Hey there,
Does anyone know the recipe for the salsa at On the Border? I know the
basic ingredients of salsa (more or less: tomatoes, onions, garlic,
cilantro, jalepeno, lime juice), but I really want to know what they
put in theirs and the technique they use to make it _in the
restaurant_. I've bought their bottled salsa from the grocery store
but that doesn't taste the same (and is in fact a different
consistency).

Anyone know?

Thanks!!!

RalGrl wrote:

> Hey there,
> Does anyone know the recipe for the salsa at On the Border? I know the
> basic ingredients of salsa (more or less: tomatoes, onions, garlic,
> cilantro, jalepeno, lime juice), but I really want to know what they
> put in theirs and the technique they use to make it _in the
> restaurant_. I've bought their bottled salsa from the grocery store
> but that doesn't taste the same (and is in fact a different
> consistency).

Part of it, I'm sure, is fresh ingredients. It's made fresh, and not
cooked like the bottled stuff.

I would start with a puree of fresh seeded peeled tomato and add the
other ingredients until you think you've got it.



Dawn

Dawn wrote:
> RalGrl wrote:
>
> > Hey there,
> > Does anyone know the recipe for the salsa at On the Border? I know the
> > basic ingredients of salsa (more or less: tomatoes, onions, garlic,
> > cilantro, jalepeno, lime juice), but I really want to know what they
> > put in theirs and the technique they use to make it _in the
> > restaurant_. I've bought their bottled salsa from the grocery store
> > but that doesn't taste the same (and is in fact a different
> > consistency).
>
> Part of it, I'm sure, is fresh ingredients. It's made fresh, and not
> cooked like the bottled stuff.
>
> I would start with a puree of fresh seeded peeled tomato and add the
> other ingredients until you think you've got it.
>

Well, I've done that plenty of times. But there's something they add
that doesn't seem to taste like those ingredients. Maybe a second type
of pepper? Maybe no lime juice?

The way I normally make salsa is to deseed the tomatoes and puree all
the tomatoes first, then place them in a bowl. Then I puree together
the rest of the ingredients and stir them into the tomatoes.

But there's something different about On the Border's salsa that I
can't quite place. Maybe a touch of chipotle peppers? I don't
know.........