Now that the dust has settled, we can all agree that salsa verde is objectively the best salsa?
>>21691231absolutely
>>21691231I'm a mango habanero guy. Or anything habanero
>>21691231Si
>>21691231Sorry esse, I don't bang.
>>21691310You could put both into a salsa verde, especially if they're green. Tomatillo goes really well with mango.
>>21691326You could, but it'd be uncommon
>>21691441Sometimes popularity and quality move in different directions. Tomatillo, culantro, unripe mango, lime (zest and juice), green habanero, salt, garlic, and maybe some green onion/scallion. Not just good - it'll fuck you up for life.
too sour to be the best
My wife calls them husk tomatoes and uses them to make this salsa-like stuff called choka.>>21691460>culantroShe calls it shadobeni and yeah, the missus uses that in choka. Choka differs from salsa because it has spices cooked in oil (to bloom them) added at the end. It's otherwise fairly similar. She roasts the tomatillos, some garlic and habs, mushes them together with "green seasoning", which is basically Puerto Rican sofrito (but don't tell her that) with slightly different ingredients and lime juice. Green seasoning has culantro in it. She adds slivers of raw onion at the end then stirs in the spiced oil.
>>21691231i won't agree to a falsehood, anon.verde sucks.pace picante sauce and newman's own are the best salsas on the market and it's not even close.
Absolutely. Hard to find though.
>>21691231Anything that's habanero-based is miles better than any jalapeño-based salsaNo, "habanero" salsa that's mostly jalapeños with a bit of habanero doesn't count
>>21691978where is it hard to find? I can find it in any supermarket
>>21691997I mean the Taco Bell one specifically
>>21691828>basically Puerto Rican sofritoSo many things are basically a so(f)frit(t)o. Allium, sweetness, and green sweated in lipids is a classic combo.
>>21691982Despite the similarities, I see these things as having different functions. I don't know why this works for me, but the easiest way I have to explain is through audio terms.Hab's brighter, more airy, The terpenes in it (limonene and carophyllene) give it a tropical spiced citrus vibe. It's loud, but it's pleasantly balanced, and sweetens up the high end. Jalapeno's earthier (even the red ones). The Grindstaff pyrazine gives it "Fresh pepper" small and flavour, beta carophyllene leans the pepperiness more toward rosemary than cinammon, and the rest of the terpenes are basically the aroma of pine wood. It's not as loud as habanero, but it's got a really steep low and high mid spike to it. When they ripen, it softens that quite a bit, but those signature frequencies are still there.
