Restaurant Salsa - I need the recipe!
Cabo-Wabo
the kind I get in most Mexican restaurants.
I like the kind that is red, liquidy, and thin. It's usually not chunky
at all. It looks like pureed tomatoes, but it tastes incredible.
I'm not sure if they cook it or not. One time I asked the waiter and he
said it was just tomatoes, garlic, cilantro, vinegar, salt, jalepenos,
and cilantro. He said it wasnt cooked, just blended. I tried to do
this and I just cant make it.
Can anyone post me the recipe? THANKS!!
RecipeQueen
wrote:
try these they amy be somewhat better:
Traditional Red Salsa (Salsa Roja) "Fresca"
Every Mexican meal is served with a salsa of some sort (and many with
a variety of salsas). Mexican people use salsas the way North
Americans use salt and pepper. They put it in their soup to add spice
and flavor; they dip their tortillas in it; they put it on the side of
their plate with their main course and mix it in to flavor to taste.
Salsa does not have to be fiery hot to be good. You can make it as
picante (hot) or as mild as you like. We've found that it takes time
to acquire a "taste" for the more spicy salsas --- for the novice, you
start with using a small amount of chile peppers, and work your way
up.... you'll be surprised, but soon you'll crave more and more chiles
and want your salsa just a bit more picante.
This salsa is not cooked. It is served chilled.
Two cups of finely chopped plum tomatoes
1 cup of finely chopped white onion
1/4 cup of finely chopped cilantro
Ancho Chiles (to taste) 1 to 3 for mild salsa; 4 or more for picante
salsa
one clove garlic (crushed)
two limes
one teaspoon of chicken stock powder mixed into one half cup of water
salt and pepper
Chop tomatoes, onion, cilantro, garlic and chiles very fine. Make
sure to remove seeds and spines from chiles. Add the juice of the lime
and the chicken stock. Salt and pepper to taste. Refrigerate salsa.
Serve cold. This salsa is great with tacos, tostadas, soups, salads,
as well as with main courses.
Traditional Red Salsa (Salsa Roja) Cooked
Use the ingredients above, but cook the salsa in a covered saucepan
until the tomatoes and onions are done (about 10 minutes at a low
boil). You can add a little olive oil, but it is not necessary if you
stir the salsa periodically while it is cooking so that it doesn't
stick. If the salsa gets too dry, add more chicken stock. Once cooked,
place in a salsa dish and serve either warm or cold. This salsa will
keep in the refrigerator for about 10 days if well covered.
Traditional Green Salsa (Salsa Verde)
one cup chopped onions
1/4 cup vegetable oil
1 1/2 cup spinach, chopped
1 1/2 cup whole tomatillos, cooked (green tomatoes)
1/2 cup green chiles, chopped
2 cloves garlic, crushed
1 T. dried oregano leaves
1 cup chicken stock
Cook and stir onions in oil in 3 quart saucepan until tender. Add
spinach, tomatillos with liquid, garlic and oregano. Cover and cook
over medium heat 5 minutes. Transfer to blender container; cover and
blend on low speed until smooth, about 1 minute. Return mixture to
saucepan; stir in chicken stock. Heat to boiling; reduce heat and
simmer uncovered 10 minutes. Cover and refrigerate no longer than 10
days. Yields about 4 1/2 cups. Note: for less picante sauce, use a
lesser amount of chiles.
Cilantro Salsa
10 fresh plum tomatoes (shucked and cooked in a small amount of water
until tender)
1 onion (finely chopped)
2 or more chiles serrano, chopped
1 clove garlic, finely chopped
1 cup cilantro leaves, finely chopped
salt and freshly ground pepper to taste
Combine all ingredients in blender or food processor. Blend until
smooth. Taste for seasoning. Yields about 1 1/2 cups.
Guacamole (Avocado Salsa)
1 cup of Red Salsa Fresca (chilled)
4 avocados, peeled and pitted
2 limes
salt and pepper to taste
Mix together cup of uncooked salsa with avocados that have been well
mashed (or mixed in a blender until smooth). Squeeze in the juice of
two limes, mixing. Season with salt and pepper to taste. You can add a
shredded white cheese on top for garnish.
Robert W. Keereweer
: I've tried many salsa recipes, and I just can't find one that is like
: the kind I get in most Mexican restaurants.
: I like the kind that is red, liquidy, and thin. It's usually not chunky
: at all. It looks like pureed tomatoes, but it tastes incredible.
: I'm not sure if they cook it or not. One time I asked the waiter and he
: said it was just tomatoes, garlic, cilantro, vinegar, salt, jalepenos,
: and cilantro. He said it wasnt cooked, just blended. I tried to do
: this and I just cant make it.
: Can anyone post me the recipe? THANKS!!
:
Lime juice... I would suspect that most chain (like) places us a
cooked recipe. I prefer the fresh (uncooked) type, or maybe sort of like
cooked with acids such as you vinegar and such.
Not what you are looking for, however you are welcomed to...
http://www.chebucto.ns.ca/~chef/mexican.html
Robert W. Keereweer /---------------------/
(_8(|) | HALIFAX |
/---------------------------------------------/ | NOVA SCOTIA |
| I'm not a procrastinator, just very busy. | | CANADA |
| | | |
| Cyber Chef Cook Book | | E-mail To: |
| http://www.chebucto.ns.ca/~chef | | ch...@chebucto.ns.ca |
/---------------------------------------------/ /---------------------/
deanan...@attglobal.net
Dust. I found it at a Harry and David outlet store years ago. What you do
is chop up a pound of tomatoes and an onion and then add this packet of
powder to it. It is fabulous. I always get asked for the recipe (but never
tell my secret) It can be hard to find---, specialty cookshops, grocery
stores, so I always buy the store out as soon as I find it. What makes it
nice is that I always have a million tomatoes in the summer or if someone
drops buy it is soooooo easy to make. Not to mention incredibly tasty. Im
looking at the package and it is make by Allen Cowley and there is an
800-279-1634 that might tell you where to find it locally. For about $1.30
a package its a great thing to keep in your cupboard. Hope this helps.
Vivienne Welchner
Someone a little while ago had suggested adding Taco Seasoning to the
tomatoes and onions. I wonder if that may have the same sort of result
but be easier to get.
Vivienne
Steve Calvin
Vivienne Welchner
> > Cabo-Wabo wrote:
> >
> > > I've tried many salsa recipes, and I just can't find one that is like
> > > the kind I get in most Mexican restaurants.
> > > I like the kind that is red, liquidy, and thin. It's usually not chunky
> > > at all. It looks like pureed tomatoes, but it tastes incredible.
> > > I'm not sure if they cook it or not. One time I asked the waiter and he
> > > said it was just tomatoes, garlic, cilantro, vinegar, salt, jalepenos,
> > > and cilantro. He said it wasnt cooked, just blended. I tried to do
> > > this and I just cant make it.
> > > Can anyone post me the recipe? THANKS!!
I too would *love* to have this recipe. I have asked the owners of a
restaurant that makes it and they refuse to share it. I thought it was
cooked though as it was served hot over the burritos I ordered.
Vivienne
Vivienne Welchner
I saw a recipe for making shredded beef using tomato juice as the liquid
the beef cooks in. Perhaps tomato juice is the base to the red, liquidy
and thin sauce ?
What do you think? I would so love to duplicate this sauce.
Vivienne
Linda Gonzalez
wrote in:
>I've tried many salsa recipes, and I just can't find one that is like
>the kind I get in most Mexican restaurants.
>I like the kind that is red, liquidy, and thin. It's usually not chunky
>at all. It looks like pureed tomatoes, but it tastes incredible.
>I'm not sure if they cook it or not. One time I asked the waiter and he
>said it was just tomatoes, garlic, cilantro, vinegar, salt, jalepenos,
>and cilantro. He said it wasnt cooked, just blended. I tried to do
>this and I just cant make it.
>Can anyone post me the recipe? THANKS!!
I make a salsa similar to what you're talking about. But I cook and
skin the tomatoes, then add garlic, cilantro, lime juice, salt,
jalapenos, and chile arbol. Throw it all in a blender and puree it.
Linda
Vivienne Welchner
Linda Gonzalez wrote:
>
> I make a salsa similar to what you're talking about. But I cook and
> skin the tomatoes, then add garlic, cilantro, lime juice, salt,
> jalapenos, and chile arbol. Throw it all in a blender and puree it.
Please Linda can you post amounts - not sure of how much lime juice to
tomatoes etc. What's chile arbol?
Thanks!!
Vivienne
Karen O'Mara
Hades Of The Underworld
cetera) is ruining the very essence of cooking and enjoying the process and the
product. These "seasoning packets" are nothing more than dehydrated onions,
garlic, a ton of salt, coloring, and *other* natural or artificial flavors. Of
course, we don't know what "other" are???
Hades
Vivienne Welchner wrote:
> Hi
>
> Someone a little while ago had suggested adding Taco Seasoning to the
> tomatoes and onions. I wonder if that may have the same sort of result
> but be easier to get.
>
> Vivienne
>
> deanan...@attglobal.net wrote:
> >
> > I dont have a "recipe" for salsa but my secret is a product called Salsa
> > Dust. I found it at a Harry and David outlet store years ago. What you do
> > is chop up a pound of tomatoes and an onion and then add this packet of
> > powder to it. It is fabulous. I always get asked for the recipe (but never
> > tell my secret) It can be hard to find---, specialty cookshops, grocery
> > stores, so I always buy the store out as soon as I find it. What makes it
> > nice is that I always have a million tomatoes in the summer or if someone
> > drops buy it is soooooo easy to make. Not to mention incredibly tasty. Im
> > looking at the package and it is make by Allen Cowley and there is an
> > 800-279-1634 that might tell you where to find it locally. For about $1.30
> > a package its a great thing to keep in your cupboard. Hope this helps.
> >
> > Cabo-Wabo wrote:
> >
Vivienne Welchner
Vivienne
Korus
the recipe. He has told me that it contains 32 different ingredients. I
would suspect this would include many spices. I can tell you though that
through trial and experimentation I've come close and here it is.
Tomatoes - Roma, Steak House,
Onions - Red, White, Yellow, and Green
Cilantro
Habenjaro Peppers (sorry about the spelling)
Serrno Peppers
Jalepenos Peppers
Tabasco Peppers
Hot Chile Peppers
Cayenne Pepper
Chile Power
Cumin
Oregano
Garlic
Paprika (I use the hot variety)
Black/White Pepper
Salt
Lemon/Lime Juice
Vinegar - Balsamic, Apple Cider
I've not given any measurements or amounts because salsa is made to taste.
Peppers each have there own distinct flavor and add to the overall flavor of
the salsa, but if you don't like Hot salsa be careful with them. I blend all
the ingredients together then add some chopped cilantro, onions amd tomatoes
afterwards to give it some body. At this point my friend said to heat it,
but Not cook it, just enough heat to make it warm and get all the spices and
flavors to blend and mix (I call this festering) together. If you know you
are going to make salsa for a party, make it the day before this way all the
flavors have a day to fester, like soup, and it will have it's full flavor.
I hope this helps.
Korus
Barb
crushed tomatos in a can, jalepenos, Habaneros, finger hots, white
onion, green onion, cilantro, a teensy bit of cuervo, sea salt, slight
dash of oregano (hardly noticeable, but makes a difference), fresh
squeezed lime, a little fresh garlic crushed and fresh ground pepper.
Now I just dump the entire can of crushed tomatoes in the bowl, but i
put the peppers, onions and cilantro through the handy chopper all at
the same time if i could. I just added everything else to taste. I wish
i know how much of this and how much of that, but i discovered the
secret to carlos murphy's salsa that way. I loved that stuff.
Just have fun with and play around
Korus
Ground Mustard
Tequila
Korus <ko...@lhnw.net> wrote in message
news:8559iq$80b$1...@news.chatlink.com...
MareCat
restaurant chains:
Pappasito's salsa recipe, which uses poblanos and jalapenos:
http://www.copykat.com/asp/copykatrecipe.asp?recipe=249. (I've tried that
recipe--good smoky flavor.)
Ninfa's green sauce:
http://www.copykat.com/asp/copykatrecipe.asp?recipe=148. (Good recipe.)
Ninfa's red sauce:
http://www.copykat.com/asp/copykatrecipe.asp?recipe=171. (Haven't tried
that one yet.)
Experiment with some basic recipes and find out what works for you.
Mary
--
http://home.att.net/~patrickgorman/MaresLair.htm
"Cabo-Wabo" <Cabo...@nospam.com> wrote in message
news:38756CE4...@nospam.com...
Tony Ning Lew
Cabo-Wabo <Cabo...@nospam.com> wrote:
>I've tried many salsa recipes, and I just can't find one that is like
>the kind I get in most Mexican restaurants.
>I like the kind that is red, liquidy, and thin. It's usually not chunky
>at all. It looks like pureed tomatoes, but it tastes incredible.
>I'm not sure if they cook it or not. One time I asked the waiter and he
>said it was just tomatoes, garlic, cilantro, vinegar, salt, jalepenos,
>and cilantro. He said it wasnt cooked, just blended. I tried to do
>this and I just cant make it.
>Can anyone post me the recipe? THANKS!!
Sounds more like picante sauce that salsa:
Top Secret Recipes Clone of Pace Picante Sauce:
1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeno peppers, with seeds (3-4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic
1. Combine all ingredients in a saucepan over medium/high heat.
2. Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
3. When cool, bottle in 16-ounce jar and refrigerate overnight. (http://www.topsecretrecipes.com)
Makes 2 cups (16 oz.).
>
Dr Pervis
pedestrian.
Lets face it most mexican resturants are not in business to make good food,
they are in business to make a good profit!
Canned tomatoes indeed.
Here is the real deal, I have had this all over mexico and the receipe is in
several good Mexican cook books.
Salsa Cruda de la Messa por Tortillas Y Plantians Frita
(Fresh Table Sauce for Tortilla chips and/or Fried Green Bananas)
2-4 chipolatas soaked in water until rehydred
(smoked and dried jalapeno, start with 1 or two if you want more heat...
go for it! Using this pepper you get the same heat everytime.)
6-10 fresh tomatoes (1-1/2 to two cups diced) plum tomatoes are good for
this.
1 large white onion (diced and rinsed and drained)
2-3-4 sprigs of clintrato LEAVES (pull the leaves off by hand)
juice of 1 lime
clove of garlic mashed with a big pinch of salt
Mix well, You may want to pulse this in a food processor, or not, depending
on you skill with a chef knife.
-Ivan
Karen Anderson O'Mara
> Lets face it most mexican resturants are not in business to make good food,
> they are in business to make a good profit!
I can't think of any other type of restaurant with a higher profit margin than
a Mexican food restaurant. Well, maybe Pho places, too.
--
Karen
"This would be really funny if it weren't happening to me."
Hades Of The Underworld
Just one question: for what reason must one "rinse" the onion after it is
chopped???
Just curious,
Hades
Dr Pervis wrote:
> This is so sad. The type of 'salsa' you people are looking for is so
> pedestrian.
>
> Lets face it most mexican resturants are not in business to make good food,
> they are in business to make a good profit!
>
Hades Of The Underworld
for the sake of not making a profit....
Higher profit margin? Gee, go to NYC and dine and wine in Windows Of The World,
Rainbow, Patrias, et cetera. Where you'll pay an arm and a leg for vegetables, and
a piece of prime meat that you can get in a good meat store. Hey, you are paying
for the name, the fame, and the decor; not to mention a good measure of being
pampered.
Hades
Karen Anderson O'Mara wrote:
> Dr Pervis wrote:
>
> > Lets face it most mexican resturants are not in business to make good food,
> > they are in business to make a good profit!
>
Frank J. Perricone
> Canned tomatoes indeed.
Prepare the flamethrowers, but here goes anyway...
Many well-respected cooks will agree that it's often true that canned
tomatoes are better than fresh. Why? Because with modern agricultural
techniques focused on making the tomatoes look and store and transport
better, at the cost of tasting better, most (not all but most) of the
tomatoes in your grocer's produce section have a fraction of the flavor of
a garden-grown tomato, which has in turn a fraction of the flavor of the
tomatoes of yesteryear. A small price to pay for being able to get
tomatoes cheaply at any time of the year? Maybe, maybe not.
However, if you're going to can the tomato anyway, you can use any breed,
even the kind that have too narrow a window between picking and going soggy
to get it onto a truck and into your store and into your hands and onto
your plate. Many brands of canned tomatoes are made with breeds with a
much stronger and more traditional flavor, so that even after some is lost
to the canning process, there's still more than is in the tomatoes in the
produce aisle.
You can't get around this entirely by buying the more expensive tomatoes.
Even the most expensive organic vine-ripened tomatoes are still chosen for
their ability to stay saleable in appearance and quality through the time
it takes to get from the farm to your plate. About the only way completely
around it is to either grow them yourself from a breed carefully chosen to
be old-style, or at a farmer's market or CSA directly from a farm that does
the same thing. That doesn't mean you shouldn't do this, but it does mean
you shouldn't give canned tomatoes such a bad name, especially when you're
going to be using them for something like salsa that you'll probably end up
canning yourself anyway!
--
* Frank J. Perricone * hawt...@sover.net * http://www.sover.net/~hawthorn
Just because we aren't all the same doesn't mean we have nothing in common
Just because we have something in common doesn't mean we're all the same
Hades Of The Underworld
My wife decided to plant tomatoes in our backyard. She has no green thumb, and
no experience. We bought the plants about 3" tall, and the damn critters grew
like wildfire. No fertilizer, no water (it did rain somewhat) no pesticides.
The results: the most plump, juicy, beefy, delicious tomatoes, we had ever
tasted. In fact, there were so many, that we found ourselves giving them away
to our neighbors by the dozens, on a daily basis. They started to behave like
weeds that wouldn't die after a while, and still producing fruit--which BTW, is
what the tomatoe is.
They were excellent for fresh salsa. As someone said in a previous post, you
can't beat fresh garden grown tomatoes for making fresh salsa.
Must be the NJ soil???
Hades
Frank J. Perricone
<plut...@bellatlantic.net> wrote:
> still producing fruit--which BTW, is what the tomatoe is.
::click:: http://www.urbanlegends.com/science/tomato_fruit_or_veg.html
::click:: http://www.urbanlegends.com/science/tomatoes_are_berries.html
> They were excellent for fresh salsa. As someone said in a previous post, you
> can't beat fresh garden grown tomatoes for making fresh salsa.
We've had the same results in Vermont even in a very heavy clay soil.
(Last year our peppers did pretty awfully though -- the non-green thumb and
entire season of neglect probably helped, but it was mostly the wrong
weather.) Though it is possible to buy seeds for tomatoes that'll come out
of your garden tasting the same as the ones at the supermarket, and I don't
know enough to suggest how to avoid it.
Experienced, world-wise chefs have written and said (wish I had a cite
here) that even those home-grown tomatoes made from flavorful breeds, and
the good ripe ones from the farmer's market, and the organic vine-ripened
expensive ones at the store, all pale in comparison to the even better
tomatoes that used to be available but have largely been displaced by the
longer-lasting breeds that we get today. If they're to be believed, the
difference between the best tomato out of your garden and the most bland,
lifeless mass in your supermarket is comparable to the difference between
one of those bygone tomatoes and your garden's best. I'd love to test
their claims.
Dr Pervis
Hades: et all...
You don't have to "rinse" the onions, but it has been suggested by experts
that not doing so will give you onion breath.
This is only for nice big white 'hot' Bermuda type onions others like
yellow, red, Spanish and the nearly flavorless Vidalia don't warrant this
treatment.
DRP
Hades Of The Underworld <plut...@bellatlantic.net> wrote in message
news:3884DED1...@bellatlantic.net...
> Hi Doc,
>
> Just one question: for what reason must one "rinse" the onion after it is
> chopped???
>
> Just curious,
>
> Hades
>
> Dr Pervis wrote:
>
> > This is so sad. The type of 'salsa' you people are looking for is so
> > pedestrian.
> >
> > Lets face it most mexican resturants are not in business to make good
food,
> > they are in business to make a good profit!
> >
Hades Of The Underworld
But if sacrificing taste will be the end result, I'll just use a toothbrush
thank you very much.
Someone told me it was to remove the bitterness of the onion when it is
minced????
Regards,
Hades
Judy
>
> Thanks Doc,
>
> But if sacrificing taste will be the end result, I'll just use a toothbrush
> thank you very much.
>
> Someone told me it was to remove the bitterness of the onion when it is
> minced????
>
> Regards,
>
> Hades
>
> Dr Pervis wrote:
>
> > Hades: et all...
> >
> > You don't have to "rinse" the onions, but it has been suggested by experts
> > that not doing so will give you onion breath.
> >
Rick Bayless recommends rinsing the chopped/minced onion with cold water
when you're using the onion raw. It supposedly lessens the "sharpness"
of the onion. The times I've done it, the onion has seemed to have less
"bite" to it while retaining its good onion-y flavor.
Judy
H. Paul Jacobson
> Rick Bayless recommends rinsing the chopped/minced onion with cold water
> when you're using the onion raw. It supposedly lessens the "sharpness"
> of the onion. The times I've done it, the onion has seemed to have less
> "bite" to it while retaining its good onion-y flavor.
A popular Ecuadorian relish is made by putting sliced onions in boiling
water, letting them sit off heat for a minute or so, draining them, and
then simmering them in a bit of oil, lemon juice and salt for a few
minutes. Red onions are best for this since they end up a nice pink.
This is a standard accompaniment to ceviche (pickled seafood) along with
popcorn and tostados (corn nuts).
Paul
H. Paul Jacobson
> Speaking about Ecuador, does anyone know of a recipe called "Machupinga"
> (spelling???)? It is made with peanuts and it is great.
Checked my books from Ecuador and a couple general Latin cooking books and
couldn't find the word. They do use peanuts quite a bit in Ecuador. For
example they thin peanut butter with milk and add it to soups and sauces.
Their cows foot stew, mondongo, is one example. LLapingachos, mashed
potato and cheese patties are usually served with an onion and peanut
sauce. For snacking there are garampinnadas, cocoa covered peanuts.
Paul
Hades Of The Underworld
(spelling???)? It is made with peanuts and it is great.
Hades
Hades Of The Underworld
"H. Paul Jacobson" wrote:
> On Fri, 21 Jan 2000, Hades Of The Underworld wrote:
>
> > Speaking about Ecuador, does anyone know of a recipe called "Machupinga"
> > (spelling???)? It is made with peanuts and it is great.
>
The Ranger
Hades Of The Underworld asked:
> Speaking about Ecuador, does anyone know of a recipe
> called "Machupinga" (spelling???)? It is made with peanuts
> and it is great.
several hundred thousand unrelated hits) came up with this very promising
site at the 20th page:
http://www.geoworld.com/NapaValley/1155/food_desc.html
Doesn't have the recipe you're looking for but thought it might help with
other recipes...
The Ranger
Hades Of The Underworld
Hades