Of course! Making salsa is an art that can be tailored to your personal preferences. Here’s a step-by-step guide to help you:
1. **Identify Your Preferences: Youtube and how to websites to get your help.** Do you enjoy salsa as a standalone dish or paired with other foods? Understanding your taste preferences will guide your choice of ingredients. 2. **Select Ingredients:** Once you’ve identified what you want, you can start looking at ingredients. Common ingredients include tomatoes, onions, cilantro, chili peppers, lime juice, and salt. Feel free to experiment with different combinations. 3. **Experiment with Small Batches:** Salsa can vary widely in flavor, even with the same recipe. Start with small sample batches and adjust the ingredients to taste. Remember, three people following the same recipe may produce three different results, so trial and error are key. 4. **Log Your Progress:** Keep track of the quantities and variations you try. This will help you remember how you achieved the best result. 5. **Scale Up:** Once you’ve found the perfect blend, you can double or even triple your ingredients to make a larger batch. 6. **Enjoy and Share:** Savor your homemade salsa with friends and family, and don’t hesitate to continue experimenting to make it uniquely yours.
you will most likely come up with a personalized version that will surpass what you had before. PS make sure when doing this you have your favorite beer next to you.
Fuck_You_Alls
This looks like a typical boiled salsa. Im not sure if they used fresh or canned tomatoes. I use both depending on how the tomatoes are.
8-10 Romas (1 big can of whole tomatoes)
3-4 Seranos(to taste)
3 Garlic cloves
1 onion diced
1 tsp garlic powder
Optional add some cumin ,cilantro, Mexican oregano.
If your using fresh tomatoes boil them first.( the romas,serranos,garlic, and onion can be boiled together). I typically boil everything but the onions and spices.
Throw your boiled tomatoes, garlic, and seranos into a blender and blend them up to what ever texture you like. Then add your fine diced onion and spices.
fragrantsock
I recently discovered how my local Mexican place makes their salsa: One HUGE can of Herdez green salsa, one HUGE can of Herdez red salsa, cilantro, onion, and black pepper. Blend in a 6 gallon bucket. I wish I didn’t know.
Shark_Attack-A
Not gonna lie this looks like whitest salsa I’ve seen 🤣
Prospero424
This looks like a standard boiled salsa roja. Here’s a common recipe for about one standard jar’s worth that I’ve adapted to match your picture:
5 Chiles Arboles (stemmed and seeded).
(Optional) 1TB of Chile Piquins for additional flavor and heat
3 Medium/Large Roma Tomatoes
1 Small White Onion, halved, peeled and stem removed and one half of it diced and reserved
1 Garlic Clove, peeled
1tsp Kosher Salt
1/4c Water reserved from initial cook
2TB Cilantro, Finely Chopped and reserved
Put chiles, tomatoes, 1/2 of the onion, and the garlic in a sauce pot and fill with water until all ingredients are almost submerged. Bring to a boil and then simmer for 10 minutes. Kill the heat.
Using a slotted spoon, transfer all ingredients to a food processor, spoon the 1/4c of the cooking liquid into the processor along with the salt. Process until smooth or desired consistency. Lastly, add the diced fresh onion and cilantro and pulse once/mix well.
Adjust salt to taste.
carneasadacontodo
y’all are going to be disappointed in the ingredients in this salsa because most mexican restaurants use canned tomatoes and tomato juice as a base and them blend it with an immersion blender that looks more like a paint mixer and then they throw in some ingredients like jalapeños, diced onion, cilantro and bottled lime juice, salt.
most of the cooks i’ve known who work in these sorts of restaurants make it the same way and is much less fresh than most of the recipes on here.
it is all about cost, canned tomatoes/juice and bottled lime juice is cheaper and quicker than using fresh items.
9 Comments
[removed]
Just ask them, man!
FFS their email address is on their FB page, or DM them 🤦♀️
https://www.facebook.com/LosAmigosEP?mibextid=ZbWKwL
Bro lets talk,
Of course! Making salsa is an art that can be tailored to your personal preferences. Here’s a step-by-step guide to help you:
1. **Identify Your Preferences: Youtube and how to websites to get your help.** Do you enjoy salsa as a standalone dish or paired with other foods? Understanding your taste preferences will guide your choice of ingredients.
2. **Select Ingredients:** Once you’ve identified what you want, you can start looking at ingredients. Common ingredients include tomatoes, onions, cilantro, chili peppers, lime juice, and salt. Feel free to experiment with different combinations.
3. **Experiment with Small Batches:** Salsa can vary widely in flavor, even with the same recipe. Start with small sample batches and adjust the ingredients to taste. Remember, three people following the same recipe may produce three different results, so trial and error are key.
4. **Log Your Progress:** Keep track of the quantities and variations you try. This will help you remember how you achieved the best result.
5. **Scale Up:** Once you’ve found the perfect blend, you can double or even triple your ingredients to make a larger batch.
6. **Enjoy and Share:** Savor your homemade salsa with friends and family, and don’t hesitate to continue experimenting to make it uniquely yours.
you will most likely come up with a personalized version that will surpass what you had before. PS make sure when doing this you have your favorite beer next to you.
This looks like a typical boiled salsa. Im not sure if they used fresh or canned tomatoes. I use both depending on how the tomatoes are.
8-10 Romas (1 big can of whole tomatoes)
3-4 Seranos(to taste)
3 Garlic cloves
1 onion diced
1 tsp garlic powder
Optional add some cumin ,cilantro, Mexican oregano.
If your using fresh tomatoes boil them first.( the romas,serranos,garlic, and onion can be boiled together). I typically boil everything but the onions and spices.
Throw your boiled tomatoes, garlic, and seranos into a blender and blend them up to what ever texture you like. Then add your fine diced onion and spices.
I recently discovered how my local Mexican place makes their salsa: One HUGE can of Herdez green salsa, one HUGE can of Herdez red salsa, cilantro, onion, and black pepper. Blend in a 6 gallon bucket. I wish I didn’t know.
Not gonna lie this looks like whitest salsa I’ve seen 🤣
This looks like a standard boiled salsa roja. Here’s a common recipe for about one standard jar’s worth that I’ve adapted to match your picture:
5 Chiles Arboles (stemmed and seeded).
(Optional) 1TB of Chile Piquins for additional flavor and heat
3 Medium/Large Roma Tomatoes
1 Small White Onion, halved, peeled and stem removed and one half of it diced and reserved
1 Garlic Clove, peeled
1tsp Kosher Salt
1/4c Water reserved from initial cook
2TB Cilantro, Finely Chopped and reserved
Put chiles, tomatoes, 1/2 of the onion, and the garlic in a sauce pot and fill with water until all ingredients are almost submerged. Bring to a boil and then simmer for 10 minutes. Kill the heat.
Using a slotted spoon, transfer all ingredients to a food processor, spoon the 1/4c of the cooking liquid into the processor along with the salt. Process until smooth or desired consistency. Lastly, add the diced fresh onion and cilantro and pulse once/mix well.
Adjust salt to taste.
y’all are going to be disappointed in the ingredients in this salsa because most mexican restaurants use canned tomatoes and tomato juice as a base and them blend it with an immersion blender that looks more like a paint mixer and then they throw in some ingredients like jalapeños, diced onion, cilantro and bottled lime juice, salt.
most of the cooks i’ve known who work in these sorts of restaurants make it the same way and is much less fresh than most of the recipes on here.
it is all about cost, canned tomatoes/juice and bottled lime juice is cheaper and quicker than using fresh items.