Restaurant style salsa recipe...?

Question

I've tried many salsa recipes, but none of them taste like the restaurants salsa. Why not? How do they make it?

Answer 1

1 medium papaya, ripe
1 medium jalapeño pepper
2 tablespoon Vidalia onion, minced
½ lime
kosher salt
habanero hot sauce

Rinse the ripe papaya and dry with a paper towel. Cut the papaya in half and scoop out the seeds. Discard the seeds, although they are edible. Peel the papaya and chop into small pieces. Add the ¾ cup of the papaya in a medium bowl. Rinse the jalapeño next and dry it. Hold the stem with your left hand, upright on the cutting board, and remove the flesh from the pepper carefully. Leave the seed pod inside. Mince the pepper, yielding almost a tablespoon, and add it to the bowl with the papaya. Add the onion, a pinch of salt, and a squeeze of the lime to the bowl. Stir and set this aside for about 30 minutes to meld the flavors. Add some habanero hot sauce to taste.

Answer 2

The "recipe" my Gram always made was this: 1 28-ounce can petite-diced tomatoes, drained as best you can without forcing all the liquid out 3-4 green onions, sliced thinly, then roughly chopped about 3 cloves garlic (or 2 really big ones as I made it with before), minced half a bunch of cilantro leaves, chopped fine For hot: 1 small jalapeño, minced (or more if you prefer) For mild: 1 small can diced green chiles. Mix everything together and season to taste with salt. You can leave it as is for a chunky salsa or throw it in the blender and just pulse it two or three times. I've learned that, to get it how I really like it, it looks like I am using a little too much garlic and too much cilantro.. but it's perfect.

Answer 3

Makes 1 1/2 quarts

10 Roma tomatoes, seeded, small dice (2 cups)
1 small red onion, small dice (1 cup)
2 to 3 small green onions, chopped (1/2 cup)
2 medium jalapeno peppers, seeded and finely chopped (2 tablespoons), or to taste
6 Serrano chili peppers, seeded and finely chopped (1/2 cup), or to taste
1/4 cup finely chopped fresh cilantro (loosely packed)
3 large cloves garlic, crushed and minced (1 tablespoon)
15 ounce can tomato sauce
4 teaspoons Border Bandito's Salsa Spice Blend
1 teaspoon salt, or to taste
1 tablespoon fresh lime juice

Prepare all vegetables above and place in a medium size bowl, gently stirring as each addition is made. Add tomato sauce, Olde Westport Border Bandito's Salsa Spice Blend, salt (to taste) and lime juice. Stir mixture carefully to avoid breaking up the tomatoes. Refrigerate for 1 hour before serving allowing flavors to blend.

Answer 4

Not sure, they all have different ones at places I've been to. This is a great site for finding salsa recipes though

http://www.salsa-recipes.com/

Answer 5

Add Monosodium Glutamate

Answer 6

5 jalapeno peppers, chopped
1 cup fresh cilantro, chopped
2 large tomatoes, chopped
1 small onion, chopped
salt to taste

Mix all ingredients. Serve with tortilla chips. (Recipe can be doubled.)

Answer 7

fresh tomato's (2-3)
white onions (1/4 - 1/2)

cilantro (1/4 cup)
jalapenos (1 depends on your taste)
salt (to your taste )
chop them all up to your liking ,there is no wrong or right amount.
this is the way my mexican mom taught me..

Answer 8

ask them.