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the perfect salsa for summer SALSA DE CHILE CASCABEL YIELD: 1 QT 1,300g tomatillos, whole 115g white onion, large chunks 50g garlic, still in its paper 38g cascabel chile, seeded and stemmed 5g chile de arbol, stemmed 200g water, hot water 7g Diamond Crystal kosher salt Working on a comal heated over medium high heat. Place the Chiles on the comal and toast while moving until toasted and fragrant (about 1 minute). Reserve. Add the tomatillos, onion and garlic to the comal and cook while flipping occasionally. The tomatillos for about 30 mins or until blackened and tender. The onion and garlic take around 15 minutes. Peel the garlic. Reserve. Place the chiles in a blender with enough of the water to make a thick paste with them while blending on high. Once you have your desired consistency, add the garlic and onion to the blender and blend at a low speed until broken up, adding water to adjust as needed. Add the tomatillos to the blender along with the salt and blend on medium until your desired consistency is reached. Taste and adjust seasoning as needed.
1.06M
66.7K
274
1mo ago
goatboyintl
the perfect salsa for summer SALSA DE CHILE CASCABEL YIELD: 1 QT 1,300g tomatillos, whole 115g white onion, large chunks 50g garlic, still in its paper 38g cascabel chile, seeded and stemmed 5g chile de arbol, stemmed 200g water, hot water 7g Diamond Crystal kosher salt Working on a comal heated over medium high heat. Place the Chiles on the comal and toast while moving until toasted and fragrant (about 1 minute). Reserve. Add the tomatillos, onion and garlic to the comal and cook while flipping occasionally. The tomatillos for about 30 mins or until blackened and tender. The onion and garlic take around 15 minutes. Peel the garlic. Reserve. Place the chiles in a blender with enough of the water to make a thick paste with them while blending on high. Once you have your desired consistency, add the garlic and onion to the blender and blend at a low speed until broken up, adding water to adjust as needed. Add the tomatillos to the blender along with the salt and blend on medium until your desired consistency is reached. Taste and adjust seasoning as needed.
these are so fire 🔥 @Seema Pankhania thanks for the inspiration 🙌🏽 recipe below ⬇️ Pico de Gallo Fritters Yield: 10 fritters 1,000g Roma tomatoes, cored and medium diced (about 8–10 tomatoes) 300g white onion, small dice (about 2 cups) 130g zucchini, grated (about 1 medium zucchini) 25g serrano chiles, minced (about 2 serranos) 35g garlic, microplaned (about 7 cloves) 28g lime juice (about 2 Tbsp) 70g cilantro, chiffonade (about 1½ cups loosely packed) 5g parsley, minced (about 2 Tbsp) 45g masa harina (about ⅓ cup) 150g all-purpose flour, plus more as needed (about 1¼ cups) 4g baking powder (about 1 tsp) 0.7g ground coriander (about ¼ tsp) 10g panko breadcrumbs (about ¼ cup) 150g queso fresco, crumbled (about 1 cup) 10g Diamond Crystal kosher salt (about 2 tsp) Fresh cracked black pepper Peanut oil, for frying Whipped Queso Fresco Yield: 3 cups 250g full-fat Greek yogurt (about 1 cup) 515g queso fresco (about 18 oz) 50g olive oil (about ¼ cup) Kosher salt, to taste Instructions Make the Fritter Mixture 1. Drain the vegetables Combine tomatoes, onion, zucchini, serrano, garlic, lime juice, and salt in a large bowl. Transfer to a fine mesh strainer set over a bowl and allow to drain for 20 minutes. 2. Build the batter Return the vegetables to the bowl. Add cilantro, parsley, masa harina, flour, baking powder, coriander, panko, and queso fresco. Season with black pepper and mix until evenly combined. 3. Rest Let the mixture sit for 20 minutes. This gives the flour and masa harina time to hydrate and helps everything hold together. 4. Check the consistency The mixture should feel moist but still hold its shape when pressed together. If it's too loose, add additional flour one tablespoon at a time. Fry the Fritters 5. Heat the oil Heat peanut oil to 350°F (175°C) in a heavy-bottomed pot or high-sided skillet. 6. Shape Divide the mixture into 10 portions. Form patties and make a slight indentation in the center of each one. 7. Fry Working in batches, fry for 2–3 minutes per side until deeply golden brown and crisp. Avoid overcrowding the pan. 8. Drain Transfer to a paper towel-lined tray or wire rack. Season lightly with salt while still hot. Make the Whipped Queso Fresco 1. Combine Add the queso fresco and Greek yogurt to a food processor. Pulse until combined. 2. Emulsify Scrape down the sides. With the machine running, slowly drizzle in the olive oil. Process until smooth and creamy. 3. Season Taste and adjust with salt as needed.
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4w ago
goatboyintl
these are so fire 🔥 @Seema Pankhania thanks for the inspiration 🙌🏽 recipe below ⬇️ Pico de Gallo Fritters Yield: 10 fritters 1,000g Roma tomatoes, cored and medium diced (about 8–10 tomatoes) 300g white onion, small dice (about 2 cups) 130g zucchini, grated (about 1 medium zucchini) 25g serrano chiles, minced (about 2 serranos) 35g garlic, microplaned (about 7 cloves) 28g lime juice (about 2 Tbsp) 70g cilantro, chiffonade (about 1½ cups loosely packed) 5g parsley, minced (about 2 Tbsp) 45g masa harina (about ⅓ cup) 150g all-purpose flour, plus more as needed (about 1¼ cups) 4g baking powder (about 1 tsp) 0.7g ground coriander (about ¼ tsp) 10g panko breadcrumbs (about ¼ cup) 150g queso fresco, crumbled (about 1 cup) 10g Diamond Crystal kosher salt (about 2 tsp) Fresh cracked black pepper Peanut oil, for frying Whipped Queso Fresco Yield: 3 cups 250g full-fat Greek yogurt (about 1 cup) 515g queso fresco (about 18 oz) 50g olive oil (about ¼ cup) Kosher salt, to taste Instructions Make the Fritter Mixture 1. Drain the vegetables Combine tomatoes, onion, zucchini, serrano, garlic, lime juice, and salt in a large bowl. Transfer to a fine mesh strainer set over a bowl and allow to drain for 20 minutes. 2. Build the batter Return the vegetables to the bowl. Add cilantro, parsley, masa harina, flour, baking powder, coriander, panko, and queso fresco. Season with black pepper and mix until evenly combined. 3. Rest Let the mixture sit for 20 minutes. This gives the flour and masa harina time to hydrate and helps everything hold together. 4. Check the consistency The mixture should feel moist but still hold its shape when pressed together. If it's too loose, add additional flour one tablespoon at a time. Fry the Fritters 5. Heat the oil Heat peanut oil to 350°F (175°C) in a heavy-bottomed pot or high-sided skillet. 6. Shape Divide the mixture into 10 portions. Form patties and make a slight indentation in the center of each one. 7. Fry Working in batches, fry for 2–3 minutes per side until deeply golden brown and crisp. Avoid overcrowding the pan. 8. Drain Transfer to a paper towel-lined tray or wire rack. Season lightly with salt while still hot. Make the Whipped Queso Fresco 1. Combine Add the queso fresco and Greek yogurt to a food processor. Pulse until combined. 2. Emulsify Scrape down the sides. With the machine running, slowly drizzle in the olive oil. Process until smooth and creamy. 3. Season Taste and adjust with salt as needed.
new youtube video live on my channel! go check it out #salsa101
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5mo ago
goatboyintl
new youtube video live on my channel! go check it out #salsa101
This one’s gonna blow your mind. We are making another version of a “salsa falsa” and honestly a great way to sneak some veggies into taco time. #salsa101 recipe below 👇🏽 Ingredients YIELD: 3 cups To Boil: 300 g water (about 1 ¼ cups) 355 g tomatillos, whole (about 6–7 medium tomatillos) 130 g zucchini, cut into tomatillo-sized pieces (about 1 small zucchini) To Fry: 150 g neutral oil (about ⅔ cup) 175 g serrano chiles, stems removed (about 12–14 chiles) 125 g white onion, large dice (about ½ large onion) 70 g garlic, whole cloves peeled (about 12 cloves) 70 g cilantro (about 1 small bunch, leaves and tender stems) 10 g Diamond Crystal kosher salt (about 2 tsp) Instructions 1️⃣ Boil the Veggies In a pot, add water, tomatillos, and zucchini. Cover and cook over medium heat until tender (about 15 minutes). Remove from water, discard liquid, and set aside the vegetables. 2️⃣ Fry the Aromatics In a sauté pan, combine oil, serranos, onion, and garlic. Turn heat to medium and cook while stirring until everything is golden and tender (about 10 minutes). Remove from heat and cool at room temp. 3️⃣ Blend Until Smooth In a blender, combine boiled tomatillos and zucchini with the fried mixture, cilantro, and salt. Purée on high until super creamy. Taste and adjust seasoning as needed.
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9mo ago
goatboyintl
This one’s gonna blow your mind. We are making another version of a “salsa falsa” and honestly a great way to sneak some veggies into taco time. #salsa101 recipe below 👇🏽 Ingredients YIELD: 3 cups To Boil: 300 g water (about 1 ¼ cups) 355 g tomatillos, whole (about 6–7 medium tomatillos) 130 g zucchini, cut into tomatillo-sized pieces (about 1 small zucchini) To Fry: 150 g neutral oil (about ⅔ cup) 175 g serrano chiles, stems removed (about 12–14 chiles) 125 g white onion, large dice (about ½ large onion) 70 g garlic, whole cloves peeled (about 12 cloves) 70 g cilantro (about 1 small bunch, leaves and tender stems) 10 g Diamond Crystal kosher salt (about 2 tsp) Instructions 1️⃣ Boil the Veggies In a pot, add water, tomatillos, and zucchini. Cover and cook over medium heat until tender (about 15 minutes). Remove from water, discard liquid, and set aside the vegetables. 2️⃣ Fry the Aromatics In a sauté pan, combine oil, serranos, onion, and garlic. Turn heat to medium and cook while stirring until everything is golden and tender (about 10 minutes). Remove from heat and cool at room temp. 3️⃣ Blend Until Smooth In a blender, combine boiled tomatillos and zucchini with the fried mixture, cilantro, and salt. Purée on high until super creamy. Taste and adjust seasoning as needed.
You’re going to put these onions on everything 🎯 recipe below 👇🏽 CURTIDO DE HABANERO Y CEBOLLA MORADA YIELD: 1 QT 555g red onion, julienned 12g habanero, super thin slices (optional) 20g sugar 15g Diamond Crystal kosher salt 240g lime juice, fresh squeezed 3g Mexican oregano, rubbed between your palms to grind 40g white vinegar In an appropriately sized bowl, combine the onion, habanero, sugar, salt, oregano and massage it all together with clean hands. Allow to marinate at room temp for 30 mins. Add the lime and vinegar, and mix well. Store in the fridge. IMPORTANT: TASTE AND ADJUST SEASONING AS NEEDED WITH SALT OR SUGAR. #mexicanfood #pickledredonion
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9mo ago
goatboyintl
You’re going to put these onions on everything 🎯 recipe below 👇🏽 CURTIDO DE HABANERO Y CEBOLLA MORADA YIELD: 1 QT 555g red onion, julienned 12g habanero, super thin slices (optional) 20g sugar 15g Diamond Crystal kosher salt 240g lime juice, fresh squeezed 3g Mexican oregano, rubbed between your palms to grind 40g white vinegar In an appropriately sized bowl, combine the onion, habanero, sugar, salt, oregano and massage it all together with clean hands. Allow to marinate at room temp for 30 mins. Add the lime and vinegar, and mix well. Store in the fridge. IMPORTANT: TASTE AND ADJUST SEASONING AS NEEDED WITH SALT OR SUGAR. #mexicanfood #pickledredonion
Recipe 👇🏽 Sikil P’ak is one of the oldest salsas in Mexico — pre-Hispanic, Yucatecan, and still slept on by most people outside the region. It’s made with toasted pumpkin seeds, charred tomato, habanero, citrus, and herbs. Thick, earthy, nutty, and bright — more of a dip or spread than the liquid-y salsas most folks expect. But this is salsa. Just from a different time and place. It’s got a gentle heat that can go up or down depending on how you like it — always your call. Make it your own. Serve it with duras, crudité, grilled meats, tacos, whatever’s around. It adds richness and depth without trying too hard. If you’ve never had it, this is your sign. And if someone tells you it’s “not salsa”… that just means they haven’t tasted it yet. SIKIL P’AK YIELD: 3 CUPS 255g hulled pumpkin seeds 70g unhulled pumpkin seeds 450g roma tomatoes, whole 25g garlic, whole and kept in its paper 15g habanero chile, whole 40g lime juice, fresh 35g orange juice, fresh 25g water 15g cilantro, chiffonade 10g chives, chiffonade Working in batches on a comal, dry roast the pumpkin seeds until golden brown. Roast the tomatoes, garlic and habanero until everything is blackened and tender. Reserve. Working in batches in a molcajete, grind the pumpkin seeds into a fine powder and reserve. Add some of the water to the molcajete with a pinch of salt and the garlic and make a smooth paste. Add in the habanero and continue mashing into a smooth paste, and repeat with the tomatoes. Once you have your desired texture, add the ground pumpkin seeds to the molcajete along with the citrus juices, herbs,and salt. Mix well, taste and adjust as needed. #salsa101
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11mo ago
goatboyintl
Recipe 👇🏽 Sikil P’ak is one of the oldest salsas in Mexico — pre-Hispanic, Yucatecan, and still slept on by most people outside the region. It’s made with toasted pumpkin seeds, charred tomato, habanero, citrus, and herbs. Thick, earthy, nutty, and bright — more of a dip or spread than the liquid-y salsas most folks expect. But this is salsa. Just from a different time and place. It’s got a gentle heat that can go up or down depending on how you like it — always your call. Make it your own. Serve it with duras, crudité, grilled meats, tacos, whatever’s around. It adds richness and depth without trying too hard. If you’ve never had it, this is your sign. And if someone tells you it’s “not salsa”… that just means they haven’t tasted it yet. SIKIL P’AK YIELD: 3 CUPS 255g hulled pumpkin seeds 70g unhulled pumpkin seeds 450g roma tomatoes, whole 25g garlic, whole and kept in its paper 15g habanero chile, whole 40g lime juice, fresh 35g orange juice, fresh 25g water 15g cilantro, chiffonade 10g chives, chiffonade Working in batches on a comal, dry roast the pumpkin seeds until golden brown. Roast the tomatoes, garlic and habanero until everything is blackened and tender. Reserve. Working in batches in a molcajete, grind the pumpkin seeds into a fine powder and reserve. Add some of the water to the molcajete with a pinch of salt and the garlic and make a smooth paste. Add in the habanero and continue mashing into a smooth paste, and repeat with the tomatoes. Once you have your desired texture, add the ground pumpkin seeds to the molcajete along with the citrus juices, herbs,and salt. Mix well, taste and adjust as needed. #salsa101
Had the best time cooking birria with the legend. Check out this fun interview we did! #salsa101
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10mo ago
goatboyintl
Had the best time cooking birria with the legend. Check out this fun interview we did! #salsa101
This one is incredible 🫜 recipe below 👇🏽 Ingredients YIELD: 1 pint + ½ cup 440g Roma tomatoes, whole (about 4–5 medium) 65g serrano chiles, whole (about 4–5 chiles) 35g jalapeño chiles, whole (about 1 large or 2 small) 30g garlic cloves, in paper (about 6 cloves) 100g radishes, small diced (about 1 cup) 65g red onion, small diced (about ½ cup) 10g cilantro, chiffonade (about ¼ cup) 4g Diamond Crystal kosher salt (about ¾ tsp) 2g Knorr chicken bouillon powder (about ½ tsp) Instructions 1️⃣ Char the base Heat a comal over medium-high. Place the tomatoes in the center and the chiles + garlic around the edges. Roast, turning often, until blackened and tender. Tomatoes: ~15–20 min Chiles & garlic: ~5–7 min 2️⃣ Blend Transfer the charred tomatoes, chiles, and garlic to a blender. Add a pinch of salt and purée until smooth (or chunky—your call). 3️⃣ Mix fresh Let the salsa cool slightly, then fold in the radishes, red onion, cilantro, salt, and bouillon. 4️⃣ Taste & adjust Add a squeeze of lime if you like, or adjust salt and heat to preference.#salsa101
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10mo ago
goatboyintl
This one is incredible 🫜 recipe below 👇🏽 Ingredients YIELD: 1 pint + ½ cup 440g Roma tomatoes, whole (about 4–5 medium) 65g serrano chiles, whole (about 4–5 chiles) 35g jalapeño chiles, whole (about 1 large or 2 small) 30g garlic cloves, in paper (about 6 cloves) 100g radishes, small diced (about 1 cup) 65g red onion, small diced (about ½ cup) 10g cilantro, chiffonade (about ¼ cup) 4g Diamond Crystal kosher salt (about ¾ tsp) 2g Knorr chicken bouillon powder (about ½ tsp) Instructions 1️⃣ Char the base Heat a comal over medium-high. Place the tomatoes in the center and the chiles + garlic around the edges. Roast, turning often, until blackened and tender. Tomatoes: ~15–20 min Chiles & garlic: ~5–7 min 2️⃣ Blend Transfer the charred tomatoes, chiles, and garlic to a blender. Add a pinch of salt and purée until smooth (or chunky—your call). 3️⃣ Mix fresh Let the salsa cool slightly, then fold in the radishes, red onion, cilantro, salt, and bouillon. 4️⃣ Taste & adjust Add a squeeze of lime if you like, or adjust salt and heat to preference.#salsa101
This one will light you up! Pero pica rico 🤤 #salsa101 SALSA NEGRA DE HABANERO YIELD: 3 CUPS 20g garlic, whole 50g corn tortillas 100g habanero chiles, whole 140g white onion, sliced thin 25g soy sauce 3g Jugo Maggi 2g Diamond Crystal kosher salt .5g sugar .5g citric 230g water Working on an open flame, burn the tortillas until blackened and reserve. Working on a comal, roast the garlic, chiles, and onion until everything is blackened and tender. They take a while so be patient and use your instincts. Reserve. Transfer the roasted ingredients to a blender, with the soy sauce, jugo maggi, half of the water, puree on a medium speed until a smoothish texture is reached or as long as you'd like. Taste and adjust texture and flavor with the sugar, citric and rest of the water. Use lime juice if you don’t have citric acid.
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10mo ago
goatboyintl
This one will light you up! Pero pica rico 🤤 #salsa101 SALSA NEGRA DE HABANERO YIELD: 3 CUPS 20g garlic, whole 50g corn tortillas 100g habanero chiles, whole 140g white onion, sliced thin 25g soy sauce 3g Jugo Maggi 2g Diamond Crystal kosher salt .5g sugar .5g citric 230g water Working on an open flame, burn the tortillas until blackened and reserve. Working on a comal, roast the garlic, chiles, and onion until everything is blackened and tender. They take a while so be patient and use your instincts. Reserve. Transfer the roasted ingredients to a blender, with the soy sauce, jugo maggi, half of the water, puree on a medium speed until a smoothish texture is reached or as long as you'd like. Taste and adjust texture and flavor with the sugar, citric and rest of the water. Use lime juice if you don’t have citric acid.
I’ve been cooking for over half my life. Here is what I bring to work with me. I love a thermopen thermometer that isn’t pictured lol. Hit me up with any questions! -JZ
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8mo ago
goatboyintl
I’ve been cooking for over half my life. Here is what I bring to work with me. I love a thermopen thermometer that isn’t pictured lol. Hit me up with any questions! -JZ
This one goes on anything but I like it on a taco de pollo al carbon 🔥 recipe below 👇🏽 Ingredients YIELD: 1 Pint 75 g neutral oil (about ⅓ cup) 30 g chile de árbol, whole (about 25–30 chiles) 25 g red-skinned peanuts, raw and whole (about 3 Tbsp) 50 g white onion, large dice (about ¼ medium onion) 30 g garlic, peeled and whole (about 6 cloves) 225 g tomatillos, whole (about 4 medium tomatillos) 350 g water (about 1 ½ cups) 4 g Diamond Crystal kosher salt (about ¾ tsp) 2 g Knorr chicken bouillon (optional, about ½ tsp) Instructions 1️⃣ Cook the Tomatillos Add tomatillos and water to a pot. Simmer on low, covered, for 5 minutes. Flip tomatillos and cook 5 more minutes until tender but not burst. Cool and reserve both tomatillos and liquid. 2️⃣ Toast Chiles & Peanuts In a pan, heat oil over medium. Add árbol chiles and peanuts, stirring until fragrant and toasted (2–3 minutes). Do not burn. Remove with a slotted spoon and drain on paper towels. 3️⃣ Cook the Aromatics In the same oil, cook onions and garlic over medium-low heat until golden brown and tender. Cool and reserve. 4️⃣ Blend It Up Combine the chiles, peanuts, oil/onion/garlic mixture in a blender with about 100 g (½ cup) of tomatillo water. Blend on high until desired texture is reached. Add the tomatillos and blend again on low until smooth but not soupy. Season with salt and bouillon to taste. #salsa101
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9mo ago
goatboyintl
This one goes on anything but I like it on a taco de pollo al carbon 🔥 recipe below 👇🏽 Ingredients YIELD: 1 Pint 75 g neutral oil (about ⅓ cup) 30 g chile de árbol, whole (about 25–30 chiles) 25 g red-skinned peanuts, raw and whole (about 3 Tbsp) 50 g white onion, large dice (about ¼ medium onion) 30 g garlic, peeled and whole (about 6 cloves) 225 g tomatillos, whole (about 4 medium tomatillos) 350 g water (about 1 ½ cups) 4 g Diamond Crystal kosher salt (about ¾ tsp) 2 g Knorr chicken bouillon (optional, about ½ tsp) Instructions 1️⃣ Cook the Tomatillos Add tomatillos and water to a pot. Simmer on low, covered, for 5 minutes. Flip tomatillos and cook 5 more minutes until tender but not burst. Cool and reserve both tomatillos and liquid. 2️⃣ Toast Chiles & Peanuts In a pan, heat oil over medium. Add árbol chiles and peanuts, stirring until fragrant and toasted (2–3 minutes). Do not burn. Remove with a slotted spoon and drain on paper towels. 3️⃣ Cook the Aromatics In the same oil, cook onions and garlic over medium-low heat until golden brown and tender. Cool and reserve. 4️⃣ Blend It Up Combine the chiles, peanuts, oil/onion/garlic mixture in a blender with about 100 g (½ cup) of tomatillo water. Blend on high until desired texture is reached. Add the tomatillos and blend again on low until smooth but not soupy. Season with salt and bouillon to taste. #salsa101
This one is soooo 🔥 #tostada
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6mo ago
goatboyintl
This one is soooo 🔥 #tostada
Should I do a series on my favorite Chicago restaurants and who runs them? #chicago @Tortello Pastificio
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9.03K
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9mo ago
goatboyintl
Should I do a series on my favorite Chicago restaurants and who runs them? #chicago @Tortello Pastificio
Like nothing you’ve ever had before. This is my favorite salsa in #salsa101 this far. What are you putting this on?! Ingredients YIELD: 1 quart 6g arbol chiles, whole (about 6–8 chiles) 25g morita chiles, seeded and stemmed (about 4–5 chiles) 30g guajillo chiles, seeded and stemmed (about 4–5 chiles) 35g pasilla chiles, seeded and stemmed (about 3–4 chiles) 85g ancho chiles, seeded and stemmed (about 6–7 chiles) 25g sesame seeds, raw (about 3 Tbsp) 30g fried shallot (about ¼ cup) 45g pumpkin seeds, raw (about ⅓ cup) 50g fried garlic (about ¼ cup) 50g corn tortilla, torn (about 1 small tortilla) 240g olive oil (about 1 cup) 10g Diamond Crystal kosher salt (about 2 tsp) 5g sugar (about 1 tsp) 5g chicken bouillon powder (about 1 tsp) 2g citric acid (about ½ tsp) Instructions Prep the Chiles – Preheat oven to 275°F (135°C). Spread chiles in a single layer on a sheet tray and bake for about 35 minutes, flipping halfway for even toasting. Let cool. Fry the Tortilla – Heat oil over medium heat. Add tortilla pieces and cook until crispy, about 3 minutes. Remove and drain on paper towels. Toast the Seeds – Add pumpkin seeds to the hot oil and cook until just turning golden, about 2 minutes. Add sesame seeds and toast for 1 minute more. Remove with a fine mesh strainer, reserving oil in pot. Pulse the Mix – In a food processor, pulse toasted chiles until flake-like. Add seeds, fried shallot, fried garlic, tortilla, salt, sugar, bouillon, and citric acid. Pulse to desired texture. Final Toast – Return mixture to reserved oil over medium heat and toast for 3–4 minutes until everything is crispy. Cool to room temp. Taste and adjust seasoning. Store – Keep in an airtight container lined with paper towels at room temperature.
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11mo ago
goatboyintl
Like nothing you’ve ever had before. This is my favorite salsa in #salsa101 this far. What are you putting this on?! Ingredients YIELD: 1 quart 6g arbol chiles, whole (about 6–8 chiles) 25g morita chiles, seeded and stemmed (about 4–5 chiles) 30g guajillo chiles, seeded and stemmed (about 4–5 chiles) 35g pasilla chiles, seeded and stemmed (about 3–4 chiles) 85g ancho chiles, seeded and stemmed (about 6–7 chiles) 25g sesame seeds, raw (about 3 Tbsp) 30g fried shallot (about ¼ cup) 45g pumpkin seeds, raw (about ⅓ cup) 50g fried garlic (about ¼ cup) 50g corn tortilla, torn (about 1 small tortilla) 240g olive oil (about 1 cup) 10g Diamond Crystal kosher salt (about 2 tsp) 5g sugar (about 1 tsp) 5g chicken bouillon powder (about 1 tsp) 2g citric acid (about ½ tsp) Instructions Prep the Chiles – Preheat oven to 275°F (135°C). Spread chiles in a single layer on a sheet tray and bake for about 35 minutes, flipping halfway for even toasting. Let cool. Fry the Tortilla – Heat oil over medium heat. Add tortilla pieces and cook until crispy, about 3 minutes. Remove and drain on paper towels. Toast the Seeds – Add pumpkin seeds to the hot oil and cook until just turning golden, about 2 minutes. Add sesame seeds and toast for 1 minute more. Remove with a fine mesh strainer, reserving oil in pot. Pulse the Mix – In a food processor, pulse toasted chiles until flake-like. Add seeds, fried shallot, fried garlic, tortilla, salt, sugar, bouillon, and citric acid. Pulse to desired texture. Final Toast – Return mixture to reserved oil over medium heat and toast for 3–4 minutes until everything is crispy. Cool to room temp. Taste and adjust seasoning. Store – Keep in an airtight container lined with paper towels at room temperature.
SALSA MACHA VERDE YIELD: 1.5 QTS 100g parsley, leaves and tender stems only 100g cilantro, leaves and tender stems only 500g canola oil Blanch (20 seconds max) the herbs and shock in an ice bath immediately. Squeeze the herbs between your hands to ring out the excess moisture, they should be as dry as possible. Combine the herbs in a blender with the oil and puree on 10 for 2 mins exactly. The oil should be a little warm but not too warm. Strain through a chinois into a bowl and leave it for 30 mins to extract completely. Reserve. 300g serrano chile, sliced thin 300g garlic, whole 100g pumpkin seeds 25g sunflower seeds 500g canola oil 50g apple cider vinegar 12g Diamond Crystal kosher salt 13g sugar 2g dried Mexican oregano In an appropriately sized pot, combine the chiles, garlic, seeds and oil. Heat over medium high while stirring and cook until the garlic is golden brown and tender. Allow to cool at room temp. Transfer to a blender and run the machine at 4 until the mixture is broken up but not pureed. Transfer to a bowl, combine with the green oil and the salt, sugar and vinegar. Allow to marinate in the fridge overnight, taste and adjust with additional salt, sugar or vinegar. @America’s Test Kitchen
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2mo ago
goatboyintl
SALSA MACHA VERDE YIELD: 1.5 QTS 100g parsley, leaves and tender stems only 100g cilantro, leaves and tender stems only 500g canola oil Blanch (20 seconds max) the herbs and shock in an ice bath immediately. Squeeze the herbs between your hands to ring out the excess moisture, they should be as dry as possible. Combine the herbs in a blender with the oil and puree on 10 for 2 mins exactly. The oil should be a little warm but not too warm. Strain through a chinois into a bowl and leave it for 30 mins to extract completely. Reserve. 300g serrano chile, sliced thin 300g garlic, whole 100g pumpkin seeds 25g sunflower seeds 500g canola oil 50g apple cider vinegar 12g Diamond Crystal kosher salt 13g sugar 2g dried Mexican oregano In an appropriately sized pot, combine the chiles, garlic, seeds and oil. Heat over medium high while stirring and cook until the garlic is golden brown and tender. Allow to cool at room temp. Transfer to a blender and run the machine at 4 until the mixture is broken up but not pureed. Transfer to a bowl, combine with the green oil and the salt, sugar and vinegar. Allow to marinate in the fridge overnight, taste and adjust with additional salt, sugar or vinegar. @America’s Test Kitchen
This salsa is gas ⛽️ 🔥 Ingredients Yield: 3 cups 300g whole milk (1 ¼ cups) 50g buttermilk (3 Tbsp) 40g white vinegar (3 Tbsp) 40g water (3 Tbsp) 250g jalapeño chiles, whole (about 6–7 medium) 200g white onion, julienned (1 large onion) 20g garlic, whole in its paper (about 4 cloves) 7g chicken bouillon powder (about 2 tsp) 3g Diamond Crystal kosher salt (about 1 tsp) 20g neutral oil (about 1 ½ Tbsp) Instructions 1️⃣ Make the Suero Base Combine whole milk and buttermilk in a pot. Heat to 200°F (93°C), then remove from heat. Stir in vinegar and let sit at room temp for 20 minutes to curdle. 2️⃣ Roast the Chiles & Garlic Char jalapeños over open flame (or broil) until blackened. Place in a bowl, cover, steam, then peel, seed, and mince. On a comal, roast garlic until blackened and tender, then peel and mince. 3️⃣ Cook the Onions Heat oil in a pot over medium-high. Add onions, salt, and bouillon, cooking until golden. Stir in garlic and roasted jalapeños. Cook until fragrant. Deglaze with water and reduce until nearly dry. Mash with a potato masher to desired texture. 4️⃣ Bring It Together Pour the suero base into the mashed vegetables. Simmer gently for 5 minutes. Taste and adjust with salt. Serve at room temperature #salsa101
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9mo ago
goatboyintl
This salsa is gas ⛽️ 🔥 Ingredients Yield: 3 cups 300g whole milk (1 ¼ cups) 50g buttermilk (3 Tbsp) 40g white vinegar (3 Tbsp) 40g water (3 Tbsp) 250g jalapeño chiles, whole (about 6–7 medium) 200g white onion, julienned (1 large onion) 20g garlic, whole in its paper (about 4 cloves) 7g chicken bouillon powder (about 2 tsp) 3g Diamond Crystal kosher salt (about 1 tsp) 20g neutral oil (about 1 ½ Tbsp) Instructions 1️⃣ Make the Suero Base Combine whole milk and buttermilk in a pot. Heat to 200°F (93°C), then remove from heat. Stir in vinegar and let sit at room temp for 20 minutes to curdle. 2️⃣ Roast the Chiles & Garlic Char jalapeños over open flame (or broil) until blackened. Place in a bowl, cover, steam, then peel, seed, and mince. On a comal, roast garlic until blackened and tender, then peel and mince. 3️⃣ Cook the Onions Heat oil in a pot over medium-high. Add onions, salt, and bouillon, cooking until golden. Stir in garlic and roasted jalapeños. Cook until fragrant. Deglaze with water and reduce until nearly dry. Mash with a potato masher to desired texture. 4️⃣ Bring It Together Pour the suero base into the mashed vegetables. Simmer gently for 5 minutes. Taste and adjust with salt. Serve at room temperature #salsa101
Tomorrow at 3:30 I’m at Bar Sotano cooking Birria.
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goatboyintl
Tomorrow at 3:30 I’m at Bar Sotano cooking Birria.
Highly requested by you all: SALSA MACHA. Thanks for the support 🙌🏽 recipe below 👇🏽 #salsa101 Ingredients (Yields: 1 Pint) 300g neutral oil (about 1¼ cups) 40g red-skinned peanuts, raw (about ⅓ cup) 40g pumpkin seeds (pepitas), raw (about ¼ cup) 40g peeled garlic, whole (about 1 small head) 30g ancho chiles, seeded and stemmed (about 2 chiles) 5g morita chiles, stemmed (about 2 chiles) 5g chiles de árbol, stemmed (about 5 chiles) 10g sesame seeds, raw (about 1 tablespoon) 1g Mexican oregano, dried (about ½ teaspoon) 0.5g coriander seeds, whole (about ¼ teaspoon) 15g apple cider vinegar (about 1 tablespoon) 6g Diamond Crystal kosher salt (about 1 teaspoon) 4g sugar (about 1 teaspoon) Instructions 1️⃣ Toast the Chiles Slice the ancho chiles into smaller pieces to match the size of the other chiles. Toast all chiles on a comal or dry skillet until fragrant, about 1–2 minutes. Set aside. 2️⃣ Fry the Peanuts In a medium pot, combine oil and peanuts. Heat over medium, stirring often, until peanuts are golden brown. Immediately remove them from the oil and set aside. 3️⃣ Infuse the Oil In the same oil, add pepitas, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook over low heat until garlic is golden and soft. Remove from heat and cool to room temperature. 4️⃣ Blend the Salsa Strain the solids from the oil. Transfer the solids to a food processor with salt and sugar, and pulse until your desired texture is reached—chunky, spoonable, but not a paste. 5️⃣ Season & Rest Transfer to a container, stir in the vinegar, and let it marinate at room temp for 24 hours. Trust, it gets even better with time. Adjust seasoning to taste.
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12mo ago
goatboyintl
Highly requested by you all: SALSA MACHA. Thanks for the support 🙌🏽 recipe below 👇🏽 #salsa101 Ingredients (Yields: 1 Pint) 300g neutral oil (about 1¼ cups) 40g red-skinned peanuts, raw (about ⅓ cup) 40g pumpkin seeds (pepitas), raw (about ¼ cup) 40g peeled garlic, whole (about 1 small head) 30g ancho chiles, seeded and stemmed (about 2 chiles) 5g morita chiles, stemmed (about 2 chiles) 5g chiles de árbol, stemmed (about 5 chiles) 10g sesame seeds, raw (about 1 tablespoon) 1g Mexican oregano, dried (about ½ teaspoon) 0.5g coriander seeds, whole (about ¼ teaspoon) 15g apple cider vinegar (about 1 tablespoon) 6g Diamond Crystal kosher salt (about 1 teaspoon) 4g sugar (about 1 teaspoon) Instructions 1️⃣ Toast the Chiles Slice the ancho chiles into smaller pieces to match the size of the other chiles. Toast all chiles on a comal or dry skillet until fragrant, about 1–2 minutes. Set aside. 2️⃣ Fry the Peanuts In a medium pot, combine oil and peanuts. Heat over medium, stirring often, until peanuts are golden brown. Immediately remove them from the oil and set aside. 3️⃣ Infuse the Oil In the same oil, add pepitas, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook over low heat until garlic is golden and soft. Remove from heat and cool to room temperature. 4️⃣ Blend the Salsa Strain the solids from the oil. Transfer the solids to a food processor with salt and sugar, and pulse until your desired texture is reached—chunky, spoonable, but not a paste. 5️⃣ Season & Rest Transfer to a container, stir in the vinegar, and let it marinate at room temp for 24 hours. Trust, it gets even better with time. Adjust seasoning to taste.
Highly requested by you all: SALSA MACHA. Thanks for the support 🙌🏽 recipe below 👇🏽 #salsa101 Ingredients (Yields: 1 Pint) 300g neutral oil (about 1¼ cups) 40g red-skinned peanuts, raw (about ⅓ cup) 40g pumpkin seeds (pepitas), raw (about ¼ cup) 40g peeled garlic, whole (about 1 small head) 30g ancho chiles, seeded and stemmed (about 2 chiles) 5g morita chiles, stemmed (about 2 chiles) 5g chiles de árbol, stemmed (about 5 chiles) 10g sesame seeds, raw (about 1 tablespoon) 1g Mexican oregano, dried (about ½ teaspoon) 0.5g coriander seeds, whole (about ¼ teaspoon) 15g apple cider vinegar (about 1 tablespoon) 6g Diamond Crystal kosher salt (about 1 teaspoon) 4g sugar (about 1 teaspoon) Instructions 1️⃣ Toast the Chiles Slice the ancho chiles into smaller pieces to match the size of the other chiles. Toast all chiles on a comal or dry skillet until fragrant, about 1–2 minutes. Set aside. 2️⃣ Fry the Peanuts In a medium pot, combine oil and peanuts. Heat over medium, stirring often, until peanuts are golden brown. Immediately remove them from the oil and set aside. 3️⃣ Infuse the Oil In the same oil, add pepitas, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook over low heat until garlic is golden and soft. Remove from heat and cool to room temperature. 4️⃣ Blend the Salsa Strain the solids from the oil. Transfer the solids to a food processor with salt and sugar, and pulse until your desired texture is reached—chunky, spoonable, but not a paste. 5️⃣ Season & Rest Transfer to a container, stir in the vinegar, and let it marinate at room temp for 24 hours. Trust, it gets even better with time. Adjust seasoning to taste.
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12mo ago
goatboyintl
Highly requested by you all: SALSA MACHA. Thanks for the support 🙌🏽 recipe below 👇🏽 #salsa101 Ingredients (Yields: 1 Pint) 300g neutral oil (about 1¼ cups) 40g red-skinned peanuts, raw (about ⅓ cup) 40g pumpkin seeds (pepitas), raw (about ¼ cup) 40g peeled garlic, whole (about 1 small head) 30g ancho chiles, seeded and stemmed (about 2 chiles) 5g morita chiles, stemmed (about 2 chiles) 5g chiles de árbol, stemmed (about 5 chiles) 10g sesame seeds, raw (about 1 tablespoon) 1g Mexican oregano, dried (about ½ teaspoon) 0.5g coriander seeds, whole (about ¼ teaspoon) 15g apple cider vinegar (about 1 tablespoon) 6g Diamond Crystal kosher salt (about 1 teaspoon) 4g sugar (about 1 teaspoon) Instructions 1️⃣ Toast the Chiles Slice the ancho chiles into smaller pieces to match the size of the other chiles. Toast all chiles on a comal or dry skillet until fragrant, about 1–2 minutes. Set aside. 2️⃣ Fry the Peanuts In a medium pot, combine oil and peanuts. Heat over medium, stirring often, until peanuts are golden brown. Immediately remove them from the oil and set aside. 3️⃣ Infuse the Oil In the same oil, add pepitas, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook over low heat until garlic is golden and soft. Remove from heat and cool to room temperature. 4️⃣ Blend the Salsa Strain the solids from the oil. Transfer the solids to a food processor with salt and sugar, and pulse until your desired texture is reached—chunky, spoonable, but not a paste. 5️⃣ Season & Rest Transfer to a container, stir in the vinegar, and let it marinate at room temp for 24 hours. Trust, it gets even better with time. Adjust seasoning to taste.
Replying to @faith:) here ya go!
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10mo ago
goatboyintl
Replying to @faith:) here ya go!

Jonathan Zaragoza (@goatboyintl) Tiktok Stats & Analytics

Jonathan Zaragoza (@goatboyintl) has 211K Tiktok followers with a 7.96% engagement rate over the past 12 months. Across 143 videos, Jonathan Zaragoza received 563K total likes and 7.17M views, averaging 3.94K likes per video. This page tracks Jonathan Zaragoza's performance metrics, top content, and engagement trends — updated daily.

Jonathan Zaragoza (@goatboyintl) Tiktok Analytics FAQ

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Jonathan Zaragoza (@goatboyintl) has 211K TikTok followers as of July 2026.
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Jonathan Zaragoza's TikTok engagement rate is 7.96% over the last 12 months, based on 143 videos.
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Jonathan Zaragoza received 563K total likes across 143 videos in the last 12 months, averaging 3.94K likes per video.
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Jonathan Zaragoza's TikTok content generated 7.17M total views over the last 12 months.