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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.
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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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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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goatboyintl
new youtube video live on my channel! go check it out #salsa101
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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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 is soooo 🔥 #tostada
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goatboyintl
This one is soooo 🔥 #tostada
calabacitas con puerco 🇲🇽 my mom made this growing up. the ribs go straight into the pot with onion, garlic, and bay, and the calabacitas soak up all that pork broth. grab some arroz and warm tortillas. find full recipe on @America’s Test Kitchen and below ⬇️. what you need * 4¼ lb pork spare ribs, cross-cut and cut between the bones into 2-inch pieces * 2 tbsp + 1 tsp kosher salt (20 g) * 2¾ cups + 3 tbsp water * 1 white onion, halved, plus 3 cups chopped white onion * 3 peeled whole garlic cloves, plus 9 minced garlic cloves * 3 fresh or 6 dried bay leaves * 3 tbsp tomato paste * ¼ cup lard * 1½ tsp chicken bouillon powder * 1 tsp black pepper * ¾ tsp ground cumin * 2 zucchini, quartered lengthwise and cut into bite-size pieces * 4 plum tomatoes, chopped * 1 cup corn kernels * 1 cup finely chopped jalapeños (4–5 chiles) how to make it 1. pat the ribs dry, season with salt, and let sit for 45 min. 2. add the ribs, water, halved onion, whole garlic, and bay leaves to a dutch oven. bring to a simmer and skim the foam. cover and gently simmer for 40 min, stirring occasionally. 3. uncover and simmer another 30–40 min, until about 1¼ cups of broth remain. pull out the onion halves, whole garlic, and bay leaves. 4. stir in the tomato paste, lard, bouillon, pepper, cumin, and minced garlic. cook for 90 seconds, then gently stir in the zucchini, tomatoes, corn, jalapeños, and chopped onion. 5. cover and cook over medium-low for about 15 min, until the pork and vegetables are tender. taste for salt and serve with arroz and tortillas.
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goatboyintl
calabacitas con puerco 🇲🇽 my mom made this growing up. the ribs go straight into the pot with onion, garlic, and bay, and the calabacitas soak up all that pork broth. grab some arroz and warm tortillas. find full recipe on @America’s Test Kitchen and below ⬇️. what you need * 4¼ lb pork spare ribs, cross-cut and cut between the bones into 2-inch pieces * 2 tbsp + 1 tsp kosher salt (20 g) * 2¾ cups + 3 tbsp water * 1 white onion, halved, plus 3 cups chopped white onion * 3 peeled whole garlic cloves, plus 9 minced garlic cloves * 3 fresh or 6 dried bay leaves * 3 tbsp tomato paste * ¼ cup lard * 1½ tsp chicken bouillon powder * 1 tsp black pepper * ¾ tsp ground cumin * 2 zucchini, quartered lengthwise and cut into bite-size pieces * 4 plum tomatoes, chopped * 1 cup corn kernels * 1 cup finely chopped jalapeños (4–5 chiles) how to make it 1. pat the ribs dry, season with salt, and let sit for 45 min. 2. add the ribs, water, halved onion, whole garlic, and bay leaves to a dutch oven. bring to a simmer and skim the foam. cover and gently simmer for 40 min, stirring occasionally. 3. uncover and simmer another 30–40 min, until about 1¼ cups of broth remain. pull out the onion halves, whole garlic, and bay leaves. 4. stir in the tomato paste, lard, bouillon, pepper, cumin, and minced garlic. cook for 90 seconds, then gently stir in the zucchini, tomatoes, corn, jalapeños, and chopped onion. 5. cover and cook over medium-low for about 15 min, until the pork and vegetables are tender. taste for salt and serve with arroz and tortillas.
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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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
está salsa no tiene madre salsa campechana cremosa yield: 2 cups + 3 tbsp 340g roma tomatoes, whole 334g tomatillos, whole 45g garlic, whole and unpeeled 65g white onion, large chunks 17g habanero chiles, whole 34g serrano chiles, whole 5g diamond crystal kosher salt 3g knorr chicken powder 75g neutral oil preheat your broiler on high. place the tomatoes, tomatillos, onion, garlic, habaneros, and serranos on a sheet tray and broil until everything is deeply charred and tender. pull the chiles around 8 minutes. the tomatoes, tomatillos, and onion will take closer to 17 minutes. destem the chiles and peel the garlic. heat the oil over medium and fry the roasted garlic until golden and tender. add the roasted onion and chiles and cook for about 4 minutes, stirring, until everything is very soft. let that mixture cool slightly, then add the onion, garlic, chiles, oil, salt, and knorr to a blender and puree until very smooth. add the roasted tomatoes and tomatillos and blend again until smooth and creamy. add a splash of water if it’s too thick. taste and adjust seasoning as needed. creamy without crema. spicy, smoky, and stupid good #salsa101
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goatboyintl
está salsa no tiene madre salsa campechana cremosa yield: 2 cups + 3 tbsp 340g roma tomatoes, whole 334g tomatillos, whole 45g garlic, whole and unpeeled 65g white onion, large chunks 17g habanero chiles, whole 34g serrano chiles, whole 5g diamond crystal kosher salt 3g knorr chicken powder 75g neutral oil preheat your broiler on high. place the tomatoes, tomatillos, onion, garlic, habaneros, and serranos on a sheet tray and broil until everything is deeply charred and tender. pull the chiles around 8 minutes. the tomatoes, tomatillos, and onion will take closer to 17 minutes. destem the chiles and peel the garlic. heat the oil over medium and fry the roasted garlic until golden and tender. add the roasted onion and chiles and cook for about 4 minutes, stirring, until everything is very soft. let that mixture cool slightly, then add the onion, garlic, chiles, oil, salt, and knorr to a blender and puree until very smooth. add the roasted tomatoes and tomatillos and blend again until smooth and creamy. add a splash of water if it’s too thick. taste and adjust seasoning as needed. creamy without crema. spicy, smoky, and stupid good #salsa101
yall agree? what did i miss?!
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goatboyintl
yall agree? what did i miss?!
🦆 drop your recipe below! i’m late to the party, so school me 🙈
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goatboyintl
🦆 drop your recipe below! i’m late to the party, so school me 🙈
Enjoy this #salsa101 Ingredients YIELD: 1½ quarts 1,725 g heirloom tomatoes (≈ 3 ¾ lb) 105 g banana peppers, whole (≈ 3 peppers) 35 g fresh chiltepin chiles, whole (≈ 2 Tbsp) 75 g garlic, whole in its paper (≈ 1 bulb) 75 g white onion, quartered (≈ ½ large onion) 15 g jalapeño peppers, whole (≈ 1 small pepper) 8 g Diamond Crystal kosher salt (≈ 1 ½ tsp) 5 g chicken bouillon (optional, ≈ 1 tsp) Instructions 1️⃣ Broil the Tomatoes Preheat broiler to high. Place tomatoes on a sheet tray and broil ≈ 15 min, flipping halfway, until blackened and tender. Cool and peel off skins. 2️⃣ Roast the Aromatics On a hot comal or cast-iron pan, roast chiles, garlic (still in paper), and onion until blackened and soft (≈ 10 min). Cool, peel garlic, stem chiles. 3️⃣ Blend It Up Add everything to a blender with salt and bouillon (if using). Blend to your preferred texture — smooth or rustic. 4️⃣ Taste & Adjust Add more salt if needed and serve warm or at room temperature.
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goatboyintl
Enjoy this #salsa101 Ingredients YIELD: 1½ quarts 1,725 g heirloom tomatoes (≈ 3 ¾ lb) 105 g banana peppers, whole (≈ 3 peppers) 35 g fresh chiltepin chiles, whole (≈ 2 Tbsp) 75 g garlic, whole in its paper (≈ 1 bulb) 75 g white onion, quartered (≈ ½ large onion) 15 g jalapeño peppers, whole (≈ 1 small pepper) 8 g Diamond Crystal kosher salt (≈ 1 ½ tsp) 5 g chicken bouillon (optional, ≈ 1 tsp) Instructions 1️⃣ Broil the Tomatoes Preheat broiler to high. Place tomatoes on a sheet tray and broil ≈ 15 min, flipping halfway, until blackened and tender. Cool and peel off skins. 2️⃣ Roast the Aromatics On a hot comal or cast-iron pan, roast chiles, garlic (still in paper), and onion until blackened and soft (≈ 10 min). Cool, peel garlic, stem chiles. 3️⃣ Blend It Up Add everything to a blender with salt and bouillon (if using). Blend to your preferred texture — smooth or rustic. 4️⃣ Taste & Adjust Add more salt if needed and serve warm or at room temperature.
Such an easy salsa! #salsa101 Ingredients YIELD: 1 pint 410g escabeche, drained (about 1¾ cups) 100g extra virgin olive oil (about ½ cup) 10g parsley, minced (about ¼ cup) 4g Diamond Crystal kosher salt (about ¾ tsp) Instructions Grind the Escabeche Using a meat grinder fitted with the smallest die, grind the drained escabeche into a bowl. Season & Finish Add the olive oil, parsley, and salt. Mix well until fully combined. Taste & Adjust Adjust seasoning as needed. That’s it.
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goatboyintl
Such an easy salsa! #salsa101 Ingredients YIELD: 1 pint 410g escabeche, drained (about 1¾ cups) 100g extra virgin olive oil (about ½ cup) 10g parsley, minced (about ¼ cup) 4g Diamond Crystal kosher salt (about ¾ tsp) Instructions Grind the Escabeche Using a meat grinder fitted with the smallest die, grind the drained escabeche into a bowl. Season & Finish Add the olive oil, parsley, and salt. Mix well until fully combined. Taste & Adjust Adjust seasoning as needed. That’s it.
what are your top 5?!
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2mo ago
goatboyintl
what are your top 5?!
My buddy TJ is sharing his incredible escabeche recipe with us. TJ’S ESCABECHE YIELD: 2.75 QTS 650g jalapeño, cut into 1/4 inch slices 575g carrot, peeled and cut into ¼ inch slices 435g white onion, cut into large dice 40g garlic cloves, whole and peeled 345g olive oil .5g cumin seeds, whole 1g cloves, whole 1.5g allspice, whole 2.5g Mexican oregano 5g black peppercorns, whole 1g fresh bay leaves, about 2 total 30g mexican cinnamon 70g Diamond Crystal kosher salt 280g sugar 415g apple cider vinegar 840g white vinegar PICKLING LIQUID Toast all spices and 10g of Mexican cinnamon until fragrant (1-2 minutes); reserve. Simmer vinegars, salt, and sugar with the reserved spices. Remove from heat and steep for 5 minutes. VEGETABLE PREP Heat olive oil and fry vegetables (jalapeños, carrots, onion, garlic) in batches until al dente or tender with color (especially golden garlic). Drain and reserve vegetables in a container. Pour warm pickling liquid through a fine mesh strainer over the vegetables. Mix well, add the remaining 20g of Mexican cinnamon, and steep overnight. Store refrigerated.
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goatboyintl
My buddy TJ is sharing his incredible escabeche recipe with us. TJ’S ESCABECHE YIELD: 2.75 QTS 650g jalapeño, cut into 1/4 inch slices 575g carrot, peeled and cut into ¼ inch slices 435g white onion, cut into large dice 40g garlic cloves, whole and peeled 345g olive oil .5g cumin seeds, whole 1g cloves, whole 1.5g allspice, whole 2.5g Mexican oregano 5g black peppercorns, whole 1g fresh bay leaves, about 2 total 30g mexican cinnamon 70g Diamond Crystal kosher salt 280g sugar 415g apple cider vinegar 840g white vinegar PICKLING LIQUID Toast all spices and 10g of Mexican cinnamon until fragrant (1-2 minutes); reserve. Simmer vinegars, salt, and sugar with the reserved spices. Remove from heat and steep for 5 minutes. VEGETABLE PREP Heat olive oil and fry vegetables (jalapeños, carrots, onion, garlic) in batches until al dente or tender with color (especially golden garlic). Drain and reserve vegetables in a container. Pour warm pickling liquid through a fine mesh strainer over the vegetables. Mix well, add the remaining 20g of Mexican cinnamon, and steep overnight. Store refrigerated.
this one is incredible 🔥 made this for the homie @Wade McElroy recipe below 👇🏽 SALSA MACHA YIELD: 1 QUART 565g olive oil 75g red-skinned peanuts, raw 75g pumpkin seeds, raw 75g peeled garlic, whole 45g ancho chiles, seeded/stemmed/cut into small pieces 25g guajillo chiles, seeded/stemmed/cut into small pieces 12g chipotle chiles, seeded/stemmed/cut into small pieces 5g chiles de arbol, stemmed 20g sesame seeds, raw 15g cacao nibs 2g Mexican oregano, dried 1g coriander seeds, whole 10g apple cider vinegar powder or 30g apple cider vinegar 15g Diamond Crystal kosher salt 15g sugar In an appropriately sized pot, combine the oil and the peanuts and heat over medium heat while stirring. Allot peanuts to fry until golden brown. Remove from the oil immediately, and reserve. Place oil back into the pot, and add the chiles to the oil. Bring chiles up while stirring and cook for a minute or so. Add the pepitas, sesame seeds, garlic, cacao nibs, and spices into the oil and cook over low heat until the garlic is golden brown and tender. Remove from heat and allow them to cool at room temperature. Once cool, strain the solids from the oil and place in a food processor with the salt, vinegar powder and sugar, grind until your desired texture is reached. Transfer to a storage container, add the oil back in along with the fried peanuts and season to taste. Stir to combine. Allow to marinate for 24 hours, taste and adjust seasoning as needed. #salsa101
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goatboyintl
this one is incredible 🔥 made this for the homie @Wade McElroy recipe below 👇🏽 SALSA MACHA YIELD: 1 QUART 565g olive oil 75g red-skinned peanuts, raw 75g pumpkin seeds, raw 75g peeled garlic, whole 45g ancho chiles, seeded/stemmed/cut into small pieces 25g guajillo chiles, seeded/stemmed/cut into small pieces 12g chipotle chiles, seeded/stemmed/cut into small pieces 5g chiles de arbol, stemmed 20g sesame seeds, raw 15g cacao nibs 2g Mexican oregano, dried 1g coriander seeds, whole 10g apple cider vinegar powder or 30g apple cider vinegar 15g Diamond Crystal kosher salt 15g sugar In an appropriately sized pot, combine the oil and the peanuts and heat over medium heat while stirring. Allot peanuts to fry until golden brown. Remove from the oil immediately, and reserve. Place oil back into the pot, and add the chiles to the oil. Bring chiles up while stirring and cook for a minute or so. Add the pepitas, sesame seeds, garlic, cacao nibs, and spices into the oil and cook over low heat until the garlic is golden brown and tender. Remove from heat and allow them to cool at room temperature. Once cool, strain the solids from the oil and place in a food processor with the salt, vinegar powder and sugar, grind until your desired texture is reached. Transfer to a storage container, add the oil back in along with the fried peanuts and season to taste. Stir to combine. Allow to marinate for 24 hours, taste and adjust seasoning as needed. #salsa101
This one is a fiery one! @jeronimogc sent me these incredible chiltepín chiles in a pill bottle to keep them fresh haha! Enjoy the recipe 👇🏽 SALSA DE CHILE CHILTEPIN YIELD: 1 PINT 535g roma tomatoes, whole 100g white onion, large chunks 18g garlic, still in its paper 5g chile chiltepin 25g water 5g Diamond Crystal kosher salt Working on a comal heated on medium-high heat, toast the chiles (1.5 mins), garlic (12 mins), onion (15 mins), and tomatoes (18-20) mins. Making sure to rotate all ingredients to ensure even charring and prevent scorching. Remove from heat, peel garlic, and allow to cool slightly. In a molcajete, add the chiles and a pinch of salt and grind into a paste, add the garlic and water and grind into a fine paste. Add the onion and continue the process. Add the tomatoes and grind until your desired consistency is reached. Season with the salt and adjust as needed. #salsa101
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goatboyintl
This one is a fiery one! @jeronimogc sent me these incredible chiltepín chiles in a pill bottle to keep them fresh haha! Enjoy the recipe 👇🏽 SALSA DE CHILE CHILTEPIN YIELD: 1 PINT 535g roma tomatoes, whole 100g white onion, large chunks 18g garlic, still in its paper 5g chile chiltepin 25g water 5g Diamond Crystal kosher salt Working on a comal heated on medium-high heat, toast the chiles (1.5 mins), garlic (12 mins), onion (15 mins), and tomatoes (18-20) mins. Making sure to rotate all ingredients to ensure even charring and prevent scorching. Remove from heat, peel garlic, and allow to cool slightly. In a molcajete, add the chiles and a pinch of salt and grind into a paste, add the garlic and water and grind into a fine paste. Add the onion and continue the process. Add the tomatoes and grind until your desired consistency is reached. Season with the salt and adjust as needed. #salsa101
this one on everything 🙂‍↕️ Ingredients YIELD: 3 cups 550g tomatillos, husked (about 1¼ lb / ~10–12 medium) 155g chile güero, whole (about 4–6 chiles) 65g white onion, large chunks (about ½ medium onion) 35g garlic, in its paper (about 1 small head / ~8–10 cloves) 25g serrano chiles, whole (about 2–3 serranos) 20g water (about 1½ Tbsp) 9g cilantro, chiffonade (about ½ cup loosely packed) 5g Diamond Crystal kosher salt (about 1 tsp) Instructions 1) Broil the tomatillos + aromatics Preheat your broiler to high. Add the tomatillos, garlic, serranos, and onion to a sheet tray. Broil until everything is blackened and tender, flipping halfway so you get even char. 2) Char the chile güeros Char the chile güeros directly over an open flame until the skins are blackened and the peppers are softened. When cool enough to handle, peel and seed them. 3) Prep for grinding Stem the serranos. Peel the garlic. Now you’re ready. 4) Molcajete time Start with the garlic + water + a pinch of salt and grind to your preferred texture. Add the serranos + onion and keep grinding. Add the chile güero and work it in. Finish with the tomatillos, grind/mash until you like the consistency. 5) Finish Season with salt to taste, fold in the cilantro, and serve. Blender option: yes, it works. No, it’s not as legit and the texture wont be the same. #salsa101
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goatboyintl
this one on everything 🙂‍↕️ Ingredients YIELD: 3 cups 550g tomatillos, husked (about 1¼ lb / ~10–12 medium) 155g chile güero, whole (about 4–6 chiles) 65g white onion, large chunks (about ½ medium onion) 35g garlic, in its paper (about 1 small head / ~8–10 cloves) 25g serrano chiles, whole (about 2–3 serranos) 20g water (about 1½ Tbsp) 9g cilantro, chiffonade (about ½ cup loosely packed) 5g Diamond Crystal kosher salt (about 1 tsp) Instructions 1) Broil the tomatillos + aromatics Preheat your broiler to high. Add the tomatillos, garlic, serranos, and onion to a sheet tray. Broil until everything is blackened and tender, flipping halfway so you get even char. 2) Char the chile güeros Char the chile güeros directly over an open flame until the skins are blackened and the peppers are softened. When cool enough to handle, peel and seed them. 3) Prep for grinding Stem the serranos. Peel the garlic. Now you’re ready. 4) Molcajete time Start with the garlic + water + a pinch of salt and grind to your preferred texture. Add the serranos + onion and keep grinding. Add the chile güero and work it in. Finish with the tomatillos, grind/mash until you like the consistency. 5) Finish Season with salt to taste, fold in the cilantro, and serve. Blender option: yes, it works. No, it’s not as legit and the texture wont be the same. #salsa101
what would you put this on? this has become one of my favorite salsas to have in the fridge. it’s got everything you need, great spicy, nice acidity, and that garlic and cilantro combo are doing the damn thing. recipe 👇🏽 #salsa101 SALSA VERDE CON HABANERO YIELD: 2 CUPS 525g tomatillo, divided 40g white onion, quartered 35g garlic, still in its paper 20g habanero chile 30g cilantro, rough chopped 4g Diamond Crystal kosher salt 4g Knorr chicken bouillon 40g white onion, small dice and rinsed under water Preheat your broiler to high. Place half of the tomatillos, the quartered onion, garlic, and habanero on a sheet tray. Broil until lightly blackened and tender, flipping halfway through for even cooking. The tomatillos take the longest, about 13 minutes. The onion, garlic, and chiles take around 8 minutes. Remove from the broiler and let cool slightly. Peel the garlic and remove the chile stems. Transfer the roasted vegetables to a blender along with the cilantro, salt, bouillon, and the remaining raw tomatillos. Blend until your desired consistency is reached. Fold in the rinsed diced onion. Taste and adjust seasoning as needed.
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goatboyintl
what would you put this on? this has become one of my favorite salsas to have in the fridge. it’s got everything you need, great spicy, nice acidity, and that garlic and cilantro combo are doing the damn thing. recipe 👇🏽 #salsa101 SALSA VERDE CON HABANERO YIELD: 2 CUPS 525g tomatillo, divided 40g white onion, quartered 35g garlic, still in its paper 20g habanero chile 30g cilantro, rough chopped 4g Diamond Crystal kosher salt 4g Knorr chicken bouillon 40g white onion, small dice and rinsed under water Preheat your broiler to high. Place half of the tomatillos, the quartered onion, garlic, and habanero on a sheet tray. Broil until lightly blackened and tender, flipping halfway through for even cooking. The tomatillos take the longest, about 13 minutes. The onion, garlic, and chiles take around 8 minutes. Remove from the broiler and let cool slightly. Peel the garlic and remove the chile stems. Transfer the roasted vegetables to a blender along with the cilantro, salt, bouillon, and the remaining raw tomatillos. Blend until your desired consistency is reached. Fold in the rinsed diced onion. Taste and adjust seasoning as needed.
Hanging with my buddy TJ at Rare Tea Cellar. Shout out to Rod and crew for the love and hospitality 🙌🏽
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12mo ago
goatboyintl
Hanging with my buddy TJ at Rare Tea Cellar. Shout out to Rod and crew for the love and hospitality 🙌🏽
heat check 👹 🔥 #salsa101 Salsa de Chile de Árbol Yield: 1 pint + ¼ cup Ingredients * 615 g tomatillos * 8 g chile de árbol * 20 g garlic * 75 g onion * 40 g water * 8 g Diamond Crystal kosher salt, plus more as needed * Chicken bouillon, optional, to taste Method 1. Heat a comal over high heat. Add the chiles, garlic, onion, and tomatillos and roast, turning as needed, until softened and well charred. The chiles will take about 4 minutes, the garlic about 12 minutes, and the onion and tomatillos about 18 minutes. Flip the tomatillos about halfway through cooking. 2. Peel the roasted garlic and place it in a molcajete with some of the salt. Grind until a smooth paste forms. 3. Add the toasted chiles and grind into the garlic until a paste forms and no visible pieces of chile skin remain. 4. Add the roasted onion and mash until it reaches your desired consistency. 5. Add the roasted tomatillos one at a time, crushing and grinding them into the chile mixture until the salsa is well combined but still has some texture. 6. Add the water as needed to adjust the consistency. Taste and adjust the seasoning with additional Diamond Crystal kosher salt and chicken bouillon, if using.
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goatboyintl
heat check 👹 🔥 #salsa101 Salsa de Chile de Árbol Yield: 1 pint + ¼ cup Ingredients * 615 g tomatillos * 8 g chile de árbol * 20 g garlic * 75 g onion * 40 g water * 8 g Diamond Crystal kosher salt, plus more as needed * Chicken bouillon, optional, to taste Method 1. Heat a comal over high heat. Add the chiles, garlic, onion, and tomatillos and roast, turning as needed, until softened and well charred. The chiles will take about 4 minutes, the garlic about 12 minutes, and the onion and tomatillos about 18 minutes. Flip the tomatillos about halfway through cooking. 2. Peel the roasted garlic and place it in a molcajete with some of the salt. Grind until a smooth paste forms. 3. Add the toasted chiles and grind into the garlic until a paste forms and no visible pieces of chile skin remain. 4. Add the roasted onion and mash until it reaches your desired consistency. 5. Add the roasted tomatillos one at a time, crushing and grinding them into the chile mixture until the salsa is well combined but still has some texture. 6. Add the water as needed to adjust the consistency. Taste and adjust the seasoning with additional Diamond Crystal kosher salt and chicken bouillon, if using.

Jonathan Zaragoza (@goatboyintl) TikTok Stats & Analytics

Jonathan Zaragoza (@goatboyintl) has 215K TikTok followers with a 7.54% engagement rate over the past 12 months. Across 93.0 videos, Jonathan Zaragoza received 332K total likes and 4.47M views, averaging 3.57K likes per video. This page tracks Jonathan Zaragoza's performance metrics, top content, and engagement trends — updated daily. To benchmark @goatboyintl against other accounts, use Socialpruf's TikTok competitor analysis tool.

Jonathan Zaragoza (@goatboyintl) TikTok Analytics FAQ

How many TikTok followers does Jonathan Zaragoza have?+
Jonathan Zaragoza (@goatboyintl) has 215K TikTok followers as of November 2026.
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Jonathan Zaragoza's TikTok engagement rate is 7.54% over the last 12 months, based on 93.0 videos.
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Jonathan Zaragoza received 332K total likes across 93.0 videos in the last 12 months, averaging 3.57K likes per video.
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Jonathan Zaragoza's TikTok content generated 4.47M total views over the last 12 months.
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