Questions tagged [salsa]

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Chilli powder to tin tomatoes ratio for salsa

I am just wanting to make my own medium hot salsa. But am wondering how much hot chilli powder to use per 14oz tin of tomatoes.
WendyG's user avatar
  • 587
0 votes
1 answer
350 views

Ate some bad green salsa before i realized it was bad. Botulism?

Got a burrito from my favorite burrito spot today for lunch. I really like the green salsa so I got some extra. They were hand prepackaged little cups. The lid felt like there was a bit of pressure in ...
Break The Cycle W Joshua Smith's user avatar
3 votes
3 answers
410 views

Thickening agents that work as emulsifier

the idea is to add a thickening agent to a fruity liquid to emulsify it well with oil. Basically an emulsified smoothie. The goal is a fruity fatty thick dip or salsa with the texture of mayonnaise. ...
Sebastian's user avatar
  • 181
2 votes
1 answer
1k views

When measuring vinegar for salsa do I measure all vegetables or just the tomatoes?

I'm using bell peppers, jalapeno peppers, onions, and tomatoes for salsa. How much vinegar do I need to add per cup or is the amount of vinegar just based on cups of tomatoes?
Randal Spaulding's user avatar
2 votes
2 answers
2k views

Does Chipotle make salsas hotter in some states?

I've lived in several midwest states (Minnesota, Wisconsin, and Michigan), and while the midwest isn't known for spicy food, in these states I've always ordered the hot salsa for my burrito bowl when ...
jjasper's user avatar
  • 137
1 vote
1 answer
732 views

What is salsa criolla campesina of Nicaragua?

I got some pepper seeds called criolla de cocina peppers. In the seed catalogs, they are said to be essential for "salsa criolla campesina", a condiment of Nicaragua. However, I haven't ...
FuzzyChef's user avatar
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0 votes
1 answer
395 views

Salsa morning after taste

My salsa's taste ok when eating, but the following morning there is a dreadful after-taste in our mouths. This doesn't occur after eating salsa at a restaurant. Recipe: red onion, 1 clove garlic, ...
poorsalsa's user avatar
4 votes
2 answers
1k views

Would blow-torching tomatoes have the desired "oven roasted" effect?

I want to have oven roasted tomatoes that have some black on them for salsa. I have over 100 tomatoes and don't want to use the oven for a full day doing this. I think a blowtorch might blacken the ...
Behacad's user avatar
  • 1,880
2 votes
5 answers
2k views

What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa

I need to sub pineapple with something else, im highly allergic to it.
Dalia Sabau's user avatar
0 votes
1 answer
3k views

Does store-bought salsa have an expiration date/shelf life after being opened? [duplicate]

So I like salsa, but don’t eat enough of it to use it all in a few days. In general, does store bought salsa—that is stored in the supermarket on open shelves without temperature control—go bad even ...
Giacomo1968's user avatar
2 votes
2 answers
161 views

what is the appropriate cook time for cumin before it turns into a smoky flavor?

I am cooking a salsa that requires cumin in a large industrial kettle. It takes at least 2 hours to cook it down. When cooled off, it has a smoky flavor. So far, I don't want to use a substitution. ...
Stephanie's user avatar
5 votes
1 answer
4k views

How can I thin a sauce that has too much tapioca flour

I bought a half gallon of picante sauce, and it was way too thin. I put in tapioca flour to thicken it, but added too much (when I warmed it up to blend in the flour). Now it is so thick and jelly-...
TooThick4Dave's user avatar
0 votes
5 answers
36k views

How to correct bitterness in blended homemade salsa?

Anybody know what might work to correct the bitterness I got from Blendtec blending fresh tomatoes, onion, jalapeño, cilantro, and garlic salsa?
Toothfairy Mom cooks's user avatar
8 votes
3 answers
33k views

How much vinegar should I use when making Salsa?

My wife's boss makes some absolutely great salsa, so we got the recipe from her so that we could try our hand at it with our fresh garden veggies. The recipe is below: Salsa 16 cup tomatoes, peeled ...
AndyWarren's user avatar
9 votes
3 answers
9k views

What's the line between salsa and guacamole?

I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But ...
Jesse Cohoon's user avatar
0 votes
2 answers
1k views

Missing ingredient from Peach Salsa can I recan

I made a batch of peach salsa last night but forgot the vinegar. Can I add the vinegar and recan the peach salsa. It has the sugar, just forgot the vinegar
Kim's user avatar
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5 votes
4 answers
35k views

Is picante sauce a type of salsa?

My dad asked for picante sauce at the store. I never heard the phrase, and asked if he meant salsa. He told me no, he meant picante sauce. He wanted Pace's picante sauce: This was opposed to Pace's ...
user avatar
1 vote
1 answer
915 views

Using previously frozen salsa

I hope this isn't off base because I'm not asking for recipes, just suggestions that I might not have thought of. I made a HUGE batch of roasted cherry salsa (like normal salsa but where all the ...
Brooke's user avatar
  • 1,404
5 votes
3 answers
5k views

How to extend the freshness of salsa?

I often make salsa containing tomato, onion, garlic salt, green pepper, red pepper, lemon, and salt. I store it in a Glasslock container in the refrigerator. By the second day, the taste is still ...
Village's user avatar
  • 1,949
1 vote
2 answers
3k views

Which salsa ingredient makes it taste like dirt?

I suppose it could also be considered "earthy". There is an ingredient that is often added to "authentic" salsas that often ends up making it taste too "earthy". Which ingredient is it? Is it ...
Squish's user avatar
  • 133
3 votes
5 answers
10k views

Jars of salsa, do I have to boil the jars if they sealed on their own?

Wondering if I have to boil my homemade jars of salsa to seal them if they sealed on their own. (Yes I sterilized them before hand) The salsa went in hot and once the lid was on, about 5 minutes later ...
Andrea Alden's user avatar
3 votes
1 answer
14k views

What is the difference between a salsa, a sauce, a gravy, and a chutney?

Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lines separating them appear to get ...
Pulsehead's user avatar
  • 133
-1 votes
1 answer
8k views

How to make chunky salsa like supermarket jarred salsa?

I've watched a lot of videos on YouTube: 90% of people doesn't know anything about cooking. What they do is they make salsa in a blender (not in a food processor)!!! As a result, their salsa is not ...
IamSalsa's user avatar
7 votes
4 answers
77k views

How long will homemade Pico de Gallo last in the refrigerator?

I am trying to start doing more prep work in the beginning of the week due to a busy work schedule. We love eating pico de gallo on omelets. Was just curious how long homemade pico would last in the ...
AtlasRN's user avatar
  • 927
6 votes
4 answers
18k views

What can I do if I didn't process my salsa long enough?

I made salsa last week, and processed the jars (quarts) for 20 minutes (may have been 25, I forgot to note exactly when the water started to boil). I got my times mixed up for the salsa and some ...
Anne's user avatar
  • 61
2 votes
3 answers
317 views

Preparing Salsa Verde fast and fresh

I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this ...
TFD's user avatar
  • 25.2k
1 vote
1 answer
5k views

Is there a brand of salsa I can cook with that doesn't contain seeds?

I love salsa, mexican food, and anything spicy, but most salsa has tomato and or Jalapeno seeds in there. Hope to find one without seeds.
Michael R. Bailey's user avatar
10 votes
3 answers
45k views

What is the "standard" salsa tomato?

I make a lot of fresh salsa (pico de gallo style) in the summer, but I don't usually think much about the type of tomatoes I'm usuing. Usually I just buy whatever looks best (fresh & ripe) at the ...
Laura's user avatar
  • 5,219
26 votes
24 answers
145k views

How do I make homemade Salsa thicker?

I have been playing with homemade salsa for a few weeks now and I can't seem to figure out how to get that thicker tomato texture that a lot of southern Mexican restaurants have. Right now I play ...
jsmith's user avatar
  • 363
8 votes
2 answers
10k views

Do you need a pressure cooker to can home-made salsa?

I grew my own tomatoes this year and had success with making my own salsa. Do you need a pressure cooker to can home-made salsa?
Christy Groner's user avatar
9 votes
6 answers
9k views

Source of smoky flavor in salsa?

I'm experimenting with making my own salsa. I recently had some that had an interesting flavor, rather smoky. Is anyone aware of what might add this flavor? I'd like to add that flavor to my own salsa....
JustRightMenus's user avatar
12 votes
8 answers
1k views

How does one begin to create salsa?

Let me start by saying that I am not a cook by any means. Now, I love salsa and I always have, but mostly I just get store brands. I've had homemade salsa before and it tends to be a lot more ...
Corey's user avatar
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