There’s a restaurant named Sinaloa Cafe in Morgan Hill CA. I’m in desperate need of this salsa as I’ve moved out of state. Please help me figure out the recipe. The texture was creamy. Had a bold base flavor slightly rich in garlic possibly. The spice level was med-high to HOT but it built the more you ate rather than on the first bite and the heat would linger. I grew up enjoying this stuff and I need it in my life again.
by HeavySalt1212
7 Comments
Forgot to mention I believe they used canned tomatoes
No sure about the creamy salsa, but I’ve been working on a really simple salsa recipe using El Pato canned salsa as a base. And the type of heat you’re describing sounds like Chili de Arbols to me. They are the back of the palate increasing heat as you eat more. Leave the seeds in and they can pack a wallop.
I wonder if some tomato paste added to two or three cans of El Pato sauce would work. Add 10 to 15 slightly roasted chili de arbols and a clove of garlic for a nice kick
I’ve been using el pato for a chili’s salsa copy cat and it give me a 5-10% similarity to their salsa but only on the first bite
Most likely just a very simple salsa run through a food processor. (Edit: I am referring to the one in the second pic, foreground)
Canned Diced tomatoes
Onion
Jalapeno
Cilantro.
Salt
Cut into small chunks and process. Done.
The next batch maybe try a little cumin.
Edit: The one in the first picture is most likely just boiled tomatoes, chile de arbol, onion and mex oregano. Its pureed in a blender and sometimes fried.
These will get you really close.
I was a kitchen manager at a gringo style restaurant for a while. Tell us how it goes.
You can make far higher quality salsas by following any of the recipes posted here.
There’s a spot I go to that makes a habanero salsa that looks like that. Hot as hell but u can’t put it down lol basically the same color and consistency