Try Lucy's and Xochitl's salsa recipes! bit.ly/MaMahSalsa Mexican moms rank different popular store-bought salsas from brands like Pace, Tostitos, Taco Bell, and more! Filmed and Produced by The Crazy Gorilla
I've had all these salsas and I've also had many types of originally made salsa in different regions of Mexico. No joke, these women are not lying. The salsas are dog shit. Full of Sodium Benzoate, malic acid, citic acid, calcium chloride and to add insult to injury, the celery and onions are reconstituted from powdered form.
@@benfir8920 lol my grandma is white and she ate the medium/hot pace but my grandpa (her husband) is Hispanic and couldn’t stand it. The rest of us also thought it tasted too much like tomato
@@richard_aguirre there was a point back in like 2014 or 2015 when Pizza Hut tried to rebrand itself with toppings like salami and a newly designed tomato sauce. not sure what happened because the pizza was actually pretty good...but i guess it wasn't popular so they just abandoned all of it
Is not just a mexican thing, but in all of Latam we love heavely spiced food, mexico is the one that is the most into Hot flavors, but for anything else, the latinamerican gastronomy is very similar and very strong, I say we are in strong heavely spiced flavors over Europe and the US, but below Africa, Middle and far east
Probably not if you don’t live like 30 mins to an hour away from the border you’ve probably never had actual Mexican food before. You’ve had white people food that literally taste like nothing even remotely similar to the real stuff.
I think you should blind taste test these and mix in quality salsas and see where they rank. As the son of an immigrant mom, I can honestly say, she will automatically downplay anything in a jar vs what she can make.
The mom in the blue, I LOVE how she knew what was in the sauce and what was missing just by using her tastebuds. That's how you know a person can really cook!
Probably sense of smell more than taste. I have overactive taste buds on my tongue and am practically anosmic (no sense of smell), and some spices I get no flavor at all, just burning.
That's the exact comparison I was thinking! Homemade salsa, even a really simple with tomatoes and a jalapeno, is miles better than the jarred stuff. I grew up eating Kraft mac n cheese in the blue box. It holds nostalgia for me, but it compare to the real deal.
even at liquor stores little markets have homemade salsa, aguachiles, cilantro and they never disappoint, i just imagine a lil grandma in the back grilling chiles and everyone suffocating ahahah
Not going to lie this was hilarious. It’s like watching the Italian grandmothers shit on Olive Garden. But yeah they’re right it’s easy to make it at home. But also, I don’t know how someone can mess up salsa so badly.
They aren’t exaggerating, this shit is awful even coming from a while guy lol. Most grocery stores (at least in California) carry a locally made salsa that blows these away in freshness and flavor. Avoid the big brands.
Just go to a local mexican store near you and you'll find something that taste almost homemade. Otherwise she's right make it yourself but I find the best ones are when you roast the peppers,tomatoes, etc. Only problem is your house stinks for hours during the process and your eyes will burn.
Hmmm. Dice garlic into small pieces. Dice chile or chile serrano and Jalapeno into small pieces. Dice onions into small or chunky pieces (optional since you have garlic). Toast them or cook them with oil of your preference. Once you see the garlic toasted and the onions more melted or caramelized add sliced tomatoes. Occasionally stir with a spoon or stew spoon. Once you the tomato turned into liquid spaghetti sauce it's practically ready. Put some salt in sauce. Side note is the tomatoes quantity is interesting because the more tomatoes there are in the sauce, the sweeter.
They’re not exaggerating, all these salsas aren’t spicy or remotely authentic and, to be honest, we all know the demographic these companies are targeting and it isn’t Mexicans, it’s White Americans.
I'm not ashamed to say I actually really like the restaurant style salsa. I know it's not GOOD, but I also think its okay to like bad things sometimes lol.
@@ArkThePieKing you just like your own style man, I’ve been working as the only white cook in a full on Mexican restaurant for years now and I can tell you nothing you’ll buy in store is ever as good as home made but that doesn’t make it bad, KFC is good but compared to homemade.... well
🤣🤣🤣 I told my husband about this & read him the recipe. I look over, he's putting his shoes on, grabbing wallet, keys, and hat. 🙄🙄 Babe? It's almost 10 p.m. it CAN wait until tomorrow. See dejected husband pout and walk away like an overgrown toddler.(He's an at home/in private kinda comedian) & why do I NEVER have the camera going when he does??
@@strawberry_tea8019 And there was absolutely nothing offensive about what I said. I just thought my hubby was funny. Are you virtual learning or back in school? Just curious, because our kids in KY have hybrid learning (it's both).
@@oldladywiththepurplehair2721 I didn’t say there was any offense- I’m just a little bit young to talk about things with husbands don’t you thing??😅 Um.. I’m in person school yes.. But I only go in person 2 days a week.. but this month I’ll be going back in person full time
Basic rule of store bought salsa. "If it comes in glass, give it a pass" I grew up in L.A. and San Diego and The best store bought ones come in plastic tubs that have an expiration date of a couple weeks or less! I live in Seattle now. San Juan Salsa's are amazing!
oh yea! I second that! I live in San Diego, it's worth to find a good to find a Mexican market to buy the tub salsas, they're always fresh! can't go wrong.
This is has nothing to do with salsa, but I’m currently learning Spanish and I’m so proud of myself being to somewhat understand what they were saying without subtitles.
@@espiritucallejero9127 The weird thing about it is that salsa is comedicly easy to make. Like if you want Pico De Gallo, you throw 3 things on a cutting board, rough chop them, and throw it in a bowl with some seasonings you like. It's like 2 minutes tops. Why would you buy it?
My fave quotes from this video: "Si no pica, no está bueno!" (If it's not spicy it's not good!) "No hay happiness es esta salsa..." (There's no happiness in this salsa.) "Les voy a dar un 10 porque no mintieron." (I'm giving them a 10 because they didn't lie.) Hahaha this video killed me!
I’ve tried these salsas. There’s literally NO reason to spit and waste food. Plus there’s so much bias just cause it’s store bought like what do you expect 😂
As someone who has a Mexican mama that is a pro at making salsas I can definitely vouch for these ladies. The difference between a homemade salsa and jarred is night and day. It's like canned sphaggettios spaghetti vs real spaghetti. Can't even compare, yet each does have its place lol
I don't. Not everyone has time to make their own salsa and taste buds also play a part. I don't eat the green ones, I just eat the regular red salsas though.
@@bri-ze9492 - It literally only takes a couple minutes. Buying a food chopper/blender and you can make it anytime at a fraction of the cost. Once you do, you'll wonder why anyone would buy premade.
Store bought isn’t bad. Store bought has NOTHING on home made. Idk why but even with shitty ingredients you can make better salsa than buying from the store. Even sub par restaurant salsa isn’t as bad. But honestly sometimes you are just lazy and store bought will do the trick. Sometimes I even crave that store bought taste. There’s no reason to compare because they’re so different
I've been making hummus at home lately and it's really amazing how easy it is to make some that tastes way better than the stuff they sell in stores. Especially compared to the larger brands, those are truly terrible by comparison
Store bought hummus is hella sour to me, like... I understand preservatives are necessary, but I don't want a 50/50 blend of hummus and pure citric acid, damn
The “it’s not spicy” part is so relatable. My mom makes salsa so spicy that by just smelling it my face starts to sweat. And she doesn’t even think it’s spicy!
Lol, but yeah, (sabe bien feo) although it seems like she is saying it tastes really ugly ,its actually it tastes bad. Lol but I see what u mean in translation literal sense
@insanity It's not that Korean food is spicier, it's just a different kind of spicy. Korean spiciness is more on the dry or rough side, while Mexican is flavoury and acidic. Indian food is spicy as hell.
I made Lucy’s salsa recipe at Thanksgiving for mine homemade tortilla chips and for the enchiladas my whole family said it taste amazing thank you for your help
@@giacominijuli Lucy’s recipe: Salsa de Molcajete Ingredients: 6 chile serranos 4 habanero chiles 2 roma tomatoes 3 tomatillos ½ white onion 3 garlic heads 1 tsp salt (or more to taste) ½ tsp black pepper ¼ cup cold water
Instructions: Peel off the paper layers of the garlic and onion, and 3 tomatillos Remove the stem of the chili serranos, 4 habanero chiles. Cut ½ of the white onion into 4 pieces. Roast all of the 6 chile serranos, 4 Habanero chiles, 2 roma tomatoes, 3 tomatillos, 4 pieces of the ½ of the white onion and 3 garlic heads in a hot comal until they’re darkly roasted. Make sure to flip them over on all their sides. The garlic, and the tomatillos will roast faster so put aside when you see them roasted. Keep roasting the larger ingredients until they’re darkly roasted. (5-6 Min) Crush all the roasted ingredients in a molcajete (mortar) until all the ingredients are finely chopped. Add ¼ tsp black pepper, ¼ cup cold water and 1 tsp salt to the crush ingredients. Ready to serve in the molcajete or in a bowl.
@@quxoyrukoy5416 get some of Chester's hot fries, squeeze two lime halves onto them, and pour some Valentina on it(Valentina is a Mexican hot sause) and see if you can take it
They really are spot on. I've had the luxury of tasting some great salsas (not your usual jalapeño, with tomatillo) but guajillo, Chile de Pasa, Chile de Arbol with sesame seeds, etc. It truly doesn't compare. The bottled salsas have sodium benzoate, malic acid, citric acid and calcium chloride with reconstituted vegetables.
@@MoonRose-Valentine Yes, I do "realize" that they are in fruits and vegetables. It doesn't provide any health benefits. Just the sour taste and it acts as a preservative.
@@Shedding actually, your body does need a certain level of sodium, and, if I remember correctly, citric acid helps with and prevents heart burn (that last one could be wrong, I'll look that up just Incase and if I am I'll remove it from the comment, if I'm not then I'll only remove the this statement in the parentheses)
@@MoonRose-Valentine we do need sodium, but we get an absolute crazy amount of Sodium everywhere. Even so, you are probably thinking about sodium chloride (table salt) which acts differently in our body than sodium benzoate. I just looked it up, and combined with ascorbic acid (vitamin c) it turns into benzene (a known carcinogen). The question you need to ask is, why even have this crap in our food in the first place? You can't really trust the food companies who spend a lot of money looking for alternatives to make food cheaper to increase profits.
No wonder I never liked store bought salsa. Thanks for the recipes of good salsa! I also think that every salsa they said wasn't spicy would be burning my mouth :D
Lucy’s recipe: Salsa de Molcajete Ingredients: 6 chile serranos 4 habanero chiles 2 roma tomatoes 3 tomatillos ½ white onion 3 garlic heads 1 tsp salt (or more to taste) ½ tsp black pepper ¼ cup cold water Instructions: Peel off the paper layers of the garlic and onion, and 3 tomatillos Remove the stem of the chili serranos, 4 habanero chiles. Cut ½ of the white onion into 4 pieces. Roast all of the 6 chile serranos, 4 Habanero chiles, 2 roma tomatoes, 3 tomatillos, 4 pieces of the ½ of the white onion and 3 garlic heads in a hot comal until they’re darkly roasted. Make sure to flip them over on all their sides. The garlic, and the tomatillos will roast faster so put aside when you see them roasted. Keep roasting the larger ingredients until they’re darkly roasted. (5-6 Min) Crush all the roasted ingredients in a molcajete (mortar) until all the ingredients are finely chopped. Add ¼ tsp black pepper, ¼ cup cold water and 1 tsp salt to the crush ingredients. Ready to serve in the molcajete or in a bowl.
@@alexmichels_photography3741 one of them is enough for a fairly hot salsa. I like hot too, but too hot ruins the whole flavor of the rest of the food.
The medium is much better. I don’t like mild sauces for any salsa as they lack a lot of the chiles that add a good flavor to keep it a mild. Medium for pace tends to be hotter than many other brands that are classified as hot.
I’m not American btw, my parents are from Mexico but I was born in America so I can relate with these videos (sometimes, depending on how they rate things cause I FRIKIN LOVE TAKIS AND THEY DIDNT ;-;)
I'm glad they liked the Tostitos Habanero Salsa because i literally had that the other night and thought it was so nice, and now I'm glad they agree. *My tastebuds aren't that bad afterall*
I have also been struggling to find a good salsa verde, so I feel their pain. (I really liked the "Safeway" store brand salsa verde, but I don't live in Maryland anymore. The last time I was there, I couldn't find it. 😢)
