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restaurant style salsa recipes?

Does any have any restaurant style salso recipes? I have made so many raw salsa recipes, some on this sight and other sights and the taste good, but the dont give me that certain taste, I dont know what it is. Maybe the only way to make that taste is for it not to be raw.

There is a mexican restaurant here that has amazing salsa. Maybe I can buy a recipe from them and try to make it raw. Hmmm.

Comments

  • maybe add some sundried tomato?

  • I tried that. This recipe called for it and it came out very very good. But I dont know, like if you buy organic salsa in glas container, like Tostitos salsa, their tomatoes taste creamy and delicious.

  • I don’t know and of course I’m not promoting non raw but is your life style all raw?? If you eat mostly raw and allow yourself some cooked food maybe mix a little of the organic salsa you like with a mostly raw version.???? I’m high raw and allow myself some cooked things to keep me high raw,everyone is different.

  • I try to be 100 percent. But I cheat on apple juice because as much juice as I drink with my shakes, it would be way expensive if I juiced it all.

    So I try to be as close to raw as possible, but the last time I cheated and had chips and salsa, I felt a little ill the next day (nothing like other times ive cheated though). I think it was the chips, but now I have a dehydrator I can start making my own. Maybe Ill try the salsa I crave with my own chips and see how that works. I dont know, just trying to stay as close to raw as possible.

  • I think the more raw and healthy the better but if one or two things keeps you there espacially when they are not processed junk I say do it becausestaying raw and healthy is very important. Also a good clear mind about the lifestyle without guilty feelings for eating non raw foods is also important.Again not pushing non raw.

  • I dont think your pushing it at all. I feel bad when I eat cooked food actually, which I shouldnt, but I know raw food is much healthier. I only really eat cooked when Fight Night happens (my friends and I get together and watch UFC). Thats usually when I eat chips and salsa. But if I can find a close alternative, I would much prefer to eat that :)

  • I think that what makes the salsa so creamy might be the tomato pur

  • Ive looked at the ingredients to some of the organic ones I love. Simple simple ingredients unless they are hiding something, but of course it doesn have the proportions.

  • well, then probably it’s cooked. Cooked tomatoes and onion tastes very different from raw ones, and can be hard to sample raw style.

  • :x I guess thats my goal then, to make a salsa recipe that tastes like the salsa i love :) thanks for everyones help!

  • germin8germin8 Raw Master

    It’s got to be in the canned tomato. I make a “chile the arbol” and an “enchilada sauce” which is mostly from canned tomato sauce. It tastes good (but haven’t made it in a long time… since (of course) it’s not raw). Most of the salsa recipes here have similar ingredients. One night at a friend’s house, salsa was made with (raw ingrediants:) green bell pepper, 2 garlic cloves, 1/2 onion, 1-2 tomatoes, couple habanero peppers and maybe a jalapeno, cilantro, lemon/lime juice (non-raw ingrediants:) canned green chiles and canned diced tomatoes …and some spices. All blended in a blender. It was good!

    This recipe is similar to what’s on this website… so if you’re not getting “the taste” your looking for… it’s got to be that canned tomato taste. :o)

    Not much help here.

  • You could try dehydrating the tomatoes a little to soften them. Good luck!

  • Hi Jkd- since I don’t know what recipes you have tried this is kind of hard but I like “Al!’s” idea if you haven’t tried that also have you tried tomatillos? They are sooo good! They are light green and the size and shape of a ping pong ball with a little sheath at the bottom that comes up like semi-translucent dried flower petals. Add one or two to the salsa recipe.

    My other recommendation is to make slices of garlic, onion and red pepper and season them with a little dried onion and paprica and to dehydrate them for a few hours. This should help the taste. (Hit the red pepper with garlic and onion powder- the garlic with onion powder and the onion with garlic powder.)

    What you are missing may be the sweet taste too. There is a lot of sugar in salsa either added directly or because the tomatoes have been cooked down. So add some agave or soaked dates.

    Also, you may want to cut some of the other ingredients out(simplify the recipe you are using). Like green pepper- I think it has too strong of a taste for salsa- they are great dehydrated with taco meat inside- try this on your buds!

    The thing about cooked salsa that is interesting to me is that tomatoes are actually higher in lycopene when they are cooked so don’t be guilty about it. Broccoli is higher in some vitamins when cooked as well.

    I prefer raw salsa though. If you can find it there and feel like it’s ok to use would be either smoke flavored seasoning and smoked paprica. As I was talking about in another post smoking is a low temperature process and takes place over days so I think it is technically raw- and think of the possibilities – your buddies would go crazy over that taste and could even go more raw- think about big portabellas marinated with that and other spices!

    I love the taste of concentrated flavors of red peppers, onions that have been dehydrated- not too much though- just enough to break the sugars down a little and they still have texture. Then add and don’t forget the lime! I hope this helps.

    p.s. I am making some orange “chicken” nuggets for my boyfriend and they are amazing. I got the inspiration from the alyssa cohen bbq recipe that was talked about on this site but didn’t have all of the stuff in it so the recipe is totally different but I don’t know if you’d want to try it on your friends who aren’t raw but it may impress them. The only thing is I kind of cheated so I don’t know if you would do it this way or figure out a better way or just try the original recipe but here it is if- Grow 2 cups (after growing)of mung beans sprouted just a day or two so that most of the green skins will float off. This made a great white “meat.”

    First, add 2 cups of chopped carrots to the blender or cuisinart and chopp fine. Add half a cup of onions (vidalia if possible),4 tbs of olive oil, One can of mandarine oranges, 1 tbs bourbon flavoring or bourbon. Half a red pepper, 1 tbs horseradish, 1 tbs honey mustard, a couple shots of tabasco and 2 tbs orange marmalade. Garlic powder, basil, and black or white pepper- And add mung beans of course. Then add half a cup of flax meal (grind flax seeds before carrots if your machine will do it and they’re not already ground).

    Grease teflex sheets or parchment paper and put large balls down and flatten the top with a spoon. Dehydrate for 18-24 hours. Check half way through and flip. You may need to press them together a little to keep them firm. Really good! Serve with honey mustard dressing, celery or bbq sauce. Pineapple sauce with red pepper- or you could switch the mandarines for 1\4 of a pineapple in the recipe.

    You could make your friends melon “shots”- virgin of course- the shot glasses make them more macho and people can change flavors more often. Make a cucumber red pepper shot for fun (layered). You may end up getting people to party the good way- with you- the “Raw Bartender.”

    I may post this orange chicken recipe with a picture but I may get hanged with all of the condiments I added in!

  • devittlesdevittles Raw Newbie

    if you salt the tomatoes and let them rest for a little while they will get nice and juicy. Then try pureeing them in the blender. they will get a bit creamier.

    You will also want to add a little bit of sweetener to mimic the sweet taste of cooked tomatoes.

  • rawmamarawmama Raw Newbie

    I was just going to say that devittles LOL! And if you puree them in a blender with olive oil it really gets smooth and remains smooth without seperating (we use the magic bullet or the vitamix depending on how much we have to mix). Some restaurants do add the puree or cooked/roasted tomatoes and red peppers to get the sweeter background puree if you don’t use canned puree (but then again that’s back to cooked or 1/2 and 1/2 in your recipe).

    Lots of salt and lots of cilantro seems to be the norm around the restaurants around here. They do squeeze and throw out the seeds and wet parts of the tomatoes and only make theirs with the solid parts of tomatoes so it’s not too runny.

  • rawmama – ho does the magic bullet work for u? i have seen infomercials for it and it looks great, is it as great as it seems?

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