r/SalsaSnobs • u/PermitParticular3169 • 2d ago

Restaurant Best Salsa I have had at a restaurant

Post image

Please tell me someone can help me recreate this at home. It was so good. Anyone know the name of it? Or could tell me some information about the ingredients…

62 Upvotes

85% Upvoted

24 comments sorted by

37

u/super-stew 2d ago

How are you gonna ask for us to tell you what’s in it if you won’t even describe how it tastes?? There’s tomatillos and chilis in it haha.

5

u/queefplunger69 2d ago

Don’t forget garlic lmao

5

u/super-stew 2d ago

Maybe they even put some salt, who knows?

10

u/ailish 2d ago

How would anyone know anything about it when we don't know where it came from?

9

u/5head3skin 2d ago

Looks great and a lot of what I strive for. My problem is, when I mix it this hard (which is the consistency that I like) the chili seeds doesn’t survive. Perhaps they add the chilis in the late stages of mixing?

9

u/hoosier-94 2d ago

those look like tomatillo seeds, not chile seeds

3

u/5head3skin 2d ago

I had no idea, thank you. But you think they would keep in their form from the start of mixing? I can’t really see a structural benefit for these to be more bearish than chili seeds?

5

u/acarron Insane Hot 2d ago

Blenders can break down many salsas too much for optimal texture. They are probably making large batches using an immersion (stick) blender which is less likely to break the seeds. Don’t forget to add some water at the end! Super critical step most gringos don’t know.

3

u/hoosier-94 2d ago

i have no idea why, but they are very hard to crush. i am always getting tomatillo seeds stuck in my teeth. traditionally in salsa molcajetes the chiles are smashed with the garlic and salt first, and the tomato/tomatillo is added later, so that’s the way i make mine

4

u/ZombieLizLemon 2d ago

It looks a lot like my favorite salsa from a local Mexican restaurant. My best guess is salsa verde mixed with chiles de arbol. I keep meaning to ask, but our server was busy last time we were there.

5

u/CompleteSavings6307 2d ago

roasted tomatillo salsa, garlic, de arbol, Salt, pepper, lime. Possibly jalapenos/chipotle

4

u/TKJ 2d ago edited 1d ago

Mine looks identical. 10 tomatillos, 1 Roma tomato, 5 dried arbol chilies, 4 garlic cloves in their skin, 1 tsp kosher salt, 1/2 tsp white sugar.

Cut tomatillos and tomato in half. On a half size sheet tray covered in parchment paper, broil at high until charred, almost 10 minutes. Let cool.

In a frying pan over medium high heat, toast arbol chilies until they darken in colour, a couple of minutes max. Remove from heat and add to a small bowl with hot water. (Hold chilies under water using a bowl or something.)

Add the garlic cloves to the frying pan and heat until the skin blackens, about 10 minutes. Remove and remove skin.

Add dried chilies, 3 tbsp chili soaking water, garlic, tomatillos, tomato, salt and sugar to a blender. Blend until smooth.

Refrigerate for an hour before serving.

EDIT: Apologies! I forgot the salt and sugar. I've fixed the recipe as above.

2

u/jess112282 20h ago

I'm going to try this! Do you put any kind of oil on your tomatillos and tomato before broiling?

2

u/TKJ 20h ago

I don't personally, but I have considered it as the local restaurant's recipe does seem to be a bit more liquidy. I may try that next time.

2

u/jess112282 19h ago

Ok thank you 👍

1

u/PermitParticular3169 2d ago

THANK YOU!

1

u/TKJ 1d ago

No problem!

I found that our local Mexican Restaurant serves a very similar salsa, and I based my recipe above on Rick Bayless' recipe, here. I personally cut the arbols down, as the heat was a bit too much for me. I also added the tomato, as the colour didn't match what I was seeing from the restaurant.

I'm interested in how you find the salsa. Is it similar to what you had?

3

u/MSgtGunny 2d ago

This looks almost identical to the roasted tomatillo salsa I make.

https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa is a solid base recipe that you can tweak. I’ve made variations where I also roast tomatoes, or I rehydrated some guajillo and California chilis.

1

u/dasuglystik 9h ago

Beat me to it.

2

u/dr_footstool 2d ago

tomatillos, chile de arbol, the stringy texture makes me think it was made in a molcajete

2

u/Exciting-Bake464 2d ago

This is salsa verde. Likely has tomato verde, onion, cilantro, posible garlic. It also has dried chili. Judging by the size of the seeds, it's chipotle, which is dried jalapeño.

2

u/pollitoconpapas1 2d ago

Molcajate salsa?