This salsa comes from one of the oldest restaurants in Wichita, Kansas, a wonderful spot called "El Mexico". It is, without a doubt, the best tasting mild salsa I've ever come across, and the flavor has remained relatively unchanged for 30+ years. The problem is, I moved decades ago, and travel a lot for work, yet I have not been able to find a similar tasting salsa anywhere! Every time I make it back to Wichita, I make sure to stop by, but given that El Mexico isn't a chain, I'm terrified it will go out-of-business before I can find a similar tasting version at another restaurant, or learn the ingredients to create a close-enough tasting version at home (ideal). For what it's worth, their hot salsa is a very close second to their mild! Any guesses are welcome!
by Green_Rocket
5 Comments
El Pato in a blender
I just emailed them, I’ll update if they answer
I’m rooting for ya and hope you get an answer, that picture is wild it looks like straight tomato from a can 😂
Crushed tomatoes and….nothing?
I bet this is close to the salsa we have here in Phoenix. A few regional, old school, restaurants serve it.
Curious if this is close:
In about two cups water
10 Japonese peppers
4 chili arbols
8 chilitepin
2 gujillas
1/4 cup Mexican oregano
Tablespoon garlic powder
Tablespoon onion powder
2 tablespoons cumin
Teaspoon chicken bouillon
Add to a small sauce pan. Bring to boil reduce to let steep for 20 minutes
Add to blender, blend until smooth couple minutes
Add one can crushed cento tomatoes and one can original rotel and blend until smooth. Add tablespoon to one and a half tablespoon salt. Two tablespoons spoons oregano, table spoon chicken bouillon. Taste may need minor adjustments. Should be oregano forward, cumin, then chili minor though deep, with touch of garlic onion flavors with a smoothness from chicken bouillon. No bitterness.