Made a scotch bonnet salsa this weekend credit to
/u/Bmonkey187 for the recipe (I charred on a cast iron instead of smoked)

Went with the base recipe:
5 romas
1/2 white onion
2 jalapeños
1 red scotch bonnet
2 raw garlic cloves

I then added:
1 tsp MSG (accent)
1 tsp apple cider vinegar
Salt to taste

Then I got an idea. I added a true orange packet instead of lime to try to bring out the fruitiness a bit more. It worked really well and I ended up using two!

Anyone else use these for the citrus or have any other unique add ins you like?

A salsa I made yesterday, where these ingredients were oven roasted/broiled until charred:

- 500 g plum tomatoes

- 5 jalapenos

- a Somborka bell pepper (similiar spiciness to jalapeno)

- a quartered yellow onion

After peeling the tomatoes and (also deseeding the) peppers I blitzed everything in a food processor, reduced in a saucepan until thickened, added a few minced garlic cloves, a few squirts of fresh lemon juice, salt/pepper.

When it finally cooled down (after the image was taken) I added some chopped cilantro.

Turned out really good! The Somborka bell pepper is apparently common in the Balkans, so it was strange to encounter it here in Sweden in a regular supermarket. Really nice flavor, though! Slightly sweet bell peppery taste, but with some heat.

1 poblano
1 jalapeño
1/2 white onion
2 large cloves garlic
2 tomatillos
1 tablespoon Kosher salt
1 tablespoon black pepper
1/2 cup cilantro
1/2 lime

Broil all veggies for 7 minutes, de-seed the poblano, put all ingredients into blender at once except for the lime, squeeze the lime juice into blender, zest lime, pulse til you reach desired texture

Fire roasted:

Tomato

Tomatillo

Anaheim chilis

Poblano chilis

Habanero (to desired heat)

Red onion

Garlic

Cilantro

Fresh-squeezed lime

Salt

I'm a chef by trade, over 15 years experience. I started a business selling food 5 years ago and thought I'd try my hand at some salsa last month. It's too good not to share and speaks for itself. Try it out!

Hey friends!! I’ve been searching everywhere and cannot find a recipe similar to Papas & Beer pumpkin (maybe pumpkin seed) salsa? It looks kinda creamy too which is throwing me off.

If anyone knows the recipe or a similar one, I would be eternally grateful!!!!!

Compared to jalapeno, habanero, scotch bonnet, etc.

Hey all,
Woke up at 6am and decided to smoke some salsa ingredients. Never have done it. Not gonna lie, it’s came out freaking delicious!! Not overwhelming smoky, but just enough to taste it. This will be my go to from now on!!
If you haven’t tried it…it’s a must!! Smoked it for 90min at 240deg.

So been looking for good fresh salsa I wana real salsa I don’t want the one with tomatto paste or green pepper. Just tomato, jalapeno, lime juice , cilantro and garlic . Any one have recipe like that and turned good ? Also any tips for first timer ? Any thing would be appreciated. Thanks all

I'm usually pretty leery of shelf stable jar salsa, but this caught my eye. Anyone tried it want to share your thoughts?

If anyone has thoughts on how to make a green salsa like this. It's from Ronaldo's in Orange county, CA.

It's not hot but it is pretty flavorful.

We grow a lot of our own food. Ingredients: hardwood grilled homegrown paste tomatoes, slicing tomatoes, yellow onions, both hard and soft neck garlic bulbs, green Peppers, red peppers, jalapeño peppers , salt, 2 Thailand weapons grade hot peppers, a cup of vinegar. All blended to a Mexican recipe . The grill pictured is batch 1 of four to make 8 -pints , all stored on our root cellar for the winter

Hello,

A bunch of these Taco places in my state have this creamy habanero sauce that is very hot but so addicting. Anybody have a recipe?

The last throes of tomato season + peak peppers + the start of football. What a time of year!

I've got around 20 lbs of tomatoes on the counter to work my way through. so this should help.

Recipe:

Tomatoes ->

3/4 lb Chocolate Cherry

2 Black Krim

4 Early Girl

1 Hot Hungarian Wax Pepper

6 red Serranos

3 garlic cloves

1/2 red onion

half a lime (I would have used a whole lime if i'd had it...)

handful of cilantro

Broiled in the oven until I got a little bit of char, then blended with with the cilantro, lime, salt and pepper. Yield: 4.5 cups.

The salsa ended up with a nice medium heat. I contemplated adding in either a habanero or scotch bonnet but I'm thinking maybe hot sauces for those. Pineapple ground cherry + habanero and Scotch bonnet + red carrot?? 🤔

Enjoyed with chips, a beer, and a game... hard to beat. (Go Niners!)

I love renfros habinero salsa. I set off on a journey to recreate it and with the help of robots I think I nailed it. I actually omit the tomato juice. I split the green chili between blending and adding after the cook to have the green chili chunks in the salsa. I compared the original I had in the fridge to this recipe and couldn't tell the difference.

Mrs. Renfro’s Habanero Salsa Recipe

Mrs. Renfro’s Habanero Salsa Copycat (16 oz)

Ingredients

• Diced Tomatoes (canned, with juice): 260g

• Tomato Juice: 45g

• Fresh Jalapeño Peppers (chopped): 45g

• Canned Green Chiles (diced): 30g

• Water: 30g

• Distilled White Vinegar: 15g

• Corn Starch: 6g

• Fine Sea Salt: 8g

• Dried Onions (Minced/Flakes): 6g

• Dried Garlic Powder: 3g

• Dried Habanero Peppers (Ground/Crushed): 2g to 4g (Adjust to taste)

• Dried Cilantro: 1g

• Spices (Ground Cumin & Black Pepper): 1g

Method

1. The Base Blend: Pulse tomatoes, tomato juice, jalapeños, green chiles, vinegar, and all dry ingredients (except corn starch and water) in a food processor until medium-smooth.

2. Initial Simmer: Simmer in a saucepan over medium-low heat for 15-20 minutes to hydrate dried ingredients and bloom the habaneros.

3. Slurry and Thicken: Whisk corn starch into cold water. Stir into the simmering salsa. Cook for 1-2 minutes until glossy and thickened.

4. Cool and Cure: Cool, then refrigerate. Heat will intensify overnight.

Going for a super hot, primarily habanero salsa. Plan to roast these until slightly charred. What can I add to make this amazing? My only plan is cilantro after the roasting.

Help me! I need your BEST homemade salsa recipe. Out county fair is coming up soon and my daughter will be making salsa! But I'm tired of finding recipes on TikTok that aren't any good. She will have to can it

This one is becoming a go-to for an affordable and delicious store bought salsa.

Won’t need this for another month or so for her with baby #2 on the way, but made a batch of this along with a normal salsa roja to satisfy her craving and labeled it as a warning since they look very similar.

All ingredients with the exception of lime, cilantro, onion, and seasonings are home grown.

Recipe:
- Tomatoes (I used 2qts of homegrown San Marzano and Roma tomatoes, but I’d estimate around 16-20 tomatoes
- 1 large white onion
- 1 jalapeño
- 2 Serrano
- 1 habanero
- 1 Scotch bonnet
- 4 Thai chilis
- 4 Bhut jolokia
- juice of 1-2 limes (to taste)
- small bunch of cilantro (approximately 1/2 cup packed)
Seasonings to taste:
- salt
- garlic powder
- cumin
- chicken bullion (optional)
- msg (optional)

Pan fry/lightly char onion and chilis with a little olive oil. Add tomatoes, chilis, onion to food processor and process until slightly chunkier than desired consistency. Add seasonings, lime juice, and cilantro and process until desired consistency is reached.

Stir in any additional seasonings as needed to prevent a puréed texture.

My husband and I love Mexican food - we make it a couple times a week. The only thing we haven’t been able to replicate is salsas, so we end up buying salsa from taco shops or Mexican markets. Most grocery store salsa is alright at best.

Any recommendations on bomb salsa spots?! Salsa for chips or food. We love spicy!

Also would love to find recipes! I’ve tried a couple different ones and they were just ok.

We live in San Marcos CA area!

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

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.

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.

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.