When I lived in Texas this brand Sandra's Salsa was my absolute favorite because the flavor was great and the texture was PERFECT. I prefer my salsas very liquidy and very very smooth, and Sandra really did it the best! Unfortunately I moved away and it seems like they are no longer selling their salsa anymore, so I was wondering if anyone had any idea of how to recreate this salsa or tips on how to get salsa very very smooth.
I make my own salsa frequently at home by roasting all my veggies in the oven and then blending them, but I can never get the texture smooth enough.
by ZippyFishy
5 Comments
by looking at it I’m not sure it’s roasted. The tomatoes might be boiled, but the color doesn’t look right and there’s no black charred bits.
lol “whole peeled tomatoes “ is 100% canned tomatoes
It’s that restaurant taste we can replicate with your homemade fresh tomatoes.
Try a molcajete with skinned (or canned) tomatoes and add water as needed.
Wait they’re not in business anymore??!? They’re absolutely delicious. My wife went to school with Sandra lol.
Hmm, based on ingredients and the photos I’d say; Canned whole peeled tomatoes(drained), onions and peppers boiled. All blended together with some water then simmered/cooked in a little neutral oil. Taste for salt and black pepper. Way more salt than you would think. For about 24oz of product, I’d go no less than 1 teaspoon of salt.