Homemade Salsa Recipe

[Anonymous No.16712110]

Alright ITT I teach you all the recipe for my Mexican mother in law’s salsa.

This particular recipe will yield about two and a half jars of salsa.

10 Roma Tomatoes, sliced and sea salt added to the insides
1 garlic head, cut in half, with olive oil and sea salt drizzled on top
1 giant white onion (yes that was one onion I’ll post a picture) split into fourths
10 Serrano peppers
4 jalapeño peppers

Preheat your oven to 400 and bake it for 30 minutes, after that flip the tomatoes and onions over and cook for another 30 minutes.

[Anonymous No.16712118]

>>16712110
Throw in everything into your blender or food processor.
Also three dried Arbol peppers

[Anonymous No.16712122]

>>16712110
Add your bundle of cilantro, two small limes (or one large) and make it snow with more salt. Then blend.

[Anonymous No.16712129]

>>16712110
Put in mason jars, store in the fridge and enjoy your salsa.

We don’t buy these ingredients from Walmart. We go to the Mexican food stores because the onions are bigger and the peppers are hotter.

[Anonymous No.16712137]

>>16712129
its brown

[Anonymous No.16712144]

>>16712110
Here was the onion, whole.

[Anonymous No.16712160]

>>16712137
Not really?

[Anonymous No.16712167]

>>16712160
your camera says it is brown

[Anonymous No.16712172]

>>16712167

[Anonymous No.16712179]

>>16712172
compare the color of the salsa to the wood drawer beneath it.

also rotate your fucking images, jesus christ.

[Anonymous No.16712187]

>>16712172
still brown

[Anonymous No.16712193]

>>16712129
Pretty good and identical to my mother's recipe. I've been fire roasting and fermenting mine lately with lactobacillus for a nice tart kick. You can also roast some tomatillos instead for a great salsa verde.

[Anonymous No.16712196]

>>16712110
youre missing two tomatoes

[Anonymous No.16712198]

>>16712193
Thanks! Oh wow that’s interesting.

I’ve tried the tomatillos… I don’t know if I did it wrong or what but it didn’t turn out that good.

[Anonymous No.16712205]

>>16712196
Anon you’re right. fuck me I can’t count

[Anonymous No.16712210]

>>16712205
might be the reason its so brown

[Anonymous No.16712222]

>>16712210
I guess. But it doesn’t look brown to me. Even my wife said it’s red. But I guess when you look at the color spectrum brown is part of red.

[Anonymous No.16712233]

>>16712222
Hey OP, your slop looks like brown puke. DeL with it

[Anonymous No.16712239]

>>16712222
i think your cameras broke
its making red things brown and flipping things on their sides
i'd eat that salsa because you said a mexican designed it, but get a new camera

[Anonymous No.16712243]

>>16712233
I’m sure you look like brown puke too

[Anonymous No.16712244]

i'm getting tired of eating that dogshit Tostitos salsa. i'll try this next time i go to the grocery store

[Anonymous No.16712246]

>>16712110
sounds good thanks for sharing

[Anonymous No.16712255]

>>16712244
Yeah it’s fucking garbage. I won’t eat salsa that wasn’t made in home. The crap that they serve, even in Mexican restaurants is trash.

>>16712246
Hope you like it anon!

[Anonymous No.16712294]

>>16712110
it would actually taste better if you roasted the tomatoes peppers and onions
also break the cilantro in half or it can get stuck under the blade and not blend at all
>>16712160
the color is a mixture of red from tomatoes overpowered by green from cilantro. it looks brown

[Anonymous No.16712308]

>>16712294
I literally roasted everything but the arbol peppers and cilantro. Just flipped the onions and tomatoes after 30 minutes. I’ve never had an issue with cilantro getting stuck but I’ll remember to break it up more next time, thanks anon.

Either way the salsa is good.

[Anonymous No.16713899]

>>16712294
fkn hell leave the lad alone, not everyone needs to eat bright monsanto red salsa from a jar m8

[Anonymous No.16714053]

>>16712137
So is his mother in law

[Anonymous No.16714056]

>>16712187
So it's his wife's vagooter

[Anonymous No.16714075]

>>16712110
thanks, this will by my new goto for brown salsa

[Anonymous No.16714111]

>>16712137
>>16714053

[Anonymous No.16714123]

>>16712122
>limon
Stopped reading right there

[Anonymous No.16714141]

>>16712110
How did mexicans have access to Roma Tomatoes?

[Anonymous No.16714142]

>>16712110
Change tomatoe to tomatillo, then change jalapeño to habanero and add more serrano. Remove half onion and half garlic. Blend everything raw and that's my salsa.
It can only live 5 days in the fridge though. Never tried adding vinegar to prolong its life.

[Anonymous No.16714152]

>>16714141
Gypsies traded them to the spics in exchange for their border jumping knowledge

[Anonymous No.16714203]

>>16712246
>>16712110
Thanks for sharing anon, I am inspired to make some salsas now.

[Anonymous No.16714219]

I'm ( >>16712244 ) making the stuff now. Will give my non-professional opinion when i'm done

[Anonymous No.16714227]

>>16714219
oops lemme flip it

[Anonymous No.16714245]

>>16714219
>>16714227
Nice! I’m still here. I hope you like it anon! Although I would have kept the whole head together and just cut it in half

[Anonymous No.16714259]

>>16714219
i just realized i forgot the Arbol peppers. But i got a some habaneros so i'll throw like a half of one in to make up for it

[Anonymous No.16714262]

>>16714227
>>16714219
I made bistec de pollo tacos.

[Anonymous No.16714265]

>>16712210
>>16712137
Mexican salsas basically come in two types, red and green, both can be with raw ingredients so the colors are brighter, or cooked and they end up mostly brown. But it's still a "red salsa" since it has a tomato base.
Of course there's tons salsa recipes but unless it's a restaurant's whole gimmick, they'll only be described as red and green.

[Anonymous No.16714272]

>>16714262
>didn't grease and grill the tortillas
missing out

[Anonymous No.16714296]

>>16714272
I cheated on the tortillas. I cooked the chicken on my grill but heated the tortillas on a griddle.

[Anonymous No.16714403]

>>16714227
nice hand

[Anonymous No.16714447]

Looks great, OP.

[Anonymous No.16714462]

>>16714262
Good job, I like to see people try out shit that is posted here. How did it taste?

[Anonymous No.16714468]

>>16714403
>>16714227

why is there a girl hand on my /ck/

[Anonymous No.16714481]

>>16712122
nice. this is practically identical to the stuff i make at home except that i broil the veggies for the char.

[Anonymous No.16714488]

>>16714468
Its Alice

Tranny alert
Tranny alert
Tranny alert

[Anonymous No.16714491]

>mother in law’s Secret Mexican Salsa Recipe
>Bake 5 ingredients and throw in food processor with a 3 more ingredients
>When it’s brown you know it’s done

Wow.

Thanks for OC though.

[Anonymous No.16714497]

>>16714462
It was amazing. My mouth was on fire!

[Anonymous No.16714510]

>>16714497
>ITS SO HOT I CANT TASTE ANYTHING! SO GOOD! AFTER THIS AUTHENTIC SALSA IM GOING TO SLAM AN IPA AT THE BARCADE

[Anonymous No.16714516]

Around me everyone jars the salsa to preserve it and makes huge batches. Um midwest

[Anonymous No.16714526]

>>16714510
>AFTER THIS AUTHENTIC SALSA IM GOING TO SLAM AN IPA AT THE BARCADE
Kek

But if you’re a spicelet you need to jump up and down until your balls drop. I bought spicy Popeye’s chicken and my father-in-law had to take the skin off to eat it and my mother-in-law kept complaining about it and pretended her stomach was hurting. From fucking Popeye’s kek. Don’t be like this.

[Anonymous No.16714528]

>>16714510
If you have pictures like that saved you can fuck right off

[Anonymous No.16714531]

>>16712244
I always thought I hated salsa but then I tried pic related and realized I just hate the awful name brand "chunky" salsas that make up 99% of everything in canada

[Anonymous No.16714537]

>>16714531

[Anonymous No.16714541]

>>16714531
Run that chunky shit through a blender

[Anonymous No.16714543]

>>16714537
Not MY president

[Anonymous No.16714546]

>>16714537
I don’t think I’ve had this but PC is rarely a miss for anything.

[Anonymous No.16714547]

>>16714528
To be fair people who type with exclamation marks are very frequently either women or gigantic faggots who like to gigglesquee and do other obnoxious sounds in public.

[Anonymous No.16714552]

>>16714543
obsessed wgd24

[Anonymous No.16714566]

>>16714245
I kinda messed it up and adding the habanero made it decently spicy for me, but it's good stuff. Better than the salsa that i'm use to eating and it'll probably be my go-to from now on. Good recipe Anon.

>>16714403
>>16714468
>>16714488
not my hand, but thank you anyway ;)

[Anonymous No.16714570]

>>16714566
does she touch your doodle with that hand?

[Anonymous No.16714571]

>>16714566
You have a gf??

[Anonymous No.16714572]

>>16714528
I only save the exceptionally creative ones
>If you have pictures like that saved you can fuck right off

[Anonymous No.16714630]

>>16712198
Tomatillos have a lot less water in them than even roma tomatoes, so it may help to add some. For my salsa verde, I actually cook it after blending in a soup pot until it turns a dark green. Give it a shot, anon.

[Anonymous No.16714652]

>>16714566
I’m glad you made it anon. All you can do now is adjust it until it’s perfect. That’s what my mother in law told me.

This is so much better and usually cheaper than the store bought crap. I hope you make it the way you like it.

It’s great on eggs.

[Anonymous No.16714656]

>>16712110
Never heard of a beaner using olive oil

[Anonymous No.16714658]

>>16714630
Thanks anon I’ll try that next time.

[Anonymous No.16714664]

>>16714656
I use the olive oil. She would throw it in the oven. I like the pool on my garlic. Sometimes I’ll use it in my tomatoes but it depends. I change this up all the time

[Anonymous No.16714704]

Please don't steal recipes from relatives especially PoC relatives

[Anonymous No.16714717]

>>16714704
This. It should be bannable.

[Anonymous No.16714739]

>>16714717
you should lose your access to the banking system

[Anonymous No.16714786]

>>16714739
restricting the financial opportunities in jewish dominant sectors is incredibly anti semitic, why should an already heavily persecuted group be punished for the bigotry of a cis white man?

[Anonymous No.16714886]

>>16712110
>Mexican mother in law’s salsa
cool story bro, my indian mother in law uses the same ingredients in her guacamole and pico de gallo.

[Anonymous No.16714895]

>>16714053
Kek good one

[Anonymous No.16714976]

>>16714886
more like pico de gayo

[Anonymous No.16714992]

It looks like human shit but at least it isn't green.

[Anonymous No.16715834]

Why is it that of all the boards on 4channel, it's always /ck/ who has the most retarded posters that don't know how to ROTATE THEIR DAMN PICTURE?

[Anonymous No.16715838]

>>16715834
iPhone toddlers.

[Anonymous No.16715850]

>>16715834
He married a spic, of course he’s got a room temperature IQ.

[Anonymous No.16715852]

>>16712210
Romas have to be super ripe in order to even come out red on their own when pulsed or blended - it's usually more of a orangey-pink. When you add a bunch of green capsicum to that, it's going to be a yellow-brown colour. If you smoke any of the peppers first, it's going to be straight up brown.

Super ripe tomatoes, some very ripe red pepper or red jalapeno, and some paprika, and you might get a red sauce out of this, but semi-ripe tomato and green chilies make the best tasting salsa - nice and sharp.

[Anonymous No.16715856]

>>16714886
Chill tale, my brother. All Mexican food uses the same ingredients in different ratios.

[Anonymous No.16715872]

>>16712110
Does your Latino boyfriend have a thick ass

[Anonymous No.16715877]

>>16715872
Do they come any other way?

[Anonymous No.16715878]

>>16712110
Seems like a lot of garlic.

[Anonymous No.16715890]

>>16715878
There is no such thing as too much garlic.

[Anonymous No.16715902]

>>16715890
if you're making Toum, sure, but if you want a balance of onion, tomato, pepper and garlic, this is not going to be it.

[Anonymous No.16716140]

I'm the same guy as >>16715834

I just want to say that I'm still considering this recipe despite the pictures. I don't have a $500 Vitamix blender. Can I still make this in my cheap $20 Oster blender?

[Anonymous No.16716150]

>>16712172
Op discovers he's colorblind... It's literally brown anon

[Anonymous No.16716164]

>>16716140
Not OP, but you could make this with a knife if you had to.

[Anonymous No.16716181]

>>16716140
>w-will a twenty dollar blender b-blend t-tomatoes? Pwease I want to make this brown goop

ironic because you sound pretty retarded yourself

[Anonymous No.16716196]

>>16716181
I don't think you quite grasp the concept of irony.

[Anonymous No.16716213]

>>16716196
It's like meeting the man of your dreams then meeting their mexican wife.

[Anonymous No.16716218]

>>16714528
They've grown on me. I find them quite amusing

[Anonymous No.16716219]

>>16716213
kek

[Anonymous No.16716220]

>>16716213
It's like rape on your wedding day

[Anonymous No.16716239]

>>16714704
haven’t the Latinx people suffered enough?

[Anonymous No.16716248]

>>16716239
You can just say Latin. It's not gendered.

[Anonymous No.16716250]

>>16712244
Old El paso, specifically spicy Restaurant style.

Has to be restaurant, otherwise it's garbage. It's more finely chopped up into an actual salsa like texture.

[Anonymous No.16716950]

>>16712244
There's one store brand salsa I will still buy and it's shockingly from north Dakota? Village brand salsa. Shits pretty good if youre feeling lazy

[Anonymous No.16717045]

>>16712110
On a scale of 1 being light and 10 being a deep chocolate brown/black how dark is your Latina woman’s asshole? And hair amount

[Anonymous No.16717056]

>>16712110
That's pretty much the recipe we used to make salsa last week. Serrano and jalapeño peppers were from our own backyard. Not as spicy as I would have preferred, but it was almost too spicy for my girlfriend.

[Anonymous No.16717132]

>>16712205
>Anon you’re right. fuck me I can’t count
So, is it supposed to have 8 or 10 tomatoes?

[Anonymous No.16717241]

>>16712110
Thanks I just did this to use up some peppers and tomatoes. Pretty tasty

[Anonymous No.16717260]

>>16717045
She’s not very hairy. Her arm and leg hair is really light compared to her mom. And it’s like a light Hershey.
>>16717132
I normally do 10 I did 8 because I’m retarded.

[Anonymous No.16717264]

>>16717241
Glad you liked it anon. I love making salsa. It goes well with just about anything.

[Anonymous No.16717771]

>>16717260
Delicious little Hershey kiss it is I bet

[Anonymous No.16717830]

>>16717260
Post pics of her butthole.

[Anonymous No.16717914]

>>16712137
So is he and his entire family. Salsa looks good.

[Anonymous No.16718108]

this is like your average roasted salsa, why are you bragging about this shit

[Anonymous No.16718457]

>>16714262
>cuban food

I hope you married some thick fit latina, and not some goblina

[Anonymous No.16718570]

>>16712110
>Two and a half jars of salsa
how much is that converted to mugs?
i fucking hate americans

[Anonymous No.16718592]

>>16712137
A Mexican restaurant near by has a couple of spice salsas. One is green and the other is probably a similar color to OP's. Maybe a bit more orange to it. The bright red salsa is for the people who don't like capsaicin.

[Anonymous No.16718594]

>>16717260
Does she have large breasts and can you see her becoming a typical Latinx hambeast or do you think you’ll win the galactic lottery and she’ll stay relatively thin?

[Anonymous No.16718615]

>>16717264
Tbh it was the first time I've done it. I think I'll tweak it a bit next time and use chipotle peppers vs jalapeno

[Anonymous No.16719112]

>>16718570
kek

[Anonymous No.16719335]

>>16714491
It's salsa you toolbag, he isn't building a fucking airplane

[Anonymous No.16719643]

>>16712129
There's no need to make that much salsa unless you're dealing with like an event with 30 people. You can use like 4 roma tomatoes maybe 5 to make a normal amount. Maybe like

[Anonymous No.16719677]

>>16719643
You can always freeze the extra.