I made the salsa from Nachos Taqueria Los Angeles that was posted recently
Original post and recipe here https://www.reddit.com/r/SalsaSnobs/comments/14nkslj/salsa_recipe_attached_from_my_favorite_taqueria/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=1
The peppers get boiled for 2 hours, which surprisingly they didn’t totally fall apart. I may look for other uses of this technique for future recipes.
As I feared from looking at the original recipe it comes out tasting VERY tomato-ey, so I did find myself adding 2 tsp of lime juice which isn’t part of the original authentic recipe. But even with lime juice it still tastes too much like canned tomato for my preference. My next step would have been to add oregano but at that point it’s no longer true to the original recipe.
This recipe won’t be going in my recipe file. Despite growing up in So Cal I hadn’t ever been to the original restaurant so don’t have memories of this salsa.
JellyWarrior
i belive u can add sugar to reduce the tomatoey taste, but i usually do it as a last resort for salsa
tardigrsde
I have found that it is often worth the effort to make a salsa from a recipe that caught your eye here on r/SalsaSnobs.
You will always get something edible, if not memorable enough to make again. And sometimes you learn a thing or two in the process to apply to your next salsa.
Now that I think of it, I’ll have to make this one again soon.
Pristine_War_9962
Come on my bro!!! Just no!!! Don’t ever used a can tomato or sauce for salsa, any store bought tomato will make that a thousand times better, and did you boil the veg??? No no no I mean broil and torch them but otherwise blend or crush, that is the way.
4 Comments
The original recipe was quite large, I reduced it to 1/5th as follows:
Serrano peppers – 90 grams (approx 6)
Yellow Wax Peppers – 180 grams (approx 6)
one 14.5oz can Tomato Sauce
fresh cilantro – 15g
Finely diced onion – 60g (approx 1/4 cup + 2 TBSP)
dried garlic powder – 1/8 tsp
Sea salt – 2 tsp
Water – 200ml
YIELD is 3.5 cups.
The peppers get boiled for 2 hours, which surprisingly they didn’t totally fall apart. I may look for other uses of this technique for future recipes.
As I feared from looking at the original recipe it comes out tasting VERY tomato-ey, so I did find myself adding 2 tsp of lime juice which isn’t part of the original authentic recipe. But even with lime juice it still tastes too much like canned tomato for my preference. My next step would have been to add oregano but at that point it’s no longer true to the original recipe.
This recipe won’t be going in my recipe file. Despite growing up in So Cal I hadn’t ever been to the original restaurant so don’t have memories of this salsa.
i belive u can add sugar to reduce the tomatoey taste, but i usually do it as a last resort for salsa
I have found that it is often worth the effort to make a salsa from a recipe that caught your eye here on r/SalsaSnobs.
You will always get something edible, if not memorable enough to make again. And sometimes you learn a thing or two in the process to apply to your next salsa.
In fact, one of the [nicest salsas](https://www.reddit.com/r/SalsaSnobs/comments/cwrk6f/fresh_chile_arbol_salsa/) I ever made from a Reddit recipe has only 3 ingredients and took only about 20 minutes to make.
Now that I think of it, I’ll have to make this one again soon.
Come on my bro!!! Just no!!! Don’t ever used a can tomato or sauce for salsa, any store bought tomato will make that a thousand times better, and did you boil the veg??? No no no I mean broil and torch them but otherwise blend or crush, that is the way.