Extra spicy salsa recipe wanted

I used to go to Angelo Caputo's and buy the "extra spicy" salsa from the refrigerated area around their produce department.

It's green, smooth, really hot.

I love it on tacos, a little spoonful on the end I'm about to bite into, yum!

Well, I moved to Kentucky, I love it out here in many a way, but I sure haven't figured out where to get good Mexican stuff yet.

So, I figure I should make my own. I'm just really confused as to what is in this stuff. Is it avocado based? Or What's the green color and smoothness and not so thin quality?

I just wonder if anybody makes a salsa like this. Or what IS your favorite really spicy salsa to put on your tacos. I figure I'd better start making my own or just plain missing out.

The green could be from tomatillos, cilantro and serrano peppers (or jalapenos), but some places serve an ultra hot salsa that eliminates the tomatillos and greatly increases the number of serranos used. If it was smooth, I'd assume they either strained it or didn't use tomatillos (which would make sense if it was really spicy).

If you want to make one with tomatillos but can't find them, try some green tomatoes, and you could always use some vinegar if you don't find them acidic enough. Also, some recipes call for roasting some of the ingredients, others don't - just depends upon the flavor you'd like, but you can roast some or all.

Search the web for salsa verde or tomatillo salsa and you'll probably find a ton of recipes, all of which are very easy to make and can be easily adjusted to suit your personal taste.

I have enjoyed all the salsa recipes I've made from Rick Bayless' cookbooks.

I still haven't nailed the somewhat ubiquitous taqueria super hot smooth (emulsified?) salsa verde.

Hmm, maybe a picture will help. I don't know if any of you go to Caputo's and buy that salsa...



I seriously don't think it's a tomatillo salsa, the texture is not like that at all.

It seems to have a texture much like mustard, with a greenish yellow color (more green than yellow).

You might think there was sour cream in it, considering the texture, but then how would it be so hot? The sour cream would kill the heat.

Maybe avocados, but it lasts in the refrigerator pretty darn well. I guess I should just make all kinds of salsa and have a taco party....

Nancy S wrote:Hmm, maybe a picture will help. I don't know if any of you go to Caputo's and buy that salsa...



I seriously don't think it's a tomatillo salsa, the texture is not like that at all.

It seems to have a texture much like mustard, with a greenish yellow color (more green than yellow).

You might think there was sour cream in it, considering the texture, but then how would it be so hot? The sour cream would kill the heat.

Maybe avocados, but it lasts in the refrigerator pretty darn well. I guess I should just make all kinds of salsa and have a taco party....

This old thread might help

http://lthforum.com/bb/viewtopic.php?p=226567

I make one with avocados, tomatillos, roasted garlic and tons of serrano...it's great and lasts longer than you'd think in the fridge but it still doesn't get that hot and probably won't be what you're looking for. I have a hunch what you want is emulsified using cold oil.

Well, anyway, if you want a great store made really hot salsa, go to Caputo's (Angelos)

This appears to be part of the family of emulsified salsas -- Garden Fresh makes a wicked hot bright orange one using chile de arbol. The long-lost Taqueria Los Morelos in Prospect Heights had a pale green salsa that he denied had dairy or avocado. I suspect it was a "salsa de lechuga" which has been discussed here a couple of times, but no recipes.

Whazz up your chiles and garlic with oil and water (channeling Jamie Oliver). I don't quite know how the emulsion stays, though, as eggs or lecithin are not listed as ingredients in the Garden Fresh salsa, yet it remains thick and creamy (and deadly hot).

I know not everyone around here is into the smooth/emulsified salsa but i've been working on a recipe and i think it's good enough to share at this point.

In a small pot, combine 15 serrano, 2 tomatillo, 3 large cloves garlic, and 1/2 of a small white onion (use 1/4 if yours are large). Bring to a boil and then simmer for 10 minutes until peppers are soft but not total mush.

Strain out cooked pepper mixture and add to a blender along with an entire bunch of cilantro (i literally use an entire bunch), 1 juicy lime, and 1 habanero. Blend on high and slowly drizzle in a neutral flavored oil and until the salsa emulsifies. Salt to taste

Final product is smooth, fiery, and has some nice fruitiness from the habanero, cilantro, and tomatillo.

This (http://brisketandbagels.com/2014/09/cre ... eno-salsa/) looks to me much like the salsa in your photo, Nancy.

The text of the recipe mentions "emulsifying roasted peppers in oil," but I take that just to mean blending together. The true emulsifying agent in this recipe, I'm fairly sure, is the garlic---specifically the phospholipids in the garlic. (Phospholipids are what make the lecithin in eggs and soy an emulsifier). Alexh's recipe above also has garlic as an ingredient.