This is a salsa from a local restaurant in Bountiful, Utah – called Lorena’s. We’re moving away and I’ve never been able to make anything remotely close and I’m addicted to this stuff. At room temperature it’s a bit more runny, these photos we just took it out of the fridge. Also it’s a bit lighter in color in person. Any guesses as to where I can even start would be helpful! Thank you!
by rivetingrasberry
5 Comments
Probably canned tomatoes, looks like some roasted peppers, maybe a roasted tomato or 2 as well. not seeing any onion or cilantro. hard to tell on spices without tasting but id assume some type of chili powder(s), onion powder, garlic powder, salt, possible cumin.
​
i always find salsas really develop in flavor and taste after a day or so in the fridge as well.
This looks an awful lot like my salsa which is
* a few rehydrated guajillo peppers
* 4 Roma tomatoes
* 2-4 Serranos depending on your heat preference
* 1/4 onion
* 2-4 cloves of garlic
* splash of white vinegar
* salt to taste
I roast the tomato and serranos under the broiler until they’re nice and toasty (sometimes I also char the guajillos before rehydrating) and then blend everything up.
It just looks mostly like salsa rioja. The way I learned to make it is like 6 tomatoes, 1/2 onion, a jalapeno or more peppers depending on taste, garlic if you want, a bunch of cilantro, and like the juice of two limes and blend. Add salt to taste.
IDK why it’s that dark red though, so it could be like dried chilis or something like with an enchilada sauce.
You tried asking them?
Is it a salty flavor? A smokey flavor? A sweet flavor? Tangy flavor? A rich umami flavor?
Is it spicy? If so, is it 0-10 ? IS the spice really sharp hit you in the face spice or a slow burn? Or even more subtle than that?