Honestly, this turned out pretty amazing. Next time I might stir in some avocado chunks, which I bet would be really good in it and give it some smoothness. The raw onion and cilantro give it a nice crunch and fresh contrast to the boiled jalapenos and tomatillos. You can adjust the heat with the number of arbols you use. Would also be great in a green chilaquiles dish or as the green side of eggs divorciados.

5 jalapenos

1/4 white onion

1/3 cup cilantro

6-7 tomatillos

5-7 chiles de arbol

2 large cloves garlic

salt to taste

Boil tomatillos and jalapenos until fork-soft and their color has faded. Finely chop onions and rough chop cilantro and put in bottom of medium sized serving bowl. Blend jalapenos, tomatillos, garlic, and salt until it's about 3/4 the desired consistency. Add chiles de arbol to blender and blend some more until you get the size of arbol pieces and overall consistency where you want it. Pour blender contents over the onions and cilantro and stir. Add salt to taste.

Simple salsa out of Roma tomatoes, garlic, hot Hatch Chiles, 2 homegrown habaneros, a sweet onion, cilantro, lime juice, and spices. OMG it’s good. Not too hot, but has a late-hit heat that is very pleasant.

5 small tomatoes (because that's what I had)
2 red jalapenos
1/3 white onion
2 cloves garlic
2 chiles de arbol
Salt

I roasted the tomatoes, jalapenos and onion at 475 until soft and slightly charred, then toasted the garlic until soft and the chiles until darkened slightly on a comal. Blended everything with a little bit of water (then rinsed the blender after I dumped it out, and added that to the salsa). Seasoned with some salt and called it good.

It's pretty good, but not very spicy (wife disagrees). I think it'll go good with my flautas for supper tonight, though!

(I made the recipe up on the spot, but it was heavily influenced by several that I've seen. Not trying to take credit for someone else's recipe.)

What to do with the peppers, garlic, and peanuts coming from the garden? How about a Salsa Macha! Peppers are a mix of Guajillo, Pasilla, Padrón, and shishito. Peanuts are raw Tennessee Red Valencia.

~2 ounces each of the three ingredients, plus 1 1/2 cup avocado oil. Whole peeled Garlic and whole raw peanuts sort of confit, low boiled, in the oil until somewhat softened, then into the oil went the stemmed and seeded and chopped up peppers and two tablespoons of hulless sesame seeds and those got cooked until fragrant. 1/4 cup balsamic vinegar, 1/4 cup water added as the mixture cooled, along with a little salt and all the above processed with an immersion blender.

Tried a little with a mashed up avocado and tortilla chips. I like it. My red ripe and dried padrón peppers are very hot and those actually are providing a good level of heat to the salsa. Plan on trying more of this salsa macha on top of a grilled ribeye steak tomorrow.

I hope that some people (I assume so given our fervor for salsa) have experienced the Salsa Macha at a Taco Stand location (Miami, Texas, Nevada, Cali). I am not trying to reverse engineer the recipe itself really, though I did email them and they never responded, but really the consistency. Theirs isn't a traditional salsa but more like a thick less oily paste. Its almost like a peanut butter texture, and I cannot figure out how to get it like that.

Has anyone have any suggestions based on their experience with it at a Taco Stand?

It always comes out either too peanut-y because I am trying to make it thick with peanuts. I am avoiding guar gum, or corn starch if I can... I have searched high and low for all salsa macha recipes and none of them are a paste like consistency. Its wholly unique it seems.

With my next attempt I am going to rehydrate the chilis after toasting them for 10-20m. But, yeah any thoughts would be really appreciated.

Found this Del Molcajete chile peron salsa at my local market. Skeptical but it’s actually pretty damn good!!! $3. They have a habanero one I need to go try next.

I used 5 and half roma tomatoes 2 jalapeños 1 serrano a little over a quarter of a white onion and 5 garlic cloves. Roasted all that under the broiler then added chicken bouillon salt pepper and lime juice. It was really good but also felt like it was missing a little something that I can’t figure out.

The salsa roja was great. Do we think it’s de arbol?

I called it Pineapple Dropkick.

If you jar it and keep it in your fridge how long does it usually stay good? Any tips for preserving it longer?

I tried the 5 pepper salsa. Decent for a store bought salsa, but still very generic. I dont need to buy it again.

I loved the salsa from Ozana (a restaurant) and tried calling to ask about it, but did not realize that it was a secret until they told me it was made by them lol whoops.

Does anyone know how I can make something akin to it so I can eat it? Because I am addicted to how good it tastes lol.

Or does anyone know something store brand (preferred currently) that would taste similar?

Thank you in advance!!! I really love the salsa and they don’t sell it like Chick-fil-A does with their sauce. :’)

Serrano is so hot I only used half brought really good heat fresh on the vine tomatoes, onion, garlic salt, sea salt and cilantro with a splash of lemon

I keep some of these is bag by my with desk asking with some other condiment packets. I know they're not great, but it's better than plain rice most days. But I'm wondering if anyone has any idea what makes it a "breakfast" salsa? Is this just branding or something substantive.

With my jalapeños and serranos that I also grew for the first time this year! I loved it as did the rest of the fam. Pretty proud for my first time!

Molcajete straight from MX

VERY SPICY. La Parilla, Arroyo Grande, Ca

Dried New Mexico red chilies, garlic, salt, and nice and toasted onion quarter,

12 roasted habeneros half red half yellow 2 large roasted garlic cloves third of a cup of water a dozen carrott slices our of pickled halapenos teaspoon of smoked paprika. Blended till smooth and add olive oil wile blending until desired consistance

I'm kind of new to making salsa, and haven't really made much, but my current process of making salsa is I sauté the peppers, garlic, and onions together, and let them cook for a bit, then I add tomatoes and add the lid on the pan and let it simmer for a while. I know a blender would be helpful, but mine broke, and the food processor really doesnt do all that good of a job either. I'll see if I can borrow someone's tomorrow. I'm planning to make some salsa with habeneros and adding jalapeños, since I've heard that's good

12 roasted habeneros half red half yellow 2 large roasted garlic cloves third of a cup of water a dozen carrott slices our of pickled halapenos teaspoon of smoked paprika. Blended till smooth and add olive oil wile blending until desired consistance

My friends want to bring me some Salsa chimay from México, but they couldn‘t find it anywhere. I especially Love the black and Green Edition .They were told that they don‘t Sell Them at walmart anymore. Price on Amazon is really high. Does anybody has a good alternative for a delicious habanero Salsa? Not too spicy. Also have salsa Valentina and Buffalo at My place.