B-1 83 said:

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Wodanaz said:

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We're going to try a few small batch variations over the coming days & start dialing in her signature blend.

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Looks like a well stocked laboratory.

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No chile Pequin'? Tasteless fire!
Lol, learned when I was 5 that my big brothers who told me they were M&Ms had a lot of fun at my expense!

My dad grew his own in S. Texas and made his own salsa out of it. That's what I grew up on.

My buddy tells the story of him telling his little brother the multicolored peppers at grandma's were on "grandma's candy tree". Little brother ate a red one with predictable results. Later he convinced little brother the red ones weren't ripe and he needed to eat a purple one……..

I throw a pinch of dried chili pequin in my jars of pickles.

Both red and green in this video are delicious, fun to make, and not too complicated.
If you have some time to kill, make the tacos too!

Owlagdad said:

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Marauder Blue 6 said:

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The simplest recipe I use is blending a 12oz can of La Costena pickled jalapenos with a teaspoon of garlic salt and a bunch of cilantro. There are more elaborate recipes that are better for sure but when I want simple and fast, this is what I do.

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We use this variation.So easy! Did not like it at first, but grows on you.
We use 28 oz can of Clemente-Jacques pickled, sliced jalepenos, which has a few carrots in it, that gives you a little color. Throw in a handful of cilantro and put in processor.
Different from red, tomato base. Lots of jalepeno taste, not too hot unless you eat awhile bunch.
We use it on tacos, eggs and being up here in east Texas, we put it on collards and peas!

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It's simple but damn good.

B-1 83 said:

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My buddy tells the story of him telling his little brother the multicolored peppers at grandma's were on "grandma's candy tree". Little brother ate a red one with predictable results. Later he convinced little brother the red ones weren't ripe and he needed to eat a purple one……..

I throw a pinch of dried chili pequin in my jars of pickles.

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Grandma's bush was right by the gate, and brothers would do that to me right as were leaving! Dad wasnt about to stop, so I suffered from Sinton to San Antonio!

Dad would rub these on brothers fingers to make him quit sucking his fingers at night. CPS would come get us now days for that. It absolutely ruined my brother, he was A&M class of 74 and became dentist!!

Does anyone have a good one without cilantro? My wife is one of the unlucky folks that got the gene that makes it taste bad. It sucks making two batches of things…

HUEY04 said:

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Check out Arnietex on YouTube. He's got a ton of salsa recipes and the ones I've tried have been great and he's given me some great ideas for twists on recipes I've done forever.

https://youtube.com/@arnietex?feature=shared

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This man has GREAT recipes and food.

We kind of started normally with our base and for peppers added 4 serrano and 2 jalapeño all de-seeded to the first batch. It had a lot of kick and I forgot to wash my hands after de-seeding, soooo…. the subsequent two snot rockets into the sink followed by the whole nose squeeze snot squeegee, my face began to melt.

At first I thought wow that's a strong feeling in my sinuses but I don't need to sneeze, then the tingle came, then I spent 30 minutes at the sink smearing sugar in my nostrils and running my face under cold water while the kids kept asking if they needed to call momma.

Once I regained consciousness we decided the flavor was good, just needed to tone it down, so we copied it with only two de-seeded serranos and it turned out a little too salty. Same teaspoon of garlic salt, just came through much more here. Still a little runny from the first batch debacle, I chit you not, I did the exact same snot rocket deal and instantly wanted to punch myself.

Shorter recovery but nonetheless stupid, I finally get that batch cleaned up. She then decides we need to use the tomatillos so we break off the normaleagle recipe up there. The base turned out way too limey, don't think I'd add any next time. So I added 2 avocado to smooth it out but still very citrusy. Squirted some ranch in there and didn't make it much better.

Then I rubbed the corner of my eye and by this time I'm just numb to the pain and I just let it water uncontrollably for 10 minutes.

Overall pretty huge failure of a day. The skin on my fingers burn a lot and I have 3 jars of pretty meh salsa.

We'll keep at it.

1. Hot
2. Salty
3. Limey

It has taken me many years to realize gloves are your friend when it comes to making salsa.

Jalapeños and Serranos are candy. They're really not that hot at all.

Yeah, I've had so much variance in taste from batch to batch that I NEVER go by a recipe's instructions on salt, lime, or cilantro (even my own recipes that came out perfect). Also, I always seed out all jalapenos and serranos and start with less than the recipe calls for. You can always add the extra peppers you reserved and even toss back in some pulp and seeds if you want more heat, same goes with salt, lime, and cilantro just add half what you think you need, taste, then sneak up on it slowly till it's right.