r/SalsaSnobs

The suspense waiting for the results was killing me all day 😂

(Not pictured: guajillo chiles and garlic)

long I've wanted to make a salsa that would be my house standard for all things and in particular tacos. so I made this. I was aiming for something quite spicy, smooth and with a good smoky overtone.

150g canola oil

150g white onion (diced)

20g garlic (smashed cloves)

10g dried chile chipotle

10g chile morita

5g chile chiltepin

10g chile arbol

10g chile puya

15g chile guajillo

60g chile habanero

100g chile serrano

50g chile jalapeño

300g water

75g lime juice

10g cider vinegar

2g chicken bouillon powder

a generous pinch of mexican oregano

kosher salt to taste

*dried guajillo, morita, puya and chipotle chilies are weighed sans seeds

1. seed the guajillo, morita, puya and chipotle chilies and tear into smaller pieces.

2. char the habanero, jalapeño and serranos using a broiler, grill, gas burner or torch. cut into smaller pieces.

3. heat the oil in a pan over medium heat. add all of the dried and fresh chilies, onion and garlic. cook, stirring often until the onions are slightly browned and the fresh chilies are softened.

4. put mixture into a blender and add the water, vinegar, lime juice, oregano and chicken bouillon powder blend until very smooth. add more water to adjust viscosity as needed.

5. season to liking with kosher salt.

An embarrassment of riches.

It's technically a salsa but the consistency is more of a hot sauce. It can be dipped, but I really love to pour it over tacos or into burritos as you work your way down. I consider it garlic forward with the restaurant version quite spicy.

Recipe:

4 large tomatillos
2 Roma
18-30+ chile arbol (adjust to your heat preference)
8-12 garlic gloves
2 cups veg/chicken broth (or water)
1 packet Goya Sazon (with achiote) (close to 1 tbsp)
2 tsp salt
1 tsp MSG
1/2 tsp cumin powder
Cilantro (present, but not in high quantity ~ 1/2 cup)
Juice of 1 lime (optional)

1. Use a good high heat pan and put on medium high. Briefly/lightly char the garlic and arbol. Then get a good char on the tomatillos/tomatoes.

2. Meanwhile add broth, sazon, salt, msg and cumin to your pot and give it a stir. Add garlic, arbol, tomatillo/tomatoes once they are charred. Bring to a boil and reduce heat to medium and simmer for 10 minutes.

3. Remove from heat and let cool. Add contents to a blender and blend well. Add cilantro, push down into the mix and pulse a few times.

4. For best taste, let refrigerate for 6-12 hours

This is Rick Martinez’s xnipec recipe from his cookbook, Salsa Daddy. It’s a version of pico de gallo from the Yucatán made with tomatoes, habanero instead of green chile, and red onions instead of white with sour orange juice (or fresh orange juice plus lime juice)

Rich and smoky chipotle salsa, Oaxaca cheese, cilantro, cotija, and some griddled tortillas. Super easy to throw together and so killer. If you can’t score some Oaxaca, grab some string cheese and get some good sized pulls, they’re extremely similar.

I’ve made chipotle salsas before, but ended up grabbing a jar of La Fundidora Humo salsa. Easily one of the best jarred salsas I’ve ever had!

If you wanna make it, throw a cast iron in the oven, crank it to 400* and let them preheat together. Once it’s up to temp, pull it out of the oven, dump the jar of salsa in, unwrap a ball of Oaxaca cheese and throw it in there and back in the oven for ten minutes. Hit the broiler for a little extra extra, then top it with some cilantro and cotija and serve it with some griddled tortillas!

Para acompañar los tacos de birria ahumada también

I followed this recipe: https://www.reddit.com/r/SalsaSnobs/s/0yp6yfwEWV

With a few modifications:

(1) less spicy: used 6 chiles de árbol and 1 chile guajillo — it’s definitely still spicy

(2) added a bit of onion, since all my other salsa recipes include onion

(3) added some chicken bouillon powder

The result: really good! I’m definitely going to add this to my weekly salsa prep.

Thank you again for sharing this u/na519!

A few weeks ago I posted about my cherry chipotle firecracker jam and someone asked in the comments if I'd tried habanero-mango. I said I was thinking about it. A few people said they were curious. So I made it — and I want to report back properly because it went differently than I expected.

Recipe as promised!

Ingredients (makes ~4–5 half-pint jars):

2 cups fresh mango, finely diced

1½ cups fresh or canned pineapple, finely diced

1 habanero pepper, seeded and minced (wear gloves)

3 cups granulated sugar

3 tbsp lemon juice

1 pouch liquid pectin

Method: Combine mango, pineapple, habanero, and lemon juice in pot → cook on medium 5 minutes before anything else (deactivates bromelain in the pineapple — skipping this risks a soft set) → add sugar → bring to full rolling boil → add liquid pectin → hard boil exactly 1 minute → skim foam → ladle into sterilized jars at ¼" headspace → water bath 10 minutes.

Heat scale: 1 habanero seeded = bright medium heat. 1 habanero with seeds = hot. 2 habaneros = bring a friend and sign a waiver.

The bromelain tip is the most important line in this recipe. Cook the fruit first, before sugar and pectin. Five minutes on medium heat. That's all it takes.

Full write-up with heat guide, chipotle vs habanero comparison, and serving ideas: pineapple mango habanero jam

I was invited to this sub so posting my first time here! It’s a great honor to be invited to a sub that I have a passion for… I made salsa tatemada and salsa verde for mothers day for our carne asada for her… please have a look!

https://www.reddit.com/r/tacos/comments/1t9qhn4/tacos_del_pastor_carne_asada_bubas_y_chorizo/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1

Finally dialed it in. Gringo made, Suegra approved.

- 2 Tbsp oil (I used avocado because it's what I had on hand)

- 15 Chile de Arbol

- 2 guajillo (deseeded, deveined and destemmed)

- 3 roma tomatoes

- 1-2 Tbsp. white vinegar

- 1/4 Large onion

- 4 cloves garlic

- 1 Knorr de Pollo bouillion cube

- 1/2 Tbsp. Kosher Salt

- 1/2 tsp black pepper

- Pinch Mexican oregano. My pinches are like a 1/4 tsp though so...1/8-1/4 tsp?

- Just a skosh water for blending peppers and onions

Heat pan, add 1 tbsp oil. Fry garlic and onions until golden and charred. Garlic will get done first; add onions and garlic to blender and keep oil in pan.

Toast guajillo and arbol, stirring constantly until soft and fragrant. Don't burn or it'll just be bad bad. Add to blender with oil and a skosh of water, vinegar, salt, black pepper, knorr de Pollo. Blend the best you can.

Slice romas in half, add 1 tbsp oil to pan. Fry tomatoes cut side down first and flip. Fry until peeling/blistering. Add these to blender including oil.

Blend until smooth, enjoy.

- 5 Roma tomatoes
- like a third of onion
- 4 Serranos
- 2 Jalapeños
- A Habanero
- 2 cloves of garlic

Toasted all of those until they got a little color then blended with 2 14 oz cans of fire roasted tomatoes. Also threw in some cilantro, chicken bouillon, and white vinegar. At the end I added a little water to thin it out.

Overall it’s very tasty. I do think it’s a little tomato forward and I’m not sure if it’s from the fresh tomatoes or the cans. I’d describe the heat as hotter than store hot but not like I need to take a break.

Will be tweaking the recipe going forward so stay tuned!

It comes on the Al pastor tacos I get. It’s garlicky, a little sweet, a little spicy. It’s also thicker than the rest of the salsas I’ve had from my taco place. It’s so good I could literally drink it. I looked in the recipe archive and while a lot of them looked close, none have a sweet ingredient. Sometimes the cashier’s call it “pineapple salsa” so I’m inclined to believe there may be pineapple in it.

these are tacos I made and put the salsa on, not what it normally comes on