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Best Salsa: Your taste buds are fucked if you do not agree with these fine ladies.


Enemy07

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  • 2 months later...

Wife is not a fan of heat but likes green sauces, so made her a pineapple salsa verde from one i saw that Freddster put out

https://www.provecho.bio/@freddsters/pineapple-salsa-verde

the text from that website is shit, but basically roast tomatillos, jalapeno, onion, garlic and pineapple, pour into your blender and add cilantro, then add salt/oregano/black pepper and more chile if you want it hot (he likes chiles de arbol, i skipped this step) and blend that bad boy until you have the consistency you want.

side note: i used a vitamix but remember that pineapple has a ton of fibers in it - next time i would blitz the pineapple itself, then add the rest.

it's genuinely very, very good. next time I am going to split into two batches and make one spicy and one mild.

 

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  • 3 months later...

I'm not really sure where to put this, so the salsa thread will have to do.  This stuff is pretty legit.  Every ingredient save one (xanthan gum) is in line with a classic salsa verde.  I roasted up some chicken thighs, shredded them, doused them in this stuff and served it all up as tacos -- dang.  Whole Foods has it.

image.thumb.png.5acd808d25e63a733465a06d0a098a7e.png

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Posted (edited)
9 minutes ago, Buzzrock said:

Talk to me about your thigh roasting approach (and I’m not talking about your college days)

Couldn't be simpler.  Boneless skinless chicken thighs, brined for at least an hour, seasoned with whatever you like (I do 1 tsp each garlic powder, onion powder, paprika, black pepper, cumin, ancho chile powder (and salt if I didn't brine), per pound of meat).  375 for 35-ish minutes, they're great.

Leave out the cumin and ancho and it becomes a pretty great all-purpose seasoning.  (1 tsp each salt, pepper, onion power, garlic powder, paprika per pound of meat.)

Edited by jimmyjazz
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