AR15.Com Archives
 Homemade Mexican Restaurant-Style Salsa Recipes
MXandSXracer21  [Member]
6/28/2010 5:36:56 AM
So I'm looking at trying to make some salsa for the first time. There is a mexican restaurant close to where I live and I love their salsa. It has a relatively strong cilantro taste to it which i really like. So I was hoping to try and find a recipe that is similar in taste.

So does anyone have any salsa recipes that they are willing to share that are similar to what the mexican restaurants serve?

Thanks!
Belt-Fed  [Team Member]
6/28/2010 5:53:30 AM
not much of a recipe, more of a list of basic ingredients

canned stewed tomatos
a couple whole tomatos diced up
white onions
redonions
cilantro
garlic
lemon juice
jalapenos
salt
pepper

I just wing it when I make it...
Hawken50  [Team Member]
6/28/2010 5:59:15 AM
I like pico de gallo. it's not as soupy as salsa. more of a relish. I usually double the cilantro, cause i like it. try it, you won't be disappointed.


Pico De Gallo:

  • 4 vine-ripe , chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano chile, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.


VACaver  [Team Member]
6/28/2010 6:08:47 AM
Where'd you get that recipe for Pico de Gallo...from a Canadian????

My Mexican neighbor taught me how to make it years ago. Pico de Gallo doesn't have green onions, garlic, or olive oil.

Hawken50  [Team Member]
6/28/2010 6:12:40 AM

Originally Posted By VACaver:
Where'd you get that recipe for Pico de Gallo...from a Canadian????

My Mexican neighbor taught me how to make it years ago. Pico de Gallo doesn't have green onions, garlic, or olive oil.


Post it up.
Slavac  [Team Member]
6/28/2010 7:08:15 AM
Originally Posted By Hawken50:

Originally Posted By VACaver:
Where'd you get that recipe for Pico de Gallo...from a Canadian????

My Mexican neighbor taught me how to make it years ago. Pico de Gallo doesn't have green onions, garlic, or olive oil.


Post it up.


Mine's:

Onions
Tomatoes
Cilantro
Jalapenos
Juice of one lime to taste
Dash of salt

The trick is to make the ratios just like you like them and to use fresh vegetables. It's really that simple.
Tacberry  [Team Member]
6/28/2010 7:25:53 AM
Tag so I can capture ilikelegs salsa recipe.
53vortec  [Team Member]
6/28/2010 7:47:09 AM
Funny, I was looking for a good salsa recipe just a few hours ago.
VACaver  [Team Member]
6/28/2010 8:21:26 AM
1/2 red onion
1 Sweet onion
2 or 3 medium tomatoes (depends on how tomato-ey you want it)
Cilantro to taste
Juice from 1/2 lime
Salt to taste
Jalapeno's are optional

According to her, the key is to be flexible. Want more onion? Go for it. But NO garlic or oil.
FTAggie  [Team Member]
6/28/2010 8:28:17 AM
Mmmm... salsa....

Corn chips and salsa are on my list of things to avoid at the grocery store (along with peanut butter, cheddar jalapeno cheetos, and the cereal aisle) because I'll eat the entire jar/bag in one day.
Olyshooter  [Team Member]
6/28/2010 8:31:04 AM
15 oz crushed tomatoes

12 can tomato juice

1 medium onion

green onions

cilantro

6 to 8 serrano peppers

Best salsa recipe I have ever tried. People go ape shit over it.
golfroot  [Team Member]
6/28/2010 10:01:12 AM
Originally Posted By Tacberry:
Tag so I can capture ilikelegs salsa recipe.


If only it was TRG's recipe.... sigh.

1GR: "Yo, TRG, what's this semi-opaque, stringy stuff in the salsa?"

TRG: "You'll love it! Trust me!"







MXandSXracer21  [Member]
6/28/2010 1:32:15 PM
Not too crazy about the Pico de Gallo stuff.

So what do you all usually do as far as the tomatoes, do you buy fresh tomatoes and dice them up, do you buy tomato puree, or a combination of the two?
VACaver  [Team Member]
6/28/2010 1:37:27 PM
Originally Posted By MXandSXracer21:
Not too crazy about the Pico de Gallo stuff.

So what do you all usually do as far as the tomatoes, do you buy fresh tomatoes and dice them up, do you buy tomato puree, or a combination of the two?


FRESH!!! Canned =
MXandSXracer21  [Member]
6/28/2010 9:49:46 PM
What do you do to thicken up the tomatoes. I think i heard somewhere that some people will cook it just a little bit over the stove.
Nulllogik  [Team Member]
6/28/2010 9:57:25 PM
Mine is:

5 or so large tomatoes
half a medium white onion diced fine
2 serrano chilis
2 habenero peppers
juice of one or two limes (one at first, then let sit overnight then taste to see)
salt 1/2-2 tbs (like the lime, taste the next day after the first 1/2tbs)

cilantro to taste, (fresh goes a long way, and again add a little then more the next morning)

You can add a clove or two of garlic diced if you want also.

Omit the habeneros if you dont want it fuckin hot.

I never measure anything because the tomatoes taste different every time so I always have to change it. And it wont taste quite right till the next day or at least 7 or so hours.
Its real good, and real simple.

I think i remembered everythign
photokirk  [Team Member]
6/28/2010 10:00:52 PM
Tag for my award winning salsa recipe.
fireputrouter  [Team Member]
6/28/2010 10:11:16 PM
fuckig tag. i want goooooooooooooooooooooooooooood salsa
MXandSXracer21  [Member]
6/28/2010 10:17:50 PM
Originally Posted By fireputrouter:
fuckig tag. i want goooooooooooooooooooooooooooood salsa


Me too my friend!
pyle762  [Team Member]
6/28/2010 10:33:04 PM
Tomatillo Salsa:

2 lbs fresh tomatillo
1-2 serranos, jalepenos (or whatever floats your boat)
1 bunch fresh cilantro
Juice of 2-3 limes
2-3 cloves of garlic
1/2 cup sugar

Husk and boil the tomatillos for 5 mins.

Add all your tomatillos and the rest of the ingrediants to a food processor and blend til smooth.

I pick up all the ingediants at the mexican supermarket and it cost about $2.50 to make.

If any of you have ever been to Mesa AZ and eaten at Tia Rosa's this is their green salsa recipe.
EPOCH96  [Team Member]
6/28/2010 10:37:10 PM
tagged for next day off work
topknot  [Team Member]
6/28/2010 10:44:42 PM

Originally Posted By pyle762:
Tomatillo Salsa:

2 lbs fresh tomatillo
1-2 serranos, jalepenos (or whatever floats your boat)
1 bunch fresh cilantro
Juice of 2-3 limes
2-3 cloves of garlic
1/2 cup sugar

Husk and boil the tomatillos for 5 mins.

Add all your tomatillos and the rest of the ingrediants to a food processor and blend til smooth.

I pick up all the ingediants at the mexican supermarket and it cost about $2.50 to make.

If any of you have ever been to Mesa AZ and eaten at Tia Rosa's this is their green salsa recipe.

Sounds great for a change. Thanks!
pato  [Team Member]
6/28/2010 10:44:44 PM
Originally Posted By Slavac:
Originally Posted By Hawken50:

Originally Posted By VACaver:
Where'd you get that recipe for Pico de Gallo...from a Canadian????

My Mexican neighbor taught me how to make it years ago. Pico de Gallo doesn't have green onions, garlic, or olive oil.


Post it up.


Mine's:

Onions
Tomatoes
Cilantro
Jalapenos
Juice of one lime to taste
Dash of salt

The trick is to make the ratios just like you like them and to use fresh vegetables. It's really that simple.


Roma tomatoes
Onions
Serrano
Cilantro
Lime and more lime.

pato

krayons  [Team Member]
6/28/2010 10:55:16 PM
must be all fresh

roma tomatoes 2 or 3
1/2 sweet onion
1 jalapeno
1 anaheim peppers

de-seed if you don't want it hot.
CAsoldier  [Member]
6/28/2010 10:56:47 PM
if your recipe doesnt have the words

jalapeno, crush, and lime its wrong.........

and dont ask for homemade mexican restaurant salsa, thats bullshit, you need to find a real mexican, then talk to his abuela and ask her.
flyingbrick  [Team Member]
6/28/2010 10:59:54 PM
tag
Mauser1  [Team Member]
6/29/2010 12:04:46 AM
Grab one bag dried Chile's.
One lime
can of diced tomato's.
fresh Chile's Jalapenos or Serrano's. Your choice.
Cilantro and Onion
toast or slightly burn the dried Chile's.
add lime juice a little water and your toasted Chile's to the blender
you now have a kind of hot paste.
Wilt your peppers and onions in a pan with the tomato juice.
Add Tomato's
Some like it crispy or you can wait till they all get the same consistency.
Add pepper paste till its the right consistency
Add salt or not just taste it!
let cool add chopped cilantro and refrigerate till you can eat a metric shit ton of chips!

Vary any of the above and make you own secret family recipe.
Should be done in one hour and give you salsa for a week.

the longer in the fridge the better it tastes.




webtaz99  [Team Member]
6/29/2010 12:21:57 AM
If you use a "recipe" you're doing it wrong.

badeffect10  [Team Member]
6/29/2010 12:22:55 AM
And tag
VACaver  [Team Member]
6/29/2010 3:52:43 AM
Originally Posted By fireputrouter:
fuckig tag. i want goooooooooooooooooooooooooooood salsa


Some folks 'round here consider that to be Pace Picante Sauce
SteelTalon  [Member]
7/19/2010 11:15:20 PM
This is a simple recipe that I grew up with,we always had fresh salsa on the table at every meal

Wih this salsa its all about adding the amounts you like but here it is broken down. Fresh is the key to any great salsa.

Mix
*4 cups diced tomatoes

*1 cup chopped onion Brown is normally used but I like the **red onion better ads a bit of sweetness.

*2 to 4 finely chopped chiles (or more if you like it hot) Experiment with your chili peppers Most common Jalapeno ' Hatch green chilis for heat or Anaheim Chili's for mildness roast them and peel. The best peppers are always flat and plump. Jalapeno's are round and plump dont worry about any "bark" looking striations on the pepper

*1 tablespoon chopped cilantro (strip off the leaves from the stem before you chop)
*The juice of 1 to 2 limes depending on juiciness
*1 to 2 teaspoons salt (to taste) use Bahia sea salt or kosher experiment to taste
*2 cloves of minced garlic ( If you really want to add some flavor tones then freshly roast your garlic.Skin on in pan w/out any oil then peel and mince)

Allow salsa to sit for 10 minutes before eating so the flavors can mingle. .

SIDE NOTE Take some red onion slice thinly,and mix them in a little red wine vinegar allow to soak and set a bit...Mmmmm
badeffect10  [Team Member]
7/22/2010 9:53:32 PM
So should you seed your tomatoes and if you should what is the best way to do it. I never recall seeing that many tomato seeds in any commercial salsas.
SteelTalon  [Member]
7/25/2010 2:58:19 AM
Originally Posted By badeffect10:
So should you seed your tomatoes and if you should what is the best way to do it. I never recall seeing that many tomato seeds in any commercial salsas.


I dont ,but it's simple to do.Use your finger or a tea spoon
phurba  [Life Member]
7/25/2010 3:15:51 AM
I like adding a shot of tequila to my salsa.
mdguy90  [Team Member]
7/25/2010 3:57:00 AM
tagggg
DELTAXRAY  [Member]
7/25/2010 4:22:40 AM
My recipe for salsa:

Ingredients:

Gasoline
car
money
bowl
chips
table

Instructions:

Put gas in car
Drive to Walmart
Pick jar of salsa from shelf
Pay for salsa with money (or food stamps if you love obama)
Drive back home
Put salsa in bowl on table
Dip chips in salsa and enjoy!
Depidy_Dawg  [Team Member]
7/25/2010 4:29:54 AM
1 Habanero
2/3 Jalapenos
1 Red Onion
5/6 Roma tomatos
1/2 cup of Cilantro (wash the leaves and pluck them, only chop the leaves as the stems can be bitter)
1 Mango
Lime (crush it and squeeze out the juice)

Chop all ingredients, I usually add only 1/3 to 1/2 of the Habanero. I sometimes add a Kiw or two as well, if I want a little sweetness.
-RotorDemon-  [Member]
7/25/2010 4:36:59 AM
Originally Posted By VACaver:
Where'd you get that recipe for Pico de Gallo...from a Canadian????

My Mexican neighbor taught me how to make it years ago. Pico de Gallo doesn't have green onions, garlic, or olive oil.



Interesting.. I make my own with what my taste buds like.

Tomato, yellow onion, garlic, cilantro, salt, small amount of water and tabasco (or jalapeno) . I will on occasion add an avocado in.
E-Mag  [Team Member]
7/25/2010 4:48:00 AM
go to favorite restaurant park by back door and wait for a cook to come out for a smoke offer the guy a few bucks for the recipe.
22skip  [Member]
7/25/2010 3:42:34 PM
What a coincidence - my wife just made & canned her first batch of salsa - tasted fantastic. I googled recipes for her and she just got the basic ingredients and went for it with her own ratios. Our tomatoes are doing too good this year from the garden and we've already made enough spagetti sauce for 2 years so we needed something else to do with them. She ended-up cooking the mix for about an hour - I can't eat uncooked bell pepper without great gastric distress, then it got cooked another 25 minutes in the hot water bath for canning. She left a quart of it un-canned for immediate use, got to go get some chips at the store very shortly !!!

about 12 cups of fresh tomatoes, cut in large chunks
about 1 3/4 cups cut up green bell peppers
about 1 3/4 cups cut up yellow bell peppers
about 3 cups cut up onions
12 oz tomato paste
3 average sized jalepeno peppers
about 3 tablespoons salt
about 1/4 cup sugar
about 1/3 cup vinegar
about 1 teaspoon garlic powder