Tito's Tacos Red Salsa Recipe
I'm not familiar with the product to which you refer since I live on the East Coast, but if the ingredient that is lacking is oregano be aware that there is an herb known as Mexican oregano. It is not the same as Mediterranean oregano, Origanum vulgare. Mexican oregano is in the verbena family, scientific name is Lippia graveolens.
I assume from your second posting that you live in CA. You should be able to find Mexican oregano in a mercado or tienda. I have to import it from TX.
I'd like to know the secret too-wonder if LA Times SOS column (or whatever it's called) ever printed a recipe request.
What stands out to me is an abundance of not-necessarily-red-or-ripe tomatoes (spongey restaurant quality), lots of black pepper, something sour but maybe not lime or lemon (white vinegar? tomatillos, although it's not necessarily very greenish in color?), very small amount of serranos/jalapenos, garlic and/or onion....pulverized into a chunky red and white juicy salsa. Let us know if you figure it out!
I used to ride my bike to the corner for Tito's 25¢ tacos and FREE guacamole. Now they should give me a senior citizen discount.
I think that they process everything for that consistancy. I don't believe it's chopped.
There is definitely black pepper in it, but I don't think there are serano peppers in it.
The liquid that is left over when I pull out the solids with my chips isn't very citrus or vinegary.
Don't put cheese on my Tito's tacos!
I grew up a couple of blocks from Titos then moved.
This is pretty darn close!
In blender put 6 roma tomatoes
a bunch of green onions (only the white part)
2 hot peppers with some of the juice (comes in jar) - like the kind at Tommys
black pepper and salt to taste
Blend and let sit for 30 min. It taste just like their salsa. I tried all of these fancy mixtures before I hit on it with simplicity.
I've had Tito's a couple of times in the last few weeks and I like there food. The salsa I received with my food was very bland and I really didn't like it. unless they have a different red salsa that I don't know about I wouldn't use it at all. the green jalapeno salsa on the other hand was great (nice and hot).
I have been going to El Tito's since it opened... " 1959" I thought it was '58 but even back then it had a reputation of being the best - back then their red salsa was too mild, and their green salsa was too hot - so one day they mixed them together - and wa la - that is why so many people are fooled into thinking mixing canned chili's or liquids are the answer... Don't know what the answer is as to how they make it.... I'm sure it has oregano, salt, vinegar, jallepino, and maybe serrano peppers, possibly onions and garlic... I'm guessing that they Roast the tomatoes -and thats why all the dark flakes - Once I found a whole Cherry pepper in my red salsa - so I am sure it has green cherry peppers... If anyone ever figures out the recipie - I'd sure like to know it!
I've been far faraway from Tito's for a long time and it's made it necessary to perfect a copycat recipe of the best salsa in the world. With lot's of help from the family I think I've pretty much mastered it. It's posted here: http://www.recipezaar.com/Really-Yumm...
It has to be refrigerated. I personally think it tastes best on the third day (if it lasts that long:).
Using the recipes above I think I cracked the code.
I made the salsa with the following, all just chucked in a blender, and I think it could pass a taste test.
8 roma tomatoes
1.5 small pickled jalapenos (I used La Morena brand, but I'm sure any would work)
One pickled carrot from the jalapeno can
One thin slice of white onion
Juice from 1/4 lime
about a tsp of salt
ten or so dashes of pepper (too much overpowers the other flavors)
It's so easy you can't believe it's what makes the magic happen there in the shadow of the 405, but that's all there is to it.
Hope this works for you.
I've experimented and developed a recipe I think is darn close. The secret, I found, is simplicity..................
8 Roma tomatoes, quartered lengthwise, seeded and cored
I Slice white or yellow onion, diced, about ¼ cup
½ Medium, fresh jalapeño pepper, veins and seeds removed, finely diced
½ Teaspoon salt
¼ Teaspoon black pepper
Juice of 1 small lime
Thoroughly puree onion, jalapeño and a handful of tomato quarters in blender or food processor. Set aside. Process remaining tomato to desired texture. Mix all ingredients together well and place in container to refrigerate for at least 4 hours, or overnight. Drain off excess water before serving.
Some juice from pickled jalapeños or Tabasco Sauce can be added to increase heat, if desired.
Just a bit of info about Tito's salsa. I worked for a plumbing shop down the street from Tito's and we did service for them. There salsa was made by running all the fixings through a large commercial garbage disposal. It was on a roller stand and had a round stainless sink. They would run tray after tray of ingredients and catch it in a big plastic trashcan. Then run all that through one more time. Watched them do it many times. FYI
PB....thanks for your input. I've heard about the garbage disposal and, considering your comments, apparently it's true. Still, every time we go to L.A., we head straight for Tito's from LAX, pig out on enchiladas and tacos with tons of extra salsa, then continue our trip. Friends and relatives can wait....we gotta do Tito's first!
All I can say is "Tito's" is the best! I've been eating their food since they opened at Airport Village in Culver City.
I like both the Red and Green Salsas. The red was like a poor mans 'bloody Mary'. The green, when mixed with the guacamole is super!
I agree there should be a senior's discount for us old timers.