Ordered street tacos at a local Mexican restaurant and it was served with this salsa. It was SO GOOD! It was spicy and had so much more flavor than any other salsa at other local Mexican spots. My husband and I love making our own salsa and want to try to give this one a go.
by Classic_DoughnutOoOo
10 Comments
How spicy was it. If it was really spicy it was probably an habanero salsa which would have
Habaneros, tomatoes and or tomatillos, sour orange juice, cilantro, garlic, and salt
If it was just like jalapeno level spicy it was probably a roasted tomato and tomatillo salsa
romas, tomatillos, onion, garlic, 2 jalapenos, cilantro,lime, and salt.
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Those little red flecks tells me there’s likely some dried Chile japones in there too. You toast it until it’s darkened, take off the stem and blend it together with the tomatillos and rest of the ingredients. It adds a nice flavor
A corn chip
Tomatillos, onion, cilantro, peppers, salt
I was traveling for work once and had a salsa like this one time. It was delicious and still haven’t tasted anything like it
some observations
1. tomatillos – i see tomatillo seeds in there
2 onions and cilantro – added after the tomatillos were blended, not blended with the salsa
3. small flecks of red chile. most likely chile de arbol
4. not present visually but most certainly has some garlic
i would try this
5 tomatillos
2 garlic cloves
1/4 white onion chopped
a few tablespoons of cilantro
4 chile de arbol toasted in a dry pan with seeds. your salsa isn’t very red so i’m guessing they didn’t add too much
1 tsp chicken bouillon, preferably knorr caldo de pollo. sounds weird but very common and has msg
salt to taste
boil tomatillos and garlic until tomatillos are soft
in a blender blend the tomatillos, chile de arbol, garlic, and knorr
put on a bowl and add cilantro and onion and mix. taste and add salt to preference.
also it is most likely watered down some so you may have to add a bit of water to get the consistency right
eat there a few times and get to know someone who works there. they’ll straight up give you the recipe 9/10 times.
It looks like something poured out of a large container – at least gallon size.
Not knocking that, I’ve had some banger not-homemade salsas exactly like this, but the wateriness certainly is screaming that.
In the Austin, Texas, area you can get something very similar at Jardin Corona. Ask for the picosa salsa. We get a pint almost every weekend to use throughout the week.
Tomatillos, red tomatoes, red jalepenos or serranos. Salt, cumin. Garlic onion lime