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

[Zepol87 9185]

Mexican griddle condom

[butthurt 1522]

https://www.instagram.com/reel/CqTJncwpzEZ/?igshid=NTYzOWQzNmJjMA==

Taco recipe, sauce recipe, and some RATS.

[Celery Man 20929]

57 minutes ago, Zepol87 said:

Mexican griddle condom

I think I saw them at the White Rabbit in San Antonio

[Zepol87 9185]

Went a little different tonight for milanesa. 
 

[Firemans4Horn 18033]

4 minutes ago, Zepol87 said:

Went a little different tonight for milanesa. 
 

 

 

[Celery Man 20929]

Ninfa’s green sauce a la chickensandwich. Need to dice the cilantro more finely but this was good. Could halve the recipe too to make it in the bullet.

[NoName 16349]

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.

 

[jimmyjazz 45877]

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.

[Buzzrock 14901]

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

[jimmyjazz 45877]

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 June 23 by jimmyjazz

[Celery Man 20929]

I miss the hot sauce from the taqueria near my old house. If any of yall want to go to Taqueria Linda in the La Familia Market gas station at 1st and Dittmar and get them to give you the recipe for their main spicy sauce, I want that. I tried this recipe for orange taqueria sauce I found on Reddit, it is good but is not it. I think it must have had habaneros.

[Celery Man 20929]

Still looking for that taqueria Linda sauce. This ain’t it either, I don’t think it’s going to be an “orange sauce”

 

https://www.saucedkitchen.com/orange-sauce/

 

 

good though

[Storm the Field 5289]

After tying many, many brands over the years, this is my current go-to store bought salsa.

 

Clint's other options are all pretty bland, but this Roasted Serrano has the closest equivalent flavor I've found thus far to the salsa roja that gets served warm at little hole-in-the-wall Tex Mex joints.