Grocery Store Salsa??

[HOOCBB]

I went a searched for bcoop's recipe over in Canada...They still have ad banners for companies that are no longer in business. I don't think the canucks give 2 shits about that site anymore. Anyway, that's a story for a different thread.

Here is what I found.

Seriously, it's easy as shit.


Boil tomatoes, and peppers together. Once the tomatoes bust, that's long enough. You can skin the tomatoes if you want, I don't. Make sure and chop the stems off the peppers. I use 3 normal large tomatoes, and 6 romas. I also use two types of peppers (jalapeno, and serrano). I usually use 6-8 jalapenos (WITH seeds, but I like it hot.. devein and deseed if you're a puss), and 1-2 serranos, but that changes every time I make it depending on the heat of the peppers, and who I'm making it for. About 3/4 of a yellow or purple onion (which onion is personal preference). Peel the onion, and cut it in to quarters just to make it easier on the processer. Pull the leaves off of about 4-5 stems of cilantro, and add in to a food processor or blender with the tomatoes, peppers, and onion. Peel about 4 cloves of garlic, and toss in with the rest. Blend or process to desired consistency.

Salt and pepper to taste. I also add a tablespoon or so of ground cayenne, about a 1/4 tsp of cumin (careful, it's easy to overdo and will kill it if you overdo it). The cumin isn't a must, but I like the earthy flavor it adds. I also squeeze a whole fresh lime in it. If you're not huge on lime, just go with a half a lime. It will help preserve it and it will last longer, plus it adds to the flavor.

If you have the patience, it ALWAYS tastes better the next day, once the flavors meld together. Not that it's not good immediately, but it will gain heat and flavor overnight in the fridge.

voila

[Lone Sailor]

June 1st

Agreed.

I'll post up my homemade recipe when I get home.

Today

I agree. It's damn near the same thing as Pace. Was thoroughly disappointed.

Left us hangin'.


FWIW, I enjoy trying new salsa recipe's. I'm still interested in the one you were going to post.

[bcoop]

FWIW, I enjoy trying new salsa recipe's. I'm still interested in the one you were going to post.

just forgot. The one HOOCB posted above is the one I posted in Canada. It's not my exact, but I can't give away all my secrets. I made one a few weeks ago, hatch chile and tomatillo, and it was the shit!

[diablo rojo]

I made one a few weeks ago, hatch chile and tomatillo, and it was the shit!

And you didn't share with the rest of the class!

[bcoop]

And you didn't share with the rest of the class!

I shared with the rest of the drunkards that were at the FFL draft!

[kingjason]

Herdez has been my favorite for years and mostly because I think its the least soupy of store bought. Its always chunky and you can see the peppers and onions and it sticks to the chips, not all running off. Also it doesn't have any of that "sweet" taste some of these other salsas have.

^^^^^^^^^This if I run out of my own.

Mine

8 cans of whole peeled mators, two bell peppers, two white onions, 1 pound of jalapenos, one tablespoon of cilantro(optional), one tablespoon of garlic and one tablespoon of salt.

Sometimes this stuff is smoking hot and sometimes it is not. It just depends on the season for the jalapenos. A 1/4 pound of jalapenos will usually guarantee mild.

Chop it up with a knife for chunky or food processor for smooth and blended.

Boil the jalapenos for 15 minutes to get the skin off then chop up.

Skin the onions and clear the seeds out of the bell peppers and chop both.

Strain the juice off the whole peeled mators and chop. Keep the juice or I just strain it into my pan.

Pile all of this except the cilantro into a pan and bring to a boil until the onions turn clear. It is actually very good warm from the pan.

I add the cilantro now(if I add it) and jar. It will seal the jars without pressure cooking them. Make a pretty good stash of the stuff.

[Mach1]

Found this shit at Kroger in the refrigerated section, hands down the best shit I've ever had from a store and most restaurants.

http://www.delrealfoods.com/products/salsa-de-molcajete-verde

[Silverback]

Get the real homemade green stuff at La Michoacana I guarantee it's better than the Del Real stuff

[diablo rojo]

As long as we're updating, Walmart changed the recipe on their salsa......no longer recommending it.

[Mach1]

Get the real homemade green stuff at La Michoacana I guarantee it's better than the Del Real stuff

I've had the red shit from La Michocana and didn't dig it, I'll try the green.

[bcoop]

As long as we're updating, Walmart changed the recipe on their salsa......no longer recommending it.

I was at Marquez Bakery the other day, and was extremely disappointed to discover they did the same. The new stuff tastes like freaking tobasco, and it's nasty. They do still have the best pico de gallo that you'll find, though.

[bird_dog0347]

My favorite salsa is at Cantina Laredo, and it is the one served warm. It is the Tomatillo sauce and it's awesome. That reminds me, I need to get by there and buy a tub of it.

[jluv]

Desert Pepper makes a red sauce called Diablo, using habaneros. It's not all that hot, but it's really good. It has some sweetness to it, though. I dig it.

[dsrtuckteezy]

whipped up a batch today. changed it up and dropped a whole avocado into the mix.

shit is off the chain! real creamy

[jluv]

whipped up a batch today. changed it up and dropped a whole avocado into the mix.

shit is off the chain! real creamy

I make a mean tomatillo salsa with plenty of avocado. It's excellent for about 2 days, maybe 3. After that, it starts getting kinda funky. Just FYI. It has to be the avocado, because my regular tomatillo salsa lasts much longer.

Mine has salt and lime to help as preservatives, and I keep it in the fridge, of course. I thought about leaving the avocado seed in the jar, as that seems to help guacamole stay fresh longer. I've bought similar stuff at Costco, and it stayed good for at least a week or two, but I'm sure they have other types of preservatives that they use.