I want that REAL spicy stuff. Not that crap labeled “Medium”
(I’m in the US/Germany btw)
Homemade FTW
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.
Key lime juice also makes for a very interesting margarita.
Throw in a habanero or two into that!
No jalapeños??
What gives it the heat?
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.
If you’re white, the pepper
The internet comments, apparently
Pace has a ghost pepper salsa that scratches the itch for me. It’s as spicy as any commercial jarred salsa I’ve found.
Warning… These little peppers don’t fuck around.
Make your own.
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.
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
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.
I’m starting to think that when an American says salsa it means one specific kind of sauce.
Yeah we’re basically referring to salsa roja lol it’s the most common
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.
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 \
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You need to tripple 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).
Mrs. Renfro’s Habanero Salsa is really yummy and pretty spicy. Their ghost pepper salsa is really spicy!
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.
I haven’t had it in a while, but I was obsessed with Lekker Bekkie Mango Chutney, from Surinam. Not exactly chilli sauce, as its more chunky, but so good. Very tasty, very spicy. I’ve been thinking about this for the past days, gonna get it tomorrow 😀
Lately we’ve been mostly making our own chili. We use chili de arbol seco. Nice because we can make it spicy to taste. I boil some water, put a couple tomatoes to take the skin off, add about 15 chili’s. Then transfer the chili’s and tomatoes to a food processor. Add a splash water, a small piece of onion, and a bit of salt, and process. Actually I put the onion after processing the tomatoes and chillies so the onion can be bit chunky. Its a simple recipe, but very good. Can add a clove of garlic optionally.
Last store bought we got were cholula and one from la morena, they’re not too bad, but I like it a bit spicier.
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.
Go to your local Mexican grocer and check their deli or refrigerator section…
