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Does anyone remember the brown salsa at Tortilla Grill in Venice?

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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!

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Tortilla Grill
1357 Abbot Kinney Blvd, Venice, CA 90291

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  1. Was it anything like this?

    http://chowhound.chow.com/topics/488585#

    2 Replies
    1. re: maxzook

      No, Baja Fresh's was black and much more watery. This used canned jalapenos and was thick, almost gravy-like.

      1. re: dmenkes

        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.