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Salsa

Trying to recreate Dona Leti in Houston green sauce.


So this was my first attempt at recreating this for my wife. Not there yet but she thinks it is close and she likes it.

I have lurked for awhile and gotten great ideas thought I would finally share.

2 Nopales leaves
7 Jalapeños roasted and seeded
2 Serranos roasted
1 White Onion raw
5 Garlic cloves raw
Knorr chicken bouillon to taste
Salt
Olive Oil to thicken

Next time going to get some Crema to replace the olive oil just did not have any right now and as more Serranos.

If anyone knows the recipe let me know

Thanks

by wastingtime5566

5 Comments

  1. chrchcmp

    Ingredients are off to a good start, but I’d assume they’re not using a bouillon cube in their salsa.

    You’re probably missing some acidity, like lime juice. I’d try adding some to taste and see if that helps.

    I’d also try adding in some cilantro, or tomatillos which are commonly used in salsa verde. But judging by how the restaurants look, it’s definitely a bit thicker, so the tomatillos may make it a bit more watery if you use too much.

    Could even experiment with avocado for a creamier texture.

  2. Desperate_Hat_4544

    Omg!!! I’ve never thought to put nopales in with salsa! It looks so good!! Was it bitter because the nopales were raw?

  3. exgaysurvivordan

    Did you also consider cooked Mexican squash? Similar to zucchini.

    For that creamy taste of “fake guacamole” common recipes use squash and veg oil.

  4. rednehb

    That sounds pretty close but I can almost guarantee you that they use canola or another cheap and neutral oil.

    Instead of roasting, shallow fry the peppers and onion in canola and then use the oil to thicken for extra heat. You might need to fry the garlic at the end if it tastes too “sharp”, but I throw it in the blender raw.

  5. trial_and_errer

    Before adding crema, try to emulsify the current recipe. I make a similar sauce I love (a bit more simple: roasted jalapeños, roasted garlic, olive oil, salt and roasted green bell pepper added to reach the desired spiciness). It was so-so until I discovered it needed to be emulsified. Giving it a good going through with a stick blender did the trick to give it a very smooth texture and creamier taste that is fantastic.

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