Salsa Recipe (How do they do it?!?)

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2009-07-20 10:30 PM

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Subject: Salsa Recipe (How do they do it?!?)
Ok, for the life of me, I've been searching for the true mexican authentic recipe that they do in all your famous local mexican restaurants.  I know lime juice, tomatoes, jalapenos, cilantro etc... but theirs ALWAYS tastes the same and its pours out like a liquid and not chunky.  I always stop to ask for the recipe, but they look at me, laugh, shrug and go on.  I have actually thought about working 1 day at one of these places just to see how they do it.  It can't be a stored famous recipe!  Help!  Please, I'm craving.

2009-07-21 8:40 AM
in reply to: #2297762

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Subject: RE: Salsa Recipe (How do they do it?!?)
I like my salsas chunky, but if you like them runny, just run the mixture through a food processor before eating. I've had good success with this recipe for Salsa de Molcajete. I think roasting the garlic, tomatos and jalapenos adds another dimension to the taste.


http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRe...
2009-07-21 8:57 AM
in reply to: #2297762

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Subject: RE: Salsa Recipe (How do they do it?!?)
Mmmm, that sounds good!  Never thought about broiling it first to bring out the flavors, but that makes sense.  Now I have to experiment with red, yellow and white onions to see which one is the best.  Going to try this tonight.  Thank you!
2009-07-21 9:33 AM
in reply to: #2297762

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Alpharetta, Georgia
Subject: RE: Salsa Recipe (How do they do it?!?)

Most chain restaurants start from a frozen or pre-packaged "base" that they add water to.

Have you looked for what is called "copy cat" recipies online? Lots of people devote countless hours to perfecting a restaurant recipe.

YOM salsa!

 

2009-07-21 9:38 AM
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Subject: RE: Salsa Recipe (How do they do it?!?)
that's funny you post this because i have peaches coming out of my ears from picking them this weekend and have been searching for a peach pineapple salsa recipe...i think i'm going to just take one and alter it a bit to fit my liking. but anywho, i'm very excited about making my own salsa!
2009-07-21 9:38 AM
in reply to: #2297762

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Mountain View, CA
Subject: RE: Salsa Recipe (How do they do it?!?)
If you're looking for "the true Mexican authentic recipe," I suspect you'll be looking for quite a while. There are many "authentic" Mexican salsas out there. The best Mexican restaurant around here serves four different salsas with their chips, and they don't all have tomatoes.

Another way to do the recipe that Kimmyt posted would be to grill the tomatoes and peppers over a charcoal fire, so that you get a bit of smoky flavor as well. Good luck!

2009-07-21 10:00 AM
in reply to: #2297762

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Subject: RE: Salsa Recipe (How do they do it?!?)
Some great ideas!  Some other ideas is to add liquid smoke or chili powder to give it that smoky flavor.  Also, I found out that salt will draw the water out of the tomatoes so they don't become mushy as much, although I avoid salt as much as possible.  I'm going out tonight to my fav place and I'm not leaving until I find out the true recipe.  I'll keep everyone posted. 
2009-07-21 11:13 AM
in reply to: #2297762


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Subject: RE: Salsa Recipe (How do they do it?!?)
This is from a friend born and raised in Mexico City. It has been a hit every time I make it...

10-12 Roma tomatoes, grilled until skin is blackened, inside mushy. At the same time also grill 2 jalapenos until skin is black. Remove.

Add half of tomatoes and 1 jalapeno into blender, food proccessor. Blend until chunkiness desired. (I blend until runny...but that is up to you. Don't over blend, though). Add the other half plus a huge bunch of fresh cilantro. Add other jalapeno if you want. Then add garlic powder and black pepper. Blend. And salt to taste, which will be more than you think. Blend. Serve warm or chilled.

Note, you can add fresh garlic plus a squeeze of lime in place of garlic powder. However, I prefer garlic powder, even though it doesn't seem very "authentic".

It is amazing!

Edited by LaurenCO 2009-07-21 11:16 AM
2009-07-21 11:33 AM
in reply to: #2298775

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Subject: RE: Salsa Recipe (How do they do it?!?)
LaurenCO - 2009-07-21 12:13 PM This is from a friend born and raised in Mexico City. It has been a hit every time I make it...

10-12 Roma tomatoes, grilled until skin is blackened, inside mushy. At the same time also grill 2 jalapenos until skin is black. Remove.

Add half of tomatoes and 1 jalapeno into blender, food proccessor. Blend until chunkiness desired. (I blend until runny...but that is up to you. Don't over blend, though). Add the other half plus a huge bunch of fresh cilantro. Add other jalapeno if you want. Then add garlic powder and black pepper. Blend. And salt to taste, which will be more than you think. Blend. Serve warm or chilled.

Note, you can add fresh garlic plus a squeeze of lime in place of garlic powder. However, I prefer garlic powder, even though it doesn't seem very "authentic".

It is amazing!


Also good to use tomatillo's instead of tomato's in this recipe.  very good stuff.
2009-07-21 11:36 AM
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Alpharetta, Georgia
Subject: RE: Salsa Recipe (How do they do it?!?)
LaurenCO - 2009-07-21 11:13 AM
10-12 Roma tomatoes, grilled until skin is blackened, inside mushy. At the same time also grill 2 jalapenos until skin is black. Remove.



"Grilled" like on a BBQ grill? In aluminum foil in the oven? On the stove?
And when you say "Remove" - are you removing the black skins, or just removing the stuff from the grill and leaving the skins on?


2009-07-26 7:06 PM
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Subject: RE: Salsa Recipe (How do they do it?!?)
lisac957 - 2009-07-21 12:36 PM
LaurenCO - 2009-07-21 11:13 AM
10-12 Roma tomatoes, grilled until skin is blackened, inside mushy. At the same time also grill 2 jalapenos until skin is black. Remove.



"Grilled" like on a BBQ grill? In aluminum foil in the oven? On the stove?
And when you say "Remove" - are you removing the black skins, or just removing the stuff from the grill and leaving the skins on?




If you have a gas stove they can be done right on the burner.  Otherwise the grill is best.

TIP::: After charring the outer skins...and get them pretty black, place them in a bowl and cover it with plastic wrap for about 10-15 minutes.  This makes the skins slip right off the peppers.

You don't want to put them in aluminum foil.  You want direct flame contact with the skins.


Steve

2009-08-11 10:59 PM
in reply to: #2297762

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Subject: RE: Salsa Recipe (How do they do it?!?)
One of my favorite salsas is from On the Boarder.  I  found this recipe and it is the best one I've ever made at home.
Ingredients
  • 2 large Roma tomatoes, coarsely chopped
  • 2 14.5 ounce cans diced tomatoes (Mexican style)
  • 2 jalapenos, seeded and coarsely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cumin, to taste
  • 4 cloves garlic, minced
  • 1 large vidalia onion, coarsely chopped
  • 1/4 teaspoon salt, to taste
  • 1/3 cup cilantro, coarsely chopped
  • 1/2 teaspoon cayenne, to taste

Directions
  1. Combine all ingredients in a food processor or blender.
  2. Pulse until blended.

Ingredients
  • 2 large Roma tomatoes, coarsely chopped
  • 2 14.5 ounce cans diced tomatoes (Mexican style)
  • 2 jalapenos, seeded and coarsely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cumin, to taste
  • 4 cloves garlic, minced
  • 1 large vidalia onion, coarsely chopped
  • 1/4 teaspoon salt, to taste
  • 1/3 cup cilantro, coarsely chopped
  • 1/2 teaspoon cayenne, to taste

Directions
  1. Combine all ingredients in a food processor or blender.
  2. Pulse until blended.
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