Who has Mexican Restaurant salsa recipe?

[Nicho1]

Thanks, everyone, for the additional ideas and recipes. I've never tried green salsa but I've seen it in the grocery store. I'm going to try these recipes as soon as I can. Sure wish I could pinpoint the ingredient that gives the taste I'm searching to reproduce. As someone mentioned, asking the restaurant for the recipe or at least to get some info would be worth a try. Of course, I don't speak Spanish but maybe they'll indulge me.

[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.

[Mambojambo]

Thanks, everyone, for the additional ideas and recipes. I've never tried green salsa but I've seen it in the grocery store. I'm going to try these recipes as soon as I can. Sure wish I could pinpoint the ingredient that gives the taste I'm searching to reproduce. As someone mentioned, asking the restaurant for the recipe or at least to get some info would be worth a try. Of course, I don't speak Spanish but maybe they'll indulge me.

I think a smokey flavor is that "secret" taste. Roasting adds a smokey flavor or can add a tsp of liquid smoke.

[cyberiot]

I think a smokey flavor is that "secret" taste. Roasting adds a smokey flavor or can add a tsp of liquid smoke.

Chipotle peppers--basically roasted jalapenos in adobo--are also good for that.

[Animal Lover]

I think you need the cumin, cilantro and fresh lime juice. I like Rotel too. If you can find it in your stores. It isn't prevelant here. I had a super recipe that I used to make for the staff where I worked (75 people +). They loved it and it took me hours of chopping by hand. I still do not have a food processor. I remember it being in my first heart health cookbook and now I can't find it. If I do recover it, I will be sure to post it for you. It was an awesome one. Litluver's looks pretty close to my memory of it.

ST we would like to see yours too please. Thanks in advance.

[Mstini]

Here is one from my little "Southwest Ole!" cook book. It looks like most ingredients are standard (those mentioned above). I imagine it is a sort of "to taste" thing as the seasonings go. This recipe has some different items.

This one is called FIESTA SALSA

5 tomatoes, chopped
1 onion, finely chopped
1 bell pepper, chopped
1 (4-ounce) can shopped green chilies
1 tablespoon sugar
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh cilantro
1/4 teaspoon oregano

Mix all ingredients together. Refrigerate. Call me when it is ready!