I grew up loving El Torito and now that I am in my mid 40’s and I am saddened by all the restaurant closures near our home. My number one favorite item at El Torito is their salsa. If this restaurant chains closes for good, I am happy to know that I have found the best replacement for the real deal.
- 5-6 plum tomatoes, de-seeded, quartered
- 1/2 yellow onion, roughly chopped
- 2 green onions, roughly chopped
- 1 Serrano Chile, seeds and membranes removed
- 1 jalapeno, with seeds and membranes
- 3 tsp fresh lime juice
- 1 tsp kosher salt
- 1/4 tsp cumin
- 1/4 tsp Mexican oregano
- 1/4 cup fresh cilantro
- 1/2 cup canned diced tomatoes, with liquid
- 1/3 cup water
1. Combine plum tomatoes through Mexican oregano in a food processor. Pulse until chunky. Move mixture into a large mixing bowl.
2. Combine cilantro and canned tomatoes in food processor. Pulse until pureed. Add water. Pulse until well combined. Add mixture to the large bowl. Stir thoroughly to combine.
3. Place mixture in an airtight container, and chill in the fridge for 1-2 hours.
Store leftovers in the fridge for up to 2 weeks.
I store mine in mason jars, but this salsa doesn't usually last but a day or two because I tend to eat it all in 2 or 3 meals. It's that good!
Notes: This recipe calls for Plum Tomatoes. I used Roma Tomatoes. My store did not have Plum Tomatoes at the time I purchased the ingredients. I think you will love this recipe no matter which Tomatoes you select so long as they are ripe.
This by far is the closest I have found to be just like the El Torito Salsa that is served at the restaurant. You can find the original recipe at Oregon Transplant.
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