Brian Lagerstrom

Stop Buying Salsa. Make These Instead.

You don't need to buy salsa when these recipes are this tasty and easy. Head to https://yt.link/lFYhIFc to get my favorite Beyond Meat products. ▶️WATCH NEXT: PUT THIS SALSA ON THESE PORK TACOS: https://youtu.be/BY_vl4vfVKw?si=72JDQUwKVSotakCz 📝 DETAILED RECIPES ON MY BLOG: https://brianlagerstrom.com/recipes 🔪MY GEAR: 3 QUART SAUCIER PAN: https://amzn.to/4fj56mI CUTTING BOARD: https://amzn.to/341OgnD FOOD PROCESSOR: https://amzn.to/4fcLTV6 PARCHMENT SHEETS: https://amzn.to/3THWmiI HALF SHEET PAN: https://amzn.to/432iNk1 BLENDER: https://amzn.to/4gGqOmZ HALF SHEET WIRE RACK: https://amzn.to/41tasDT SMALL SPATULA: https://amzn.to/4hj4Fv9 PORTABLE BURNER: https://amzn.to/4bwvOHi QUARTER SHEET PAN + RACK: https://amzn.to/3RaKvIM FAVORITE STAINLESS BOWL: https://amzn.to/49kGBTU AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** MEXICAN RESTAURANT SALSA: 100g (about ⅔ cup) white onion (½ of an onion) 50g (about 2–3) jalapeño (1 jalapeno) 10g (about 3 cloves) garlic 10g (about ¼ cup) cilantro 10g lime juice (juice ½ lime) 5g (about 1 tsp) white vinegar 5g (about 1 tsp) salt 200g (about ¾ cup) tomato sauce 200g (about ¾ cup) fire-roasted diced tomatoes 1 Rough chop onion, jalapeño (rib/seeds removed), and garlic 2 Add onion, jalapeño, garlic, cilantro, lime juice, vinegar, and salt to a food processor. Pulse until you have a coarse mince. 3 Add the tomato products. Pulse in short bursts to your desired texture. 4 Taste for salt, adjust, and serve cold with thin salty chips. TOMATILLO SALSA: 450g (about 1 lb) fresh tomatillos, husk removed, halved 150g (about ½ of one) white onion, medium diced 200g (about 2 medium) poblanos, de-stemmed and seeded, large chopped 20g (about 6 cloves) garlic 8g (about 1½ tsp) salt 1 Preheat oven to 450°F/230°C. 2 Prep the onions and poblanos by breaking down into a medium chop. Dehusk and halve tomatillos. 3 Arrange the tomatillos, poblanos, onion, and garlic on a parchment-lined sheet tray. 4 Roast 15–22 minutes until everything is roasty, blistered and tender. 5 Move everything to a food processor, add 8g salt, add lid and rest to steam for 10 min. 6 Pulse to your preferred texture. Taste for salt and adjust. Chill before serving DRIED CHILE TAQUERA SALSA: 20g (about 3-4) dried guajillo chiles, stemmed and seeded 1–2g (3–6 chiles) chiles de árbol, stemmed 5g (about ½ large) ancho chile, seeded 1L/1 qt water (for soaking chiles) 200g (about 2 small) tomatoes, halved 275g (about 5-6 medium) tomatillos, halved 50g (about ⅓ cup) white onion 10g (about 3 cloves) garlic 5–10g (about 1–2 tsp) white vinegar 2g (about ½ tsp) sugar 8g (about 1½ tsp) salt 100-120g (about ½ cup) chile soaking water (or fresh water) neutral oil, about 1 tablespoon for frying 1 Preheat oven to 450°F/230°C. Stem and seed the guajillo, ancho, and árbol chile and tear into a few pieces. 2 Toast chiles in dry pan 1–2 mins until fragrant, stirring constantly, then add water and soak 15 mins. 3 Meanwhile, prep veg by halving tomatoes and tomatillos and rough chop onion and garlic. roast on a parchment-lined sheet tray at 450°F for 15-18 minutes or until browned, blistered and tender. After roast, broil 2–5 minutes if more char is desired. 4 Add chiles, roasted veg, vinegar, salt, and sugar to blender jar. Add lid, rest for 10 min. 5 Taste the chile soaking water and reserve 120g if it tastes good, otherwise use fresh water. After the 10 min rest, add to blender jar and blend until smoothish. I prefer a slightly more rustic texture, but I avoid chunky chile skins. 6 Heat 2-3 tbsp oil in a sauce pan until shimmering. Add the salsa and fry, stirring, about 2 minutes until slightly darkened and thickened. Cool completely then serve. CHAPTERS: 0:00 Quick Mexican Restaurant Salsa 6:22 Roasted Tomatillo Salsa 15:41 Dried Chile Taquera Salsa 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3