Posted: 1/5/2010 6:50:03 PM EDT
 There is this this particular kind of salsa that I have had at several different mexican restaurants in several different states. It's hit or miss whether a given mex restaurant will have this kind of salsa or not, but it seems to be a pretty common recipe. So, I'm trying to figure out whether this salsa is something that comes in a huge can from a restaurant supply like sysco, or if it's something they make on site. The fact that I've had very similar (possibly identical) salsas at different restaurants in different locales makes me think it shouldn't be a big mystery as to how to make the stuff. The problem is, it's NOTHING like store bought salsa. Ok, here's the description: It's a very smooth textured red salsa, no big chunks of vegetables in it at all. The only readily visible ingredients are little white pepper seeds, and microscopic green bits of either cilantro or regular parsley. If it is cilantro, it's in a very small proportion, because the salsa does not have the typical powerful cilantro flavor. I detect a hint of garlic. I don't think there's any lime or lemon juice in it. If I had to guess, I'd say it's a little bit of fresh parsley, a chili pepper or two (serrano, possibly?), a bit of garlic, possible some onion, and a can of tomato puree. I haven't tried combining these ingredients yet to see if it tastes right, because I don't want good food to go to waste. So, does anyone here know the kind of salsa I'm talking about, and if so, do you know how to make it at home? I'm positively addicted to the stuff.  Here's a pic, if it helps to describe it...  |
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Take a few ripe Roma tomatos - 4 or 5 - and put them in a medium size pot. Add water to just cover the tomatos. Toss in 2 or 3 jalapeno peppers and maybe a few serrano peppers. Bring to a boil then turn off and let it sit until the skins on the tomatoes break. You don't want to cook the tomatos and peppers completely, you just want them half cooked. Put tomatos and peppers in a blender and add some of the water they boiled in. Throw in some peeled fresh garlic cloves. Pulse the blender until the mixture is smooth but not too fine. Pour into a bowl and mix in some finely chopped onion and cilantro. You'll need to put some salt in it too.
You need to taste and look at it as you make this as there is no set recipe. You just need to eyeball the consistency adding the pepper water as needed and the cilantro / onion / salt too. It will thicken up a bit after sitting or refrigeration so you may want to make it a little on the thin side at first. You can make this as hot as you want by using more or hotter (habenero) chiles. After making it a few times you'll get the idea of what you want more or less of. If you try it, let me know if it is what you were looking for and how you like it. |
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You might ask them for the recipe or brand. My mom does that but I never understood why a restaurant would just give that away. I did ask at the nearest place that has this kind of salsa. They won't give the recipe, but did sell me a quart of it.
Is it pico? most mexican joints around here serve pico and chips,every place is different though.Edit,saw the pic,looks more like a hot sauce of some kind. |
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Quoted: Quoted: Quoted: You might ask them for the recipe or brand. My mom does that but I never understood why a restaurant would just give that away. I did ask at the nearest place that has this kind of salsa. They won't give the recipe, but did sell me a quart of it. Is it pico? most mexican joints around here serve pico and chips,every place is different though. Not really pico, the cilantro (if any) is not very prevalent. |
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You might ask them for the recipe or brand. My mom does that but I never understood why a restaurant would just give that away. I did ask at the nearest place that has this kind of salsa. They won't give the recipe, but did sell me a quart of it.
Is it pico? most mexican joints around here serve pico and chips,every place is different though.Edit,saw the pic,looks more like a hot sauce of some kind. No. The dipping salsa is not pico. Pico is chunky and can be used for dipping, but is not what's in the picture. |
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I googled "El Torito Salso" and this is what I got. I'm guessing you're talking about the watery salsa with some lumpiness under the surface?
Ingredients * 1 tb Canned jalapenos * 2 Fresh serrano chiles * 1/4 ts Dried Mexican oregano * 1/4 c Cilantro leaves; chopped * 1/4 ts Salt * 1/4 ts Ground cumin * 2 ts Fresh lime juice * 2 c Tomatoes * 1/4 c Yellow onion * 2 Green onions Preparation Combine in a non-reactive bowl: 2 C tomatoes, diced 1/4 inch, including juice 1/4 c yellow onion, diced 1/4 inch 2 green onions, finely chopped 1 TBS canned jalapenos, seeded and finely chopped 2 fresh serrano chiles, seeded and minced 2 tsp fresh lime juice 1/4 tsp ground cumin 1/4 tsp dried Mexican oregano, crumbled 1/4 tsp salt 1/4 c cilantro leaves, chopped In a food processor or blender, process about 30 seconds: 1 C crushed tomatoes with added puree (such as Progresso) Mixture should still be somewhat chunky. Add crushed tomatoes to other ingredients in bowl and mix well. Can be refrigerated. Makes about 2 1/4 cups Converted by MM_Buster v2.0l. |
| Wessono pretty much has it down. We have a one man joint here in town that has about 5 seats at a bar. This guy is really authentic in his cooking and ingredients. He preps and cooks all of your food right there. I watched him make this very same concoction. It is also the base for the sauce he puts over his dishes like enchiladas. He just cooks it further after he blends it and takes out a bit for the chips. I really need to get the wife down there to eat soon. Its been a long time. |
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Quoted: This stuff is smooth throughout, almost a liquid. There's no chunks in it at all.I googled "El Torito Salso" and this is what I got. I'm guessing you're talking about the watery salsa with some lumpiness under the surface? Also, I'm pretty sure there's no cumin, and that much cilantro would definitely be discernible in the flavor. |
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My wife says this is the closest thing to the salsa at most of the "authentic" Mexican restaurants we go to: http://www.foodservicedirect.com/productimages/PI72878026S.jpg I was thinking of that very salsa when I read this thread. They sell it in the Mexican asle of the local mega mart. It's in a different section then the regular dips. It looks just like the OP's picture. |
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Quoted: My wife says this is the closest thing to the salsa at most of the "authentic" Mexican restaurants we go to: http://www.foodservicedirect.com/productimages/PI72878026S.jpg I've tried the Herdez stuff, to my taste, it's completely different than the restaurant salsa. The texture is closer than stuff like Pace, but the flavor isn't. |
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This might just be the ticket. Looks closer than anything else I've tried. ETA: Authentic Mexican Restaurant Salsa Recipe Ingredient 1 28oz can of Crushed Tomatoes 1/2 teaspoon of salt 1/4 teaspoon of Garlic Powder 10+- Pickled Jalapeno Rings and juice (Add more to increase heat) 10 or more leafs of cilantro Method 1) Food process everything. (or shove it all in a blender) 2) Check Hotness, and add more of what you want. 3) Done. note: chilling overnight, can increase intensity and heat |
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This stuff is smooth throughout, almost a liquid. There's no chunks in it at all.
I googled "El Torito Salso" and this is what I got. I'm guessing you're talking about the watery salsa with some lumpiness under the surface? Also, I'm pretty sure there's no cumin, and that much cilantro would definitely be discernible in the flavor. Ill just about garuntee that it has cumin in it. Just take out some of the cilantro. if you want it thinner puree it. Good salsa does not have canned tomatoes in it. It takes 24 hrs for the flavors in a salsa to blend properly. I roast 3/4 of my tomatoes 1/2 the onion my chilli peppers I usually use jalepenos and 1/2clove of garlic. then fine dice the rest of the tomatoe and onion along with my cilantro. set those aside. put roasted mix in a blender along with salt, a miniscule pinch of sugar, cumin, red pepper flakes, onion powder, 4 or 5 timy pieces of crushed rosemarry, black pepper and a 1/2 to 1/4 of a squeezed lime. Blend these up really good then add the fine diced mix. put in a glass bowl cover with plastic wrap. refrig for 24 hrs. |
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This might just be the ticket. Looks closer than anything else I've tried. ETA: Authentic Mexican Restaurant Salsa Recipe
Ingredient 1 28oz can of Crushed Tomatoes 1/2 teaspoon of salt 1/4 teaspoon of Garlic Powder 10+- Pickled Jalapeno Rings and juice (Add more to increase heat) 10 or more leafs of cilantro Method 1) Food process everything. (or shove it all in a blender) 2) Check Hotness, and add more of what you want. 3) Done. note: chilling overnight, can increase intensity and heat jesus christo dont make salsa with canned crap |
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Take a few ripe Roma tomatos - 4 or 5 - and put them in a medium size pot. Add water to just cover the tomatos. Toss in 2 or 3 jalapeno peppers and maybe a few serrano peppers. Bring to a boil then turn off and let it sit until the skins on the tomatoes break. You don't want to cook the tomatos and peppers completely, you just want them half cooked. Put tomatos and peppers in a blender and add some of the water they boiled in. Throw in some peeled fresh garlic cloves. Pulse the blender until the mixture is smooth but not too fine. Pour into a bowl and mix in some finely chopped onion and cilantro. You'll need to put some salt in it too. You need to taste and look at it as you make this as there is no set recipe. You just need to eyeball the consistency adding the pepper water as needed and the cilantro / onion / salt too. It will thicken up a bit after sitting or refrigeration so you may want to make it a little on the thin side at first. You can make this as hot as you want by using more or hotter (habenero) chiles. After making it a few times you'll get the idea of what you want more or less of. If you try it, let me know if it is what you were looking for and how you like it. Only thing I do differently here is to add the juice from one lime. Otherwise this is spot on. |
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go around back and wait for a cook to come out and have a cigarette give him $20 for the recipe. None of the staff up front will tell you but the cook will for $20  hell, a cook in a Mexican restaurant will sell you his favorite girl cousin for $20 
I have added my own version here, CHEF |
| There's a restaurant here that has a salsa like you're talking about. It has an almost pureed consistency. I love it and have never been able to find any store bought brand like it. Like somebody else above mentioned I just buy a jar of whatever from the store, add more ingredients to my taste and put it in a blender until it's at a flavor and consistency I like. |
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I've roasted the tomatos, onions and jalepenos on the BBQ first with a good smokey fire until the tomatos are cooked through.
Mash them together, add cilantro and lime juice to taste, let it sit for at least 1 hour and you're there. Run it through the blender if you like it smooth. |