Best salsa ive ever had at a mexican restaurant. I asked for the recipe but there was a language barrier. Im hoping somone would have any idea on what peppers/ingredients they used?
Best salsa ive ever had at a mexican restaurant. I asked for the recipe but there was a language barrier. Im hoping somone would have any idea on what peppers/ingredients they used?
by Good-Hawk-3212
14 Comments
speckledfloor
Oil, chilies, salt, lime juice emulsified in a blender most likely
MrStLouis
Ya search any arbol salsa, make it, and cry because its almost as good but missing something 😭
Pull out your phone and Google translate, it’s not that hard. You’re standing in the way of your own success.
tropicbrownthunder
Looks like tortitas salsa in Tepic or “chimi” sauce that comes with pizza in Irapuato
Basically it’s an emulsion of boiled árbol and garlic and seasoned with salt oregano and “watered down” with some cream (added at the last stage)
I’m gonna ask my comadre and write you back
Bcatfan08
Looks like Pequin pepper salsa ice had at a couple restaurants. Was pretty spicy, but very tasty.
Grich805
Have him write it down and google translate it
DeeFlor19
I make something similar.
Tomatillos, I use about 5 med/big size green tomatillos, if they are small I use more.
Hand full of dry arbol chile. Maybe about 10-15. We like it spicy here
3 big cloves of garlic
1/4 of white or yellow onion. Whatever i have at home
Boil all of the above. Once boiled and the tomatillo is cooked, add it all to the blender with some chicken bullion and salt.
While it’s blending, I heat up some oil in the same pot I used while the salsa is blending.
Once it’s finished blending, I add the hot oil into the blender and blend some more. This is what gives the orange color.
It is a very popular salsa in my household for taco nights. I make it almost weekly, and I make other salsas at times to have variety.
aprilmayjunejuly98
My mom’s version of salsa taquera
3 tomatoes, rough chop 1/3 white onion, rough dice 1 garlic clove 3 Chiles de Arbol 2 chile California 1 tbsp chipotle peppers (or one whole pepper and adobe) 8-10 tbsp Neutral oil Salt to taste
– Heat a pan with oil over medium high heat
– Throw the chilies in, try to see them change from dark red to a brighter red (30seconds per side), put in blender
– throw in the tomato, onion, and garlic, sautée until soft (5-8minutes)
– add rest of ingredients to blender, add salt to taste
communistoutlaw
Is it normal to ask restaurants for their recipes?
14 Comments
Oil, chilies, salt, lime juice emulsified in a blender most likely
Ya search any arbol salsa, make it, and cry because its almost as good but missing something 😭
[deleted]
Looks like the [legendary orange sauce ](https://www.reddit.com/r/SalsaSnobs/s/lBV8htuK89)shared some time ago.
Add a bit of chicken bouillon.
[deleted]
Pull out your phone and Google translate, it’s not that hard. You’re standing in the way of your own success.
Looks like tortitas salsa in Tepic or “chimi” sauce that comes with pizza in Irapuato
Basically it’s an emulsion of boiled árbol and garlic and seasoned with salt oregano and “watered down” with some cream (added at the last stage)
I’m gonna ask my comadre and write you back
Looks like Pequin pepper salsa ice had at a couple restaurants. Was pretty spicy, but very tasty.
Have him write it down and google translate it
I make something similar.
Tomatillos, I use about 5 med/big size green tomatillos, if they are small I use more.
Hand full of dry arbol chile. Maybe about 10-15. We like it spicy here
3 big cloves of garlic
1/4 of white or yellow onion. Whatever i have at home
Boil all of the above. Once boiled and the tomatillo is cooked, add it all to the blender with some chicken bullion and salt.
While it’s blending, I heat up some oil in the same pot I used while the salsa is blending.
Once it’s finished blending, I add the hot oil into the blender and blend some more. This is what gives the orange color.
It is a very popular salsa in my household for taco nights. I make it almost weekly, and I make other salsas at times to have variety.
My mom’s version of salsa taquera
3 tomatoes, rough chop
1/3 white onion, rough dice
1 garlic clove
3 Chiles de Arbol
2 chile California
1 tbsp chipotle peppers (or one whole pepper and adobe)
8-10 tbsp Neutral oil
Salt to taste
– Heat a pan with oil over medium high heat
– Throw the chilies in, try to see them change from dark red to a brighter red (30seconds per side), put in blender
– throw in the tomato, onion, and garlic, sautée until soft (5-8minutes)
– add rest of ingredients to blender, add salt to taste
Is it normal to ask restaurants for their recipes?
Looks like Aji Peppers blended