As the title states. Plan on going to HEB tomorrow morning and looking to make a medium heat salsa.

BurnetAggie99 said:

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Stuff has way to much cumin

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I'm not a fan either. The red wine vinegar they put in it is off-putting.

That's a good idea as this one can separate just a little bit,I'll try to add some tomatillos next time. I stick with canned tomatoes because they're consistent year round.

You'll still get a little separation but not nearly as much. And with the tomatoes, if not in season, I may need to add a little sugar to get that ripe sweetness. Otherwise, I'll use the canned from time to time if I can't get romas or plums. Other tomatoes are just too watery and just don't bring the flavor

If you're looking for a good store bought salsa on the fly the Salsa De Leon is really good. Folks support Aggies and they are from Canyon Lake, TX. It can be found in most HEB's in the Texas section

Friend when I lived in a dorm 30 years ago passed this treasure along. Simple but tasty.

1 large can of whole pealed tomatoes drained
1 can of hot rotel
1 small can of pickled jalpenos (how much it up to you)
~1 tablespoon of veggie oil

Blend in a blender. Sit in fridge for a few hours. Enjoy !

Max Power said:

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I have three I keep in rotation depending on what I'm in the mood for.

Standard - just blend everything, no cooking
28 oz can crushed tomatoes
Half a small white onion
2 cloves garlic
3 Serrano peppers
Juice of one lime
Cilantro to taste
1 tsp salt

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How long does this last in the fridge? Does this freeze and thaw out pretty well? Or does it separate too much?

Thinking about starting to make more of my own, but want something I can make in large batches to last me 2-3 weeks. Either by freezing, or just won't spoil in the fridge that quickly.

That amount lasts my family about 2 weeks generally. Never tried to freeze it but I'm sure it's fine to do so. The separation isn't crazy, just need to stir it up before serving. I'm sure guidelines probably say to eat it within a week but I've never had an issue eating it up to 2 weeks. You could bump up the salt or lime juice if you have any food safety concerns. You could probably go up to 1.5 tsp kosher salt and it would be fine, I wouldn't go over 1 tsp if using table salt.

You can also take this recipe and pour it into a hot pan with some oil and make cooked salsa. I would just hold off on adding the cilantro until it's cooled off.

FIDO*98* said:

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I'll take halved Roma tomatoes, sliced onions, garlic, and fresh jalapenos and drizzle with some neutral oil. Throw them on a parchment lined sheet pan and roast at 450 for about 30 mins. After they char up a little everything goes into a food processor with salt, fresh lime juice, and cilantro.

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In what quantities / proportions?

Neutral oil like grapeseed?

serve warm or better sitting for a few hours / overnight?

bigtruckguy3500 said:

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Max Power said:

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I have three I keep in rotation depending on what I'm in the mood for.

Standard - just blend everything, no cooking
28 oz can crushed tomatoes
Half a small white onion
2 cloves garlic
3 Serrano peppers
Juice of one lime
Cilantro to taste
1 tsp salt

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How long does this last in the fridge? Does this freeze and thaw out pretty well? Or does it separate too much?

Thinking about starting to make more of my own, but want something I can make in large batches to last me 2-3 weeks. Either by freezing, or just won't spoil in the fridge that quickly.

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this is similar to mine, except i use a 14oz can of tomatoes and 3-4 Roma tomatoes. If you freeze, it will separate and be super watery, unfortunately.

My mother in law makes this every Monday morning, religiously. It's not your "typical restaurant salsa" but one she and her mom (and likely her mom) have made forever and use a lot of

4 ripe Roma tomatoes
4 tomatillos
1-2 Serrano peppers*
A thin slice of onion
1 or 2 garlic cloves


Put it all in a pan with enough water to cover. Bring to a boil, simmer 20 minutes. Strain everything and throw in a blender**with a good squeeze of fresh lime and salt to taste.

*one is usually plenty, but when in doubt, throw the other in or cut it in half and put it in the jar when done

**don't ask how abuelita "blended" it.

I use about 8 Roma tomatoes to 1 medium onion and 4-6 cloves of garlic. Jalapenos vary so much in heat level I usually buy about 4 and cut off a piece to taste. Sometimes one will do it, usually 2-3. It's great warm, room temp, or cold. I usually warm it with food and room temp or cold with tostadas.

If want to try a different style of salsa make some Pasilla de Oaxaca Salsa. It's salsa that's served in Oaxacan region.

https://spicetrekkers.com/recipes/salsa-de-pasilla-de-oaxaca

Max Power said:

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I have three I keep in rotation depending on what I'm in the mood for.

Standard - just blend everything, no cooking
28 oz can crushed tomatoes
Half a small white onion
2 cloves garlic
3 Serrano peppers
Juice of one lime
Cilantro to taste
1 tsp salt

Chipotle salsa
28 oz fire roasted tomatoes
1 small can chipotle peppers
Half a small white onion roasted
3 cloves roasted garlic
Juice of one lime
Cilantro to taste
1 tsp salt

Tomatillo avocado salsa
1 pound tomatillos roasted
Half of one small white onion roasted
2 cloves roasted garlic
3 Serrano peppers roasted
1 large avocado
Juice of one lime
Cilantro to taste
1 tsp salt

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Defintely going to try your standard.

Thanks

Into the food processor:

4 quartered tomatoes
One red onion
3 jalapeños (include however many seeds you want for spice)
3 cloves garlic
1/3 cup cilantro
3 tbsp lime juice
3 tsp cumin
3 tsp sugar
1.5 tsp salt

Blend

Then add small can of green chilis
15 oz can of San Marzano tomatoes

Blend it until you're happy with the texture.

investorAg83 said:

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Into the food processor:

4 quartered tomatoes
One red onion
3 jalapeños (include however many seeds you want for spice)
3 cloves garlic
1/3 cup cilantro
3 tbsp lime juice
3 tsp cumin
3 tsp sugar
1.5 tsp salt

Blend

Then add small can of green chilis
15 oz can of San Marzano tomatoes

Blend it until you're happy with the texture.

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Red onion… thats interesting. Will defintely have to try that.

Tried your chipotle salsa watching the Astros this afternoon - very very good !

Good to hear, some people might think a whole can of chipotle peppers would be too spicy but it's really not at all. It took a few times to get that one right. That's the one I generally make in the winter, it's nice and smoky which helps to cope with the snow on the ground.

I made a batch of the tomatillo avocado salsa this morning since the grocery store had some decent tomatillos. That's the salsa my daughter likes the most, we were both bummed when we realized there were no tortilla chips in the house at lunchtime. The one bad thing about it is that it's dependent upon whether or not the store has usable tomatillos and sometimes they just don't have ones that are good enough. I know that canned tomatillos exist but I've never seen them here in the Midwest.

Excellent thread!

Made a batch of the chipotle salsa this evening. It's great, thanks for posting it.

Hwy30East said:

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This is a good recipe. My son and I have been making this recipe but adding 2 habenero peppers and a serrano pepper. (along wtih 5-10 jalapenos). Haven't found anyone that doesn't like it yet.

Max Power said:

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I have three I keep in rotation depending on what I'm in the mood for.

Standard - just blend everything, no cooking
28 oz can crushed tomatoes
Half a small white onion
2 cloves garlic
3 Serrano peppers
Juice of one lime
Cilantro to taste
1 tsp salt

Chipotle salsa
28 oz fire roasted tomatoes
1 small can chipotle peppers
Half a small white onion roasted
3 cloves roasted garlic
Juice of one lime
Cilantro to taste
1 tsp salt

Tomatillo avocado salsa
1 pound tomatillos roasted
Half of one small white onion roasted
2 cloves roasted garlic
3 Serrano peppers roasted
1 large avocado
Juice of one lime
Cilantro to taste
1 tsp salt

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Tried chipolte salsa today. Was thinking it was going to have not as much heat as i like. Boy was I wrong. That sucker had a great kick to it

I was going to make a batch of avocado/tomatillo salsa this weekend and they didn't have any avocados to my liking. For some reason I've never just made straight up tomatillo salsa before so I decided to just go with that. Why have I never just done that before? Tomatillo salsa > all the tomato salsas I've made. Get a good char on the tomatillos and the onion, this will be my go-to as long as I can find decent tomatillos.

Living in the midwest I once again had to explain to the cashier what tomatillos are, even though they regularly have them in stock. I normally roll through self check out but had too many items for that.

Max Power said:

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I was going to make a batch of avocado/tomatillo salsa this weekend and they didn't have any avocados to my liking. For some reason I've never just made straight up tomatillo salsa before so I decided to just go with that. Why have I never just done that before? Tomatillo salsa > all the tomato salsas I've made. Get a good char on the tomatillos and the onion, this will be my go-to as long as I can find decent tomatillos.

Living in the midwest I once again had to explain to the cashier what tomatillos are, even though they regularly have them in stock. I normally roll through self check out but had too many items for that.

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Haha, same. I live in Minnesota and they always seem to confuse the cashier and no doubt start to look them up until I tell them what they arr