What kind of salsa do you like?

[phalanx]

I prefer the slalsa verde green. Although I do like them all. Pico de Gallo if made right is very good. On just about anything.

[Dee]

Same here.

[UPGuy]

I live with someone who knows salsa.  First and foremost real salsa, at least mexican salsa, does not have vinegar in it.  It's hard to find out there but Herdez salsa is what we use, hot of course.  She makes a home made pico de gallo too.

[Ranger99]

I use vinegar in what I make, mainly
because I can mine and the vinegar
kills the bacteria. That,  and I like
vinegar and I was taught that way
by the white guy that showed me
and the first guy that showed me.
Not a mexican, but a tejano from
the nueces strip of many generations.
Border cuisine and texmex differ a
good bit from "mexican" food.
One main difference I can think of-
no fruit like is so popular now.
Fruit is a dessert thing

As far as fresh salsa and pico, no
No vinegar, just vegetables and pepper

[BUGEYE]

I live with someone who knows salsa.  First and foremost real salsa, at least mexican salsa, does not have vinegar in it.  It's hard to find out there but Herdez salsa is what we use, hot of course.  She makes a home made pico de gallo too.

Welcome to GBO reloaded.

[BUGEYE]

We eat a lot of Pace mild mixed in medium Queso using Fritos scoops.
Really good.

[Bob Riebe]

I have used so many different types but I never memorized what is good, bad, or better than the rest though Newman's stuff is not good and if I by one that is not great I put it in the pot when I make Chilli.
I have gained a preference for green though.

[phalanx]

I live with someone who knows salsa.  First and foremost real salsa, at least mexican salsa, does not have vinegar in it.  It's hard to find out there but Herdez salsa is what we use, hot of course.  She makes a home made pico de gallo too.

Have you looked in Dollar General? That's where I get mine.

[wtxbadger]

I generally get Pace or Herdez.

[Ranger99]

We eat a lot of Pace mild mixed in medium Queso using Fritos scoops.
Really good.

A former co worker used to make a
glop on the days before holidays like
that. Brick of velveeta, pound of cooked
breakfast sausage, can of wolf brand,
can of rotel.
Durn near a meal with chips

[O-mega]

Purchased it's Pace, hot, but I make Pico De Gallo, jalapenos, tomatoes, onions, garlic, salt (garlic salt if no cloves), fresh ground black pepper, everything gets diced on its own then combined, once done I like to add a few squirts of lime juice.  Everyone that tastes it likes it, I give them the recipe but they say it doesn't taste the same, which makes sense because I believe each person puts their own flavor into things, be it timing or technique.

[Dee]

Purchased it's Pace, hot, but I make Pico De Gallo, jalapenos, tomatoes, onions, garlic, salt (garlic salt if no cloves), fresh ground black pepper, everything gets diced on its own then combined, once done I like to add a few squirts of lime juice.  Everyone that tastes it likes it, I give them the recipe but they say it doesn't taste the same, which makes sense because I believe each person puts their own flavor into things, be it timing or technique.

I like that, including the lime juice.

[Mule 11]

I like salsa. Just don’t eat much of it and I have both the green and red varieties. I do like my jalapeno tabasco and red hot sauces. I’m a sauce eater. Recently stocked up on masterpiece barbecue as that would make fried anything taste decent...

[Mule 11]

We eat a lot of Pace mild mixed in medium Queso using Fritos scoops.
Really good.

A former co worker used to make a
glop on the days before holidays like
that. Brick of velveeta, pound of cooked
breakfast sausage, can of wolf brand,
can of rotel.
Durn near a meal with chips

I make all forms of glop. Did not know that glop was a national term

[gene_225]

Don't

[jedman]

Up until a few years ago my wife and I grew a salsa garden, many types of tomatoes, peppers, onions, garlic, and used to can about 30 quarts a year in pint jars.  It finally got to be to much work after we turned 65 and now I buy what I need and can’t say that I have found a really good commercial salsa.
We used to make are own beer and wine, blueberry and blackberry syrup and jam and other things we grew but it also got to be to much work.

jedman

[O-mega]

We eat a lot of Pace mild mixed in medium Queso using Fritos scoops.
Really good.

A former co worker used to make a
glop on the days before holidays like
that. Brick of velveeta, pound of cooked
breakfast sausage, can of wolf brand,
can of rotel.
Durn near a meal with chips

Never heard it called glop. We just call that queso, or queso con carne.  About the same recipe except it is usually just ground beef and no beans, spiced with a spice mix introduced to us by my wife's coworker.  Might have to try the sausage though, sounds good.

[Dee]

Queso con carne. Aka, cheese with meat.

One of my favorites is velveeta and rotel tomatoe all stirred up together over heat.

Lime slice in a good mescun beer and your all set.

[Buckskin]

If canning - grilled tomatoes and jalapenos to slight charred skin add onions, garlic, cilantro, lime juice and a touch of agave syrup.  If  fresh, same but no grilling.

I don't eat store bought as it all sucks.  Green Mountain Gringo - Hot is the only one I can say that I somewhat like.

For a quick salsa that beats all store bought and way cheaper.  Can of Rotel, 1 tbls dried diced onion, 2 tsp dried diced garlic, 1 tbls dried cilantro, 1 tsp lemon pepper, add cayenne pepper to your taste. Let sit for a bit.

[Dee]

That recipe sounds pretty good.

[O-mega]

If canning - grilled tomatoes and jalapenos to slight charred skin add onions, garlic, cilantro, lime juice and a touch of agave syrup.  If  fresh, same but no grilling.

I don't eat store bought as it all sucks.  Green Mountain Gringo - Hot is the only one I can say that I somewhat like.

For a quick salsa that beats all store bought and way cheaper.  Can of Rotel, 1 tbls dried diced onion, 2 tsp dried diced garlic, 1 tbls dried cilantro, 1 tsp lemon pepper, add cayenne pepper to your taste. Let sit for a bit.

Interesting; how long does it take for the dried ingredients to soften up?

[Buckskin]

Not long.  If I'm in a hurry and forget to make it ahead of time I will eat it right after making.  Flavors just blend better if it sits.  I dried jalapenos that I add instead of cayenne, but most don't have that. 

[Mule 11]

I love the flavor of jalapeno’s...