/triple/quadruple(or even worse, more) dipped or accidentally dipped their dirty phone/mouth/doorknob/toilet/butt/nose/ear/foot/sweat/face/hair/beard touching fingers into the salsa unless you have surveilled it the entire time.
With your own mug, you KNOW that no one but you has (or wants to) put their DNA anywhere near your salsa because your DNA is all over it.
Preparing your own personal mug of salsa that was sealed and opened by you that you carry with you at all times negates this risk to next to zero.
With a mug, you can drink as much salsa as you want while leaving judgement to a minimum.
Mugs are completely customizable and leave the user to express themselves more freely with unlimited sayings, bold color choices, picture printings, and a plethora of shapes and sizes.
A coffee mug is generally designed with thick enamel, porcelain, glass, or insulated metal, sometimes even with a lid, and thus keeps your salsa cooler for longer.
Fending off pests from your personal mug of salsa is quite easy.
A mug does not only allow you to blind your attacker with salsa with more accuracy and force, but it is a natural extension of your body because of the handle, allowing you follow up your blinding by weilding it like a brass knuckle and hammer combined, AND is incredibly easy to throw with speed and accuracy.
Sipping salsa from a handless mug, putting your mug in the cup holder, and eating a chip while driving can be done without looking at the mug, salsa, or chip bag, thus negating the risk of injury or financial loss from a collision while enjoying your chips and salsa.
A mug, preferably insulated with a watertight lid, allows you to bring your salsa and chips ANYWHERE without anyone knowing, unless you spill it or accidentally breathe while swallowing and cough uncontrollably, of course.
However, this is not the end all be all. Here are the CONS to using mugs as vessels for salsa:
The mug method is not long-mustache friendly, but neither is any messy food or drink without a straw.
It's hard to preserve salsa that you do not finish because you have contaminated it with bacteria on your face, mustache (if you have one), and in your mouth. Portion your salsa wisely when using a mug.
Using a mug requires the full use of one hand for salsa and the other hand for chips while consuming in most instances, instead of one hand for both chip and salsa. I believe the benefits of a mug outweigh the sacrifice of the function of one hand while consuming.
If you choose this lifestyle, you might have to throw away that goofy salsa tray your mom likes that she bought at goodwill that one time because it was "festive."
The mug method does not work with guacamole unless you thin it out, which I'm pretty sure is punishable by death in at least 3 countries. Don't mess with people's guacamole. It's sacred and shall not be altered to fit your new salsa mug lifestyle.
If you like making homemade salsa that's so thick it could be used in place of mortar to build a brick wall, this method won't work. Be reasonable when you make salsa. Or don't. I can't stop you from filling your life with remorse.
While some claim Posados , that came much later than 1940.
https://texashappens.com/legacy-of-alberts-hot-mexican-sauce/
"Albert" served his hot sauce at room temp and with crackers and butter. You can still purchase it cold today after the shutdown of the restraunt.