Tito's Tacos Red Salsa Recipe
- mochi-mochi Feb 1, 2006 12:12 AM
Anybody have a similar recipe to share? I have been trying for years and still can't come up with anything to compare. Thanks.
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!