You are currently viewing our forum as a guest, which gives you limited access to view most discussions and access our other features. By joining our community, at no cost, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is free, fast and simple, so please join our community today!
I've yet to make salsa that is on par with the really good, authentic stuff you get at a family-owned mexican restaurant. Usually I use vine ripe tomatoes, vidalia onion, fresh jalepenos, cilantro and salt and pepper to taste. It just doesn't taste the same. I've tried experimenting with adding vinegar, sugar, garlic but I think the recipe should be very simple.
12 Roma tomatoes
10 Jalepenos (more or less for heat, also could try serranos which I love)
1 1/2 yellow onions peeled and halved
6 garlic cloves
salt
1/2 cup canola oil
1 cup chicken stock
On a roasting pan place tomatoes, jalepenos or serranos, onions and garlic under a broiler and roast until charred, blistered, and blackened. After roasting pulse in a food processor leaving a slighly chunky texture.
Heat a large skillet with oil and add salsa once the pan is hot. Add salt to taste and chicken stock for richness. Serve warm or cool.
I've yet to make salsa that is on par with the really good, authentic stuff you get at a family-owned mexican restaurant. Usually I use vine ripe tomatoes, vidalia onion, fresh jalepenos, cilantro and salt and pepper to taste. It just doesn't taste the same. I've tried experimenting with adding vinegar, sugar, garlic but I think the recipe should be very simple.
I can help you out but you need to first answer what question.
What kinda of salsa?
Around here you have tex mex joints that only serve salsa roja the stuff you get with your chips.
Then you have the real hispanic joints where they speak ZERO english.
most of the ones around here serve red or green salsa. or random hot sauces.
I can help you out but you need to first answer what question.
What kinda of salsa?
Around here you have tex mex joints that only serve salsa roja the stuff you get with your chips.
Then you have the real hispanic joints where they speak ZERO english.
most of the ones around here serve red or green salsa. or random hot sauces.
The tex mex joints around here serve something that I personally think tastes like something you'd get out of a jar from the grocery store. It's usually really chunky, sort of like a variation on pico. That's not what I'm after.
I'm after the stuff you get at the mexican owned places. It's normally not chunky, with a bold tomato taste, mild onion and cilantro flavors. I can vary the heat in a couple of different ways.
I think I'm using the wrong type of tomatoes and not preparing them the right way.
My mom just made some in front of me yesterday so here you go.
4-5 Roma tomatoes bar-b-q them until soft slightly blackened "shell"
3-5 jalapenos also bar-b-q until slightly blackened
1/4 of medium onion also bar-b-q'd
2 fresh garlic cloves
1 bunch of cilantro or to taste
salt to taste
when I say bar-b-q I mean throw them on the grill on low heat away from direct flame should take about 20-30 min.
after they cool down peel of the "shell" the will develop cut into quarters
place in a mexican morter and pestle and "grind" away.
In case you have a local mexican store they are called "molcajete"
this is what they look like.
My mom just made some in front of me yesterday so here you go.
4-5 Roma tomatoes bar-b-q them until soft slightly blackened "shell"
3-5 jalapenos also bar-b-q until slightly blackened
1/4 of medium onion also bar-b-q'd
2 fresh garlic cloves
1 bunch of cilantro or to taste
salt to taste
when I say bar-b-q I mean throw them on the grill on low heat away from direct flame should take about 20-30 min.
after they cool down peel of the "shell" the will develop cut into quarters
place in a mexican morter and pestle and "grind" away.
In case you have a local mexican store they are called "molcajete"
this is what they look like.
This sounds good. Only problem is that when I've roasted the tomatoes and peeled them I find that the end result is too watery when using a blender. I'll try it again with a different type of tomato.
This is from one of my Mexican books that I'm told from the Hispanic peeps is legit.
3 Large plum tomatoes diced
1/2 onion diced
3 serrano chilies diced
1/2 bunch fresh cilantro
juice from 1/2 small lime
2 teaspoons corn oil
1/2 tsp salt
put everything together and let sit for 1+ hours
Nice. Very simple, very cheap. This just might be it. I always thought the recipe should be something easy and affordable since the restuarant is making large quantaties and giving it away. Never used plum tomatoes before. Gonna try this tomorrow!
Made a new batch tonight loosely following Jeffies recipe.
5 roma plum tomatoes
1/2 yellow onion
cilantro
two fresh jalepenos
salt
2 tb corn oil
one drop Daves Insanity
BIG improvement just from using the Romas. They're less watery and have a nice bite to them. I pulsed the blender pretty low so the end result was more chunky than normal. Salsa usually gets better after a night or two in the fridge so I'll check it tomorrow and see how it's getting along. I think next time I'm gonna go half romas and half canned tomatoes. That should give me a nice combo of chunks and sauce.
A simple combination of juicy tomatoes, specially selected jalapenos and garlic salt. Customers raved about the homemade salsa so much, that Sadie and her sister began packaging the salsa for their customers.
SADIE'S salsa is the oldest and best selling salsa in the state of New Mexico. Winner of numerous Blue Ribbons at the New Mexico State Fair. If you like your salsa hot, this is the one you have been looking for. In operation for more than 50 years, SADIE'S restaurant continues to serve it's original salsa while HATCH Chile Company packages the secret recipe for distribution throughout the United State.
Leave the salsa to the professionals.
__________________ chewwwy momma, hot diggety & shazam, be manly & have a good day.
Last edited by 350ZTheStandard; 09-30-2009 at 06:09 PM.
Yeah and every tamale not made in "insert city" isn't correct.
There's 100 ways of making something and most everyone feels their way is the correct way. (even more so in Mexico and central America) Who wrote the book on what really goes into a salsa?
A lot of salsas do not have cilantro, however a lot of them do...........
what's right and whats wrong? who gets to lay down the salsa law? Better yet salsa = sauce, so what do you define as a salsa?
Yeah and every tamale not made in "insert city" isn't correct.
There's 100 ways of making something and most everyone feels their way is the correct way. (even more so in Mexico and central America) Who wrote the book on what really goes into a salsa?
A lot of salsas do not have cilantro, however a lot of them do...........
what's right and whats wrong? who gets to lay down the salsa law? Better yet salsa = sauce, so what do you define as a salsa?
It was a personal opinion, Cilantro is used to mask poor taste with uglee taste in some foods, still just an opinion.
__________________ chewwwy momma, hot diggety & shazam, be manly & have a good day.
I need an authentic mexican salsa recipe
