Who has Mexican Restaurant salsa recipe?

[Nicho1]

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.

[hunybee]

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

[Nicho1]

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.

[Oscar Wilde]

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.

[Trinity]

Do you like green sauce? I have a good recipe for that.

[Shinmen Takezo]

I used the salsa recipe from the Border Grill cookbook, and frankly it is the best of all.

I will dig out my copy and post this for everyone.

ST

[Donnie]

I make a simple salsa that everyone around here loves. I was trying to copy our Mexican Rest.

2 large cans of whole tomatoes
2 onions
1/2 cup cillantro
1 tbl spoon of lime juice

add sea salt and jal peppers to taste


Chop up the tomatoes, onions and cillantro

mix it all in a bowl and start dipping

[Shinmen Takezo]

Okay, the ultimate salsa recipe....

1) 4 Roma tomatoes, cut in half, cored, seeded... leave only the outer meat. Chop this into small pieces. As small as possible.

2) 1 large red onion. Chopped very fine--as in a food processor fine/minced.

3) 1 or 2 Jalapeno chlies, steamed until soft, then minced up.

4) 1 bunch of cilantro. Use only the leaves. Chop up fine.

5) 2 Tbl sp's of lime juice.

6) 1/2 tbl spn of course salt.

7) Big pinch of ground pepper.

Mix this in a bowl and then let it sit for a few hours. The juices come out of the onions and tomatoes and blend up with the spicing. It is delicious.

I also add a couple of cap-fulls of Mr. Stubb's liquid smoke flavor.

http://stubbsbbq.elsstore.com/view/p...29783&cid=6961

http://stubbsbbq.elsstore.com/view/p...29782&cid=6961

This stuff is hard to find in the stores BTW.

[packyderms_wife]

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-

[Hungry Seagull]

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.