Mexican restaurant salsa
Brian Lagerstrom · ♥ 7.6K likes · 162.3K views · 27 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole white onion
Give the half onion a medium to small chop, keeping it rustic.
- 1 whole jalapeno
Cut the top off the jalapeno and cut the sides away, leaving the white ribs behind where most of the heat is.
- 10 g garlic
- 10 g fresh cilantro
- 10 g fresh lime juice
- 5 g white distilled vinegar
- 5 g salt
Put the halved garlic cloves, cilantro, lime juice, white distilled vinegar and salt into the processor with the onion and jalapeno.
Pulse 30 to 45 seconds to break the aromatics down to a coarse texture, scrape the sides down and pulse another 15 seconds or so.
Pulsing the aromatics, and lime versus vinegar
- 200 g tomato sauce
- 200 g diced fire-roasted tomatoes
Add the tomato sauce and the diced fire-roasted tomatoes.
Pulse 15 to 20 seconds until it is coarse but not overly spun.