Please help me reverse engineer these salsas! They're from Don Barriga in Philly, I absolutely love them but have since moved away and no salsas ever come close to theirs.
The salsa verde is sooo refreshing without any creaminess. Every recipe I look up for a vibrant green salsa verde has avocados in it and I don't think Don Barriga uses them in theirs either. The texture is runny and light with a few small chunks and not spicy at all. Just tastes incredibly green, light and refreshing. Not oniony either–in my previous attempts, I've tried making salsa verde cruda and its too onioney.. maybe wrong recipes 🙁
The salsa roja has the tiniest bit of smokiness to it. It's mainly spicy, a little bit sweet and incredibly light and refreshing as well.
Both of these salsa textures are just so light and not viscous or emulsified at all. I even tried asking them for a few pointers, ingredients etc. but no luck. I would love any help in reverse engineering them!! I have truly never come across these salsas at any other restaurants before.
by ngdoan