How can I recreate the typical American Mexican restaurant salsa?
It’s not too blended, has diced white onion, and the cilantro isn’t too finely chopped.
I guess I’m wondering what kind of tomato base is typically used if anyone has any insight there
by Due-Psychology-5933
3 Comments
I make a salsa just like this and just use canned diced fire roasted tomatoes as the base. The only thing you need to roast are your peppers (jalapeño, guero, Serrano). Onion, lime juice, and cilantro goes in raw. Salt to taste.
A recipe that’s always worked for me:
1/4 Tsp salt
1/4 Tsp cumin
1/4 Tsp coriander
2 cans rotel
2 cans stewed diced Mexican tomatoes
1/2 yellow onion, roughly chopped
1-2 jalapenos
1-6 serranos (sometimes I like it extra spicy)
1 bunch cilantro
Dump it all in a blender and pulse to desired consistency. It’s the closest I’ve come to anything approximating restaurant style
EDIT: formatting
r/elpato