And, I made chicken fajita nachos...chicken sauced with a chipotle and lime sauce with red onion, red bell pepper, and sliced jalapeños using sharp cheddar and mozzarella cheeses. I didn’t touch any of the On The Border dips. Them nachos were damn good.
Hey guys, as someone who lives in Latin America and hears "guacamole salsa," I am thinking you guys mean salsa verde? Guacamole can be the base for verde salsas, so not sure how they are not a salsa. Mexican verde salsa is sometimes aguacate-based, and yes it really does not taste like it, so we are in agreement; however, it can be so delicious. Just be happy you live in a place where spicy is not black pepper. Here in Colombia like a lot of Latin American countries, they cannot handle anything picante. I would pay a lot for a bottle of some real Texas hot sauce!
I think around here "verde" salsas or "salsa verde" usually means tomatillo-based salsas. Guacamole-based salsas do exist, but I think their popularity is just rising (but I could be wrong). Also, many Americans call salsas "hot sauce", so all kinds of confusion starts -- are you talking about bottled liquid hot sauce (based in vinegar usually) or salsas? lol. Also, I'm surprised to hear you say that about peppers in Latin American countries. I'm on pepper-growing forums and many people love growing South American varieties of peppers/ajis and rarer forms like chupetinhos/biquinho peppers and many Brazilian and Peruvian varieties. I've grown to love peppers and fresh salsas more than bottled hot sauces. I used to be an bottled hot sauce addict, but nowadays usually avoid them except every once in a while.
It's true. A lot (I would say most) South Americans can't stand spicy. It's more the exception to find someone that does than the general consensus.
Cool. Thx. I wish they'd send their peppers up here, then. lol. What makes it seem even weirder is Mexico, Central and South America are believed to be where peppers originated. Some of those S. American peppers are hard to even germinate much less grow.
The HEB Diablo Verde creamy cilantro sauce is pretty good. Arriba, Texapeno, Mateos, and Central Market make good hot jarred salsa. I don’t think I would ever buy Tostito, Pace, Goya or On the Border salsa when there are such better options available. In terms of “guacamole salsa”, I imagine there’s a reason guacamole hasn’t been sold jarred before. It would require lots of preservatives. Anything labeled as “guacamole salsa” rather than “cilantro salsa” or “salsa verde” should be treated with suspicion. The Herdez stuff is basically the same as the other labels and isn’t terrible, but the point of guacamole is to be fresh.
The On The Border Jalapeño Cheese dip is decent. I would probably buy again if I want the cheese whiz type consistency. In fact, I would put this on my Philly Cheesesteak sandwich.
Peru definitely has some spicy food, their roasted chicken is delicious. That's the only place I can think of.
I think there are some countries in Central America where spicy isn't taboo, but I'm not as familiar with that. Mexico is the definite exception in Latin America.
They do have a few, but the majority of Peruvians don't like spicy at all. Most Peruvians who like spicy food are Quechua.
