This is probably a long shot but you guys are pretty amazing so let’s see if someone can help. I’ve been buying this salsa for an entire year from a little Mexican grocery store. I ate it on everything, every single night I ate this salsa. I went through a pint a week. I ran out a few weeks ago and stopped by and they’ve stopped selling it. Replaced it with something else that’s no where near as good and I’m STRUGGLING. I’ve offered to pay them to make me a batch, no. I’ve offered $100 for the recipe, money for just the name of the peppers used lolll I’ve tried everything. I have to know how to make this. I know it’ll never be the same but close would be good enough for me. It’s really spicy, like nose running immediately spicy but the burn was so good. I’ve included a pic, please, someone help me. I’m depressed and I miss my salsa. (The first picture, the dark one is what they’ve replaced it with. The second picture, the bright red one is the one I’m trying to recreate. I thought maybe seeing what they replaced it with would help? I don’t know guys, I’m desperate) lords of spice, please bless me 🤞🤞 I’m in south Florida, have no idea if that’ll help 😂 again, DESPERATE bitch.
by No_Dragonfruit_1963
4 Comments
My guess would be Roma tomatoes, chili arbol, chilli guajillo , broth, garlic, onion, lots of water by the looks of it.
I feel the energy through your post, I’m really holding out hope for you. I wish I could help you out! Sending all the best wishes to you, wondering what kind of knife is in pic 1? It’s beautiful! Is it a Shun?
Hard to say really. Judging by the color and your indication that it’s super spicy leads me to think it could be some kind of habanero salsa or arbol (or perhaps both). Are there any flavors you can somewhat identify? Do you get a tomato vibe or more or a straight pepper vibe?
Tomatoes, chiles guajillo, chiles de arbol. Probably some onion and garlic, gonna boil them all, once the tomatoes are fully boiled, peel em, remove the skin, chile guajillo you’re gonna leave soaking in a separate bowl, make sure the water is hot, the. Open the guajillos and clean it up. Chiles de arbol, toast em for like 20secs make sure not to burn em. Then salt at your own taste and blend.
Blend all your chiles first and then the tomatoes, so it doesn’t coagulate