The Texas BBQ Forum

I would love to get some salsa recipes. Store bought salsa sucks. also looking for green salsa with avocados in it.

For me Justin there's two kinds of Salsa - - - the kind I dip chips into and snack AND the kind that I cook with - - - - - Here's a very quick and easy snack type that my Hispanic Secretary and dear Friend taught me how to do.

One large can of Pettite chopped canned tomatoes "DRAINED"
Par-Boil 2 or 3 large jalapenos, remove seeds and veins (Roasted are even better if you have time)
Cut 2 or 3 sweet/Vadalia own-yawns in quarters
Put jalapenos and own-yawns in the blender and "pulse" chop to desired size
Then add the "drained" canned tomatoes. (you can pulse the blender a couple of times after everything is in but don't over chop)
Dump into a large bowl and eat or chill until ready to eat.

(Footnote: you can add some sugar if you want to. Wiffy likes sugar but I don't so I add sugar most times.

Back to your post for a second: I have not had any success with Tomatillo Sauce but I do like HEB Brand Hot Salsa which Y'all probably don't have in South Miss.

Have made salsa several times but I just wing it without a recipe. Put some smoke on your veggies for a smokey salsa. For a salsa verde, use tomatillos. Experimented with kale in one batch - no mas kale por favor.

EGG, one time I heard someone say, "just use Kale, it's the same as Cilantro" so your comment brought back a memory smile

Yo Justin, I am pretty Lazy when it comes to dipping Salsa but I did want to mention that ?if? you roast or use fresh Maters then remove the skin before chopping - - - when I first started I used Stewed Whole Maters and they worked very well but you have to be carefull not to puree them or any Mater when you're using the blender or food processor. Here are the ones I have "evolved" to. Good Luck

For the avocado salsa, all we do is toss the avo in the blender, a touch of garlic and salt, jalapeños to your heat pref, and blend till smooth adding water just till it will start moving around the blender. I also like to grill the japs a bit if I get the chance.

And as shown above, grill all your salsa veggies for a smoky flavor. Japs, onions, tomatoes, garlic, tomatillos...

Mike "Dodis"

What Egghead says +1.