Authentic Mexican Salsa Recipe
I have recently been craving tomato salsa like crazy after having a wonderful version from a local Mexican restaurant. I tried to get the recipe out of the chef's there, but language barriers and ego got in the way :)
The salsa is not a chunky pico de gallo, rather a smoother tomato based version. I am mostly wondering if they cook the tomatoes and other ingredients first and cool it after, and what ingredients are used. I attempted my own version with canned jalapenos as opposed to fresh in the hopes of obtaining the right shade of green, but I think that might have been wrong.
Any help would be awesome!!
tHE BEST WAY TO MAKE THE SALSA YOU DESRIBE IS THE USE TOTALLY FRESH INGREDIENTS STARTING WITH TOMATOS AND ADDING THE FOLLOWING TO TASTE IN A BLENDER OR FOD PROCESSOR.USE GARLIC, ONION, JALEPENO OR YELLOW CHILIS, A TINY BIT OF VINEGAR TO GIVE IT A KICK IF YOU LIKE. CILANTRO AT THE VERY END IF YOU WISH BUT CHOP IT BY HAND INSTEAD OF PUTTING IT IN THE BLENDER WITH EVERYTHING ELSE. HOPE THIS WORKS FOR YOU. (LEMON OR LIME JUICE INSTEAD OF THE VINEGAR IS FINE ALSO)
We live in the southwest and have a local taco shop in town that has served the same style hot sauce for more the 25 years. This is a smooth red sauce. Here’s the basic recipe you will want to modify to your taste preferences.
In a blender combine:
1 small can of tomato sauce (8oz size)
2 regular size cans of diced tomatoes (about 15oz each)
4 garlic cloves
2 tsp salt
Dried tepin chili’s to taste (start with a ½ tsp.)
Blend all ingredients until smooth. Test for salt and heat. Out of the blender you don’t want the sauce too spicy. Next strain and place in container and refrigerate over night. This sauce will round out in flavor and become spicier after sitting. If you find your sauce to be too hot, dilute with a batch of blended (and strained) additional tomatoes, garlic and salt. If not hot enough, return to blender and add a bit more dried tepins.
Like most chili – you never know how hot any one batch is going to be. It’s always better to start with less and add more. Of course with this recipe that requires a bit of pre-planning to allow for the flavor to develop some. This sauce will separate a little in the fridge; just stir it up again before serving. In general this is a thin sauce.
Salsa don't usually have chili powder in them. Tomatillos are a vegetable. Not knowing what your salsa tasted like, it's hard to know what to recommend. You could make a red salsa with tomatillos if you also used chipotle in adobo.
For a smooth red tomato based salsa, I would suggest you roast the vegetables because a smooth salsa made from raw ingredients is more watery that one that is roasted.
Here is a recipe that I like.
In a small skillet, dry roast 4 serrano chilis and 3 unpeeled gloves of garlic until soft and slotchy black in spots (about 10 - 15 mins). Chop a white onion and, using a strainer, rinse under cold water, drain well. Pull the stems off the chilis and the peels off the garlic and put in a blender or food processor with the chopped onion. Process until finely chopped. Add one 15 oz can of roasted tomatoes with their juice and process until smooth. To finish, add the juice of 1/2 lime, salt to taste and some finely chopped cilantro.