I attempted (picture 1) to make my fave restaurant’s salsa (picture 2) the other night, and it turned out entirely too thick. I used el pato, a couple diced romas, a serrano, 2 cloves of garlic, green onion, and cilantro. Is it possible that they use something more like tomato juice as the base? Any ideas on how to get me closer to what’s pictured?
by espressionado
3 Comments
Yum
My guess is canned whole peeled tomatoes, with their juices, as the base
Try a bigger can of el pato and blend it with canned tomato. Then toss in the other diced up stuff a little bit at a time until you get it how you like it.