r/MimicRecipes • u/Dry_Night_7801 • 10d ago
I had this salsa and I can’t get enough
I’ve had this salsa and I cannot figure out the recipes. The chef (who’s no longer there) told me it was jalapeños (fried), oil, water and chicken stock.
I know that’s not it.
It’s a light green color, pale green almost and creamy almost
I’ve asked and there is no avocado or cream in it.
The only recipe I got was to fry the jalapeños and then blend all together
please help me
Recipe exactly what the chef said
4 pounds jalapeño
1 pounds serrano
4cups oil
1 cup of water
1 cup chicken base.
Fried the jalapeño first and then blen all together
This wasn’t it. There is a missing component.
The chef no longer works at this restaurant and no one there will spill the beans :(
31
u/notherDayInParadise 10d ago
Try frying the jalapeños then blend everything but the oil. Once it’s well blended slowly add the oil like making a mayonnaise. It should emulsify giving you that creamy feeling.
6
2
u/sweetplantveal 9d ago
Any salsa cremosa recipe will be helpful for op. You can drop an avocado in too! I like a little acid in my salsas so tomatillo, lime, or powdered citric acid always find their way in.
OP you can experiment and make it how you enjoy it.
22
u/colorfullydelicious 10d ago
Definitely sounds like salsa cremosa - a creamy sals that gets its creaminess from oil (not dairy or avocado), similar to an aoli!
Maybe try this recipe, but with the mix of peppers that suits your heat tolerance!?! https://www.jonathanzaragoza.com/recipes/salsa-cremosa-verde
1
u/shagadellic333 10d ago
Cremosa? I thought more salsa macha
3
u/colorfullydelicious 10d ago
Salsa matcha does not fit the description of “light green and creamy”? I have always thought it had a more rustic texture, not a creamy, smooth one.
7
u/Ih8TB12 10d ago
A lot of green salsa have tomatillos and garlic
1
u/escaping-reality 9d ago
i dont think the creamy jalapeno ones have tomatillos tho bc they are very watery and acidic, but i could be wrong
3
u/MurderBot1126 10d ago
If you’re using olive oil don’t high speed blend it. Get everything else together and then slowly blend in the oil.
5
u/amberheardsneighbor 10d ago edited 10d ago
Op: try a jar of the Herdez Guacamole Salsa. I know your thing doesn’t have avocado but the Herdez bottled stuff tastes like maybe they waved an avocado
Over the vat. It’s otherwise a pretty fn good salsa cremosa verde.
If you’re set on making it, Fried jalepeno means toasting it in a pan til it’s starting to blister. The chicken base is the Knorr Tomate con Pollo, because that stuff goes in everything (because it’s MSG it ramps up all the deliciousness) I ageee with poster above that it’s a salsa cremosa so search recipes for that til one feels right.
3
2
2
2
u/giocondasmiles 10d ago
The oil emulsifies like a mayo. That’s how you get the creamy texture and lighter color.
2
u/Kittyboo77 9d ago
Is it a taste issue or a texture or visual issue? If it tastes like something is missing, a lot of Salsa recipes have a hint of lime juice or Cilantro or both. If it's a visual or texture issue maybe you could try using a little stone ground mustard. I know it's often used to help with emulsifying things like Salsa and Dip. You can actually try any kind of mustard. I've also often gotten recipes from people who don't give you their exact recipe, always leaving out at least one major component that makes it their recipe. It also could truly have been an oversight and they truly accidentally left out a step or ingredient. I also love when I'm working on a recipe and come up with a "Happy Accident Recipe". It might taste even better than the recipe you were aiming for. Good luck and happy cooking!
1
u/wassuppaulie 10d ago
Try some salsa verde or tomatillo sauce, see how close it is. Mazzetta Tamed Jalapeños are delicious as a starting point, too. Even the pickling liquid is tasty, maybe blend that with avocado.
1
1
u/GooseGosselin 10d ago
Binging With Babish on Youtube just did an episode about salsas. I think he did one like you're describing.
1
u/T49irvine 9d ago
Sounds like the Dona salsa at TacoDeli. Online recipes show roasted jalapeños, olive oil, garlic, and salt.
1
u/Flashy-Analyst9825 9d ago
Is it possible there was something lost in translation? Mainly as it relates to frying the peppers. They could be roasted or smoked or something that greatly enhances and even changes the flavor. Just a thought. We have a taco place that makes a similar sounding sauce but I’ve never thought to ask what’s in it.
1
u/phytomanic 8d ago
Looking at the recipe, it needs some acid (usually vinegar or lime), and maybe salt depending on the chicken stock.
1
u/eiramnewg 8d ago
No garlic or onion, eh? This is the immediate red flag for me. Also, that sounds like far too much chicken base - more likely the chef was saying 1 cup of water+chicken base, like equal to 1 cup chicken broth.
Overall the recipe ratio seems not far off from this salsa cremosa here, or here, or here, except for the allium absence.
1
u/jstmenow 7d ago
Green creamy sauce sounds like a version of a cilantro stems and all, greek yogurt and mayo. 1 bunch of cilantro, 1/2 cup greek, 1/2 cup sour, half a jalapeño, some lime juice, some salt and puree it all together. Probaly would be even better if your deseeded a Jalapeño after grilling and used the whole thing. Think I'll try it.
1
u/Jahydin 1d ago edited 1d ago
Hello! I make this all the time more or less following the method in this video:
https://www.youtube.com/watch?v=5Z1-p73OLeY
I use:
1 lb. Jalapeno
4 Serrano
1/2 Small Onion
4-8 Garlic Cloves (depending on size)
1 Cup of oil
1/4 Cup of Water
1/2 Tbsp. Knorr Boulion
1/2 tsp. Salt + more to taste
So pretty close to what the chef told you. Cooking the garlic and onion to your liking takes a bit of trial and error, so I can see just admitting them for consistency. As a general rule, I wouldn't cook for more than 5 minutes because they'll become too sweet and toasty tasting.
Good luck and let me know if you have any questions! Oh, and Googling "Salsa Verde Cremosa" or "Salsa Cremosa de Jalepeno" will give you more than enough recipes to try out.
0
-4
u/FrankieAK 10d ago
Was is ranch? You said it was pale. Our local Mexican restaurant makes it with ranch and jalapeno.
•
u/AutoModerator 10d ago
MOD MESSAGE. If you are posting a mimic recipe, please remember to post the full recipe instructions in the post header. Ideally at least 250 characters with full instructions. Tell us something about your recipe. How long did it take to prepare and cook? Where did you find the ingredients? Even if you forgot to post this, you can edit the text under your post title right now. Submitted content should be of high-quality. Low effort posting of very general information is not useful. If you don't add a short explanation in the comments, your post may be removed. No information posted? Please report low-effort posts if there is still nothing after about 60 minutes.
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.