RIo Grande/Uncle Julios Salsa
Anybody have the recipe for the salsa from the Rio Grande/Uncle Julio's restaurant chain? I've tried several times - but something is missing. I've griiled the tomatoes and peppers and it is still not right. I know longer live close to the restaurant and am really hungry for the salsa!!!
JennyHunter, what recipe have you tried so far?
Perhaps, if you could post what you've done, I can match it with my notes and come up with a version thats close enough.
This is NOT a recipe, simply what I was able to taste while carefully examining their salsa. At some point I was going to use my culinary school background to give it a crack. (the question marks were *possible* ingredients other salsas contained)
Rio grande sala ingredients
adobo sauce from canned chipolte?
red pepper or jalepeno
Please email me at firstname.lastname@example.org if you or anyone else comes up with a good version. If I can perfect it, I'll post the recipe here.
i think for sure it is roasted tomatoes, onion, garlic and jalapenos. And the salt, pepper, cilantro, lime juice and a little sugar are correct too. I never considered adobo sauce, but will give that a try. I think if there is cumin or chile powder it is only a little. But I still think something is missing. I know this is going to sound crazy, but sometimes it seems a little bubbly, so even tried adding a little beer but that was an absolute disaster. I would love to figure it out, but have resigned myself to the fact that I will by it by the gallon when I'm in town and eat it until I am sick!
I think you are both on to something. But I think the difference you are tasting is in the lime. I believe it is lemon and not lime. Lemon has a sweeter taste to it.
Other than that, maybe the trick would be going there and playing off some fake alergies and ask the waiter to tell you what's in the salsa because you have alergies. Has anyone tried that yet?
Thanks, cnutkrn! I tried this recipe this weekend and it's amazing! I added a couple cloves of garlic in mine instead of the garlic powder and it's really nice. I don't think lime would be appropriate, though. Make sure you burn the veggies just as cnutkrn wrote - it makes a huge difference. My first batch wasn't quite burnt enough but this one is and it's much better.
I just threw it in the blender along with the cooked veggies. I'm trying to think of some variations. I might try the lime next time.
You're right, though. It's completely addictive! It's so fresh and natural-tasting. And it's just like Uncle Julio's. I've been trying it with low-fat Triscuits instead of tortilla chips because they have so many calories and fat. It's still pretty good.
i dont use any oil. I mean an average white onion is fine. For the jalepeno it really depends how spicy you like it. You kinda have to play with the recipe to see exactly how you like it. 20 - 30 minutes is usually a good amount of time to burn it. Less if your using cast iron. You want it about 60%-80% burnt. Definitly use an old pan though.
Remember that Uncle Julio/Rio Grande serves their salsa warm. I think that really brings out more flavor. I could take a straw and sip their salsa - I love it. Since I'm quite a drive to the closest Uncle Julio, when I'm in NoVa, I just stop buy and buy a quart to bring home. And their thin chips are addictive too.
I tried this tonight, and it was delicious! But I have a couple of technical questions...
Did you seed the jalepeno or core the tomatoes? How high a heat do you use for the pan?
When I made this, the tomato skins burst as soon as they started charring, and the skins stuck to the pan and became a big burnt mess. Then the skin-less tomatoes never really got burnt or charred. Did I do something wrong?
Here is my recipe for Rio grand Cafe Salsa. I think it almost perfect.......
RIO GRAND SALSA
16- Medium sized garden fresh tomato's (I used Roma, and a few beefsteaks, cuz that's what were ready to pick from my garden Saturday)
2- Medium sized onions (I used Vidalia, cuz that's what I had on hand)
1- Large Jalapeno
2- small Serrano peppers
1/2- Cup chopped Cilantro
4- big cloves of garlic
Juice of one lime
Fresh ground Black Pepper (I think one of the keys is to use a good amount of black pepper)
Build a fire a fire using lump charcoal. I threw several hunks of hickory into the chimney starter with the lump charcoal. light it and let it ash over like you would if you were grilling. Dump the coals out into a pile.
Start with the peppers....throw them right on the coals and let them char, I mean really char!
Put them in a Ziploc or some other container and seal them up so the steam for 10 minutes or so. Just like roasting any other pepper peel them and remove the seeds chop them coarsely, and set them aside
Cut the onions in half, and peel the paper off of them and throw them into the coals next. Let them get black all over really let them char. Remove them coarsely chop them and set them aside with the peppers.
Now the tomato's same thing throw them in the coals and let them get black all over, remove them core them and coarsely chop them.
Do the same thing with the garlic, leave the skin on to protect the cloves a bit, but get them nice and black.
Now everything goes into the food processor, be sure and add all of the juices that have accumulated. Pulse until it reaches a nice sort of chunky consistency, If you've had the Rio Grand Salsa you'll have a good idea of what it should look like.
Put the Salsa into a large bowl and add the lime juice, cilantro, salt to taste, and a good amount of fresh ground pepper. Taste, add more lime juice if you'd like....and enjoy.