Local restaurant salsa. Very thin / watery consistency. Onions, cilantro, crushed tomatoes, maybe tomato sauce or cut it with knorr bouillon? I could drink the stuff. I asked politely but they would not give out their recipe. Any thoughts on possible ingredients?
by tickertocker14
7 Comments
[deleted]
Probably roasted veggies with El Pato.
Wow there is some serious charred bits in that. Since the tomato chunk looks intact my guess is they’re using charred onions.
It’s possible they’re using canned crushed tomato but also probably adding in some diced fresh tomato for texture too.
Looks like a salsa roja, char your veggies and fruit
If you like it thin like that, use juicy tomatoes.
Is it spicy? Charred bits could be toasted chili de arborol
The following is something I synthesized together using lots and lots of research online in search of that exact style of salsa after finding a lot of misguided advice online. Of course every restaurant is going to be different but this is the base recipe I have found that creates “that” salsa, the one they just can endlessly give you at Mexican restaurants. If you give this a try **please comment and review what you think and how close it is to what you are seeking, I will continue to incorporate feedback into this recipe.**
This recipe is a synthesis of dozens of accounts from people who worked in these kitchens. It is a “blender salsa” that requires no cooking.
# Required Brands & Ingredients:
* **Canned Tomatoes:** A large (28 oz) can of **whole peeled tomatoes** in juice. Do not drain them. Food service brands like **Hunt’s**, **Contadina**, or whatever the restaurant’s supplier (like Sysco or US Foods) provides are the standard. The key is *whole peeled* because they have the best flavor and texture when blended compared to diced or crushed.
* **Bouillon Powder:** 1 to 2 tablespoons of **Knorr Caldo de Tomate**. This is non-negotiable for the authentic flavor. If you absolutely cannot find it, use Knorr Caldo de Pollo, but the tomato version is the real secret. You can find it in the Hispanic section of most major grocery stores or online.
* **Canned Chiles:** 1/4 cup of canned, **pickled, sliced jalapeños**, plus about 1-2 tablespoons of the brine from the can. The brand **La Costeña** is frequently mentioned. The vinegar brine adds a crucial acidic tang.
* **Fresh Aromatics:**
* 1/2 a medium white or yellow onion, roughly chopped.
* 1 or 2 cloves of fresh garlic, peeled.
* A large handful of fresh cilantro (about 1/2 a bunch), including the tender stems.
* **Powdered Spices:**
* 1/2 teaspoon garlic powder.
* 1/2 teaspoon onion powder.
* 1/2 teaspoon ground cumin. (Yes, both fresh *and* powdered aromatics are used. The powders dissolve and season the entire batch evenly, while the fresh ingredients provide a sharper, brighter top note.)
* **Liquid:**
* 1/2 to 1 cup of water, depending on desired consistency. (another key ingredient, this is why it’s so liquid and also why they don’t care giving you a ton of it endlessly)