Salsa

by Melanie Wong 2 months ago

Taco Temple in Morro Bay has been one of Chowhound's favorite destinations on the Central Coast, judging from the 150+ mentions on this site. It changed hands a couple years ago, and expanded to a ...

I used to dine at a long closed upscale Mexican restaurant that served a fresh roasted poblano seafood relleno ("naked" not battered and fried). It was served in a puddle of a rich and silky whit...

I usually buy the Rick Bayless Frontera salsa, but wondering if people have other recommendations. Thanks!

by L.Nightshade 2 years ago

Welcome to our FIFTH ANNIVERSARY Dish of the Month! Dish of the Month was started in August of 2012, and we’ve been going strong for five years now. This month we’ll be making salsas, a perfect...

by Melanie Wong 4 years ago

This year's Christmas eve tamales came from Mountain View's California Street Market, recommended here, http://www.chowhound.com/post/penninsula-south-bay-latin-markets-36711?commentId=170062 htt...

Hey all, i am new cooking Mexican salsa (had enough of overpriced store-brought nonsense). I have been cooking my way through Gabriela Camara's new book, My Mexico City Cookbook. She has a recip...

I have a salsa recipe that people love and are asking me to sell it to them. I use can tomatoes but fresh jalapeno, garlic and cilantro. In order to water can the product it says I must boil my r...

I need to gather info regarding canning salsa without cooking it first, only doing a warm water bath. 1st off i use mostly diced canned tomatoes but sometimes do add fresh tomatoes. Also i see a lo...

I am a experienced canner. But love the taste of fresh cilantro in my salsa. I hot pack my Salsa, can I add the cilantro to the hot salsa as I put it in my hot jars with the hot lids, and then hot ...

A relative from Montreal makes a delicious chutney-like concoction of sweet peppers, tomatoes, onions, pears, and spices. It's like a salsa -- little bit sweet, a little bit tart, and although it ...

by chef chicklet 12 years ago

I am so elated! Awhile ago I posted on Chowhound my request asking if anyone had or was able to duplicate the recipe for the wonderful hot red salsa served at Rubio's that I so dearly love. ...

Where is the best (in your opinion) burrito in vegas. Love an authentic pastor/asada or a combo. The only real must is a great hot sauce/salsa in house. So recommend me your favorite, please and...

So, I've spent several months trying to replicate the salsa at one of my favorite taquerias. I've made a lot of good salsa along the way but nothing quite matches the goal. This goal salsa has a me...

I'd like to replicate a salsa I encountered in a restaurant in Cozumel. Maybe it's a Yucatecan thing? When I asked the waiter what was in it, he said habanero, oil, garlic, onion (?), and hierba de...

I cooked and canned salsa yesterday. I would like to add more tomatoes for color. Can I empty the jars, add tomatoes, re-cook and reprocess?

by e_bone 5 years ago

I made some really great salsa last weekend. Super pleased with the flavor/balance/heat. The problem is the texture. Like a lot of my salsas it's water + stuff instead of a continuum from water TO ...

by NateHevens 2 years ago

Man... it's been a few years since I last posted on Chowhound! Anyways... so I wanted to get y'alls thoughts on this... I've been making a simple salsa recipe. I came by it trying to create a...

I followed a recipe for roasted tomatillo salsa. The directions warned against removing the jalapeno seeds but I should known it would be too hot. I already add another tomato and I'm not sure w...