Search for:
Salsa

Need help ID’ing a salsa


Hi all, I need your help.

I used to live in Los Angeles as a kid and our family liked going to this seafood taco place, Señor Fish. We all really liked it. From what I’ve heard the quality has gone down and it really isn’t that great anymore, but im trying to recreate the salsa they served the fish tacos with, because in my memory, it was fantastic.
It was very tangy, the slightest bit sweet, lots of hot peppers but also a little smokey. Really nice tangy sourness though (almost pickle brine like?).
I’ve found an entry on an old

(https://theminty.com/2017/11/06/eagle-rock-all-the-seafood-tacos-at-senor-fish/) that shows the salsa. It’s dark with some black flecks and what I believe are tomatillo seeds. There might be tomato there might not be.
I live in Europe now and want to recreate the fish taco of my dreams for my Mexican food novice wife.
This sub is my last hope!

by Wrong-Wrap942

4 Comments

  3. fuck_the_fuckin_mods

    Looks like it’s charred (tatemada) with both tomatillos and tomatoes. At least to me. Hit everything with super high heat to blacken the outsides without really cooking the insides. Tomatillos are already pretty damn tart but you can add lime until it’s sour enough (or vinegar, white or maybe apple cider). If it needs more smoke try adding a dried morita chile.

    TBH you’re probably just going to have to feel it out. But you’ll have a good time getting there, it’s kind of hard to make bad fresh salsa.

    Edit: My take on it would be something like one large tomato, 3 tomatillos, a jalapeño, a quarter of a white onion, one clove of garlic, a handful of cilantro, a squeeze of lime, and plenty of salt. If nothing else it’s a starting point. I’ve been having good luck broiling the shit out of *half* of the tomato/illos, peppers, and onion, and leaving the rest raw. Kind of gives you the best of both worlds, might be worth a try.

    Edit edit: I bet that other recipe with just tomatillos and arbols is amazing, but that’s gunna be pretty goddamned spicy, and I feel like I can see tomato “strings” in your picture. Hard to tell.

Write A Comment