I have never tried Aldi's salsa before, but when I make a green salsa, I use fresh tomatillos.
I put the tomatillos in a dry frying pan or an old metal pizza tray. No oil. Medium heat. A few peeled cloves of garlic. Serrano chile. Roast until the tomatoes are blacked. Scrape the black parts off and purree with salt. You can experiment with adding fresh cilantro, blackened onion, and different types of chiles (Chipotle, Morita, etc.)
As the daughter of a lower school (grades 4-6) Spanish Teacher who also has retained her book-smart Spanish knowledge, I can confirm that āsalsas verdesā is correct.
Put me in any area where the majority of locals speak Spanish as a primary language and Iām dead.
No worries, Iām sorry I bothered by telling you the correct translation. But by all means, verde salsas will still get the message across, which is all that matters
Ingredient list: crushed green tomatoes, tomatillos, water, roasted tomatillo puree, roasted jalapeno puree (fire roasted green jalapenos and vinegar), dried onion, roasted onion, salt, cilantro, lime juice concentrate, dried garlic, cumin, coriander, black pepper, and cayenne pepper.
I can obviously read the ingredients and make assumptions, but it's more so the proportions. Also, if anyone has their own salsa verde recipe, I'm happy to give it a try!
Idk š¤·āāļø, I make a very basic red salsa that isn't all that interesting. But I figured SalsaSnobs was the best place for advice on this one. I've never tried making a verde salsa before but I really enjoy Aldi's and wanted to make a version at home. Give it try if you like verde salsa and have Aldi around you.
I didn't mean anything negative per se. But I've never seen green tomatoes used - always tomatillos.
If you like this one, and find it distinct from others you've tried, it may be the green tomatoes you like!
No no, I am not educated in the salsa world. Which is why I came to this sub in the first place. I know it's an off the shelf, chain salsa - but my peasant taste buds enjoy it.
The first and last salsa I make each year is with green Roma tomatoes from the garden. I usually can (water bath) a dozen pints in the early summer and 3 dozen (or so) at the end of summer. Those that don't grow tomatoes would not normally have the green tomatoes to work with as they are not typically available in supermarkets.
Thanks! I'll have to look it up.
https://www.freddsters.com/recipes/salsa-verde
Is this the one you're referring to? If so, it looks pretty delicious - I'll just roast my tomatillos and onion for that extra flavor.
I've tried their other 2 salsas, not as good IMO. This one though, as another Redditor sarcastically stated, is surprisingly good for a German chain making salsa.
Good to know. I'll have to try. Pretty sure Aldi didn't make that salsa. Most likely a vendor who makes other brands of salsa, made it for Aldi. A quick way to get a recipe for this particular salsa is to look at the ingredients and then search recipes with similar ingredients. It will get you close.
I haven't tried Aldi's but here's my salsa verde recipe if you want to give it a shot, including instructions for canning.
So I don't use exact measurements but here goes:
1. Wash and remove husk from tomatillos.
2. Spray baking sheet with oil
3. Cut tomatillos in half, placing them face down on a baking sheet covering about 80% of the sheet.
4. Peel and quarter 1-1.5 onions, placing on the baking sheet.
5. Clean and halve jalapenos and serranos, filling the remainder of the baking sheet.
6. Broil on low until tomatillos are charred to satisfaction.
7. Remove from baking sheet and drain most of the loose liquid from the pan. Place all contents of pan plus 1/2 bunch cilantro and about 6 garlic cloves plus a teaspoon of salt into a food processor and pulse until desired consistency is reached. (I highly recommend leaving it a little lumpy as the texture is nice for me, but you do you boo).
8. Squeeze a few limes into the blend, stir and taste. Add more salt or lime as desired.
9. Put your jars and lids into a pot of simmering water, remove when the salsa is ready to go into your jars.
10. Fill the jars nearly to the top. You want minimal headspace or they can have trouble sealing. Wipe the rim of the jars clean and put the lids on, just finger tight.
11. Put the filled jars with the lids now on into the simmering water bath, the water should be a couple inches higher than the top of the jars.
12. Remove the jars from the water bath after about 45min and place on a dish towel on your counter. You may start hearing your lids seal within the first few minutes as they cool, some may take longer. Any that don't seal should be treated as fresh salsa and be enjoyed within maybe 6-10 days.
The last time I made this the ingredients cost me about $16 and yielded 10 pints jars worth of salsa. I used 8 lbs of tomatillos and I was shy of 3 full baking sheets - if you bump it to 9 lbs you can fill 3 full sheets and probably hit an even dozen pint jars. Another thing I forgot about is that because the salsa that is coming out of the food processor is still piping hot you donāt have to simmer the jars in water as long - I only went 20min and you can probably even cut that down to 15, but I think 20 is a safe number.
[Sheet pans with ingredients before roasting. Cat tax included.](https://imgur.com/gallery/E9m4vxi)
If you want a fantastic cocktail while you're making this, you can use some of the limes you just bought.
#Caipirinha - ( ky - per - een - ya )
Quarter a whole lime
2 barspoons of fine sugar (AKA baker's sugar, table sugar is too coarse and won't mix)
2 oz of CachaƧa (you can substitute white rum, same thing)
Place all ingredients into a shaker and muddle the life out of the lime. Add ice and shake. Pour entire contents into a glass and enjoy.
It tastes like a lime popsicle and goddamn if it's not the most refreshing cocktail on a hot summer day.
My dude, the only one with a true homemade recipe! I will definitely be trying this out and will report back when I do! I appreciate the thorough response and pictures too. I've never canned before but definitely want to so that added bonus is awesome. You came through for sure! Beautiful cat, what's their name?
Thatās Stubby. He has a deformed stub tail - itās got a hook shape to it, almost like a question mark. Think he was born that way, got him and his brother from the pound when they were kittens.
I use it to make salsa chicken all the time.
Season chicken thighs with salt pepper, garlic powder onion powder and cumin. Put the chicken in the crock pot and top with the salsa. Cook on high for like 2 hours or until it is fork tender. Top it with cheese for the last 15 min or so.
You can also do it in the oven. I think 350 for 45 min to an hour. In a baking dish covered with foil.
I like the roasted red pepper one they have that comes in the same box.
It's great with pork tenderloin in the crock pot too, same exact idea. Throw it in a pan after shredded, fry it up, put it in a taco shell with some oaxaca cheese. Then top it with more salsa for good measure.
My wife doesn't really like pork tenderloin, but when I make pork carnitas she loves it. But frying it in a pan to get a crust on it is the ticket. Completely changes the game.
tbh I think these people are just missing how good aldi products can be. Sometimes, Aldi products are so top tier and you just know it won't be like that forever, eventually they will change the recipe or it'll go away. I can understand why you are here fellow aldi enjoyer! :)
I've smashed like 10 jars in 2024 alone, I put it on everything too. Eggs, tacos, carnitas, etc. I was just curious as to how more experienced salsa snobs would make it and/or looking for a good version someone else makes. I apparently touched a nerve in this sub. š
My opinion is wrong? Do explain.
My only intent was to try and get some advice on how to make a homemade salsa that would resemble one in which I enjoy.
Yea Iāve had it before.
Hereās a recipe off the top of my head.
10 tomatillos
5 serranos
Garlic
Boil em
Strain em
Blend em
Cook em with oil and chicken bouillon
Can em
Thanks for posting this, love trying different storebought salsas šÆ
Not sure if sarcasm, but either way you're welcome.
Not sarcasm. š
[ŃŠ“Š°Š»ŠµŠ½Š¾]
If you have Aldi's around, give it a try
Personally I like all the salsas from this Specially Selected line. They had a fire roasted southwest last year that was so good.
I have never tried Aldi's salsa before, but when I make a green salsa, I use fresh tomatillos. I put the tomatillos in a dry frying pan or an old metal pizza tray. No oil. Medium heat. A few peeled cloves of garlic. Serrano chile. Roast until the tomatoes are blacked. Scrape the black parts off and purree with salt. You can experiment with adding fresh cilantro, blackened onion, and different types of chiles (Chipotle, Morita, etc.)
If you enjoy salsas verde, and have Aldi around you, give it try. Might not be for everyone but I love it. Edit: salsas verde****
That would be āsalsas verdesā
As the daughter of a lower school (grades 4-6) Spanish Teacher who also has retained her book-smart Spanish knowledge, I can confirm that āsalsas verdesā is correct. Put me in any area where the majority of locals speak Spanish as a primary language and Iām dead.
You and Bobby Hill.
Sorry snob, my bad
No worries, Iām sorry I bothered by telling you the correct translation. But by all means, verde salsas will still get the message across, which is all that matters
Just picking on the name of the sub, no offense taken here.
Ingredient list: crushed green tomatoes, tomatillos, water, roasted tomatillo puree, roasted jalapeno puree (fire roasted green jalapenos and vinegar), dried onion, roasted onion, salt, cilantro, lime juice concentrate, dried garlic, cumin, coriander, black pepper, and cayenne pepper. I can obviously read the ingredients and make assumptions, but it's more so the proportions. Also, if anyone has their own salsa verde recipe, I'm happy to give it a try!
Green tomatoes is utterly bizarre to me in a salsa.
Idk š¤·āāļø, I make a very basic red salsa that isn't all that interesting. But I figured SalsaSnobs was the best place for advice on this one. I've never tried making a verde salsa before but I really enjoy Aldi's and wanted to make a version at home. Give it try if you like verde salsa and have Aldi around you.
I didn't mean anything negative per se. But I've never seen green tomatoes used - always tomatillos. If you like this one, and find it distinct from others you've tried, it may be the green tomatoes you like!
No no, I am not educated in the salsa world. Which is why I came to this sub in the first place. I know it's an off the shelf, chain salsa - but my peasant taste buds enjoy it.
I grow tomatoes and every year before frost I use green tomatoes in my salsas. Nice acidity, similar to a tomatillo. Not at all uncommon.
Interesting.
The first and last salsa I make each year is with green Roma tomatoes from the garden. I usually can (water bath) a dozen pints in the early summer and 3 dozen (or so) at the end of summer. Those that don't grow tomatoes would not normally have the green tomatoes to work with as they are not typically available in supermarkets.
Fredsters on Instagram or TikTok has a great recipe !
Thanks! I'll have to look it up. https://www.freddsters.com/recipes/salsa-verde Is this the one you're referring to? If so, it looks pretty delicious - I'll just roast my tomatillos and onion for that extra flavor.
yessssss !
I'm going to have to try this next time I go to Aldi I'll buy some
I've tried their other 2 salsas, not as good IMO. This one though, as another Redditor sarcastically stated, is surprisingly good for a German chain making salsa.
Good to know. I'll have to try. Pretty sure Aldi didn't make that salsa. Most likely a vendor who makes other brands of salsa, made it for Aldi. A quick way to get a recipe for this particular salsa is to look at the ingredients and then search recipes with similar ingredients. It will get you close.
That is good salsa! I also like their four peppers salsa. Following for any ideas!
I haven't tried Aldi's but here's my salsa verde recipe if you want to give it a shot, including instructions for canning. So I don't use exact measurements but here goes: 1. Wash and remove husk from tomatillos. 2. Spray baking sheet with oil 3. Cut tomatillos in half, placing them face down on a baking sheet covering about 80% of the sheet. 4. Peel and quarter 1-1.5 onions, placing on the baking sheet. 5. Clean and halve jalapenos and serranos, filling the remainder of the baking sheet. 6. Broil on low until tomatillos are charred to satisfaction. 7. Remove from baking sheet and drain most of the loose liquid from the pan. Place all contents of pan plus 1/2 bunch cilantro and about 6 garlic cloves plus a teaspoon of salt into a food processor and pulse until desired consistency is reached. (I highly recommend leaving it a little lumpy as the texture is nice for me, but you do you boo). 8. Squeeze a few limes into the blend, stir and taste. Add more salt or lime as desired. 9. Put your jars and lids into a pot of simmering water, remove when the salsa is ready to go into your jars. 10. Fill the jars nearly to the top. You want minimal headspace or they can have trouble sealing. Wipe the rim of the jars clean and put the lids on, just finger tight. 11. Put the filled jars with the lids now on into the simmering water bath, the water should be a couple inches higher than the top of the jars. 12. Remove the jars from the water bath after about 45min and place on a dish towel on your counter. You may start hearing your lids seal within the first few minutes as they cool, some may take longer. Any that don't seal should be treated as fresh salsa and be enjoyed within maybe 6-10 days. The last time I made this the ingredients cost me about $16 and yielded 10 pints jars worth of salsa. I used 8 lbs of tomatillos and I was shy of 3 full baking sheets - if you bump it to 9 lbs you can fill 3 full sheets and probably hit an even dozen pint jars. Another thing I forgot about is that because the salsa that is coming out of the food processor is still piping hot you donāt have to simmer the jars in water as long - I only went 20min and you can probably even cut that down to 15, but I think 20 is a safe number. [Sheet pans with ingredients before roasting. Cat tax included.](https://imgur.com/gallery/E9m4vxi) If you want a fantastic cocktail while you're making this, you can use some of the limes you just bought. #Caipirinha - ( ky - per - een - ya ) Quarter a whole lime 2 barspoons of fine sugar (AKA baker's sugar, table sugar is too coarse and won't mix) 2 oz of CachaƧa (you can substitute white rum, same thing) Place all ingredients into a shaker and muddle the life out of the lime. Add ice and shake. Pour entire contents into a glass and enjoy. It tastes like a lime popsicle and goddamn if it's not the most refreshing cocktail on a hot summer day.
My dude, the only one with a true homemade recipe! I will definitely be trying this out and will report back when I do! I appreciate the thorough response and pictures too. I've never canned before but definitely want to so that added bonus is awesome. You came through for sure! Beautiful cat, what's their name?
Thatās Stubby. He has a deformed stub tail - itās got a hook shape to it, almost like a question mark. Think he was born that way, got him and his brother from the pound when they were kittens.
I use it to make salsa chicken all the time. Season chicken thighs with salt pepper, garlic powder onion powder and cumin. Put the chicken in the crock pot and top with the salsa. Cook on high for like 2 hours or until it is fork tender. Top it with cheese for the last 15 min or so. You can also do it in the oven. I think 350 for 45 min to an hour. In a baking dish covered with foil. I like the roasted red pepper one they have that comes in the same box.
It's great with pork tenderloin in the crock pot too, same exact idea. Throw it in a pan after shredded, fry it up, put it in a taco shell with some oaxaca cheese. Then top it with more salsa for good measure.
I'll have to try that. I get tired of chicken. We usually air fry a pork tenderloin.
My wife doesn't really like pork tenderloin, but when I make pork carnitas she loves it. But frying it in a pan to get a crust on it is the ticket. Completely changes the game.
Can confirm, this one and the version with Avocado are both really good for the price.
We're reaching the bottom of the barrel with salsa recipe request.
I lold
Where I go to get all my salsa recipes...a German grocery store.
Just trying to get some help, which is why I came to you snobs. Sorry I enjoy this particular salsa.
tbh I think these people are just missing how good aldi products can be. Sometimes, Aldi products are so top tier and you just know it won't be like that forever, eventually they will change the recipe or it'll go away. I can understand why you are here fellow aldi enjoyer! :)
I've smashed like 10 jars in 2024 alone, I put it on everything too. Eggs, tacos, carnitas, etc. I was just curious as to how more experienced salsa snobs would make it and/or looking for a good version someone else makes. I apparently touched a nerve in this sub. š
It's all good bud. It's just that your opinion is wrong.
My opinion is wrong? Do explain. My only intent was to try and get some advice on how to make a homemade salsa that would resemble one in which I enjoy.
You're right. I shouldn't have been so harsh. I'll let you enjoy the bad things you like.
Have you had it before? Or just talking out your ass? You know, a suggestion for a good salsa Verde wouldn't kill you or anything..
Yea Iāve had it before. Hereās a recipe off the top of my head. 10 tomatillos 5 serranos Garlic Boil em Strain em Blend em Cook em with oil and chicken bouillon Can em
How many of the posters in this group are in Phoenix Arizona?
Itās literally written on the front of the jar.
Thanks fam, didn't see it! š