Got this salsa from a restaurant last night and my mind was blown. I would eat it with a spoon it’s so good. It’s slightly spicy and garlicky and almost looks like a vodka pasta sauce in coloring. Anyone know what would make it this color and/or have a good recipe?
by Suspicious_Let6211
8 Comments
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Can’t really see the consistency. What was it like? Any visible ingredients in there? Any time I see an orange sauce I think of: https://cocoaandsalt.com/2018/03/10/la-victoria-orange-sauce/
Start with the flavor profile, texture and heat level. Then someone may be able to help.
def uses a little oil…emulsification gives that color
[https://www.yummly.com/recipe/Mexican-Orange-Sauce-9164324](https://www.yummly.com/recipe/Mexican-Orange-Sauce-9164324)
[https://cocoaandsalt.com/2018/03/10/la-victoria-orange-sauce/](https://cocoaandsalt.com/2018/03/10/la-victoria-orange-sauce/)
Ask the restaurant what the ingredients are. If you reeeeally want to know, take a dozen donuts with you at a time of day they aren’t too busy.
Otherwise, go when they aren’t busy, be very sweet, compliment them, and ask them how they make it. Worst case they tell you the ingredients. Best case, they take you in the kitchen and show you. Seriously. Keep the phone put away, show genuine interest, and you’ll be surprised how mice people can be.
This is most likely/definitely tomato based.
Taste for onion, garlic, different peppers.
The color is coming from it being cooked down most likely. When you add lighter things to something red like tomatoes and then cook it, the more orange it gets. I do see quite a bit of cilantro bits.
I’d say it’s tomatoes, garlic, jalapeño or serrano peppers, water(for the consistency), salt; all blended up smooth as you’d like and then add it to a pan with some neutral oil and cook until it’s to your liking. Then once it’s off the heat but still hot-ish and warm add some fresh chopped cilantro. Basically steeping the cilantro.
Don’t be shy on salt.
Another pro tip. Take a white plate, white plastic spoon. Smear on plate and look at each individual piece spread out. Then taste for each ingredient. Maybe if you can find bigger chunks, taste those individually. Then also the biggest thing again. Salt. Like 90% recipes on this subreddit lack so much salt.
Hope this helps.
Edit: the few chunks of red color are probably Chile de arbol. But that doesn’t rule out any other peppers being use along side arbol!
Orange water with some parsley…….???
Looks like salsa Roja, a very traditional spicy, Mexican salsa