Salsa

[jackinbox]

I have been frustrated for years trying to find a good salsa in the grocery. Even the worst Mexican restaurants make salsa that tastes better than any brand at the supermarket. I don't understand why the stuff in the store is so chunky? Just about any restaurant makes it with very mild chunks at the most and many times it's completely smooth. The only chunky salsa I ever recall in a restaurant was at the long-gone Chi-Chi's. Anyone have an explanation of the discrepancy? Anyone know of a salsa that you can buy in the store that's not full of chunks?

[Tifositoo]

A bit OT, but when you mentioned Chi-Chi's, I had to google...found out that the chain does business in Canada(didn't say which province), Belgium, and in the Middle East. Hormel bought the rights to the grocery product division, and Outback Steakhouse bought the restaurant sites.

Chi-Chi's had a major problem a few years back with a huge Hepatitis A infestation that killed several people and injured over 600 in the Pittsburgh area. The culprit was tainted green onions, and the resulting bad press killed the company in the US.

At one time, there were nearly 300 Chi-Chi's restaurants in the US(mid-'90s).

There is still a following for the product in the US, even if there aren't any restaurants any more, as evidenced by several sites that offer copycat recipes for CHi-Chi's fare. My own personal fave was the Cancun, seafood enchiladas. Here's a link to the recipe, from a guy who should know what he's talking about, for 16 years, he was a Chi-Chi's chef...

http://www.food.com/recipe/chi-chis-...-cancun-148921


I could eat a plateful right now...



Dan

[Red Byrd]

I don't know of a brand, but its very easy to make your own with a blender.

My recipe is usually a large can or two chopped tomatoes w/ juice, 1/4 onion, small garlic clove, two chiles in adobo or a fresh jalapeno, juice of a lime, a large bunch of cilantro, and most importantly, a VERY large pinch of salt. Whirr it until its the right consistency.

I see a lot of recipes with all sorts of exotic ingredients like three types of dried peppers, but salsa is really about strong, clear, simple flavors of tomato, cilantro, and salt and a few complimentary supporting actors rather than a lot of things that muddle the flavor. Good salsa has to be cheap or the restaurants wouldn't give it away

[Frank Capua]

I agree with Red... it's just too easy to make your own to bother with store bought. The Psychologist I worked for while in the Air Force him and his wife taught me how easy it was back in the mid-70s and I never looked back.

I still have fond memories of Captain Call that are revisited every time I turn the blender on. But then again I can't recall the last time I turned my blender on when I wasn't making Salsa. Pretty sure the one I have now hasn't been used for anything else.

[cheeseczar]

I prefer pico de gallo over the saucier salsa's (say THAT 5 times fast...).
You portion it:
Tomatos, jalapenos, onions, celantro, lime juice, salt. Chop it and dump into a bowl. Let sit a bit then dive in.

[ZUL8TR]

I really like Garden Fresh Salsa. Its in the refrigerator cases in the deli.

http://www.gardenfreshsalsa.com/salsa_main.html

[Snow61]

I have been frustrated for years trying to find a good salsa in the grocery. Even the worst Mexican restaurants make salsa that tastes better than any brand at the supermarket. I don't understand why the stuff in the store is so chunky? Just about any restaurant makes it with very mild chunks at the most and many times it's completely smooth. The only chunky salsa I ever recall in a restaurant was at the long-gone Chi-Chi's. Anyone have an explanation of the discrepancy? Anyone know of a salsa that you can buy in the store that's not full of chunks?

Agree with everyone that homemade is better however I understand wanting the convenience of store bought. Maybe you should see if you can find one with a flavor that you like and then puree it in a blender or with an immersion blender until you get the consistency you like. ???

[Jimmy_22]

My recipe is usually a large can or two chopped tomatoes w/ juice, 1/4 onion, small garlic clove, two chiles in adobo or a fresh jalapeno, juice of a lime, a large bunch of cilantro, and most importantly, a VERY large pinch of salt. Whirr it until its the right consistency.

I use a food processor, one can of Rot-el, one can of diced, one jalapeño, one small onion, one garlic clove, a bit of lime juice, dash of olive oil, and salt. Pulse 8-10 times. Pour into a large bowl, then add chopped cilantro (don't care for it processed). Let it sit or just eat it up. Yummy and very simple. This is also VERY close the the Chili's salsa recipe if you've had that.

[Frank Capua]

I need to stay out of here, this off-shoot of the Off Topic forum focusing on food. I'm scheduled for a Colonoscopy at 8:30 tomorrow morning so I'm in the middle of the prep.

I post in this thread then I go get more Ice water and instinctively start to reach for my jar of Salsa and the bag of chips I always have handy. I like the On The Border chips they are thin the way I prefer. However I have been known to fry my own. Up in Indy I bought them from a Mexican grocery that was on Lafayette Rd. between Nick's Chili Parlor and Eagledale shopping center and friends were always asking me where I got them. Might still be there... I don't know.

Last time I was up I picked up some chips from the Tamale Place... Ohhhh, this isn't helping me at all!

[window]

Anything Mrs. Renfro's, 'specially the ghost pepper variety. I don't like fresh salsa for some reason, except at a real, authentic Mexican restaurant. And then I like it served warm.

[fasteddy]

I prefer pico de gallo over the saucier salsa's (say THAT 5 times fast...).
You portion it:
Tomatos, jalapenos, onions, celantro, lime juice, salt. Chop it and dump into a bowl. Let sit a bit then dive in.

Thats pretty much mine too, though on occasion I'll throw in a tsp of vinegar and a little garlic. I make a large batch every year on vacation!!

[mcman7890]

[Indy500Dude]

I usually just make my own. When I do buy it, I like the Hernandz brand that comes in the little cans in the Mexican section. Both the green and the red..

[ZUL8TR]

LOL! Stopped in a Waffle House once and asked if I could have a side of salsa for my hash browns. I received a side of sausage instead.

[badart]

Herdez is one of the few I can stand out of a jar. I make both salsa and pico de gallo homemade most of the time, way better!

[Indy500Dude]

Herdez is one of the few I can stand out of a jar. I make both salsa and pico de gallo homemade most of the time, way better!

[akh_v2.0]

The "traditional" salsa down here is Pace. They make both the normal and chunky styles and mild, medium, and hot versions. A little pedestrian, but when you just need some salsa quickly and don't feel like dirtying up the kitchen...

[Jimmy_22]

I do keep a few jars of Tostito's Restaurant Style around - that's pretty good in a pinch. Their nacho cheese is good as well.

[Jimmy_22]

Well, that's a bigger image than I expected

Super Sized Salsa

[Frank Capua]

I imagine you had a similar reaction to your avatar the first time you saw it.

[fasteddy]

While in Door County (WI) I picked up some locally made cherry salsa. It's actually very good.

[Davydd]

The "traditional" salsa down here is Pace. They make both the normal and chunky styles and mild, medium, and hot versions. A little pedestrian, but when you just need some salsa quickly and don't feel like dirtying up the kitchen...

Pace Picante is pretty much nationally distributed as it is now owned by Campbell Soup Company out of New Jersey. It was started in San Antonio, TX in 1947. You can't go wrong with it as it is a simple and straight forward salsa of tomato, garlic, onion and jalapenos. We keep it stocked at our house.

[ZUL8TR]

Pace Picante is pretty much nationally distributed as it is now owned by Campbell Soup Company out of New Jersey. It was started in San Antonio, TX in 1947. You can't go wrong with it as it is a simple and straight forward salsa of tomato, garlic, onion and jalapenos. We keep it stocked at our house.

Costco sells the 20 gallon container for about a nickel. Usually always have a jug in the fridge.

[Hardscrabble]

While in Door County (WI) I picked up some locally made cherry salsa. It's actually very good.

Two years ago I picked up some really good homemade salsa at the Saturday Farmer's Market in Monroe, Wisconsin...

[window]

Costco sells the 20 gallon container for about a nickel. Usually always have a jug in the fridge.

Even in the fridge I find the industrial size goes moldy. I guess I should consume it more quickly.

[window]

Two years ago I picked up some really good homemade salsa at the Saturday Farmer's Market in Monroe, Wisconsin...

Wisconsin and local salsa just don't sound right.

[Frank Capua]

Even in the fridge I find the industrial size goes moldy. I guess I should consume it more quickly.

That's how I handled it... I could have gone with a smaller ball jar and cut the recipe in half... But just eating it more often made the problem go away. No need to fix sumpthin' if it ain't broke.

[Davydd]

Wisconsin and local salsa just don't sound right.

We have a lot of farmer's markets in our area. One thing I have noticed is there are a lot of local salsa and BBQ sauce makers that show up at those markets. Most I've tried have been pretty good since they seem more willing to put heat in the sauce/salsa much more than the brands you can get in a grocery store.

[Hardscrabble]

Wisconsin and local salsa just don't sound right.

Hey, it can't all be cheese, beer and brats...

On second thought, I guess it could...

[FTHurley]

My favorite readily available one is Newman's Own Mango Salsa.

If you're in the northeast, I like Green Mountain Gringo. They run slightly hitter than average, so their medium has exactly the right zing without being a killer.

I do agree with whoever was saying they like smoother and more homogenous salsa. Pace Picante Sauce is great for that.