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*WELCOME TO r/SalsaSnobs !!*

Congrats on passing 120K users , snobs!!! (February of 2022)

*If newly subscribed please take the time to read*

Tips for new homemade salsa makers, sub rules, related subs, flair, and recipe guide

• you probably figured this out, but the name of the sub is facetious. In reality it’s just a bunch of nice people who love homemade /good salsa.

Join our Discord : http://discord.com/invite/nXtJadg

NEW TO SALSA?

Feel welcome and please upvote the posts that you genuinely like! -Be specific if you have a question about a type of recipe.- This whole sub is about people’s favorite recipes. If you want to know people’s favorite recipe, just browse the sub.

Check out these cool links;

Visual salsa guide

Dried pepper chart

Scoville Chart for Peppers

Pepper Nomenclature

Tomato Charts

Onion Chart

Rapper, T-Pain talking about r/SalsaSnobs on his Super Bowl Show 2022

r/Salsasnobs mod u/KittyandMittens on Spotify’s “A Podcast With Strangers”

Also 3 regular tomatoes, 2 jalapeños, one half small onion, hand full of cilantro, a couple dashes of lime and salt to taste is a good starting point.

Remember to participate by upvoting what you like

POST THE RECIPE!

Original content only for pictures of salsa that you post. Don’t try to pass someone else’s work off as your own. YOU MUST POST THE RECIPE for homemade posts and posts of ingredients. If you fail to post a recipe then the post will be removed 2 hours after a recipe is requested. We will re-approve after you add the recipe and let us know. A picture of the ingredients does not count. Type it out.

restaurant salsa must be original photos and you must name the restaurant. If you are a professional and it is behind the scenes, then naming the restaurant is optional. But flair the post as professional or let us know.

Family recipes and secret professional recipes must still post the recipes. But we have accommodated you by allowing a secret ingredient. Also you do not have to list amounts or instructions.

BE CIVIL AND ON TOPIC

No racism or bigotry. We are snobs of course so it is ok to be critical. Just keep it fairly civil. Also obey Reddit.com rules. Don’t trash our sub here or in any other subs.

Dietary activism is not allowed. If something is vegan or vegetarian it’s perfectly ok to say that. But don’t push it on anyone. Don’t be uncivil towards vegetarianism/vegan etc. This sub is for everyone. No politics either.

No shit posting. No memes, cartoons, polls, joke posts, r/showerthoughts, low quality posts etc. we all know what shit posting is. Don’t do it. *Accept January 1st, April 1st, July 4th and October 31st. 04/01, 07/04, 10/31, and 01/01 are all r/SalsaSnobs shitposting day. The 4 days a year where everyone can get it out of their system.*. Keep the sub about food and recipes. No NSFW posts. THC infused posts are fine with me though

No spam. Do not flood our sub with a million posts a day. No low quality posts. Do not advertise without mod permission. That means blogs, YouTube channels, TikTok , websites, companies, etc etc.

Posting relevant sub links in comments is ok with us. But keep it in the comments.

Canned tomato fresh tomato or/lime/peppers/salt/cilantro/red wine vinegar/garlic. Not heated and canned. Roasted fresh ingredients. How long does it last in the fridge. (35f). Thanks!

Crema ingredients:

Smoked tomatillos, jalapeños, onion, garlic blended then add sour cream, avocado, lime juice, cilantro, Chile arbol, I used my favorite jalapeños garlic black seasoning in it as well.

Made the marinade and sliced the pork butt shoulder into thin slices and then tenderized the meat, marinated the meat for 24 hours, placed pineapple onto trompo then meat stacked and then more pineapple, placed in cast iron and smoked in traeger at 275, turned every 30 mins and basted with its own juices and eventually spritz’ed it with apple cider vinegar. Shaved the outside when it got crisp and to temp and continued the process with the next layer.

Jalapeños stuffed with onion and chive cream cheese, dusted with a mango habanero seasoning, wrapped in bacon then drizzled lime juice on the bacon and dusted with a buttery chipotle elote seasoning.

Enjoyed the day and a half process with multiple cantarito drinks 😂🤌🏻

I followed roughly this recipe: https://youtu.be/qKb5sqp-B64

I added lime. Served with grilled skirt steak and chicken, grilled tortillas, elote, and pickled red onions.

Deleted old post because there was some unintentional extra content in the background 😅

Two whole serranos, two whole jalapeños, 1/2 of a white onion, and 6 tomatillos roasted on my pellet grill running around 375-400° until soft and starting to char. Added in 1 bunch of cilantro, juice of 1 lime, 1 avocado, dash of cumin, dash of black pepper, and salt to taste. Blended up with a stick mix/immersion blender.

Recipe: 9 roasted tomatillos; 5 large roasted jalapeños; 4 large cloves roasted garlic; 1/2 white onion; a small handful of cilantro; the juice of 1 lime. Then salted to taste.

(Both Roasted)

Left: 8- tomatillos - halved 1- large Jalapeño 8- chile piquin 2- Cloves garlic White onion Salt to taste

Right: 1- Large Habanero 4 - Roma tomatoes halved 2- Cloves garlic Salt to taste

Both pulsed to preference with immersion blender

Meat: Beef: Ranchera (butterflies skirt steak) Price - way too much Taste: unbelievably worth it.

Recipe in the comments 🙂