I dislike almost every salsa verde EXCEPT for King Taco’s. Their green and red salsas are my favorite of all LA Mexican restaurants. A close 2nd would be the red salsa at Cactus Taqueria on Beverly or Vine.
Roastednutz666
Definitely tomatillo
lasVegasharold
Haven’t tried it but looks like roasted tomatillos and jalapenos, onions, lime juice and cilantro. Could be serranos if it’s spicy
theBodyVentura
A recent general salsa discovery I’ve made is that texture is hugely important, and making salsas too smooth salsas is a thing (which, I mean, **duh — texture affects flavor**). My blender was giving me salsas that were too smooth and I was just ignoring it. I’ve moved to a food processor and I’m getting results closer to what I want (taqueria standards) for verdes and beyond.
I’d start with any good looking salsa verde recipe that roasts the tomatillos and mess around a stick blender or food processor to get more of a chopped salsa vs. blended/milled smooth one.
Also, don’t be afraid to add water; remember that ingredients cost these restaurants money for something they don’t charge for but water is practically free.
honey-vinegar-realty
I’ve tried! I’m obsessed with both and have tried to make them many times. I’ve never really come close with the red salsa but I’ve gotten moderately close with the salsa verde by combining some of the knock off recipes on YouTube. Based on experimenting I think [this](https://www.mccormick.com/el-guapo/flavors/bag-herbs-and-spices/spice-mix) spice mix is the key to it’s really unique flavor. Here’s what I have jotted down… admittedly it’s been a long time since I’ve messed with this so this might be a few “iterations” behind my last try.
– 8 tomatillos – 2 serrano chilis – 1 1/2 jalapeno peppers – 1 tsp salt – 1 tsp vinegar – 1 tsp marjoram – 1 tbsp “spice mix” – 1 large garlic clove – yellow onion and cilantro to taste – juice of 1/2 lime
Roast the tomatillos and peppers. Mix everything in a blender except the onions and cilantro and lime juice. Mix in onion, cilantro and lime juice to taste after everything is blended.
Best of luck! Would love to hear back if you tweak this and think it’s closer!
Missanonna
No.
xCanont70x
This looks like a basic salsa.
Dime a dozen in southern Texas.
Takachakaka
Others have posted recipes, but if you’re very close but not quite there, think about how they store and serve it. Maybe it needs to sit in a tub or carafe while waiting for orders. Sometimes the littlest things can make the differences between close and cigar.
13 Comments
I want to crack their salsa roja code too. Just the right amount of spicy!
Here’s their salsa FAQ: [https://kingtaco.com/f-a-q/](https://kingtaco.com/f-a-q/)
looks like it’s a roasted tomatillo salsa. these should get you pretty close:
https://www.rickbayless.com/recipe/roasted-tomatillo-salsa-2/
https://40aprons.com/roasted-salsa-verde-whole30-salsa/
I dislike almost every salsa verde EXCEPT for King Taco’s. Their green and red salsas are my favorite of all LA Mexican restaurants. A close 2nd would be the red salsa at Cactus Taqueria on Beverly or Vine.
Definitely tomatillo
Haven’t tried it but looks like roasted tomatillos and jalapenos, onions, lime juice and cilantro. Could be serranos if it’s spicy
A recent general salsa discovery I’ve made is that texture is hugely important, and making salsas too smooth salsas is a thing (which, I mean, **duh — texture affects flavor**). My blender was giving me salsas that were too smooth and I was just ignoring it. I’ve moved to a food processor and I’m getting results closer to what I want (taqueria standards) for verdes and beyond.
I’d start with any good looking salsa verde recipe that roasts the tomatillos and mess around a stick blender or food processor to get more of a chopped salsa vs. blended/milled smooth one.
Also, don’t be afraid to add water; remember that ingredients cost these restaurants money for something they don’t charge for but water is practically free.
I’ve tried! I’m obsessed with both and have tried to make them many times. I’ve never really come close with the red salsa but I’ve gotten moderately close with the salsa verde by combining some of the knock off recipes on YouTube. Based on experimenting I think [this](https://www.mccormick.com/el-guapo/flavors/bag-herbs-and-spices/spice-mix) spice mix is the key to it’s really unique flavor. Here’s what I have jotted down… admittedly it’s been a long time since I’ve messed with this so this might be a few “iterations” behind my last try.
– 8 tomatillos
– 2 serrano chilis
– 1 1/2 jalapeno peppers
– 1 tsp salt
– 1 tsp vinegar
– 1 tsp marjoram
– 1 tbsp “spice mix”
– 1 large garlic clove
– yellow onion and cilantro to taste
– juice of 1/2 lime
Roast the tomatillos and peppers. Mix everything in a blender except the onions and cilantro and lime juice. Mix in onion, cilantro and lime juice to taste after everything is blended.
Best of luck! Would love to hear back if you tweak this and think it’s closer!
No.
This looks like a basic salsa.
Dime a dozen in southern Texas.
Others have posted recipes, but if you’re very close but not quite there, think about how they store and serve it. Maybe it needs to sit in a tub or carafe while waiting for orders. Sometimes the littlest things can make the differences between close and cigar.
I put a dash of fish sauce in my salsa.
Has anyone tried using lime zest in it as well?