What do you look for when trying to replicate salsas from restaurants? What’s more important – ingredients, quantity, or process?
I’ve tried so many different recipes at this point and I feel like the process is just as, if not more, important than the ingredients. This salsa is from a local restaurant in Venice,CA and they won’t give a single hint as to how they make it. It’s obviously freshly chopped onions and tomatoes, but how are they getting this consistency? A mix of blended and chopped? It’s also very spicy but I’m not seeing any chile de arbol or big chunks of jalapeño?
by thearchicolton
6 Comments
every restaurant in my area opens a can. One of those big number 10 cans
Chipotle en adobo and Mexican knorr chicken bouillon cubes. You can blend most of it and add diced whatever at the end for that consistency.
Dude. We did El Pato a few months ago.
This salsa is very obvious, they won’t tell u bc it’s basic, they just use a food processor for some boiled tomato, tomatillo, garlic, jalapeno and onion then add fresh but finely chopped cilantro and tomato. It’s not that hard you got it!
If it’s spicy maybe some habañero?
pico de gallo and tomato sauce
https://preview.redd.it/ku1ly0sskyef1.jpeg?width=1500&format=pjpg&auto=webp&s=089ba453758366c7b48676c2e2875e84057f2c25