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Featured Replies

I'm an amateur, but I just made a batch for a family gathering that slams and goes hard, and it's SO simple.  It's not much different than most of my other efforts, so it might just be the quality of the ingredients:

8 roma tomatoes

2 jalapeno peppers

1 small white onion

2 cloves garlic

1.5 tsp Morton's kosher salt

 

I roasted everything for 30 minutes at 400 F, flipping halfway through.  Cut off the tomato and jalapeno stems, threw everything in the blender and pureed.  Brought it to a simmer in a bit of canola oil on the stovetop and simmered for 10 minutes.  Done.  Crazy good.  Anybody else use ratios close to this?

 

Roasted Hatch chiles, vine ripened tomatoes,, white onion and cilantro, all diced. Super simple, super good.

On 12/14/2024 at 4:16 PM, jimmyjazz said:

I'm an amateur, but I just made a batch for a family gathering that slams and goes hard, and it's SO simple.  It's not much different than most of my other efforts, so it might just be the quality of the ingredients:

8 roma tomatoes

2 jalapeno peppers

1 small white onion

2 cloves garlic

1.5 tsp Morton's kosher salt

 

I roasted everything for 30 minutes at 400 F, flipping halfway through.  Cut off the tomato and jalapeno stems, threw everything in the blender and pureed.  Brought it to a simmer in a bit of canola oil on the stovetop and simmered for 10 minutes.  Done.  Crazy good.  Anybody else use ratios close to this?

 

Sounds great.  I’d likely add a few more peppers, but that recipe would work for just about everyone.  

  • 7 months later...

Nailed this one, which I’m using for tacos al pastor mainly but added to my breakfast tacos this morning:

7 tomatillos

3 jalapenos

3 serranos

2 chiles de arbol

2 cloves garlic 

1/2 white onion

1 avocado 

1 lime

Cilantro, salt 

Boil the tomatillos, peppers, garlic, onion for only about 3-4 minutes till blanched. Blend with the rest.  Really clean and fresh that will go well with the big flavors of pastor.

image.thumb.png.681a0c58038505cb7c11ec168d2e0717.png

  • 2 weeks later...
On 12/14/2024 at 4:16 PM, jimmyjazz said:

I'm an amateur, but I just made a batch for a family gathering that slams and goes hard, and it's SO simple.  It's not much different than most of my other efforts, so it might just be the quality of the ingredients:

8 roma tomatoes

2 jalapeno peppers

1 small white onion

2 cloves garlic

1.5 tsp Morton's kosher salt

 

I roasted everything for 30 minutes at 400 F, flipping halfway through.  Cut off the tomato and jalapeno stems, threw everything in the blender and pureed.  Brought it to a simmer in a bit of canola oil on the stovetop and simmered for 10 minutes.  Done.  Crazy good.  Anybody else use ratios close to this?

 

Volume wise, about a pint? quart?

33 minutes ago, Bevo&Pevo said:

Volume wise, about a pint? quart?

Going by memory, I'm guessing a bit over a pint.

38 minutes ago, jimmyjazz said:

Going by memory, I'm guessing a bit over a pint.

If it is good, I'll be working on a way to do some home canning.  HEB run tomorrow.

Just now, Bevo&Pevo said:

If it is good, I'll be working on a way to do some home canning.  HEB run tomorrow.

Let me know how it works out.  It's very simple so it might not be what you're looking for.

On 12/14/2024 at 4:16 PM, jimmyjazz said:

I'm an amateur, but I just made a batch for a family gathering that slams and goes hard, and it's SO simple.  It's not much different than most of my other efforts, so it might just be the quality of the ingredients:

8 roma tomatoes

2 jalapeno peppers

1 small white onion

2 cloves garlic

1.5 tsp Morton's kosher salt

 

I roasted everything for 30 minutes at 400 F, flipping halfway through.  Cut off the tomato and jalapeno stems, threw everything in the blender and pureed.  Brought it to a simmer in a bit of canola oil on the stovetop and simmered for 10 minutes.  Done.  Crazy good.  Anybody else use ratios close to this?

 

I basically made this today. 5 vine ripe tomatoes, 6 cloves of garlic, 2 jalapeños, 1 Serrano, one white onion, salt and lime juice and cilantro after roasting. Fucking great. 
 

I also didn’t simmer after I blended. 

Edited by SydneyCarton

I didn't grow any habaneros this year so I changed up my salsa...

  • 1 can whole tomatoes (reserve juice)
  • 3 jalapenos 
  • ~1 Tbsp chile pequins 
  • 1/4 white onion
  • 1 garlic clove
  • 1 tsp better than bouillon chicken paste
  • 1/4 cup white vinegar
  • salt

Roast the jalapenos, steam, and peel.

Boil the pequins, onion, and garlic for 2 minutes.

Blend everything and add tomato juice to get to a consistency you like.

The chicken bouillon paste adds that umami and is a secret FU to vegetarians.

Will make again.  I added 2 tomatillos and went at it.  Next time I'll double up and try to home can for future use.  I think by doubling it would make about 3 pints. Which isnt' that much, so it wouldn't be on the shelf for an extended time.  By the time we get to the last pint, it would be easy to do it again.  

Recommended. 

 

Salsa 1 (1).jpg

Salsa 1 (2).jpg

Salsa 3.jpg

I saw your post on the football thread and thought "did I put tomatillos in that recipe"?  Now I get it.  Must try.

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