does anyone know how i can make salsa like the Mexican restaurant's make?

Question

the kind you buy at the store's is too chunky. YUCKY!!!!!!!

Answer 1

the key to a thin mexican restraunt style sauce is that they use tomatoe sauce not whole tomatoes. and the ingredients they put in are cooked together and pureed. i put jalepenos (the heat is in the seeds so omit if you dont want it raging hot), yellow onion(because they're sweet and have a great taste) 1clove of garlic, salt and pepper. i gently sautee the bunch and then when tender i puree the mixture and add to tomatoe sauce (8oz). simmer for about 30 min. cool and serve with tostados..ooo dont forget the salt and pepper!!

Answer 2

There are as many salsas as gravies or salad dressings can be found. But basically we make them with chilli peppers (again, a huge variety), tomato, onion and cilantro are optional, and some water and salt.

You can either cook the ingredients first and then melt them in a blender or smash them in a molcajete, a stone made artifact, absolutely necessary in every Mexican household. But it will always be better if it is home made. Not even in Mexico the ones sold at the supermarket are good.

There is not such a recipe per se, since every person like the salsa hot, mild, spicy, etc. So I really advise you to try it on your own and find the perfect combination for you.

I infer you live in the States. In cities with a huge influx of Hispanic immigrants there are little markets wher you can find the ingredients.

Answer 3

Roasted Tomatillo Salsa
1 small yellow onion, cut crosswise into 1/2-inch slices
extra virgin olive oil
8 medium tomatillos, about 1/2 pound in total, husked and rinsed
1 medium poblano chile
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove, crushed
1/2 tsp dark brown sugar
1/2 tsp kosher salt

lightly brush or spray the onion slices on both sides with oil

grill the onions, tomatillos, and chile over direct high heat until lightly charred all over, 6-8 mins, turning once or twice

transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface

when the chile is cool enough to handle, remove and discard the skin, stem and seeds

add the chile to the onions and tomatillos, along with the remaining salsa ingredients

process until fairly smooth

taste and adjust the seasoning if necessary




Heather's Salsa
* 28 oz of diced tomatoes
* 3-4 large ripe tomatoes (peeled and diced)
* 3/4 cup diced onion (red or white)
* 3 tbsp diced jalapenos
* 1 1/2 tsp garlic salt
* 3 tbsp of oliv oil
* 2 tsp crushed garlic
* 156 ml can of tomato paste
* 3 tbsp of fresh chopped cilantro
* 3 tsp of salt

- Mix together, if too chunky, use mixer

Answer 4

Ingredients Needed For Hearty Authentic Mexican Salsa:

Greetings fellow salsa lovers:

I'm here to talk SALSA!
Here is what gets me through my days and nights (not to mention my friends'too).

This recipe comfortably serves 3-4 people.

5-6 large red tomatos
1 large onion (red, white, or yellow - your preference)
2,3,or 4 cloves of garlic
1-2 Tbl spoons white vinegar (I like to use rice vinegar)
juice of 1/2 a lemon
1 cup of cilantro
a few leaves of parsley
2-3 whole jalepeno peppers (or 1 habanero)
Salt
Ground black pepper (and lots of it!)

I sometimes use yellow bell peppers for texture and color.



Directions For Making Hearty Authentic Mexican Salsa:
The preparation is all in your court.

You can either chop everything to your desired thickness,
or you can throw it all in a food processor to your desired
texture.

I think when using my salsa for chips, nachos...etc
the chopped option is better suiting.

Although, when preparing meals with salsa as the
intended "sauce", I suggest the food processor method.

Answer 5

1 (15 ounce) can diced tomatoes
1/2 teaspoon oregano
1 teaspoon salt
2 garlic cloves, finely minced
3 tablespoons red onions, finely diced
1/4 cup fresh cilantro, coarsely chopped
1 (4 ounce) can green chilies, diced
1 (4 ounce) can jalapeno peppers, diced
1 teaspoon vinegar
chopped fresh serrano peppers, to taste
1/2 fresh lemon, juice of

Not the one? See other Mexican Salsa Recipes
< 15 mins
Mexican
Low Protein
Combine all ingredients and mix well.
Let stand for 3 hours.
Excellent with tacos or as a dip for tortilla chips.

Mexican Melon & Cucumber Salad Salsa
3 small cantaloupe, cut in half,seeds removed
1 medium firm ripe papaya, peeled,seeded & diced
1 medium cucumber, peeled and seeded,diced
2 tablespoons fresh mint, chopped or 1 teaspoon dried mint (fresh is best)
3 tablespoons fresh lime juice
1 tablespoon honey
mint sprigs (optional)

< 15 mins Salsas
Mexican Salsas
Low Protein Salsas
Papaya Salsas
Dinner Party Salsas
Take one of the melons, peel it and dice it.
In a large non metal bowl, combine the 1 canteloupe, papaya, cucumber, chopped mint, lime juice& honey, mix gently Set the 4 remaining canteloupe halves in 4 bowls and fill with the fruit mixture Cover and refrigerate (up to 4 hours) until ready to serve.

Simple Mexican Salsa
4 ripe fresh tomatoes (RIPE tastes better!)
1 onion
1 lime
1 ripe jalapeno pepper (2 if you like it HOT!)
1 bunch fresh cilantro
1/2 teaspoon salt

< 15 mins Dip appetizer
Low Protein Dip appetizer
Chop up the tomatoes to your preferred size.
Dice the onion (if it is a large onion you may only want to use half).
Chop up the cilantro and the pepper.
Put it all into a bowl and squeeze all of the juice from the lime on top.
Add a bit of salt.
stir it up.
enjoy!

if u want more recipes for salsa..go to this website
http://www.recipezaar.com/recipes.php?q=mexican+salsa

Answer 6

if youre talking about the really consistent, roasty types...

then you want to roast everything: tomatoes, jalapenos (make sure you remove the skin afterwards), onions, red peppers, etc...(not the cinlatro though) and blend it all in a blender with salt, pepper, and lime juice for flavoring.

Answer 7

Just give it a go in the food processor for a few pulses.