Home Forums Hunting & Shooting Hunter's Campfire Favorite Salsa?

So folks can't like different salsas? Pure comedy...

I used to like, and eat a jar of Territorial House salsa a week. Then Pace bought them out and shut it down. So much for competition...... Haven't gave pace a penny of my money since.

Pace Picante medium

505 medium

For store-bought I've nor found anything better.

That 505 stuff is like crack cocaine

On the rare occasions we run out, we like Sadie's as a fill-in.

I won't eat that garbage, either. Make my own.



Beef enchiladas with salsa, scallions, cilantro on top

Texas Pete

Lol, just giving you a hard time….Pace= Jack Daniels

3 come to mind.

#1
2 cups veg stock
2 cups chicken stock
4 roma tomatoes
1/2 onion
1 jalapeno
2 anaheim or poblano chiles
1-2 cloves garlic
Cilantro (not a lot. Just a small palm full)
Salt to taste

Put stock in a pan and simmer, chop up tomatoes, onion, anaheims, jalapeno and garlic. add salt and simmer for 1 hr. Put everything in the blender and blend smooth. Add cliantro and blend until its small. If its too juicy, just simmer until the juice cooks down to the consistency you want. Serve warm and enjoy. I like to put it in a small slow cooker and it makes a great sauce for juevos rancheros.

#2
8-10 roma tomatoes
1/2 large onion
1 jalapeno or 1 serano
Cilantro
Juice of one lime
Salt to taste

Chop up tomatoes, onion, chile, and cilantro, Put in a blender and add salt and lime juice. Blend to the consistency you like. Best if you put it in the fridge overnight and eat the next day. Just a nice fresh salsa.

#3 (adapted from the Homesick Texan)

2 anaheim chiles
2 poblano chiles
1-2 jalapenos
2 roma tomatoes
1/2 onion
2 cloves garlic
Cilantro (optional)
Salt to taste
Juice of 1/2 lime (optional)

Roast the chiles, tomatoes, and onion. Use the oven on broil or roast on a grill, just get the good and blackened. Put everything in a blender and add salt. Blend smooth. I frequently make this one without cilantro and without the lime juice, but will mix it up on occasion. This one is pepper heavy and has a more earthy taste if you leave the lime juice out.

Obviously, you can use serano chiles instead of jalepenos if you want it hotter. In season, #3 is great with hatch chliles.

If you like a little sweet heat….

8-10 roma tomatoes
1/2 onion
1 jalapeno
1-2 habaneros
Cilantro
1clove garlic
1 can chopped pineapple
Salt to taste.

roast the tomatoes, onion, jalapeno, and habaneros. Add to blender with cilantro, pineapple, garlic and salt. Blend to desired consistency. First had something like this in Colorado Springs. Been making it and eating it since then (2003 or so).

For those recommending vinegar. What kind and why? If i’ve ever had fresh salsa with vinegar I didn’t know it. I guess I need to try it, but stumped on what it brings to the party.

https://www.oasissweetheat.com/

We like fresh salsa out of the summer garden the most but if we are buying a canned salsa then it’s definitely the Oasis Sweet Heat salsa. It’s the best canned salsa I’ve ever eaten!

Missouri veteran owned

Gotcha.

Then Herdez must be cheap Canadian.

Yep. WTF ? Never heard of that before this thread. 🤪

Must be a Yankee thing. 😂

My own pico de gallo and Pace picante Med or Hot.

Mostly the hot these days.

505 is not bad....you should try jardines out of texas its pretty good..we order it by the case....bob

We can up a few batches of salsa every fall, they'll carry us through to early summer. At that point we'll start making fresh until canning season comes again.

Vinegar brightens flavors.

Yep, and the 'cantina style' is the best of the varieties. For store bought stuff, it's great.

Homegrown tomatillo,yummy!Salsa Verde

I just tried El Fenix. Now we're getting somewhere. Compared to it the Herdez shouldn't even be considered.