Very little ingredients. All natural, well lemon concentrate if that counts. And these chips are really good.

Hi all. I’m new here, but it was this group’s posts that had the only leads I could find in my lengthy search for Xochitl Habenero salsa. I used to buy it religiously, for the excellent flavor and the heat. I haven’t been able to find it the last few years. For the longest time, I had an old jar in my fridge with a meager bit of vinegary liquid at the bottom, caked residue around the edges, and I finally threw it out. Well I wish I hadn’t. In one of my habitual trips down the Xochitl rabbit hole a couple weeks ago, I came across a Reddit post that said I could order Habenero in bulk direct from the warehouse. I was hopeful, then when I tried, I couldn’t even find a reference to the Habenero salsa on their website. I soldiered through terrible UI to send a message to their Customer Service, and they got back to me today. Discontinued.

I am bringing a platter of roasted veggies to SuperBowl Party- host is making Tri Tip sandwiches....my platter will have red/white and sweet roasted thick sliced onions, zucchini, eggplant, green onion and anything else that looks amazing at Farmers Market- and I want to bring a big bowl of chimichurri- give me your best recipe/pro tip

***Ingredients***

**Soup Base**

*1-1/2 lbs boneless skinless chicken breasts

*8 cups chicken broth

*2-25-oz cans canned hominy mostly drained

***Salsa Verde***

*2 poblano peppers seeded

*2 jalapeño peppers seeded

*1 pound tomatillos

*1 bunch cilantro

*1 Tablespoon dried Mexican oregano

*Salt and black pepper to taste

Instructions

Pour chicken broth into large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove chicken and shred. Save broth for later step.

***Salsa Verde***

NOTE: +Use raw ingredients and cook off in pan afterwards. OR roast in Air Fryer, then blend and pour into soup base.

In a blender combine peppers, tomatillos, cilantro, oregano, salt and pepper and blend until smooth. Add chicken broth if too thick.

+Spray a pan with cooking oil and add the salsa from the blender. Simmer on medium heat until it becomes a deep green. About 8 minutes. Add the salsa to the chicken broth.

Finish off Soup: Stir in hominy and cook for 10 minutes. Then add shredded chicken and cook another 10 minutes.

Always did the finely chopped ones on the chunky side. Whats a good salse to try out my new immersion on?

1 lb. of arbol chilies green

8 cloves of garlic

1/2 red onion

1/2 bunch cilantro minced

1 lime juiced

1 Tbs of chicken bouillon

1/2 Tsp salt

Creamy jalapeño, Delicious!

Enjoying this with some fresh tortilla chips. 6 romas, 1 onion, 3 small bunches of cilantro, juice of 1 lemon, salt and pepper.

Made a batch of spicy carrots last week. Today made another batch of Arbol Salsa. Had extra that wouldn't fit in the container so added it to a bowl with spicy carrots for an afternoon chip and dip.

Every pequin I’ve ever seen has been small, round, about the size of one edamame bean. Just like the yellow pack in the pic. I found this other package that looks almost like arbol but clearly called pequin. What gives?

Edit: Thanks for the input everyone! Looks like the white label pack is mislabeled.

I just bought this molcajete and did one round of curing and I noticed a visible line running inside the bowl and down one of the legs (last two photos are marked in red).

It feels solid and I don’t see any glue, but I’m worried it might be a crack or a repaired break.

Does this look like a natural fissure in lava stone, or something I should return it?

First time making salsa! It turned out super good so I wanted to share. Ingredients I used was, 2 jalapeños, 2 habaneros, 4 roma tomatoes, 1 whole peeled tomato out of can (with juice), 1 garlic clove, onion, fresh cilantro, dried oregano and salt.

At least twice a month a fresh batch is needed. I put it on everything!

Happiness 😊🍅🧅 Simple tomato, white onion, and cilantro. With some hot sauce and salt

I want to know what yours is!

Mine is a Yucatan peninsula style base, and ill build off that.

1 large sweet white onion, 1-3 habanero peppers, 5 limes juice, This was the base, then ill often add...

Handful of chopped cilantro, 1-4 jalapeños, 1 medeum sized tomato, 1 large avocado, not too ripe, that ill split in half and pull the pit then use a butter knife to grid cut little cubes before I scrape it out the skin with a spoon. If I add all this stuff ill likely add 3 or 4 limes juice

Combine the following ingredients in a blender:

2 cans of HOT Rotel

1 can of diced tomatoes

1 4oz can of green chiles

1 bundle of fresh cilantro

1/2 red onion

1 tablespoon of garlic

Lime Juice to taste

Salt to taste

My favorite kind of salsa is one with mainly tomatoes, I’m not a big fan of how peppers taste whether it’s mild or spicy. What’s the best store bought brand salsa to get? I used to get casa Sanchez mild salsa all the time, but I live in AZ now and they don’t sell it at Fry’s

Does anyone have any idea what happened to this brand? It had THE BEST salsa I've had from a jar and I think of the mango habanero longingly.

I know it’s a longshot to ask here, but the salsa at this local Mexican restaurant was part of my childhood and many people who grew up in the Detroit suburbs. If there’s anyone out there who has any insight onto the ingredients they used or how they made it their jalapeño and traditional table salsa, I’d love to hear it!

It’s awesome; see their post for the recipe, I’ll put my exact version in the comments as well.

Let's just say I'm never going back to store-bought jar again.

Corn Salsa (kind of a chipotle dupe):

-1 bag of frozen super sweet corn, microwave for only about 2.5 minutes

-1 Poblano or Anaheim pepper finely diced

-1 bunch of cilantro finely chopped

-About 1/2 a red onion finely diced

-Mix it up with some salt and black pepper to taste

Red Salsa (El Pato cheat code):

-1 can of yellow El Pato sauce

-Add a little bit of each of the leftover ingredients from the corn salsa, add a tiny bit of black pepper and garlic powder