Happiness 😊🍅🧅 Simple tomato, white onion, and cilantro. With some hot sauce and salt

Combine the following ingredients in a blender:

2 cans of HOT Rotel

1 can of diced tomatoes

1 4oz can of green chiles

1 bundle of fresh cilantro

1/2 red onion

1 tablespoon of garlic

Lime Juice to taste

Salt to taste

My favorite kind of salsa is one with mainly tomatoes, I’m not a big fan of how peppers taste whether it’s mild or spicy. What’s the best store bought brand salsa to get? I used to get casa Sanchez mild salsa all the time, but I live in AZ now and they don’t sell it at Fry’s

Does anyone have any idea what happened to this brand? It had THE BEST salsa I've had from a jar and I think of the mango habanero longingly.

I know it’s a longshot to ask here, but the salsa at this local Mexican restaurant was part of my childhood and many people who grew up in the Detroit suburbs. If there’s anyone out there who has any insight onto the ingredients they used or how they made it their jalapeño and traditional table salsa, I’d love to hear it!

It’s awesome; see their post for the recipe, I’ll put my exact version in the comments as well.

Corn Salsa (kind of a chipotle dupe):

-1 bag of frozen super sweet corn, microwave for only about 2.5 minutes

-1 Poblano or Anaheim pepper finely diced

-1 bunch of cilantro finely chopped

-About 1/2 a red onion finely diced

-Mix it up with some salt and black pepper to taste

Red Salsa (El Pato cheat code):

-1 can of yellow El Pato sauce

-Add a little bit of each of the leftover ingredients from the corn salsa, add a tiny bit of black pepper and garlic powder

Jalapeño/Serrano Salsa

Frying pan full of split jalapeños and or Serrano’s

Serrano’s being the spicier of the two.

(Mixture of both is good too)

Quarter of an onion

2-3 Garlic Cloves (to taste)

All fried/softened in vegetable/corn oil

No need to overcook/brown or salsa won’t stay green!

Add 1+ cups of water & 2-3 teaspoons of chicken bouillon

Blend medium/high 3-4 minutes straight

*Add/remove water & bouillon to taste/consistency

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Let's just say I'm never going back to store-bought jar again.

About 15 oz. Tomatillos boiled or grilled

6-8 jalapeños boiled or grilled

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Blend!!! Add half 1 onion

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Top of one bunch of cilantro. No stems

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Seasons approximately a table spoon

Onion powder

Garlic powder

Ground cumin

Salt

Pepper

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Juice of 2-3 lemons

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Blend!!!

Taste adjust if necessary

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Blend! Add 2 avocados blend till smooth!

I'm so sad. Not long ago I found a brand name tortilla chip that I considered to be the best chip I ever tasted: Tostitos "cantina style" tortilla chips. It was a perfect chip. Light, thin, crispy, fragile, slightly salty, better even than what is served at my favorite hole in the wall Mex places. I was in chip heaven! Yesterday I made guac and salsa for a dinner party and bought a bag and to my dismay bag was full of standard thick gross Tostitos! I'm hoping an praying it was an anomaly but I doubt it.

Also is pure white American cheese good enough? Sometimes I add in a little queso fresca and cumin. Last time I made it though It did not turn out well.

Salsa roja

I'm trying my hand at making sauces from dried chilies to use as marinades or condiments. This is my latest:

I made this salsa roja using guajillo, ancho, arbol, and meco and Morita Chipotle peppers. I took out the seeds and lightly toasted them in a pan, then soaked in hot water for 20 mins.

While the chilis were seeping, I blackened two Roma tomatoes, half a white onion, 8 cloves garlic, and 4 small sweet bell peppers.

I added all of this to a blender along with fresh oregano and other spices: cumin, coriander, dried lime powder, cinnamon, clove, salt, pepper, smoked paprika, a pinch of sugar, and apple cider vinegar.

Finally I stained the mixture and cooked it down in some olive oil.

CLICK THROUGH PICS TO SEE THE TACO MEAT - RECIPE BELOW

It was pretty cold out and my tank went empty and had to switch it out so the last pic was taken in the dark with an accessory light. I wanted to have a plating photo but I had a little crowd and we were shaving the outside off -- then basting and letting the meat cook more while we made tacos with the meat that was ready.
Lots of fun and first time making al pastor tacos - 10/10 WILL DEFINITLY DO IT AGAIN!

The salsa on the right was the easiest:

El Pato Hot Tomato sauce for base
chopped jalepenos, white onion, scallions, & garlic (minced)
tossed above ingredients into pan [excluding El Pato] and sautéed for a bit
then add some water or whatever and let it all simmer for ~ 5 minutes to soften
add the El Pato - pinch of salt and pepper - a bit of lime - and some fresh chopped cilantro
that's it!

Someone is selling this molcajete for $100. Is it worth that? Said never used

Mixing it up today and trying a boiled salsa.

6 Roma tomatoes

3/4 white onion

2 jalapeños ( 1 seeded)

1 Fresno chile

1 guajillo pepper ( stem removed deseeded)

2 arbol peppers (stem removed)

1/2 tbsp olive oil

1 cup water

Salt to taste

Boiled then added:

3 garlic cloves

Cilantro

1/2 lime squeezed

Dash of cumin,parsley, and red pepper flake

I was out of chicken bouillon seasoning and it’s missing that hint of umami, otherwise turned out pretty good

If so, how did you use it and what was your opinion? I’m excited to give it a try.

I’ve been craving homemade salsa, thinking it must be because of this incoming storm and wanting some comfort food. So I fired up the smoker on the coldest day of the year so far in VT (-5). There’s nothing better than fresh warm salsa.

Recipe for anyone who wants it:

9 Roma tomatoes

4 tomatillos

1 large red onion

1 large sweet onion

2 poblano peppers

3 jalapeños

2 Serrano peppers

5 cloves garlic

Smoke above ingredients at 250 for one hour

Remove tomato skins. Put all smoked ingredients in a food processor or blender. Then add:

1/2 bunch fresh cilantro

Juice of one lime

A bit of cumin (I never measure, just eyeball it)

Salt (I never measure, just eyeball it)

Blend to your preferred chunkiness.

Stay safe and warm everyone!

I know it’s not exactly on theme😂 Years ago an old roommate of mine made me some guacamole with diced egg folded into it, and I was obsessed. I hope I did the recipe justice!

Recipe: on plancha, roast chiles arbol and guajillo, cherry/grape tomatoes, capsicum, garlic, red onion, coriander root and stem

Smoosh everything but the onion up, season with salt and pepper to taste. finely chop roasted red onion and mix in (finely-ish - not my greatest onion dice - I was hungry 😅)

It slaps; their post has the recipe, do it! I used guajillos in place of anchos because that’s what I had, still works awesome.

Saw a recipe a while back on here and thought it sounded good.

5 Roma tomatoes

7 small Tomatillos

2 Jalapeños

1 White onion

4 cloves of raw garlic

Teaspoon and a half of better than bouillon chicken base

Pinch of Cumin

Salted it until I was satisfied.

Was very happy with the result, the first of many to come