You cant beat fresh salsa but when you need to buy store salsa what are some of the better ones you have tried?
We usually get the pace stuff, but I have had good homemade stuff at other peoples houses Sent from my iPhone using Tapatalk
Mrs. Renfro's Ghost Pepper Salsa That stuff will burn ya! I love it, and a jar lasts a little while since it is so hot. Has a good taste to it also.
Every year you bring up the Salsa topic and it never fails...my mouth is watering just at the thought! The Chi-chis used to be my fave. Chunky, lots of cilantro, though never hot enough. Add some Melinda XXX Hot and it's a winner!
I usually talk about fresh salsa but with this crappy weather it will be a while before I get anything from the garden. I need to try some new store bought stuff and was hoping I would get some good ideas here.
Another vote for Refnos, or whatever fresh kind in the produce area. Lately I grab a bunch of habeneros, jalepenos, a tomato, cilantro, lime juice, and a seasoning packet and magic bullit it. I'm a fan of heat, so I usually try for sweating going in and hours later going out. Sent from my iPhone using Tapatalk
That was what I originally got it for. Or actually worn out a few doing over the years too. To get the texture right it can be a challenge. Lots of times it's almost right then goes too far and not like a real salsa texture but almost to a sauce. If you don't mind not having the classic texture, but want to blast up a batch quick it works for that. Best way I've had luck with is cutting things into fairly small pieces then pulsing and watching pretty close. Sent from my iPhone using Tapatalk
We usually get a few jars of Mateo's when Costco has it, unique flavor and addictive. Mateo?s Gourmet Salsa :: Mateo's Gourmet Salsa
Yeah Mateos is the best national brand I have found. I also have a few local brands that I buy if I can't make any fresh. Hopefully my tomatoes and peppers will be ready by June so I can start canning some salsa. I make some badass salsa.
Mind sharing that badass recipe? I grew habaneros, jalapenos, green peppers, and a ghost pepper last year and only used for general cooking. Would love to try salsa.
I wish I had it written down or even somewhat knew of the proportions I use roma and cherry tomatoes, all kinds of peppers, onions, cilantro, and other seasonings. The key to mine is that I reduce it for about an hour or 2 to thicken it up. I hate runny, watery salsa.
Same here brother. I love me some cilantro and lime in mine... Two tastes that I can't get enough of. Will def be trying it this year!
Oh...and it needs some sugar. I really need to write it down. I made 3 batches last year. batch 1 = too sweet batch 2 = best salsa I've ever had (seriously, it was perfect) batch 3 = too hot (used too much cayenne)
