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Don't know if this would actually qualify as salsa, but this stuff is the ing :
I tried the HEB brand of salsa recently, it was free with the purchase of something, not sure what. I was surprised that it was pretty good, not thin and watery like the stuff made in San Antonio by folks who know how to stretch a budget, but thick and chunky.
However, I usually make my own salsa and it's my favorite.
Any personal favorites, non home made salsas?
Don't know if this would actually qualify as salsa, but this stuff is the ing :
All of them get old after a while so I try to switch it up. I like Mrs. Renfro's, on the Red, and Albert's. But what I hate is that they jars are so small that they're only good for one or two times.
I'll get Pace pretty often because I can buy a bigger jar.
But like you said, nothing compares to homemade.
Thin and watery doesn't have anything to do with stretching the budget, it's a common style of salsa lol. If you get HEB salsa, skip the jarred stuff and go to the produce dept for the fresh refrigerated; they have thin or chunky and pico de gallo of varying heat. HEB used to carry a brand called El Pinto, from a restaurant in Albuquerque (their food sucks btw) that is excellent but they don't have it all the time anymore. If I use jarred salsa it's pretty much exclusively Herdez, all the others are too sweet for my taste.
HEB salsas are pretty decent.
I also dislike watery salsa. Use a fork when putting on your tacos and you won't have a lake on your plate.
I like El Yucateco green on chicken and pork.
It's a thin sauce though. I'm pretty sure most people don't want to bite into big chunks of habaneros.
But mostly I just make my own, with my favorites being
arbol + tomatillo + pequin + garlic
tomatillo + serrano + white onion + garlic + chicken stock
jalapeno + garlic + olive oil + cilantro + lime juice
habanoro + red onion + cilantro + tomato + orange juice + lime juice
you got any measurements on this , asshole?
what, are we ing mind readers?
if i had my mossberg.........
First one should have enough chiles so it's still brown/red or the tomatillos will overpower the salsa. Make sure to toast everything too. The tomatillos should have enough liquid in them that you don't need to add water when blending. I strain it to get the arbol skins out after blending, those are really tough. The second is easy, toast everything and add chicken stock to get the consistency you like. I like to blend it to be pretty chunky. The third you add olive oil slowly while blending until it's really creamy. The fourth is just a raw salsa, like a pico de gallo except replacing the lime juice with both lime and orange juice. The count of habaneros is dependent on how much heat you like.
how much heat do i like?
you're not helping
OK, put a load of chiles.
whats an arbol?
If it's out of the national brands I think the garlic lime On The Border one tastes pretty ing good.. As for H-E-B, we always try their products to save a few cents but god damn the majority of their food items taste like ass.. That Green Sauce was ing horrid, that Green Sauce, Tony Parker, and Danny Green for even acknowledging that existed
ITT baseline bum shows his deep authentic mexican roots but iirc he was some white hiker dude
I'm jap too tbh
A friend of mine recently started his own salsa brand. He had been making this recipe for years until finally moving forward with bottling it. I suggest giving it a try. I think you can only order it or buy it at Bucee's but I will say it's damn good.
http://crenshawsc6salsa.com/index.html
#2 sounds good
I normally just do
serrano + tomato + onion + garlic + cilantro, bake until it's looking nice and charred then blend and salt to taste
I do the same. I have been putting together a pepper garden to grow my own. It's still in the beginning stages but I do have a large pequin plant already and have been wanting to make a salsa with them. I like to mix serranos and jalapenos in my salsa though.
Maybe I'll try that. I like jalapenos better but quit using them because I kept getting ones that had zero heat.
I'm filling in a 25000 gallon inground pool that will hopefully be a great pepper garden+ by next spring. Just need to move about 80 more yards of soil...one wheelbarrow at a time <sigh>
It's a pretty standard Tex-Mex salsa verde. The more Mexican version doesn't use the chicken stock, but I think the tomatillos dominate the flavor too much without the stock and it's the only way I have been able to approximate San Antonio green sauce. I also like to use a similar recipe for chile verde with pork butt and potatoes, though I add some charred poblano also.
getting hungry
I like the flavors of the jalapenos but I had the same issue as you which is why I incorporated the serranos. I just scaled the jalapenos back a bit to add the serranos.
I'm prepping my garden area now too. I'm looking to be ready to go in the spring as well. Nothing big but I do love me some peppers.
Bend over I'll show you hungry.
Wait... does it still work that way?
Bend over, I'll ing show you how it works.
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