Rec Request: Old El Paso Salsa

[injipoint]

I'm in an country where I can't get my hands on Old El Paso
Salsa. I depend on this stuff to some extent, as I use it
in combination with greek yoghurt for my afternoon dip with
corn chips and, of course, with beer.

I've searched the obvious "top secret" sites but no Old El Paso Salsa,
although some had the enchilada sauce.

Anyone know how to replicate this?

Thanks
Hoges in WA
(for those with way-better record keeping systems than I have,
yes I did ask this same question about 7 years ago but I didn't
get an answer then)

[zxcvbob]

Try this. It's probably not the same as Old El Paso, but it's the same
style and it's very good:

*Chile Salsa*
(from USDA bulletin 539) yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
1/2 tsp black pepper

Roast and peel peppers if they have tough skins, [not necessary with
jalape�os nor serranos] remove seeds and stems, chop. Scald and peel
tomatoes; chop. Combine all ingredients in large saucepan. Bring to a
boil and simmer 10 minutes. Ladle into pint jars, leave 1/2 inch
headspace. Adjust lids and process in boiling water bath for 15 minutes.

Notes:

* I like to use 1/2 cup of vinegar and 1/2 cup of bottled lemon
juice; I've tried just vinegar and I've tried just lemon juice,
and the mixture tastes better.
* I usually use all green jalape�os and just chop them up seeds and all
* If tomatoes are not in season, you can substitute canned peeled
tomatoes (reduce the salt.)
* If the fresh tomatoes are too juicy, add a small (8 oz) can of
tomato sauce

--
Bob

[Jim Elbrecht]

On Tue, 14 Aug 2012 18:32:38 +0100, injipoint <indji...@yahoo.com>
wrote:

>I'm in an country where I can't get my hands on Old El Paso
>Salsa. I depend on this stuff to some extent, as I use it
>in combination with greek yoghurt for my afternoon dip with
>corn chips and, of course, with beer.

Not a copy-cat recipe, but I just finished chopping 5 lbs of tomatoes
and mixing this up- It is never as good once canned- but lasts a week
in the fridge.

Salsa
3 medium tomatoes [chopped-- about 1 lb]
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbls lemon juice
1 tbl wine vinegar

2 tbls chopped parsley
1 tbls chopped basil
2 clove garlic, chopped fine
1/2 cup tomato sauce
1 tbl tomato paste
1/8 tsp pepper
1/2 tsp salt
1 tbl olive oil
dash of Tabasco
[or for hot, add a Jalapeno or Thai pepper]

Bring to a boil to blend flavors- can or cool.
xxxxx

I never do it the same way twice- and add a bit of this or that-- This
year some burgundy found its way in. Last time it was celery.

It's all good.

Jim

[Michael OConnor]

But the bottled salsa is cooked as part of the process, and the
tomatoes break down in the heating from the bottling and pasteurizing
process. It's not anything like homemade salsa. However, if you take
any good homemade salsa recipe, and add some tomato puree or crushed
tomatoes to it, you might have to simmer it a little to break down the
tomatoes, but that is as close an approximation as you'll probably get.

[notbob]

On 2012-08-14, heyjoe <sam...@example.invalid> wrote:

> Haven't gotta clue, but I remember the evaluation of salsa done by
> Consumer Reports years ago. In their opinion, nothing you could buy
> measured up to their homemade salsa. Been using their recipe ever
> since. A copy of it can be found at
><http://www.melborponsti.com/printer/print-0118058.html>.

This is jes another salsa cruda, a few-more-ingredient pico de gallo.
All the salsas like OEP are cooked salsa, which is another class
entirely. A good salsa verde, made with cooked tamotillos, is an
awesome salsa. I've never seen a fresh salsa made with tomatillos. I
might try it, one day, but have yet to see one in any Mexican
taqueria, ever.

nb


--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

[Nunya Bidnits]

It's a cooked salsa. Roast or broil your tomatoes, peppers, onions, and
garlic. (texture can be improved by peeling peppers and tomatoes after
roasting.) Then put in a saucepan and simmer with cilantro, lime juice,
salt, pepper, oregano, some blended chipotle in adobo, and cumin. To make it
taste like commercial bottled sauce, add sugar and maybe more salt. Then hit
it with an immersion blender, but not long enough to liquefy the salsa. But
I encourage you to avoid the sugar and see if it isn't better without it.

I don't claim it's going to taste just like Old El Paso. I claim it will
taste better.

If you can get yellow tomatoes, do the above but do not roast or cook
anything, just chop it well. Don't use blended chipotle, it spoils the
color. Just chop a pepper from the can. If it needs less chunky texture,
just mash it up a bit with a potato masher, don't blend. Yellow salsa is
fantastic, mild and sweet at first taste from the yellows followed by a nice
creeping burn. My favorite plan is to grow tabasco peppers and include them
in the middle ripe stage when they are yellow and just on the cusp of going
red. My friends call this stuff "the peach". No peaches necessary. ;-)

MartyB

[Julie Bove]

"injipoint" <indji...@yahoo.com> wrote in message
news:k0e23n$l4h$2...@dont-email.me...

I am unfamiliar with that salsa. I've probably had it before. Just can't
remember anything particularly special about it. But I did find this recipe
that is supposed to be like jarred salsa.

http://awesomeveganrad.wordpress.com/2012/08/02/roasted-vegetable-salsa/

[news]

"injipoint" <indji...@yahoo.com> wrote in message
news:k0e23n$l4h$2...@dont-email.me...

> I'm in an country where I can't get my hands on Old El Paso
> Salsa. I depend on this stuff to some extent, as I use it
> in combination with greek yoghurt for my afternoon dip with
> corn chips and, of course, with beer.

Ask some nice person to mail you a case of it!

[George]

On 8/14/2012 5:07 PM, heyjoe wrote:

> Haven't gotta clue, but I remember the evaluation of salsa done by
> Consumer Reports years ago. In their opinion, nothing you could buy
> measured up to their homemade salsa. Been using their recipe ever
> since. A copy of it can be found at
> <http://www.melborponsti.com/printer/print-0118058.html>.
>
>

For sure, a fresh salsa always beats a cooked one. I never got the idea
of taking good ingredients and trying to make an industrial version of
something.

[Dave Smith]

On 15/08/2012 10:32 AM, George wrote:

>
> For sure, a fresh salsa always beats a cooked one. I never got the idea
> of taking good ingredients and trying to make an industrial version of
> something.

That is why I make my own fruit jams. It is hot work at a time of year
when it is already hot enough, but the results are worth it. My son
asked me to show him how to make strawberry jam this summer. We went
around the corner to get the fresh berries and an hour later we had 8
bottles of jam. It costs about as much to make a batch as it does for
one jar of decent commercial jam.

[Nunya Bidnits]

I disagree. There is plenty of room in the flavor and texture spectrum for
both. They are different. A good fire roasted salsa is a wonderful thing,
just as a fresh yellow tomato pico. Both forms lend themselves to
experimentation and an interesting range of potential flavor profiles.
Commercial bottled salsas are a poor representation of the possibilities.

MartyB

[injipoint]

Both for me, too. I use fresh if I'm having Tacos or maybe Nachos but
I prefer cooked for mixing in with Greek Yoghurt for a dip. I used to
use Sour Cream but Angioplasty stopped all that monkey business.

[George]

But I think most fire roasted salsa versions are not cooked in the sense
like the industrial bottled versions are? You roast the chilies or
tomatillos and then combine with fresh stuff.

[Nunya Bidnits]

Let's see.

Roasted or otherwise cooked:
Tomatoes
Peppers
Garlic
Onions
Tomatillos if green salsa

Then in goes cilantro, lime juice, perhaps some chipotle, and seasonings.
Then in many cases the salsa is simmered. Not sure what "fresh stuff" you
are talking about that could substantally change things. And there's no
reason not to roast all the major ingredients if you are going to the
trouble to roast the tomatoes.

That is just as much a cooked preparation as anything else cooked which
might be garnished or finished with seasonings and fresh ingredients.

MartyB

[Chemo]

Here's the ingrediants:
INGREDIENTS: Tomato (50%), onion (21%), red & green capsicum (17%),
water, salt, sugar, modified corn starch (1422), vinegar, mineral salt
(509), chili powder, food acid (330), garlic.

[Chemo]

On Aug 14, 10:32 am, injipoint <indjipoi...@yahoo.com> wrote:

and just what country are you in?

[injipoint]

Currently in Portugal in the south, in Lagos.
About to head to Gibraltar on the weekend.

[Ema Nymton]

On 8/15/2012 10:16 AM, Dave Smith wrote:

> That is why I make my own fruit jams. It is hot work at a time of year
> when it is already hot enough, but the results are worth it. My son
> asked me to show him how to make strawberry jam this summer. We went
> around the corner to get the fresh berries and an hour later we had 8
> bottles of jam. It costs about as much to make a batch as it does for
> one jar of decent commercial jam.

Homemade strawberry preservers look so much brighter in color than store
bought, and you can adjust the sweetness to suit yourself. If anybody
has not tried it, at least make enough to last you a couple of months,
so you do not have to can it.

Becca

[tevy...@icloud.com]

That salsa recipient was life changing I just made tortillas using the salsa and thay are amazing !!!