Mariscos 4 Vientos copycat salsa recipe – salsa with cabbage for crunch
Mariscos 4 Vientos copycat salsa recipe – salsa with cabbage for crunch
by exgaysurvivordan
2 Comments
exgaysurvivordan
This recipe caught my eye since it’s a restaurant copycat and also uses a unique ingredient, cabbage. It was [published](https://pinaenlacocina.com/cuatro-vientos-copycat-salsa-recipe/) by one of my favorite Mexican food blog *La Pina En La Cocina,* she takes her salsas very seriously 🙂
**INGREDENTS:**
4-5 roma tomatoes, raw (415g)
2 garlic cloves
2 serrano peppers, seeds and veins removed
12 dried chili pequin OR 5 dried chili arbol
½ of a small onion, raw (95g)
½ cup canned tomato sauce
½ tsp dried Mexican oregano
¼ cup finely diced fresh cilantro
1 TBSP salt
1 TBSP lime juice
¾ cup finely diced cabbage
​
All ingredients are raw, no roasting. Combine everything (except cabbage) and blend. Then add the cabbage and pulse blend a couple times.
​
**THOUGHTS:**
I haven’t been to the restaurant this is a copycat for, but it’s a quick and easy salsa to make so I could definitely see this being used for a restaurant. With the canned tomato sauce it’s a pretty tomato-y salsa, but the salt and lime juice do a good job balancing it.
The first day I made the salsa the cabbage provided a nice fresh taste, crunch and sense of lightness. It would have gone well on fish tacos. However after storing the salsa overnight in the fridge the cabbage had become soft and the enjoyable crunchiness was gone. So this salsa is really only best enjoyed fresh.
2 Comments
This recipe caught my eye since it’s a restaurant copycat and also uses a unique ingredient, cabbage. It was [published](https://pinaenlacocina.com/cuatro-vientos-copycat-salsa-recipe/) by one of my favorite Mexican food blog *La Pina En La Cocina,* she takes her salsas very seriously 🙂
**INGREDENTS:**
4-5 roma tomatoes, raw (415g)
2 garlic cloves
2 serrano peppers, seeds and veins removed
12 dried chili pequin OR 5 dried chili arbol
½ of a small onion, raw (95g)
½ cup canned tomato sauce
½ tsp dried Mexican oregano
¼ cup finely diced fresh cilantro
1 TBSP salt
1 TBSP lime juice
¾ cup finely diced cabbage
​
All ingredients are raw, no roasting. Combine everything (except cabbage) and blend. Then add the cabbage and pulse blend a couple times.
​
**THOUGHTS:**
I haven’t been to the restaurant this is a copycat for, but it’s a quick and easy salsa to make so I could definitely see this being used for a restaurant. With the canned tomato sauce it’s a pretty tomato-y salsa, but the salt and lime juice do a good job balancing it.
The first day I made the salsa the cabbage provided a nice fresh taste, crunch and sense of lightness. It would have gone well on fish tacos. However after storing the salsa overnight in the fridge the cabbage had become soft and the enjoyable crunchiness was gone. So this salsa is really only best enjoyed fresh.
Definitely going to give this a try