Best restaurant salsa recipes?!
Best restaurant salsa recipes?
Answers:
Here's a couple of recipes I found for you:
The Best Restaurant Salsa Made at Home
28 ounces crushed tomatoes
1-2 teaspoon pickled jalapeno peppers (more if you like it extremely hot!!)
1/2 teaspoon salt (actually 1/4 to 1/2 teaspoon of salt to taste. NOTE, I use kosher salt for this...it will probably d)
1/4 teaspoon garlic powder, again to taste..I love garlic so I probably use more. I wanted to give a range like 1/4 to 1/2 on th
Basically, you just stir up the ingredients and you got it, but since the orginal recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
I take the pickled jalepenos (which at my store comes as jalepenos rings) and I chop them up fine in my mini processor. Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeno. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand.
So, my suggestion is to go light on the jalepanos for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it. It gets hotter after it has had time to sit. So if the next day it isn't hot enough for you, add more chopped jalapenos or just add a little of the jalapenos juice from the jar.
When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought). So again, go light and then add small amounts till it tastes right. Same thing with the garlic powder.
Remember you can always add but ya can't take out. Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalepnos and some of the juice!).
The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!
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Ultimate Restaurant Salsa
8 medium plum tomatoes, seeded and finely diced
2 cups tomato juice
1/3 cup sweet onions, very finely diced
3 green onions, sliced thin
1 garlic clove, minced very fine or run through a press
1/3 cup pickled jalapeno peppers, minced
1/4 cup fresh cilantro, minced
1-2 teaspoon salt, to taste
1/2 teaspoon cayenne
1/4 cup red wine vinegar
2 limes, juice of, to taste (or more)
1/2 teaspoon black pepper
1 pinch sugar
Mix all ingredients in large nonreactive bowl. Refrigerate, covered, at least 2 hours. Taste, and readjust seasoning if needed.
Enjoy!
Source(s):
http://www.recipezaar.com/133436...
http://www.recipezaar.com/189426...