After 2+ weeks of almost a steady diet of real Mexican food, amongst a few things I’ve discovered, I don’t know if I will ever buy another bottle/jar of salsa or hot sauce again. Yup, you make it to whatever taste and heat you want & it is unbelievably easy.
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There are some good ones in the refrigerated section from small providers. I agree though that the description of the heat level really varies in both directions. As anything else, do it yourself for the best results. -
For salsa I absolutely agree. The best, by far and by any criterion you wish to choose, green salsas I have made have been homemade. I recommend Rick Bayless' videos for recipes. He seems to demystify the process better than most.
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I have a in home tutor and my mind for recipe concoctions. Then again, my mind might be a bit of a problem. My current recipe is to dry fry on a skillet/low pot 2 Habeneros, 1 jalapeño, quarter white onion, garlic to choice and 2-3 Romano tomatoes. After cropping up the skin just a bit pour in 1/3rd to a 1/2 cup of water. Cook a bit, pitch it in a bender, a couple of pinches of the button and ole'.Last edited by FireMan; August 19, 2025, 01:43 PM.Comment
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Been making my own salsa for years. So easy, so good. I always get requests to bring it to events. The flavor profile is dialed in. All I adjust is the heat, depending on the crowd.Comment
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Now hot sauces.....slightly different. Especially the fermented ones....that was certainly a deep rabbit hole I went down. Made a habanero and blueberry one that was surprisingly good, at least, for the first drop or two before the pain hit.
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