Homemade FTW
this post was submitted on 29 Apr 2025
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None. I make my own pico de gallo instead. Shits easy as hell and is tasty as fuck.
Dice one medium white onion, 2 Roma tomatoes, a handful of cilantro, juice 1 lemon and 2 limes (personally, I prefer key limes), add salt and pepper.
Best shit.
What gives it the heat?
The internet comments, apparently
If you're white, the pepper
You can add jalapenos (or a hotter pepper) if you want. I like habanero, but I don't put it in the pico others will share.
No jalapeños??
Key lime juice also makes for a very interesting margarita.
Throw in a habanero or two into that!
It's OK to add salsa picante (hot sauce) to salsa ranchera (cooked: canned or jarred salsa). That's what I do to just about any canned, including my own. Mine is always sweet because it's homegrown tomatoes that provide a lot of sugar and homegrown Anaheim and Hatch chile which never get super hot. Everyone can eat it out of the jar and I can just put picante in it to taste. But yeah, make a pico de gallo whenever you have the fresh veggies to mix it up. Cilantro is also called Coriander in the UK, perhaps Europe also.
Everyone is saying home made and they're right. But if you are too lazy, I've found that Mexican supermarkets will have fresh store made salsas that are good and decently spicy.
Warning... These little peppers don't fuck around.
They put you in fight or flight mode
Make your own.
I'm starting to think that when an American says salsa it means one specific kind of sauce.
It's salsa roja, salsa verde, salsa fresca, and any other fruit (mango is common) based condiment that you'd eat with chips. Salsa de mole, we just call mole. Other types of Mexican sauce like what you'd put over enchiladas, just gets called "enchilada sauce".
It's a common thing with loan words to have them only applied to the subset of things that were originally imported and called by that name. No one out of Italy, for example would call pizza bianca "pizza" if you gave them a piece and asked what it is (I'm talking about roman pizza bianca, not "white pizza" being back translated).
Sometimes the opposite happens, like "curry" being derived from a specific thing in a specific part of India, being applied by the British (and everywhere else they exported it) to basically any saucy Indian food.
Yeah we’re basically referring to salsa roja lol it’s the most common
Well, people aren't expecting salsa holandesa.
My wife is from Mexico so nothing in stores will do. My recommendation would be “nothing American.” ¯_(ツ)_/¯
¯\(ツ)/¯
You need to double up the \
Is this a Markdown problem? I have this as text replacement shortcut and it actually already contains the missing \ so that’s strange.
Yeah, in markdown the \ basically means "stop formatting". It's nice for more complicated things like math problems but if you don't know it can be annoying.
Interesting; I use Markdown all the time but have never thought about the backslash character. That’ll be tricky to remember since my Lemmy client doesn’t show the text field in a monospaced font (which would trigger “Markdown mode” in my brain).
Pace has a ghost pepper salsa that scratches the itch for me. It's as spicy as any commercial jarred salsa I've found.
Harris teeter’s pineapple habanero salsa is the devil and the best fucking salsa on the planet. Don’t let it fool you. It’s so tasty, you scoop several bites, 60s later the heat sneak attacks you
La costena - in Japan, it's about as close as I get to what I had in Texas for store brands. When possible, I just make my own.
Mrs. Renfro’s Habanero Salsa is really yummy and pretty spicy. Their ghost pepper salsa is really spicy!
Salsa Yucateca, the natural color habanero one is delicious and not sour and muy picante.
If you ever make it to Tampa, Crazy Burrito has their very spicy dark red salsa and I am obsessed with it. It is so spicy and oh so tasty, I love it and wish they would sell me a bottle.
For chipotle, we buy a big can of San Marcos Chipotles en Adobo and just dump it in the food processor and puree. That's our regular salsa in my household.
If you can buy or grow fresh jalapenos, roast them with some onion and food processor or chop them together with some cumin seeds and a little salt, olive oil, maybe some cilantro, splash of good vinegar.
Basically, if you can't find it learn to make one you love. Toasted then rehydrated dried anchos with roast tomatillos is a fantastic base for a spicy salsa too. Just play around.
Been disappointed so many times by store-bought salsa. I don’t like salsas that are pureed smooth like a tomato sauce, and without hardly any spice. Then I found Roberto’s of Santa Cruz. Spicy, garlicky, fresh. This is my holy grail and what I buy from now on.
They’ve got it at Safeway and Whole Foods where I’m at, in the refrigerated section. Not sure if they carry it in your location. But it’s on Amazon, apparently.
I'm not buying American these days, but Newman's Own has a few great salsas.