There was a Mexican restaurant in the San Marcos area of San Diego that made my all-time favorite salsa, a Chile de Árbol salsa. I asked for the recipe but they wouldn't share it. I've attempted to make salsa once, and when I tried to recreate it, mine came out completely different. It was too spicy, chunky instead of smooth, and had a bright, fresh flavor rather than the deeper, more developed taste the restaurant's version had. I was wondering if anyone who has more experience in the matter coukd guide me to getting a better copycat of this salsa. Thank you !!!
by TheColaDemonCat
4 Comments
From a previous comment of mine;
5 cloves garlic, cut the ends off and microwave for 25 seconds. Let them cool.
10 to 15 arbols with seeds (or more depending on spice), add to a blender and process until fine.
Add 1 7.5oz can El Pato yellow, garlic, 1/4 to 1/2 cup water, 1 tbsp vinegar and 1 tbsp salt and blend together.
Add salt and vinegar to taste.
The taquerias near by add way more arbols and water to thin it out. I like it thicker. But add more water to desired consistency and balance it out with the arbols.
I do like the tomatillos with this salsa but it isn’t in the so cal red salsas I feel.
My reference is albertacos in Cypress, CA. Hope this helps!
Sounds like you have the salsa type. Now what happens if you enter into the search box? I think you will find you were making tomato salsa and the salsa you are after May have traces of tomato at best.
What did you do to to make that one? I have a recipe I’ve been playing with and I’ll post it later. Commenting so that I won’t forget!
Microwaving the garlic is interesting but id toast the arbols lightly in a dry pan first til they darken a bit, makes a big difference. Also a splash of neutral oil helps it emulsify and gives that taqueria texture. El Pato base is solid though.