Who has Mexican Restaurant salsa recipe?

[applecider]

Sure wish I could pinpoint the ingredient that gives the taste I'm searching to reproduce.

Cilantro?

Tomatillo?

Mexican oregano, aka desert oregano? This is not a real oregano (and not the same as Cuban oregano either). You might try to find a packet of leaves (better whole than ground) in a Mexican market or the Mexican aisle of a good supermarket; apparently it's "oregano" in Spanish. As near as I can tell, there aren't any U.S. seed vendors who sell it.

[Molon Labe]

From your garden:

5 large sunray tomatoes(these are yellow-orange) Peel and chop or run through a grinder.

1 medium onion, finely chopped

I bunch cilantro, minced

5-10 Habanero peppers, minced

1 garlic clove, minced

1 tablespoon of sea salt

[Nicho1]

The habeneros would do me in! Thanks for the suggestion, though.

[liteluvr]

This is the one I use for salsa to can.

2 28oz can crushed tomatos
1 finely diced seeded jalapeno
3 tsp salt
2 tsp cumin
dash black pepper
1 small-medium onion, finely chopped
2 cloves garlic, finely minced
2 tbsp lemon or lime juice
1 medium bunch fresh cilantro, tops only, chopped finely

Blend it all together and enjoy. To can, I use the recipe from the Ball Blue Book for their salsa recipe.

To make a BIG batch, I use 2 #10 cans and scale everything else accordingly. This makes some seriously good salsa, but it's not the thick and chunky kind.