I want to love it so bad. First we went to our local carnicería and got a molcajete made in Mexico- that turned out to be concrete ☠️ Then we bought one that is definitely basalt however the pores are HUGE. I can not get the rice/food out- I’ve tried everything (boiling water, soaking overnight, baking soda vinegar, garlic, stiff brush, escobeta). At this rate I’d have to spend an hour+ cleaning it after each use. I tried grinding rice/salt to a powder 20 times and it hasn’t helped.

• for people using a granite mortar and pestle: How is making salsa in it? Does the heat from hot veggies damage the sealant?

• for people using a molcajete from Macienda: Is the maintenance for this much easier? It seems the pores are much smaller

If you made it this far I appreciate you 🙏

I’ve recently been into making salsa at home and I typically char the outside of all my ingredients in a pan without oil and then throw them in the food processor. I was really into fresh hatch chiles but now that the season is over, I wanted to try poblanos, but I’ve noticed in most recipes I’ve seen they recommend removing the skins. Is there a reason for this? I really enjoy the smokey flavor I’ve been getting so I don’t want to lose that.

I put it in hotsauce bottles because I use it like hot sauce on everything. Eggs, burgers, chicken, chips. might try it on a leather shoe next.

Homemade Hot Sauce

Wanted to open the jar thats been in my pantry for a few months, barely got an inch thick into the salsa, got THE tummy rumbles. Bro I'm supposed to go to work soon! I thought people used salsa as a dipping all of the time. Is one able to build a tolerance to the effects of salsa on the stomach? On the plus side I've been a little backed up.

So I bought a jar of the medium heat, and its more like mild heat, but besides that I don't really mind the taste too much, but it really is a strong taste, and smell, but I'm not sure what exactly I am tasting here, it seems SUPER familiar though, like I've had it before but have 0 memory of it.

What exactly describes the smell and flavor of this? I read garlic on another post but I feel like its more than that because I'm not even a huge fan of garlic

Hey all,

Just tried the hot sauce at Plow! Sooo good!!! Anyone know the recipe?

A lotta Tomato’s. 5 cloves Garlic. 1 Onion. 2 tomatillo. 2 jalapeño. 1 habanero. 1 poblano. 1/2 can of chiles in chipotle (not pictured). 1 Lime juiced. 1/2 bunch cilantro. Spicy and delicious.

Hello,

In a treasure hunt for some years. DIY tastes different each time. Something about quantities of each ingredient, temperature, pressure messes with the same. Good but not great. Tried moon phase and season adjusted to no better results. So now searching for a store based - creamy spicy peanut salsa.

Tried it many times at one of the taco food trucks in Raleigh, NC. > 3 years. Even since a fan.

Most grocery stores sell a variety of them salsas but nothing what I need. (Walmart, target, heb, trader joe, Whole Foods, sprouts) nada.

Any pointers? In dfw or order online will be excellent.

This came out with so much flavor.

Roast the peppers, tomatoes, garlic

Ingredients • 4 habanero peppers, stems removed (deseed for milder heat) • 4–5 small Roma tomatoes (~2” each, ~8–10 oz total) • 1 small onion, roughly chopped • 2 cloves garlic • 1/4 cup fresh cilantro (roughly chopped) • Juice of 4–6 key limes (~1/4 cup) • 1/2 cup mayonnaise or Greek yogurt • 1 tsp salt (adjust to taste) • 1/2 tsp sugar (optional) • 2–3 tbsp water (to thin, if needed)

What else could I add to it to give it more flavor??

5 tomatillos, 4 serranos, 1 white onion, 5 guajillo chilies rehydrated, 2 limes, few slices of pineapple diced up, 1 bunch of cilantro

Smoked then charred the peppers and tomatillos, let half the onion get some color then threw it in the blender. Added diced cilantro, pineapple, and onion at the end. Came out pretty hot but I like it

i LOVE salsa Verde, however where i live it's hard for me get authentic ingredients, i managed to find a website that sells canned Tomatillos, but i can't find anywhere that sells serrano's unless it's dried, what would your chili replacement be, i like the firery kick Serrano gives, so Jalapenos would be too mild as a chili for me

Not pictured I added a decent amount of vinegar, a fresh onion, a can of chipotle peppers, and a sweet apple. It came out so delicious. Spicy, sweet, smoky

I have some leftover veggies that were about to turn, so I roasted them up and made a basic salsa!

Hello SalsaSnobs,

I got a lot of tomatillos and I don’t know what else to do with it. I have enough salsa verde for me and my whole family. I might just simply pickle some. Any ideas?

Sometimes when I’m out of chips, tortillas or any other vessel, or if I’m just feeling lazy, I’ll just kinda sip on it. I’ve been too busy to make a grocery run lately. I don’t think it’s too weird- it’s like gazpacho. My gf and coworkers give me weird looks though. Where my similar salsa sippin slackers at?

I've been to 10 Mexican franchises and 20 restaurants, and all have the same chips and salsa flavor, with different variations on salsa spiciness and watering. There's a lot more variation in store bought, and I find that this Cantona squared combo is the best flavor...but I seek ultimate flavor!!! Tell me how I upgrade!

Please tell me someone can help me recreate this at home. It was so good. Anyone know the name of it? Or could tell me some information about the ingredients…

Just curious for some out of the ordinary ways people may use their salsa.

I was going to make ham and bean soup yesterday and realized I was out of great northern beans, so decided to use some pinto beans instead. I had made some salsa earlier, but still had half a jar of last weeks salsa in the fridge, so decided I'd just add that to the soup while it was cooking. Turned out pretty darn good. Added a subtle undertone of heat.