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Thread: Who has Mexican Restaurant salsa recipe?

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  1. #1
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    Default Who has Mexican Restaurant salsa recipe?

    All right, all you good cooks out there. Packyderm, you mentioned that you can duplicate a lot of the fast food recipes, so maybe you can help.

    I love the salsa at Mexican Restaurants. I have tried all kinds from the store, I have tried adding to the kinds from the store, I have tried making from scratch...all to no avail.

    I've checked on the internet and did find a couple of possibilities that I haven't tried yet, but I thought I'd come here first where the good cooks are! Who needs google?!

    Anyway, if anyone knows how to make what is served "free" with chips at Mexican Restaurants, I'd love to give it a try.

    Sorry, no prizes are offered...just a simple thank you.

  2. #2
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  3. #3
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    I've been on a 20 year Margarita & fajita safari and had many messican cantina's as customers.
    Every one has a different formula, and it varies from batch to batch.
    Find one you like and go in enough to become a regular, they will probably give you the recipe, or at least the seasonings.

    I buy buy some bulk food from my favorite restraunt, 150 lbs of rice & beans was less than $80.00 last month.
    .........against all enemies, foreign and domestic

  4. #4
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    Thanks, applecider. In looking at the ingredients, I'm not sure that this would be the taste I'm searching for but it certainly is worth the try. The restaurant variety doesn't seem to have as much garlic. And, yes, I could either reduce or eliminate that to taste. We'll see.

  5. #5
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    do you have a few names of restaurant's salsa you like?

    that would be easier for us to nail it for you if we know which one
    float like a butterfly...

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    ~~~~~~~~~~~~~~~~~~~~
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  6. #6
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    We have one called La Fiesta. There are 3 or so in the area so I don't know if it's a chain or not. The other local one has a name that I can't quite come up with right now. It's in a small town so we just say "let's go to the Mexican restaurant," and that's enough to pinpoint the location.

  7. #7
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    Quote Originally Posted by hunybee View Post
    do you have a few names of restaurant's salsa you like?
    I was thinking this too .... which one? Me .... I start with the basics. Tomato, garlic, onion, jalapenos, garlic and jalapenos, add some salt and a bit of vinegar and into the blender it goes. Taste and make minor adjustments ....

    O.W.


  8. #8
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    Quote Originally Posted by Nicho1 View Post
    Thanks, applecider. In looking at the ingredients, I'm not sure that this would be the taste I'm searching for but it certainly is worth the try. The restaurant variety doesn't seem to have as much garlic. And, yes, I could either reduce or eliminate that to taste. We'll see.
    You clearly have NOT eaten at the local mexican resturaunts in my area not only do they love love love garlic but they are not shy with those jalepenos either!

    K-
    • “I am not afraid, because I was born to do this."

      Joan of Arc
    Mark 8:38 - Whosoever therefore shall be ashamed of me and of my words in this adulterous and sinful generation; of him also shall the Son of man be ashamed, when he cometh in the glory of his Father with the holy angels.

  9. #9
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    There is a Food Distribution out of Landover Maryland that has been around for some decades. They sell Salsa that is sent west.

    To this day I can never remember this distributor. A extra case or two kept us well supplied then.

    Here it's Rotel by the can and whatever else you can throw in there. Not much, but it works.
    I have decided the Tree is now infested with Trolls intent on destroying anyone who dares talk openly on these forums.

    I will no longer be posting or logging on to the tree. My time is over here.

    Some of you will celebrate. I will not be around to hear of it.

    Good day.

  10. #10
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    East Central Illinois. 40 miles from anything.
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    Default Response to Mexican Restaurant Salsa Recipe

    6 tomatoes
    1 onion
    1 Serrano pepper (more or less to taste)
    1/2 cup cilantro
    2 cloves garlic
    1 Tblsp salt (more or less to taste)

    Put tomatoes and serrano pepper on a flat cast iron skillet and roast till skins are mostly blackened and the pepper is blistered. Peel off skins on tomatoes. Stick in blender and blend for a couple of seconds. Pour into bowl. Chop onion and cilantro and add to tomatoes. Add salt and chopped garlic.

    If you want it chunky, don't put in blender.

    If in a hurry, use a large can of Rotel and put that in blender. Follow rest of recipe altering the Serrano pepper to taste if too hot.

    My mother-in-law is Mexican....this is her recipe.
    Last edited by Mambojambo; 02-17-2013 at 03:55 PM. Reason: Addition

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