Does anyone remember the brown salsa at Tortilla Grill in Venice?
I moved away from LA and when I came back a few months ago I discovered that Tortilla Grill on Abbot Kinney is now closed. I absolutely loved their "brown" salsa and never got a chance to deconstruct it.
Does anyone know the specific type of salsa or how it was made? I wanna make it at home!
1357 Abbot Kinney Blvd, Venice, CA 90291
The blackness comes from the degree to which you roast/blacken the tomatoes, i.e. you can adjust it. The chicken broth is a weird touch, I would probably use vegetable broth and cut the amount in half.
As I say, I don't know Tortilla Grill's version, but the dark salsa is imho the best (if almost the only) thing I like on Baja Fresh's menu. If nothing else, it's a start on reconstructing what you like.