My hometown has an amazing, authentic Mexican restaurant with a delicious salsa roja. I moved across the country a few years ago and haven't found a restaurant that has salsa that is nearly that delicious. I even tried calling to ask if they'd mind sharing the recipe, but they were rightfully very secretive about it.
I even tried making my own salsa roja at home, and it tastes pretty good, but not nearly as good as the restaurant's. It was a salsa taqueria recipe using chile de arbol.
I also can't figure out how to get that thinner consistency without watering it down.
Any help would be appreciated!! Here's a video to get an idea of the consistency and color
https://reddit.com/r/SalsaSnobs/comments/1k60h7k/help_me_recreate_my_favorite_salsa/
by doritosdinamita
3 Comments
Here’s the recipe that I made at home that is close, but not thin enough:
Ingredients:
• 5 tomatillos
• 1/4 of a large red tomato
• 1/4 white onion
• 3 cloves garlic
• 20 chiles de árbol
• Juice of 1/2 a lime
• 2 tablespoons white vinegar
• Salt
• Water
I roasted the veggies, gently toasted the peppers, and then blended it as thin as I could in a nutribullet
More water and as much Knorr as needed to achieve desired consistency.
It would help if we could also have a photo or video of your salsa to compare.
But some ingredients that could be missing that are very common in Mexican restaurant salsas are water, cumin and chicken bouillon.
My guess though, is that it’s not so much about the ingredients (the ones you listed are pretty standard and I doubt there are other “secret” ingredients you’re missing), the difference may be in the process and amounts.