For a long time my go-to “restaurant style” salsa has been [this copycat](https://www.copymethat.com/r/VVlkwDZDX/el-toritos-salsa-el-torito-restaurant/) from chain restaurant El Torito. Restaurants need to quickly and cheaply produce large quantities of salsa so there’s typically a reliance on canned ingredients, minimal chopping or roasting of vegetables, and powdered spices. While browsing for recipe ideas I came across food blog [La Pina en La Cocina](https://pinaenlacocina.com/restaurant-style-salsa-easy-tomato-jalapeno-salsa) which has several interesting salsas including a pretty unique “restaurant style” which involves 1/4 cup of brine from canned pickled jalapenos as a key ingredient. Her recipe calls for gently cooking the onion to mellow it out, so I’m trying this recipe both ways, with raw onion and also gently cooked onion.
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**INGREDIENTS:**
one 28oz can crushed tomatoes (or petite diced for more texture) including liquid/juice.
1 heaping TBSP finely chopped cilantro
1/2 tsp black pepper
1 tsp garlic powder
1/2 cup finely chopped canned pickled jalapenos
1/4 cup brine liquid from the can
1/2 cup finely chopped onion (I like using raw “sweet onion”)
1 TBSP + 1 tsp lime juice
1 TBSP sea salt
1/4 tsp dried Mexican Oregano
5 dried Chile de árbol, chopped into flakes (no steeping required, just chop and throw them in)
​
Yield is 4 cups / 945 ml
​
**PROCEDURE:**
Since I’m testing out gently cooked onion vs raw my first step was to lightly saute some white onion.
Combine all ingredients, this one is super easy. No broiling/roasting or steeping required.
​
**THOUGHTS:**
Any recipe using canned tomato needs to work pretty hard with other ingredients to balance the strong and distinctive taste of canned tomato. Using pickled jalapeno and brine definitely works well to create a strong flavor to balance the taste of canned tomato.
As for the test of two onions… Raw sweet onion was the winner. The crisp taste and texture from raw sweet onion nicely complimented the canned tomato. The cooked onion just felt “slimy” and lacking in texture by comparison.
As soon as I tasted the salsa I instantly realized it is similar to the table salsa at my favorite Denver Mexican chain [Las Delicias](https://goo.gl/maps/eCuB8PapNbEUqwSL6), I’ve included a photo of their salsa for comparison. In the photo of Las Delicias salsa I do see a couple red pepper flakes however, it might just be something like Arbol for added hotness. Since my test salsa only got hotness from the pickled jalapeno it did come out pretty mild, I ended up adding 5 Arbol chilis the next day.
This salsa is a winner for having a rich powerful flavor and the pickled jalapeno brine is essential to that restaurant style taste. It’s incredibly easy and fast to make and has earned a spot in my permanent recipe file.
Local_Vermicelli_856
You are the hero I need.
Publius_Romanus
If you want to mellow out an onion without cooking it, you can just soak it in cold water for 10-15 minutes. I do this a lot if I’m going to use red onion in a salad, but it would work for something like this, too.
ovoid709
This is actually a dope secret ingredient for restaurant style salsa that makes so much sense. I’m going to try this later on in the week. Thanks!
Tbickle
I found a recipe online that had the canned jalapenos with brine liquid in it as well and it was great. Big hit all around and will definitely do it again.
Balina44
I very much appreciated the narrative and excellent pics. Adding to my favorites for later.
kanyeguisada
On a similar note, my grandma’s secret ingredient in her southern-style creamy cole slaw was pickle juice.
Godzirrraaa
Oh great, now I can fill up on chips and salsa before dinner at home too.
SlowBillyBullies
Thanks so much, I can’t wait to make this! And beautifully written/great pictures.
chilemaniac
Appreciate the thorough documentation and photos!
kdshubert
Thank you!
[deleted]
[deleted]
AdmirableFishing4083
This is fantastic news! Now we all can fill up on chips and salsa before every meal! I can’t wait to try this!
13 Comments
**INTRO:**
For a long time my go-to “restaurant style” salsa has been [this copycat](https://www.copymethat.com/r/VVlkwDZDX/el-toritos-salsa-el-torito-restaurant/) from chain restaurant El Torito. Restaurants need to quickly and cheaply produce large quantities of salsa so there’s typically a reliance on canned ingredients, minimal chopping or roasting of vegetables, and powdered spices. While browsing for recipe ideas I came across food blog [La Pina en La Cocina](https://pinaenlacocina.com/restaurant-style-salsa-easy-tomato-jalapeno-salsa) which has several interesting salsas including a pretty unique “restaurant style” which involves 1/4 cup of brine from canned pickled jalapenos as a key ingredient. Her recipe calls for gently cooking the onion to mellow it out, so I’m trying this recipe both ways, with raw onion and also gently cooked onion.
​
​
**INGREDIENTS:**
one 28oz can crushed tomatoes (or petite diced for more texture) including liquid/juice.
1 heaping TBSP finely chopped cilantro
1/2 tsp black pepper
1 tsp garlic powder
1/2 cup finely chopped canned pickled jalapenos
1/4 cup brine liquid from the can
1/2 cup finely chopped onion (I like using raw “sweet onion”)
1 TBSP + 1 tsp lime juice
1 TBSP sea salt
1/4 tsp dried Mexican Oregano
5 dried Chile de árbol, chopped into flakes (no steeping required, just chop and throw them in)
​
Yield is 4 cups / 945 ml
​
**PROCEDURE:**
Since I’m testing out gently cooked onion vs raw my first step was to lightly saute some white onion.
Combine all ingredients, this one is super easy. No broiling/roasting or steeping required.
​
**THOUGHTS:**
Any recipe using canned tomato needs to work pretty hard with other ingredients to balance the strong and distinctive taste of canned tomato. Using pickled jalapeno and brine definitely works well to create a strong flavor to balance the taste of canned tomato.
As for the test of two onions… Raw sweet onion was the winner. The crisp taste and texture from raw sweet onion nicely complimented the canned tomato. The cooked onion just felt “slimy” and lacking in texture by comparison.
As soon as I tasted the salsa I instantly realized it is similar to the table salsa at my favorite Denver Mexican chain [Las Delicias](https://goo.gl/maps/eCuB8PapNbEUqwSL6), I’ve included a photo of their salsa for comparison. In the photo of Las Delicias salsa I do see a couple red pepper flakes however, it might just be something like Arbol for added hotness. Since my test salsa only got hotness from the pickled jalapeno it did come out pretty mild, I ended up adding 5 Arbol chilis the next day.
This salsa is a winner for having a rich powerful flavor and the pickled jalapeno brine is essential to that restaurant style taste. It’s incredibly easy and fast to make and has earned a spot in my permanent recipe file.
You are the hero I need.
If you want to mellow out an onion without cooking it, you can just soak it in cold water for 10-15 minutes. I do this a lot if I’m going to use red onion in a salad, but it would work for something like this, too.
This is actually a dope secret ingredient for restaurant style salsa that makes so much sense. I’m going to try this later on in the week. Thanks!
I found a recipe online that had the canned jalapenos with brine liquid in it as well and it was great. Big hit all around and will definitely do it again.
I very much appreciated the narrative and excellent pics. Adding to my favorites for later.
On a similar note, my grandma’s secret ingredient in her southern-style creamy cole slaw was pickle juice.
Oh great, now I can fill up on chips and salsa before dinner at home too.
Thanks so much, I can’t wait to make this! And beautifully written/great pictures.
Appreciate the thorough documentation and photos!
Thank you!
[deleted]
This is fantastic news! Now we all can fill up on chips and salsa before every meal! I can’t wait to try this!