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Salsa/Sauces

3,743 Views | 51 Replies | Last: 4 days ago by zooguy96
zooguy96
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8:10a, 8/24/26
AG
OB, I need some more salsa ideas for my food trailer. I already have these:

Orange salsa (I made this one up last week; it is delicious)
Salsa Verde
Regular Salsa

I was thinking of a guacamole sauce or maybe a jalapeño salsa/sauce, although that may be too much for East Tennessee.




I know a lot about a little, and a little about a lot.
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HTownAg98
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8:22a, 8/24/26
Salsa Falsa would be a good one. You get a creamy sauce without avocado, and it's much cheaper. You could do a mild salsa macha, but that might be a little cost prohibitive because of all the nuts and seeds.
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zooguy96
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In reply to HTownAg98 • 8:36a, 8/24/26
AG
HTownAg98 said:
Salsa Falsa would be a good one. You get a creamy sauce without avocado, and it's much cheaper. You could do a mild salsa macha, but that might be a little cost prohibitive because of all the nuts and seeds.


Thanks. Didn't know/hadn't heard of that (I live in a state that doesn't know what good Mexican food tastes like).
I know a lot about a little, and a little about a lot.
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cptthunder
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8:49a, 8/24/26
I'm sure the OB might have some varying opinions but I've always liked the recipes from ArnieTex.
His videos are easy to follow for a gringo like me and I've never had any complaints and are almost all simple ingredients which I love.
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806aggie18
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9:11a, 8/24/26
AG
There's all kind of combinations of dried peppers (arbol being my favorite) you can mix up to get authentic flavors that are different from your normal tomato/ onion/ jalapeno. Find any of the hundreds of YouTube videos on taqueria style salsas and play with your recipe.
You can also do a habanero hot sauce since it has a unique flavor that some enjoy, and it is expected to be spicy
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Ogre09
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11:59a, 8/24/26
AG
Chipotle. Smoky, sweet, spicy.
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zooguy96
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In reply to cptthunder • 12:21p, 8/24/26
AG
cptthunder said:
I'm sure the OB might have some varying opinions but I've always liked the recipes from ArnieTex.
His videos are easy to follow for a gringo like me and I've never had any complaints and are almost all simple ingredients which I love.


Yeah, I've seen some of his, but haven't tried them yet. I've saved some of the videos.
I know a lot about a little, and a little about a lot.
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zooguy96
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In reply to 806aggie18 • 12:22p, 8/24/26
AG
806aggie18 said:
There's all kind of combinations of dried peppers (arbol being my favorite) you can mix up to get authentic flavors that are different from your normal tomato/ onion/ jalapeno. Find any of the hundreds of YouTube videos on taqueria style salsas and play with your recipe.
You can also do a habanero hot sauce since it has a unique flavor that some enjoy, and it is expected to be spicy


OK, I have a ton of different types of dried peppers; I'll mess around with those this week. I don't think anyone around here would enjoy a habanero sauce, except for maybe people from the southwest.

I just found a good jalapeño sauce recipe that I'm gonna try tonight.
I know a lot about a little, and a little about a lot.
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zooguy96
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In reply to Ogre09 • 12:23p, 8/24/26
AG
Ogre09 said:
Chipotle. Smoky, sweet, spicy.


Thx.
I know a lot about a little, and a little about a lot.
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87Flyfisher
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12:52p, 8/24/26
AG
This Roasted Tomatillo Salsa is very good and you can control the heat level.

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Fdsa
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1:44p, 8/24/26
Truffle flavored
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DargelSkout
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4:03p, 8/24/26
AG
Jalapeno green sauce is my favorite thing to put on tacos and enchiladas. No tomatillos, just jalapenos.
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Mr. Frodo
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5:09p, 8/24/26
AG
Just a simple tomatillo… tomatillo, Serrano, white onion, salt pepper, cilantro. Add avacado if you want it creamy.
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ChoppinDs40
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8:19p, 8/24/26
AG
Make a chuy's jalapeño ranch. Profit.
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FIDO*98*
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In reply to DargelSkout • 8:48p, 8/24/26
AG
DargelSkout said:
Jalapeno green sauce is my favorite thing to put on tacos and enchiladas. No tomatillos, just jalapenos.


100% and also one of the easiest to make. Simmer Jalapenos and Serranos with garlic cloves in salted water until tender. Strain and put it in a blender and blend as-is or stream in avocado oil for a creamier sauce with less bite. Onion can be added to the simmer as well
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Ogre09
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10:54p, 8/24/26
AG
I found your previous thread asking about recipes in general.

Whoever said birria is overrated is crazy. If you can't make shredded chuck roast taste great, you suck at cooking. Plus you get all the flavor from the dipping sauce and the melted cheese and the browned tortilla. I don't know how anyone can avoid loving those!
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zooguy96
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In reply to Ogre09 • 6:41a, 8/25/26
AG
Ogre09 said:
I found your previous thread asking about recipes in general.

Whoever said birria is overrated is crazy. If you can't make shredded chuck roast taste great, you suck at cooking. Plus you get all the flavor from the dipping sauce and the melted cheese and the browned tortilla. I don't know how anyone can avoid loving those!


It's only overrated in East Tennessee, where the meat has no flavor, and the sauce also has no flavor.

People around here are like " well, it must be authentic Mexican food, because Mexicans cook it". It's funny to hear locals talking about "authentic", because they don't even know what authentic tastes like. You think that slathering food with gross disgusting cheese sauce is "authentic".
I know a lot about a little, and a little about a lot.
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Tx95Ag
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10:46a, 8/25/26
AG
Could try something different like this. Had some at a place in Arizona and loved it.

Carrot Habanero Sauce
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zooguy96
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In reply to Mr. Frodo • 10:52a, 8/25/26
AG
Mr. Frodo said:
Just a simple tomatillo… tomatillo, Serrano, white onion, salt pepper, cilantro. Add avacado if you want it creamy.


That's basically my salsa verde.
I know a lot about a little, and a little about a lot.
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zooguy96
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In reply to Tx95Ag • 10:53a, 8/25/26
AG
Tx95Ag said:
Could try something different like this. Had some at a place in Arizona and loved it.

Carrot Habanero Sauce


Thanks. I'll definitely try something different. Heck; that's what I was doing when I created the salsa from oranges.
I know a lot about a little, and a little about a lot.
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Caesar4
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In reply to 87Flyfisher • 8:08a, 8/26/26
AG
87Flyfisher said:
This Roasted Tomatillo Salsa is very good and you can control the heat level.



I love tomatillo salsa verde. Do you, or anyone, have favorite entree recipes for it?

Of course I can use it for tacos, nachos, just chips, etc. I was looking for recipes for something a little more substantial. My go-to is chicken verde enchiladas. Just wondering if anyone has another idea.
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Ogre09
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8:38a, 8/26/26
AG
I put salsa verde in my green chicken chili.

Roasted and peeled poblanos
onion
shredded or ground chicken
salsa verde
canned green chilis
chicken stock or bone broth
white beans
Cumin
Garlic powder
Onion powder
Smoked paprika
Black pepper
Salt
Cilantro
Lime


Salsa verde:
Tomatillos
White onion
Green onion
Lime
Cilantro
Salt
Serranos or jalapeños
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carodz
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9:26p, 8/26/26
AG
After a few attempts, this is my house salsa and is my take on a salsa taquera I had a few years ago in Laredo.

5 whole Roma tomatoes
3 red serranos
2 cloves of garlic
4 chile arbol (dried)
2 tsp fine sea salt
~2-3 tbsp olive oil
~1-2 tsp Chicken bouillon (Knorr)

Add the tomatoes, Serranos, and garlic to a pot with enough water to barely cover them. Mix in your chicken bouillon and bring it all to a boil until the tomatoes start to split. Use a slotted spoon to scoop all the boiled ingredients into a blender. Add fine sea salt to taste and blend smooth, adding olive oil to achieve your desired consistency.

You can adjust the heat with more or less chile arbol. I did a batch with habanero once but it was mediocre. I usually divide the whole batch into the little 2oz cups with lids you might get at a restaurant and freeze them. Mix one or two of these little cups with a whole avocado and you get a lazy guacamole. Otherwise I quickly thaw one out in the microwave when I want a few chips with a beer or to drizzle on some fajita tacos.
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87Flyfisher
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In reply to Caesar4 • 9:31p, 8/26/26
AG
I make that roasted tomatillo salsa and toss it with penne pasta and hot shredded chicken (rotisserie works fine) add pasta water if needed to thin the salsa and make it coat the pasta. top with Cotija cheese and chopped Cilantro.
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Gunny456
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10:55p, 8/26/26
AG
I can say I have been blessed to have received an invite to lunch with Mr. & Mrs. 87Flyfisher and have partaken of the above fine cuisine.
I almost hurt myself from eating too much it was so damn good! They do know how to cook as well as how to fish!!!!
TAMU Wildlife and Fisheries Sciences

Boat racing is like a beautiful woman.......expensive, high maintenance, but well worth the fun!
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SteveBott
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11:18p, 8/26/26
AG
I'm not an expert but the warm green sauce from Papacitoes is what I'm thinking. Green, creamy, mild and warm. It fits your clientele. Those Yankees do not know about jalapeño hot.
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AggieOC
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5:15a, 8/27/26
AG
I would recommend a good cilantro salsa no reason to re-event the wheel when you have some good salsa's out there. Being from deep South Texas I do like the idea from a previous comment to look up ArnieTex. Arnie now actually has his own cookbook with a lot of great ideas.
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DTP02
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In reply to Caesar4 • 11:27a, 8/27/26
AG
Caesar4 said:
87Flyfisher said:
This Roasted Tomatillo Salsa is very good and you can control the heat level.



I love tomatillo salsa verde. Do you, or anyone, have favorite entree recipes for it?

Of course I can use it for tacos, nachos, just chips, etc. I was looking for recipes for something a little more substantial. My go-to is chicken verde enchiladas. Just wondering if anyone has another idea.


Serious Eats has both a different version of Verde which is my favorite, and my go to recipe for carnitas to put the verde sauce on. You'll need a sous vide device for the carnitas though, but IMO everyone should have one anyway.

I do this any time I'm making taco type food for big group and want to do something besides fajitas.

https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe

https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa

Rave reviews every time. Go the extra mile and make pickled onions as a taco fixing along with the salsa, guacamole and crumbled Cotija.
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NoahAg
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12:01p, 8/27/26
Mango or peach habanero
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TRIDENT
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1:44p, 8/27/26
AG

Habaneros, carrots, garlic, and tangerines. This stuff is addictive.
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Max Power
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2:12p, 8/27/26
AG
One of the things you can do is if you have a recipe or two you already like, play around with the peppers you use. When I make tomatillo/avocado salsa I usually use jalapenos or serranos but a single roasted habanero can do the same level of spice and also make for a nice change-up in the flavor profile. Swap out a jalapeno with a couple of chipotle peppers in adobo, just don't overdo it or it can come out tasting too much like bbq sauce - but that totally works if you make tacos out of smoked brisket or pork. When I make salsa verde now I use a combination of a roasted poblano, roasted jalapeno, and a roasted serrano rather than just one pepper. Add some rehydrated peppers like ancho, guajillo, or arbol to a standard salsa and it can really ramp up the flavor. Charred onions or roasted garlic add a ton of flavor and don't impact spice levels if you have any concern about that. Instead of salt you can use chicken bouillon or add some msg.
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zooguy96
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7:50p, 8/27/26
AG
Successful avocado sauce.

Unsuccessful poblano sauce.
I know a lot about a little, and a little about a lot.
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JCA1
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In reply to FIDO*98* • 8:13p, 8/27/26
AG
FIDO*98* said:
DargelSkout said:
Jalapeno green sauce is my favorite thing to put on tacos and enchiladas. No tomatillos, just jalapenos.


100% and also one of the easiest to make. Simmer Jalapenos and Serranos with garlic cloves in salted water until tender. Strain and put it in a blender and blend as-is or stream in avocado oil for a creamier sauce with less bite. Onion can be added to the simmer as well


I'm a big fan of this as well. I'll also occasionally throw in half an avocado if I want it even creamier. Addictive stuff.
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A.G.S.
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In reply to JCA1 • 2:44p, 8/28/26
AG
JCA1 said:
FIDO*98* said:
DargelSkout said:
Jalapeno green sauce is my favorite thing to put on tacos and enchiladas. No tomatillos, just jalapenos.


100% and also one of the easiest to make. Simmer Jalapenos and Serranos with garlic cloves in salted water until tender. Strain and put it in a blender and blend as-is or stream in avocado oil for a creamier sauce with less bite. Onion can be added to the simmer as well


I'm a big fan of this as well. I'll also occasionally throw in half an avocado if I want it even creamier. Addictive stuff.

I used to make this all the time, but instead of boiling it in water I grill everything together in a foil pack.

Been a while since i've made it since I discovered the jalapeno salsa they sell at HEB, but when I made batches it was between 20-24 jalapenos, a couple heads worth of garlic cloves.
Wrap together in a foil pack, grilled over med-low heat for about 30 ish min, flipping every so often.
Get the peppers soft and with a bit of color, but not really any char.
Cut the stems off, dump the peppers and garlic in a pitcher, add about a 1/4 cup of corn oil and a tablespoon of salt, then use an immersion blender to emulsify everything.
Add salt to taste, and add more oil to thin it if ya wanna put it in a squeeze bottle.

Recommend doing all of this outside as well.
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MouthBQ98
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7:41p, 8/28/26
AG
Make something punchy and fiery with native chiltepin peppers.

Then give me the recipe. I have tons of them I need to use..
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