I have worked and/or lived closed to different El Torero restaurants for most of the last 25 years until recently. I crave this stuff and drive miles out of the way or bribe friends to bring it to me. I’ve tried to replicate and have gotten close, but never quite there. You’ve done it. Thank you for sharing! Only thing different I did was use the pickled jalapeños with carrots and added a couple of carrot slices in my batch. I’ve notice little pieces of carrots in my El Torero salsa before so figured I’d throw them in.
Actually it has changed a little, they changed their salsa canned tomatoes from hunts to Isabella and changed their fried tortilla chips from Ole to El Milagro, also switched out their Orange liqueur used in their Texas Margaritas from Royale Montaine to Harlequin Orange, and that’s just to name several changes I know of.
Folks trust this man, this salsa turns out great! I switched to Scallions instead of regular onions, CENTO whole tomatoes instead of hunts and canned chipotle peppers
I just subscribed to your channel. I found this recipe prior to going to El Torero yesterday. I have never thought of making salsa myself in the past, because I thought it would be too much trouble. I followed your recipe 100% and used whole pickled jalapenos made by La Costena, that have the carrots in them. I added a few carrots from the brine, as I have seen pieces of carrot in their salsa at times. I have to tell you sir that I have been eating at El Torero since 1990, and this recipe is spot on. My wife and son both agreed. Thanks a million for sharing this, as I will being making it on a regular basis.
It’s so hard to find this salsa in the store. Most “restaurant style” salsas just don’t cut it. Made this and bam! You’re right…on the money. Thanks for posting!
I have been looking for a solid salsa recipe that tastes like the restaurant stuff for years and nothing I've tried has ever come as close as this recipe! It was very good and easy to customize however you like. Thank you!
I ate at El Torero yesterday and as always the salsa was amazing. They definitely use whole tomatoes and what looks like whole jalapenos in their salsa recipe because there was a HUGE chunk of each and a bowl of salsa that I had.
We used to have multilpe El Torero's in Nashville TN; but they have all closed now. We loved their salsa and have not found any local mexican restaurants that even come close. This recipe certainly is a delicious tasting salsa and reminds us of our El Torero days! This is now our go to salsa recipe at home and we can't thank you enough for posting it!!
I’ve tried to make so many different restaurant salsa recipes but you have come up with the best ever! I add extra cilantro and a little bit of oregano. And I put the onions in after the salsa has simmered. I like raw onions and the texture it gives the salsa. So good!
I started using fresh tomatoes and it took my salsa to a whole new level. That being said the real secret ingredient is the pickled jalapeños. Those really make for an outstanding salsa.
Then you like Tomato Sauce with spices, not salsa. Open your pallet a bit, and you'll see. This is not the real deal. It gets even better from here if you let it.
@@Canttish1983 :That's the great thing about cooking....you make things the way YOU like them! It's so much fun to try recipes, then adapt to your own preferences. I'm fiddling with my Chinese recipes ALL the time looking for the perfect flavors I loved in restaurants when I was a kid. Chinese folks would say American Chinese restaurant food is not authentic. I don't care....I want it MY way! ;-D
@@waynemichaud5143 salsa literally means SAUCE in Spanish you dunce. Your idea of salsa is not always everyone else's. Don't be so dense, why not think outside of your comfort zone once in a while?
Thank you very much for this recipe. We miss a weekly trip to the Pleasant Hill Road place where we would always sit in the back. We used to have travelers bring salsa to us from GA. We tried having it shipped but the salsa turned during transport. What seems to be an exact match of the peppers - I used the following: 1 x 7 oz cans of La Costena Pickled Jalapeno Peppers (I previously used 2 x 7 oz cans, but that was a fluke, tried it again and the salsa was much too hot unedible). The amount of brine that matches the taste is what is contained in one 7 oz can, it is spot on. The 7 oz can, pour the entire contents into the blender (including the carrots and onions), including the brine/juice. I also cut back to about 1/2 of the cilantro. Also simmered for 10 minutes. On day 2, the heat now matches what I remember as typical El Torero heat level. As with the real salsa, each day does get hotter, so you need to consume within a few days. I see several comment it is close but perhaps 1 thing missing... Maybe it is the Isabella tomatoes...I am toying with adding a small amount of sugar, but this salsa is incredibly close to an exact match - excellent. Thank you again.
Im from AZ and have never been to El tereros. However I came across this video and thought the salsa looked great. I gave the recipe a try and Goodness it is delicious. It’s a hit in our home and will now be a recipes that sticks around. Thank you!
We are having a Mexican themed fiesta dinner with our neighbors who spent many years in the Atlanta area for work. I am going to make this salsa for them for the dinner. Thank you!
Just made it to the recipe listed. It's got some really nice flavor. I'm sure it will be better after a night in the fridge. The only thing I did different was I didn't have whole pickled jalapeno's. I used the sliced and put enough in a quarter cup measuring cup and then poured the brine in until it was full. Will remain to be seen how my wife and daughter like it as they generally don't like spice. Can't wait to try it tomorrow! One suggestion is that when you pour out the crushed tomatoes from the can, pour the cup and a half of water into the can and swish it around and then pour it into your mixer/blender, etc. Just gets a bit more of the sauce out of the can. Waste not, want not right? :)
glock36me Just found this the other day and made it twice now. It is absolutely fan-freaking-tastic! I only changed your recipe a little by adding more jalapenos & used 3 cloves of real garlic. I believe I am addicted to this stuff! Don't know weather to thank you or be mad at you but I put it on all kinds of different foods. Your recipe has now been passed around to my family & friends & neighbors! Thank you! Good video to BTW!
I have tried several restaurant style salsa recipes. Yours I love. I did use fresh peppers and made it with a #10 can of diced tomatoes so I had enough to can. Well done
Been trying for years to replicate good restaurant salsa. You nailed the perfect blend & amount of ingredients and the salsa is outstanding. Made this for family and friends and they can’t get enough. Well done, sir!
Love El T! I worked near the Chamblee location for 5 years and went every friday. I loved the employees and the food. Im closer to the duluth one now, glad it's exactly the same. Great video, i have my own salsa recipe but was cool stumbling across this.
Made this salsa and it turned out really good! I only added 1 serrano to give it a little more heat. Thanks for sharing your recipe! My wife makes a really good simple guacamole but I just watched your video and want to try your version one time.
Thank you so much for the recipe, I have tried for years to make a salsa that is tasty and not to spicy. I figure if some like real spicy they can increase the jalapenos. I can't believe how easy it was to make, I love it!
My husband and I began going to El Torero when we lived in Gwinnett County for 4 years after we got married in 1991. I think we went 3 times a week when I was pregnant with my son. This salsa is A-M-A-Z-I-N-G. Anytime we travel near one we stop and a large container of salsa always goes with us. The closest one to us now was at N. Druid Hills but that one is now closed. I can’t wait to try this recipe. All the Mexican restaurants near us all you can taste are the onion...I think they use those as filler. I will let you know how we like it!
Well I hope you like it because I think it's quite close. Now they do not put cilantro in their salsa but I like it so I do in this recipe. Use Hunt's tomatoes makes a difference.
This is one of my favorite recipes on the internet. I've started simmering my salsa, too, and it makes a huge difference. BTW I noticed another video on this salsa. I claims that they use Isabella whole peeled tomatoes. Makes me think he either peeked into the kitchen or someone told him.
They are correct, they do use Isabella canned tomatoes that's purchased at Restaurant Depot. I've seen them set thier garbage outside one of the side doors on its way to the dumpster as I was leaving one day. I did purchase one of these cans at restaurant Depot but to me it wasn't any big difference. The only difference that I saw was that there were more tomatoes versus juice in the big giant can.
So glad I tried your recipe. For me it was too mild, but after adding another jalopeno, bit of cumin, more why onion and garlic…… so good. I adjusted it for my taste and will use again and again. Thank you!!
Excellent! I'm glad that you like it! Yep, we each have our own tastes 😁. Take a look at my other videos and see if there's something else you may like. Thanks for watching! Please subscribe if you like.
Going to try the La Costena Whole Jalapenos next batch, since it contains carrots and spices it will change the taste, and we have all seen the cans at El Torero!! We did not use this brand before.
Ah, yes so that explains why people here say that they see carrot bits in their salsa. I will be sure and use La Costena's then. Thank you for the report!
I followed this recipe to the letter, except I only added one cup of water, spectacular dude, spot on restaurant salsa, it is killing at my Super Bowl party
Made this salsa today, I accidentally bought the tomatoes with added basil but decided to make it anyways and it turned out surprisingly great. Can’t wait to try it with the correct ones lol. Thanks for the recipe!
I always enjoy watching salsa videos on yt. I can see why a restaurant chain needs to use canned products because they can make items in bulk fast & without much hassle. Growing up in the Mexican part of East LA we made salsas in a more traditional way. Being just a home cook I make small batches & like to use fresh ingredients, charring them on a comal or in a cast iron pan. Not knocking the folks who prefer their salsa this way....we all like what we're used to, right?
Exactly, we all like what we're used to 😁. Trying different versions or things is good to break up monotony but generally we always go back to our food roots so to speak. Some people put beans in a chili and some people don't. Thanks for commenting! Check out my other videos, you might find my guacamole recipe interesting, it gets rave reviews.
@@glock36me : I'll DO that Glock. (I'm a S&W kinda gal ;-D) I have a ripe avocado sitting right here and have never been 100% satisfied with my guac. You're from the the South, so I'll see if you have a Southern Biscuit recipe I can try too. Pie crust is another thing that intimidates me.....I've never been a great baker. :( I like to support growing channels so I'll subscribe. Thanks for your kind reply. There are too many angry people on the internet these days. All my best, Gina
@@ginawiggles918 there's nothing wrong with S&W!😁. Yes I'm born and raised in the south and I'm able to cook a lot of things but I've always had problems making a good biscuit UNTIL I found this recipe on the web. Give it a try it's never let me down! www.allrecipes.com/recipe/7040/jps-big-daddy-biscuits/
@@glock36me : Hey, I trust you because I made *Glock's Guac* & only stopped eating it because I ran out of chips! I have some chili rellenos in the freezer that I'll use the remainder on. (the casserole kind, I don't mess with the real deal, I go to a restaurant when I want THAT). Anyhoo.....I'm on my way to Biscuit Heaven, rat now! Thanks in advance for the "Biscuits For Dummies" recipe. If you weren't already hitched I'd snap you up. But then, I'm old enough to be your mother. ;-D
@@ginawiggles918 I love chili rellenos! There's a restaurant called la parrilla close to me and they stuff it with cheese and slow cook brisket that melts in your mouth, I'm drooling now. Speaking of chili rellenos I put poblano peppers in my chili recipe which I have a video for. It's one of my very first videos and I think a good standard recipe for chili with beer. You can completely change the taste of that chili recipe just by using beef broth rather than beer and straining and rinsing the beans not using the juice. Both ways taste completely different to me and both are great. Oh and thanks for subscribing I really appreciate it. I've been slacking for a while and have not put up many videos in a year but with that said this is something I do on the side for fun and I do about three videos a year but I have a bunch more planned! Oh, you may want to try My El Torero copycat salsa recipe I think it was surprise you too. I really think the key is using pickled jalapenos it just gives you that snap that you need in the flavor. Lots of recipes need something to cut through the fat so to speak and vinegar and citrus juice does that and makes the dish pop with flavors.
Honestly I've never had that problem or heard of people having that problem before. Maybe try different brands of products? Maybe it's the brands that you're using? I'm just guessing I don't know.
Hi, I hope i help you find peace with your recipe. Try adding Knorr Chicken bouillon powder to your recipe. It might be the little flavor enhancer and burst you all think is “missing”... Limit your salt as it is salty. I hope you see this post!
Eric this is a good idea , I’m still on the quest to get this thing figured out and I came across an ingredient of note on the back of the Dot’s pretzels Southwestern flavor ingredient panel. It listed Disodium guanylate, which ive never heard of before, but it’s also contained in the knorr professional grade Knorr 095 chicken base . Guess who also uses this , Doritos. Disodium guanylate is also known simply as e635 flavor enhancer . Look up e635 on Wikipedia . Evidentially when e635 is added at a rate of 2% to msg it quadruples the flavor power of msg alone. Could El Torero be using such a product ? Why not if Doritos , Dots and Knorr is using such. I’ve searched the web and buying e635 seems costly. search for Disodium guanylate on Amazon and a tiny 3.5 ounce vial of this is $25, look at the reviews too. I am going to buy some of this and add it to the recipe ideas here, particularly the most simple one which suggests la costena Jalapeno peppers , carrots and brine, isabella whole peeled tomatoes, garlic powder and cough cough....... “salt” ,
That Knorr chicken bouillon cube is the secret to great Mexican rice (and soups). I've heard you can add it to salsas too for a great flavor that doesn't stand out but makes it taste good. We sometimes add a very small touch of sugar to help balance the acidity and vinegariness of the brine and/or lime. You won't taste the sweetness, it just rounds out the flavors.
I have moved back to Georgia so I grab El Torero whenever I want it. They are giving away Mr. Magana’s famous calendars this week, I had been missing those. I’d also like to see you copycat their incredible guacamole, how do they make it so smooth and creamy ? It’s unreal. I’d say first do the enchilada sauce, cause that is drinkable too!
Welcome back 👍. I'm honestly not an enchilada sauce fan, wife is though. I never gotten there guacamole a lot maybe have to up my game on that one. I have a salsa recipe video and I use an immersion blender to make it very creamy.
@@glock36meum sounds good. So what do you order at El Torero ? I either get a speedy gonzales with 1 cheese enchilada, 1 crunchy beef taco and beans, or I get the special mix fajita nachos with the guacamole and sour cream. My wife loves their tortilla soup, as do I on occasion. Their brewed tea is always perfect but sometimes I get the Texas margarita. At least historically that is how I’ve ordered there since the mid 80’s. After just arriving after the election (weird question by that guy) I’ve had a speedy and a tea, last night it was chips and hot sauce only to go. What do you like to order when you are there ? I say whatever that is, maybe you can crack a clone of it. I mean I’d love a clone of their refried beans. They are the best refried beans in town or anywhere for that matter and I just relocated here from being in south Texas for 5 years.
@@georgiabigfoot I believe it's dinner combo number 22 which consists of one beef burrito, one beef stuffed chili relleno, and one hard shell beef taco. It's my go-to. I adore chili rellenos.
That’s a great order and I love their burrito sauce’. It’s “drinkable” too. Any idea how we can remake a clone of the burrito sauce ? I enjoy their Chile relleno too, but prefer their burrito. That said the relleno sauce of theirs is very complex and tasty. What if you could clone that ?
There is a restaurant outside Detroit Michigan called Mexican Fiesta, their salsa is thin like this recipe. Its amazing. I've tried to copy it but haven't come close
We used to live in Atlanta, and went to El Torero every Friday night at Peachtree Corners. We moved out of state and have not been able to find or make a salsa that is as good as theirs. We even found the owners email and asked if he would give us the recipe, no dice. (We don't remember ever seeing any carrots in the salsa??) We do remember seeing Hunts cans behind the counter. We plan to try your recipe and would like to know if you have updated the recipe since March? BOY ARE WE EXCITED!!!!!
Unbelievable! You did it! Followed your instructions exactly, we had been trying to make this great salsa for a long time. If anyone looking at this has not been to El Torero they are missing out on the real Mexican food! Thank you very much!! see link below for what we made: www.use.com/OhQyy?pop=false
I liked it but mine was still a little thick and tomato taste was a little strong. I've watched a video on canned tomatoes. From my research Id try dilallo or cento brand tomatoes. Going to keep trying.
I'm tempted to move along without a second thought because it feels like all that water would just dilute the flavor. But the comments are drawing me in. I'll give it a shot next weekend. Thanks for the recipe!
Turns out this is not my cup of tea. It's the first time I've ever made salsa from canned tomatoes, and I'm having a hard time getting past that canned tomato flavor. It has potential, though. I like the use of pickled jalapeños (also a first in a salsa for me). I think I'll try this again later with fresh tomatoes. Maybe even roast the tomatoes, onions and garlic before processing. I hope I don't sound too critical. I get that your objective was to make an accurate copycat, not necessarily to make your best salsa. Thanks again for the recipe. It gave me inspiration.
Thanks for posting! I have read all the comments and look forward to making it! A question...you know the chain mexican restaraunts tjat has the typical salsa that is from canned tomatoes and is not really thick? That is what I am most familiar with from over the decades and dont know how to make it. Do you happpen to know? I look on youtibe and surf the web but i cant seehow to dp jist wjat seems like the simple basic stuff the chain restaraunts do. Do you know how? I have failed the time or 2 i have tried to make it because i havent ever really made salsa and i didnt know til recwntly they use canned tomatoes.
The restaurant salsa that uses canned tomatoes and is not really thick is basically what this sauce it is so give it a try and maybe my recipe is what you're looking for😁. I know you said that you read the comments but have you watched the video? The video may confirm that this is what you're looking for.
@@glock36me @glock36me sure did watch it, even before reading the comments. and knew i wanted to make it. I used the same hunts u said. I used as one commenter said the the La Costena whole pickled jalepeno peppers that have some carrots in them. Then I proceeded the way you showed. This is on a whole nother level than the chain resraraunts. Mine is cooling down now from after the simmering time. But I have been eating little batches from it after each stage ... who wants to wait for the final fridge result? Not me. Each stage has been SO good. Looking forward now to it cooling in the fridge. Thanks for figuring out and sharing this gem of a salsa. Does the restaraunt serve it cold, warm, hot, or room temp? I do also want to still make it like the chain restaraunts do, because it would be nice now that I have success with the one you showed us, to be able to figure out just what i wpuld call the basic stuff like at Oaxaca, Sebior Tequilla, and chains like that. Now I want to have a salsa reporitoir ... after never having had any confidence with salsa making before now. 💥
@@gnpgnp5281 excellent I'm glad you're enjoying it! They serve it cold. By the front counter they actually have a container of it sitting in another container of ice keeping it cold all day long. They have a ladle I believe and just fill up the little serving dishes from that container in ice.
@@mandymathis3600 you can try to make this many different ways according to your personal taste. The canned crushed tomatoes that I use are cooked somewhat by the canning process and the simmering on the stove that my recipe has helps blend everything including the raw tomatoes even more in flavor. Some people say why do you cook it. You can try it raw and see how it takes. I make salsa many different ways, coked, fresh (raw), canned, etc.
Still working on the as close as possible version. I did aquire the Isabella canned tomatoes that they use and I can make 4 versions by my recipies quantities from this one big can. So four tries/versions. I would say start out with a 3/4 of a tsp to a tsp of garlic powder because it's so concentrated versus the 2 tsp that I used in the video. Go from there. Let me know how yours turns out.
This taste great but still not quite there yet. I used 1/4 tsp garlic powder. I got that from quick research based on 2 actual cloves to garlic powder conversion.
I did try to make a simpler less ingredient more correct version of El Toro salsa using the big can of Isabella tomatoes that they use but still a no-go. There's nothing really special flavor wise with the Isabella's, what is different is there is more peeled tomatoes versus juice in that brand versus others. I tried different amounts of garlic powder, with and without lime juice, with and without Mexican oregano, heated and not heated, but the flavor profile was still not correct for El Toro and my original recipe that does use more ingredients than they actually suposidly do use at El Toro was still more balanced and closer to the original.
@@glock36me Just out of curiosity. Have you tried your salsa with their chips? Believe it or not, different chips, especially store bought, make a difference in the taste you get.
I found one I think works. 1 short can san Marcos jalapenos, 2 regular cans diced tomatoes, one can tomato sauce and a splash of h20 in the vitamix. No cooking. I used Kirkland organic tomatoes. It is pretty close. Let me know what ya think.
Ok I just tried what you posted and sorry but it was very tomatoey bland (don't hurt me) so this is what I did and it tasted really good but I'll see how it tastes after it spends the night chilling in the fridge. It's got some good heat so maybe a few less jalapenos if its too much. The 7oz can had about 5 med to small jalapenos in it. 1 can tomato sauce 2 cans diced tomatoes 1/4 cup water 1 small 7oz can of whole pickled jalapenos including the carrots, onions, and juice that's in the can. Remove and discard the stems. 1 tsp of salt 2 tsp of garlic powder (reported to be what El Torero uses). Juice of 1 med sized lime. If you have a huge lime only use half. Add all the above ingredients, blend, and chill overnight.
It's cooled off a little so I tried it and it's got a strong astringent flavor so I threw in a bunch of sliced raw carrot that I had to see if that does anything since this was also reported. I'm being impatient I know......
After chilling in the fridge overnight it has a good flavor profile but its HOT so definitely less jalapenos and or juice from the can. Maybe a hair less garlic too BUT it does give me that garlicky lip smacking taste that El Torero salsa gives me so NOT BAD at all! I bet you can just add another can of diced tomatoes and maybe some water to fix it and make it a dump and go recipe! Good job Susan Cole.
@@glock36me I am finding the sliced jalapeños are less spicy. I am still playing with it as my hubby am I are eating a vitamix pitcher a week. I want to try their brand of tomatoes soon but I am playing with one 28oz tomato can, small can sliced jalapeño, can old el paso enchilada sauce, garlic, salt, and juice of 2 limes. A tad of h20. Give that a go one day and let me know what ya think.
I have been trying to copy it as well and this is really close but grrr not exact. I can't decide what it is missing. Have you made any changes since March?
Susan Cole I have not since I've been happy with this result but if you can improve on it please post it here. I have noticed that the Hunts brand makes a better end result over cheaper brands.
I just finished eating at El Torero. Their salsa has no cilantro that I can tell but I knew that. I added it because I like it. Their salsa has more of the jalapeno vinegar taste. Hope this helps make it better.
@@glock36me Thank you again. I was wondering, since you tried the Isabella tomatoes - did they get the taste closer to El Toreo? Same question for adding more jalapeno brine than what is in the 7 oz can? I tried the 12 oz can and it was way too hot and too much vinegar taste (not edible). Thanks.
@@jameslince6279 when I tried that Isabella brand tomatoes there was no noticeable difference in flavor. The only difference that I saw was that there was less liquid and more tomato meat in the can. As far as the pickled jalapeno brine I'll stick with the 1/4 cup in the recipe. I don't know how much is in the can since I believe you said you just what was in the can jalapenos?
FYI You've gotten further than I have but after talking extensively with 2 different El Torero's employees over the years, I've managed to get them to slip me a little info. I know they use garlic powder, not fresh garlic, and they don't use onions. They use Isabella canned whole peeled tomatoes, and I also know they add a sliced carrot (to a multi-gallon batch) after the mixture has been blendered. I'm guessing that last is an acid reducer. Like I said, you still got closer than I ever did but I hope this helps you get closer yet!
Garlic powder is what they told me years ago. This was confirmed again years later by another employee. What they told me specifically was garlic powder, salt, tomatoes, and jalapenos. I discovered the tomatoes were Isabella from the empty boxes tossed out the back door. The carrot slices I observed whenever I order it by the gallon. (they are rather large slices - not blendered) And I very rarely will find a smallish chunk of carrot in the bowl. After 20 years of taking them for granted, I've since moved away from GA and I can't get it anymore so I'm highly motivated to reproduce it at home. I offered one of the owners $400 once for the full recipe but he turned me down. Lastly, I'm not a fan of cilantro and I'm pretty sure I would know if it was there. Nothing wrong with adding it to your version but I'm just saying there is none in El Torero's.
@@kaelsidhe You are correct about the cilantro. They don't use it. I like the bright note so I added it. Sorry for any confusion. I bet if we ever truly find out the actual recipe we are going to be like "NO WAY!" because its going to be stupid simple. I don't think they measure everything or they sometimes wing it because the salsa does vary in flavor and heat sometimes at the one on Pleasant Hill. Oh and definitely no cumin is used IMHO. I'm very sensitive to cumin and to me it's a salsa killer because that's all that I can taste when it's added.
@Gary Bannister I bet they don't add fresh onions to it but do add the onions from the can of pickled jalapenos that have some onions and carrots in the can too. Man I bet the recipe is an open and dump style for the most part because of the carrots and onions that I have personally seen in their salsa.
@Gary Bannister I've never heard of it, but it would add a tad of sweetness and some body to it. I wouldn't count it out. A lot of salsas or any tomato recipes have a bit of sugar so the carrot could take it's place and not be so straight up sweet.
@@kaelsidhe the pieces of carrot that you found in the gallon of the El Torero salsa that you got, were they hard or were they soft like they've been cooked?
I tried this recipe, but it still kind of tasted like something out of a jar. Are there pitfalls I should have watched out for? Maybe I didn't simmer it long enough.
Hmmmm. I have found that Hunts brand tomatoes taste the best. I tried an off brand and it was not good at all. You just want to do a low simmer for 5 min or so to just cook the onions so you don't get that raw onion flavor. I also think that cooking it too long would mute the flavors.
@@glock36me Cooking your salsa intensifies the flavors. However, as you mentioned, you don't want to cook for too long. Usually, it's referred to as frying your salsa because you heat a tablespoon of olive oil before adding the salsa.
Has nothing to do with the heat level , el torero has a specific taste profile unlike anything I’ve ever eaten anywhere , unless you have had salsa from el torero it’s hard to know what people are trying to clone here .
Yes I made it exactly from recipe in my friend said it tasted like tomato water. You are right. I quickly added more jalapeños, bit of cumin, more onion and it’s awesome
This is basically the closest I've come and there has ben some good information posted here but I don't think it's gotten any closer. I do have a video of where I just used the few ingredients people have been told or gathered from employees or has been seen in thier garbage but I haven't edited and posted it yet. How about you any ideas to make it closer? I will definitely say that just about every single different brand of crushed tomatoes or whole tomatoes taste different and a different outcome with the salsa so it must be that Isabella brand of tomatoes. Something's got to be special about them. Hunts is the best brand for the taste of the finished salsa to me so far.
I lived in Nashville. The only El Torero Restaurants I am familiar with were the ones there. Here is a page about the one I used to frequent. On their menu there is a can of Hunt's Whole Peeled Tomatoes. Not sure if that is significant or not. Could be the different restaurants had slightly different salsa. www.basketofchips.com/el-torero
@@spacelooper5898 interesting. That is the same restaurant menus and interior design. Ours don't use Woks though and the food is actually pretty good but the salsa is where it's at. Its simple and dam good. My copycat recipe has more ingredients per the comments but it has that pickled jalapeno vinegar twang that IMHO is the key to their sauce. It's also amazing how the different brands of canned tomatoes changes the taste of the finished sauce. Hunts so far is in first place.
Los Costena I believe is the most common brand used and what I originally used when I created this recipe. I used San Marcos brand in the video and it was hotter but jalapenos vary in heat.
Yes you are correct. I added it because I like it and I should have mentioned that in a video but I did not. This has been mentioned in the comments discussions previously. Thanks for stopping by and watching my video! If you're up to it give this recipe a try without the cilantro and tell me what you think. A lot of people say it's dead on or extremely close.
Everyone has many difference's in food and culture. Did you actually make this recipe and try it? What is your culture/salsa name so I can look up a recipe from your culture?
@@Alex-ye1br I didn't claim anything. I just stated that El Toro is one style or type of food in the US. It's salsa is just one style or type of numerous styles and types of salsa in America. El torero is a Mexican restaurant so their particular style of salsa is from the Mexican culture. Since you said "salsa for Americans is tomato soup" leads me to believe you may not be American so I'm asking you to allow us to see your version of salsa so please can you post your recipe or send me a link to it? That's all I ever asked.
@@Alex-ye1brEl Torero is the best salsa ever made on the planet earth. It’s made by Hispanic people who are from Jalisco. It is bought and consumed by all races of people and particularly by Hispanics. I went to the Satellite Blvd location last night and there were 16 Hispanic families in there eating and enjoying the salsa. Maybe you should get off your high horse and visit El Torero. And interrogate the patrons over the salsa.
![Megan Thee Stallion - Roc Steady (feat. Flo Milli) [Official Video]](http://i.ytimg.com/vi/HozPPyqW0dY/mqdefault.jpg)
I have worked and/or lived closed to different El Torero restaurants for most of the last 25 years until recently. I crave this stuff and drive miles out of the way or bribe friends to bring it to me. I’ve tried to replicate and have gotten close, but never quite there. You’ve done it. Thank you for sharing!
Only thing different I did was use the pickled jalapeños with carrots and added a couple of carrot slices in my batch. I’ve notice little pieces of carrots in my El Torero salsa before so figured I’d throw them in.
Anita Higgins Thank you so much for your kind words! It's great to hear that "I nailed it". Yes, I also have seen carrots in their salsa.
My grandparents have been coming here since the first day they opened. The food hasn't changed since day 1!
Actually it has changed a little, they changed their salsa canned tomatoes from hunts to Isabella and changed their fried tortilla chips from Ole to El Milagro, also switched out their Orange liqueur used in their Texas Margaritas from Royale Montaine to Harlequin Orange, and that’s just to name several changes I know of.
Folks trust this man, this salsa turns out great! I switched to Scallions instead of regular onions, CENTO whole tomatoes instead of hunts and canned chipotle peppers
Whats the diff between Cento and Hunts?
Claims man knows how to make salsa.
Doesn't follow the recipe of the man.
@@strawberrybounce2 Cento is a better san marzano tomato
I just subscribed to your channel. I found this recipe prior to going to El Torero yesterday. I have never thought of making salsa myself in the past, because I thought it would be too much trouble. I followed your recipe 100% and used whole pickled jalapenos made by La Costena, that have the carrots in them. I added a few carrots from the brine, as I have seen pieces of carrot in their salsa at times. I have to tell you sir that I have been eating at El Torero since 1990, and this recipe is spot on. My wife and son both agreed. Thanks a million for sharing this, as I will being making it on a regular basis.
Thank you sir, I'm very glad that you like the salsa and thank you very much for subscribing!
@@glock36me
You’re very welcome. I can’t wait to try some of the other things on your channel.
It’s so hard to find this salsa in the store. Most “restaurant style” salsas just don’t cut it. Made this and bam! You’re right…on the money. Thanks for posting!
I have been looking for a solid salsa recipe that tastes like the restaurant stuff for years and nothing I've tried has ever come as close as this recipe! It was very good and easy to customize however you like. Thank you!
I ate at El Torero yesterday and as always the salsa was amazing. They definitely use whole tomatoes and what looks like whole jalapenos in their salsa recipe because there was a HUGE chunk of each and a bowl of salsa that I had.
We used to have multilpe El Torero's in Nashville TN; but they have all closed now. We loved their salsa and have not found any local mexican restaurants that even come close. This recipe certainly is a delicious tasting salsa and reminds us of our El Torero days! This is now our go to salsa recipe at home and we can't thank you enough for posting it!!
Thank you, enjoy!
I’ve tried to make so many different restaurant salsa recipes but you have come up with the best ever! I add extra cilantro and a little bit of oregano. And I put the onions in after the salsa has simmered. I like raw onions and the texture it gives the salsa. So good!
Thank you, and I'm glad that you like it!
I started using fresh tomatoes and it took my salsa to a whole new level. That being said the real secret ingredient is the pickled jalapeños. Those really make for an outstanding salsa.
hmmm thanks i'll take note.
It’s even better if you make the pickled jalapeños instead of using store bought
@@DerrickFishesI bet!
I love this type of runny/watery salsa! This is perfect. I am NOT a fan of the chunky stuff. Thank you!!!
Then you like Tomato Sauce with spices, not salsa. Open your pallet a bit, and you'll see. This is not the real deal. It gets even better from here if you let it.
Whats wrong liking smooth salsa. I like both but do like a smooth one's for chips.
@@Canttish1983 :That's the great thing about cooking....you make things the way YOU like them! It's so much fun to try recipes, then adapt to your own preferences. I'm fiddling with my Chinese recipes ALL the time looking for the perfect flavors I loved in restaurants when I was a kid. Chinese folks would say American Chinese restaurant food is not authentic. I don't care....I want it MY way! ;-D
@@waynemichaud5143 salsa literally means SAUCE in Spanish you dunce. Your idea of salsa is not always everyone else's. Don't be so dense, why not think outside of your comfort zone once in a while?
the runny stuff is great for dripping and spilling sauce all over your clothes. ;)
Thank you very much for this recipe. We miss a weekly trip to the Pleasant Hill Road place where we would always sit in the back. We used to have travelers bring salsa to us from GA. We tried having it shipped but the salsa turned during transport. What seems to be an exact match of the peppers - I used the following: 1 x 7 oz cans of La Costena Pickled Jalapeno Peppers (I previously used 2 x 7 oz cans, but that was a fluke, tried it again and the salsa was much too hot unedible). The amount of brine that matches the taste is what is contained in one 7 oz can, it is spot on. The 7 oz can, pour the entire contents into the blender (including the carrots and onions), including the brine/juice. I also cut back to about 1/2 of the cilantro. Also simmered for 10 minutes. On day 2, the heat now matches what I remember as typical El Torero heat level. As with the real salsa, each day does get hotter, so you need to consume within a few days. I see several comment it is close but perhaps 1 thing missing... Maybe it is the Isabella tomatoes...I am toying with adding a small amount of sugar, but this salsa is incredibly close to an exact match - excellent. Thank you again.
You can get the isabella tomatoes at restaurant depot which is temporarily open to the public but what makes you think El Torero uses Cilantro ?
@@georgiabigfoot The author of the video admits Cilantro is not used, he just likes it. I make it with and without.
Im from AZ and have never been to El tereros. However I came across this video and thought the salsa looked great. I gave the recipe a try and Goodness it is delicious. It’s a hit in our home and will now be a recipes that sticks around. Thank you!
Great recipe made it last night!!! Thanks
Glad you liked it!!
We are having a Mexican themed fiesta dinner with our neighbors who spent many years in the Atlanta area for work. I am going to make this salsa for them for the dinner. Thank you!
Just made it to the recipe listed. It's got some really nice flavor. I'm sure it will be better after a night in the fridge. The only thing I did different was I didn't have whole pickled jalapeno's. I used the sliced and put enough in a quarter cup measuring cup and then poured the brine in until it was full. Will remain to be seen how my wife and daughter like it as they generally don't like spice. Can't wait to try it tomorrow! One suggestion is that when you pour out the crushed tomatoes from the can, pour the cup and a half of water into the can and swish it around and then pour it into your mixer/blender, etc. Just gets a bit more of the sauce out of the can. Waste not, want not right? :)
glock36me Just found this the other day and made it twice now. It is absolutely
fan-freaking-tastic! I only changed your recipe a little by adding more jalapenos & used 3 cloves of real garlic. I believe I am addicted to this stuff! Don't know weather to thank you or be mad at you but I put it on all kinds of different foods. Your recipe has now been passed around to my family & friends & neighbors! Thank you! Good video to BTW!
Excellent, I'm really glad that you like it.
Check out my guacamole recipe too.
Enjoy!
@@glock36me Anything you put out I will check out as I take another dip of my new salsa!!!
Salsa turned out great! I even canned a few jars of it. Thanks for the recipe!
This turned out great! Thanks so much. One thing id like to try is using roasted tomatoes or fresh onions at the end instead of blending.
I have tried several restaurant style salsa recipes. Yours I love. I did use fresh peppers and made it with a #10 can of diced tomatoes so I had enough to can. Well done
Thank you! I'm glad that you like it.
Been trying for years to replicate good restaurant salsa. You nailed the perfect blend & amount of ingredients and the salsa is outstanding. Made this for family and friends and they can’t get enough. Well done, sir!
Thank you!
Well See above brother...
I have never been to this restaurant, but I follow your recipe to the T and it is amazing. I freeze portions and it comes out great.
Awesome, 👍 I'm glad that you like it!
Love El T! I worked near the Chamblee location for 5 years and went every friday. I loved the employees and the food. Im closer to the duluth one now, glad it's exactly the same.
Great video, i have my own salsa recipe but was cool stumbling across this.
Made this salsa and it turned out really good! I only added 1 serrano to give it a little more heat. Thanks for sharing your recipe! My wife makes a really good simple guacamole but I just watched your video and want to try your version one time.
I'm glad that you liked it! 😁
Followed your directions and wow what a great Salsa! Thank you very much!
I'm glad that you like it. Please check out my other videos.
Thank you so much for the recipe, I have tried for years to make a salsa that is tasty and not to spicy. I figure if some like real spicy they can increase the jalapenos. I can't believe how easy it was to make, I love it!
Thank you! I'm glad that you like it.
My husband and I began going to El Torero when we lived in Gwinnett County for 4 years after we got married in 1991. I think we went 3 times a week when I was pregnant with my son. This salsa is A-M-A-Z-I-N-G. Anytime we travel near one we stop and a large container of salsa always goes with us. The closest one to us now was at N. Druid Hills but that one is now closed. I can’t wait to try this recipe. All the Mexican restaurants near us all you can taste are the onion...I think they use those as filler. I will let you know how we like it!
Well I hope you like it because I think it's quite close. Now they do not put cilantro in their salsa but I like it so I do in this recipe. Use Hunt's tomatoes makes a difference.
glock36me ...I will let you know. Thank you again!!
Sir, I just made it again today!!!❤ I make it every month or two. My word it's delicious 😋
Thank you very much. Ive been trying to make a good salsa for a long time. Yes i do drink it lol
Late to the party, but got your recipe .. mahalo!!!
Making another batch on the stove right now! This recipe is better than any salsa I can find in the store IMO.
I'm glad that you like it!
This is one of my favorite recipes on the internet. I've started simmering my salsa, too, and it makes a huge difference. BTW I noticed another video on this salsa. I claims that they use Isabella whole peeled tomatoes. Makes me think he either peeked into the kitchen or someone told him.
They are correct, they do use Isabella canned tomatoes that's purchased at Restaurant Depot. I've seen them set thier garbage outside one of the side doors on its way to the dumpster as I was leaving one day. I did purchase one of these cans at restaurant Depot but to me it wasn't any big difference. The only difference that I saw was that there were more tomatoes versus juice in the big giant can.
So glad I tried your recipe. For me it was too mild, but after adding another jalopeno, bit of cumin, more why onion and garlic…… so good. I adjusted it for my taste and will use again and again. Thank you!!
Excellent! I'm glad that you like it! Yep, we each have our own tastes 😁. Take a look at my other videos and see if there's something else you may like. Thanks for watching! Please subscribe if you like.
Going to try the La Costena Whole Jalapenos next batch, since it contains carrots and spices it will change the taste, and we have all seen the cans at El Torero!! We did not use this brand before.
Keep me updated on your results.
Ah, yes so that explains why people here say that they see carrot bits in their salsa. I will be sure and use La Costena's then. Thank you for the report!
Oh my god!!! So good
I followed this recipe to the letter, except I only added one cup of water, spectacular dude, spot on restaurant salsa, it is killing at my Super Bowl party
Awesome! I'm glad y'all like it! Take a look at my other videos when you get a chance, have a killer guacamole recipe too.
@@glock36me yeah I totally watched like all of them last night, I try to do the same thing, I made your green salsa too but didn’t have poblano‘s
ive never ate at that restaurant but i made it and its good! its even good in my mac n cheese!
Made this salsa today, I accidentally bought the tomatoes with added basil but decided to make it anyways and it turned out surprisingly great. Can’t wait to try it with the correct ones lol. Thanks for the recipe!
Awesome, I'm glad that you like it. I've had the best luck with Hunts brand.
Great recipe!! We just made our second batch
Excellent, I'm glad that you like it!
I always enjoy watching salsa videos on yt. I can see why a restaurant chain needs to use canned products because they can make items in bulk fast & without much hassle. Growing up in the Mexican part of East LA we made salsas in a more traditional way. Being just a home cook I make small batches & like to use fresh ingredients, charring them on a comal or in a cast iron pan. Not knocking the folks who prefer their salsa this way....we all like what we're used to, right?
Exactly, we all like what we're used to 😁.
Trying different versions or things is good to break up monotony but generally we always go back to our food roots so to speak. Some people put beans in a chili and some people don't. Thanks for commenting! Check out my other videos, you might find my guacamole recipe interesting, it gets rave reviews.
@@glock36me : I'll DO that Glock. (I'm a S&W kinda gal ;-D) I have a ripe avocado sitting right here and have never been 100% satisfied with my guac. You're from the the South, so I'll see if you have a Southern Biscuit recipe I can try too. Pie crust is another thing that intimidates me.....I've never been a great baker. :( I like to support growing channels so I'll subscribe. Thanks for your kind reply. There are too many angry people on the internet these days. All my best, Gina
@@ginawiggles918 there's nothing wrong with S&W!😁. Yes I'm born and raised in the south and I'm able to cook a lot of things but I've always had problems making a good biscuit UNTIL I found this recipe on the web. Give it a try it's never let me down!
www.allrecipes.com/recipe/7040/jps-big-daddy-biscuits/
@@glock36me : Hey, I trust you because I made *Glock's Guac* & only stopped eating it because I ran out of chips!
I have some chili rellenos in the freezer that I'll use the remainder on. (the casserole kind, I don't mess with the real deal, I go to a restaurant when I want THAT). Anyhoo.....I'm on my way to Biscuit Heaven, rat now! Thanks in advance for the "Biscuits For Dummies" recipe. If you weren't already hitched I'd snap you up. But then, I'm old enough to be your mother. ;-D
@@ginawiggles918 I love chili rellenos! There's a restaurant called la parrilla close to me and they stuff it with cheese and slow cook brisket that melts in your mouth, I'm drooling now.
Speaking of chili rellenos I put poblano peppers in my chili recipe which I have a video for. It's one of my very first videos and I think a good standard recipe for chili with beer. You can completely change the taste of that chili recipe just by using beef broth rather than beer and straining and rinsing the beans not using the juice. Both ways taste completely different to me and both are great. Oh and thanks for subscribing I really appreciate it. I've been slacking for a while and have not put up many videos in a year but with that said this is something I do on the side for fun and I do about three videos a year but I have a bunch more planned!
Oh, you may want to try My El Torero copycat salsa recipe I think it was surprise you too. I really think the key is using pickled jalapenos it just gives you that snap that you need in the flavor. Lots of recipes need something to cut through the fat so to speak and vinegar and citrus juice does that and makes the dish pop with flavors.
I've tried replicating it with this recipe, comes out good, thank you! Any tips as why it's it's not as pretty as this? Mine looks greenish.
Honestly I've never had that problem or heard of people having that problem before. Maybe try different brands of products? Maybe it's the brands that you're using? I'm just guessing I don't know.
Put some DAM fresh cilantro in it at the end.. Never had a good authentic Mexican salsa without Fresh cilantro.
I’m surprised adding the water. Looks good
Nailed it for sure!
This is perfect. Now how do you do their chips???
From what I can tell their chips are nothing more than round corn tortillas cut in 4ths making triangles then deep fried. Pretty standard procedure.
Hi, I hope i help you find peace with your recipe.
Try adding Knorr Chicken bouillon powder to your recipe.
It might be the little flavor enhancer and burst you all think is “missing”...
Limit your salt as it is salty.
I hope you see this post!
Eric this is a good idea , I’m still on the quest to get this thing figured out and I came across an ingredient of note on the back of the Dot’s pretzels Southwestern flavor ingredient panel. It listed Disodium guanylate, which ive never heard of before, but it’s also contained in the knorr professional grade Knorr 095 chicken base . Guess who also uses this , Doritos. Disodium guanylate is also known simply as e635 flavor enhancer . Look up e635 on Wikipedia . Evidentially when e635 is added at a rate of 2% to msg it quadruples the flavor power of msg alone. Could El Torero be using such a product ? Why not if Doritos , Dots and Knorr is using such. I’ve searched the web and buying e635 seems costly. search for Disodium guanylate on Amazon and a tiny 3.5 ounce vial of this is $25, look at the reviews too. I am going to buy some of this and add it to the recipe ideas here, particularly the most simple one which suggests la costena Jalapeno peppers , carrots and brine, isabella whole peeled tomatoes, garlic powder and cough cough....... “salt” ,
That Knorr chicken bouillon cube is the secret to great Mexican rice (and soups). I've heard you can add it to salsas too for a great flavor that doesn't stand out but makes it taste good. We sometimes add a very small touch of sugar to help balance the acidity and vinegariness of the brine and/or lime. You won't taste the sweetness, it just rounds out the flavors.
Looks good gringo! 😁
Thank you!
I have moved back to Georgia so I grab El Torero whenever I want it. They are giving away Mr. Magana’s famous calendars this week, I had been missing those. I’d also like to see you copycat their incredible guacamole, how do they make it so smooth and creamy ? It’s unreal. I’d say first do the enchilada sauce, cause that is drinkable too!
Welcome back 👍. I'm honestly not an enchilada sauce fan, wife is though. I never gotten there guacamole a lot maybe have to up my game on that one. I have a salsa recipe video and I use an immersion blender to make it very creamy.
@@glock36meum sounds good. So what do you order at El Torero ? I either get a speedy gonzales with 1 cheese enchilada, 1 crunchy beef taco and beans, or I get the special mix fajita nachos with the guacamole and sour cream. My wife loves their tortilla soup, as do I on occasion. Their brewed tea is always perfect but sometimes I get the Texas margarita. At least historically that is how I’ve ordered there since the mid 80’s. After just arriving after the election (weird question by that guy) I’ve had a speedy and a tea, last night it was chips and hot sauce only to go. What do you like to order when you are there ? I say whatever that is, maybe you can crack a clone of it. I mean I’d love a clone of their refried beans. They are the best refried beans in town or anywhere for that matter and I just relocated here from being in south Texas for 5 years.
@@georgiabigfoot I believe it's dinner combo number 22 which consists of one beef burrito, one beef stuffed chili relleno, and one hard shell beef taco. It's my go-to. I adore chili rellenos.
That’s a great order and I love their burrito sauce’. It’s “drinkable” too. Any idea how we can remake a clone of the burrito sauce ? I enjoy their Chile relleno too, but prefer their burrito. That said the relleno sauce of theirs is very complex and tasty. What if you could clone that ?
looks fabulous esp with the jalapenos
There is a restaurant outside Detroit Michigan called Mexican Fiesta, their salsa is thin like this recipe. Its amazing. I've tried to copy it but haven't come close
Keep trying!
OK never mind I watch the second part yeah that looks freakin good!!
Please try it and let.me know what you think.
Nice. Making me hungry dude.
We used to live in Atlanta, and went to El Torero every Friday night at Peachtree Corners. We moved out of state and have not been able to find or make a salsa that is as good as theirs. We even found the owners email and asked if he would give us the recipe, no dice.
(We don't remember ever seeing any carrots in the salsa??)
We do remember seeing Hunts cans behind the counter.
We plan to try your recipe and would like to know if you have updated the recipe since March?
BOY ARE WE EXCITED!!!!!
Still the same recipe. Please let me know what you think of it and if you think of a way to improve on it.
Unbelievable! You did it! Followed your instructions exactly, we had been trying to make this great salsa for a long time. If anyone looking at this has not been to El Torero they are missing out on the real Mexican food!
Thank you very much!!
see link below for what we made:
www.use.com/OhQyy?pop=false
@@cjhall3116 a
Awesome! I'm glad that you like it.
@@cjhall3116 If you like Guacamole then try my recipe!
ruclips.net/video/AXLEBfPWfwc/видео.html
Thank you
I liked it but mine was still a little thick and tomato taste was a little strong. I've watched a video on canned tomatoes. From my research Id try dilallo or cento brand tomatoes. Going to keep trying.
I made this Salsa Delicious 😋😋
Excellent, I'm glad you liked it!
Well.... honestly I wasn't happy about this recipe, but I continued watching and I actually like it. Will have to try it sometime. Thanks for sharing.
I'm tempted to move along without a second thought because it feels like all that water would just dilute the flavor. But the comments are drawing me in. I'll give it a shot next weekend. Thanks for the recipe!
Turns out this is not my cup of tea. It's the first time I've ever made salsa from canned tomatoes, and I'm having a hard time getting past that canned tomato flavor. It has potential, though. I like the use of pickled jalapeños (also a first in a salsa for me). I think I'll try this again later with fresh tomatoes. Maybe even roast the tomatoes, onions and garlic before processing. I hope I don't sound too critical. I get that your objective was to make an accurate copycat, not necessarily to make your best salsa. Thanks again for the recipe. It gave me inspiration.
@@mulletATheart no problem at all thanks for trying my salsa recipe and let me know if you come up with a great recipe of your own.
❤️👍
Making it tonight 😊
I hope that you liked it!
Im.out of marietta and you should try los acros super good going to try El tor tonight
So do you have any los acros recipes ?
Love ❤️ itt!
Thank you!
Thanks for posting! I have read all the comments and look forward to making it! A question...you know the chain mexican restaraunts tjat has the typical salsa that is from canned tomatoes and is not really thick? That is what I am most familiar with from over the decades and dont know how to make it. Do you happpen to know? I look on youtibe and surf the web but i cant seehow to dp jist wjat seems like the simple basic stuff the chain restaraunts do. Do you know how? I have failed the time or 2 i have tried to make it because i havent ever really made salsa and i didnt know til recwntly they use canned tomatoes.
The restaurant salsa that uses canned tomatoes and is not really thick is basically what this sauce it is so give it a try and maybe my recipe is what you're looking for😁. I know you said that you read the comments but have you watched the video? The video may confirm that this is what you're looking for.
@@glock36me @glock36me sure did watch it, even before reading the comments. and knew i wanted to make it.
I used the same hunts u said.
I used as one commenter said the the La Costena whole pickled jalepeno peppers that have some carrots in them. Then I proceeded the way you showed.
This is on a whole nother level than the chain resraraunts.
Mine is cooling down now from after the simmering time. But I have been eating little batches from it after each stage ... who wants to wait for the final fridge result? Not me.
Each stage has been SO good. Looking forward now to it cooling in the fridge. Thanks for figuring out and sharing this gem of a salsa. Does the restaraunt serve it cold, warm, hot, or room temp?
I do also want to still make it like the chain restaraunts do, because it would be nice now that I have success with the one you showed us, to be able to figure out just what i wpuld call the basic stuff like at Oaxaca, Sebior Tequilla, and chains like that.
Now I want to have a salsa reporitoir ... after never having had any confidence with salsa making before now. 💥
@@gnpgnp5281 excellent I'm glad you're enjoying it! They serve it cold. By the front counter they actually have a container of it sitting in another container of ice keeping it cold all day long. They have a ladle I believe and just fill up the little serving dishes from that container in ice.
@@glock36me is so good. Did not make it to the fridge once cooled on the stove. Its all gone. :D How fun. Thanks again, and God bless!
@@gnpgnp5281 please subscribe 😁
I would do just about anything for the Chi Chi’s salsa Lol I can’t figure out that flavor profile it gives.
Can I use fresh tomatoes?
Shure.
@@glock36me I should boil first right ? ...sorry pregnant and want to make it right lol
@@mandymathis3600 you can try to make this many different ways according to your personal taste. The canned crushed tomatoes that I use are cooked somewhat by the canning process and the simmering on the stove that my recipe has helps blend everything including the raw tomatoes even more in flavor. Some people say why do you cook it. You can try it raw and see how it takes. I make salsa many different ways, coked, fresh (raw), canned, etc.
Do you use garlic powder? If so, how much do you use instead of actual garlic? I'm trying to be as close to the real thing as I can get
Still working on the as close as possible version. I did aquire the Isabella canned tomatoes that they use and I can make 4 versions by my recipies quantities from this one big can. So four tries/versions. I would say start out with a 3/4 of a tsp to a tsp of garlic powder because it's so concentrated versus the 2 tsp that I used in the video. Go from there. Let me know how yours turns out.
This taste great but still not quite there yet. I used 1/4 tsp garlic powder. I got that from quick research based on 2 actual cloves to garlic powder conversion.
I did try to make a simpler less ingredient more correct version of El Toro salsa using the big can of Isabella tomatoes that they use but still a no-go. There's nothing really special flavor wise with the Isabella's, what is different is there is more peeled tomatoes versus juice in that brand versus others. I tried different amounts of garlic powder, with and without lime juice, with and without Mexican oregano, heated and not heated, but the flavor profile was still not correct for El Toro and my original recipe that does use more ingredients than they actually suposidly do use at El Toro was still more balanced and closer to the original.
@Gary Bannister I've had good luck with Hunt's Original San Marzano Style Whole Peeled Tomatoes too.
@@glock36me Just out of curiosity. Have you tried your salsa with their chips? Believe it or not, different chips, especially store bought, make a difference in the taste you get.
Bloody Mary here I come - with my new mix variation!!
Glock now it’s time for you to crack El Torero’s enchilada sauce recipe.
Fire roasted tomatoes
I found one I think works. 1 short can san Marcos jalapenos, 2 regular cans diced tomatoes, one can tomato sauce and a splash of h20 in the vitamix. No cooking. I used Kirkland organic tomatoes. It is pretty close. Let me know what ya think.
Ok I just tried what you posted and sorry but it was very tomatoey bland (don't hurt me) so this is what I did and it tasted really good but I'll see how it tastes after it spends the night chilling in the fridge. It's got some good heat so maybe a few less jalapenos if its too much. The 7oz can had about 5 med to small jalapenos in it.
1 can tomato sauce
2 cans diced tomatoes
1/4 cup water
1 small 7oz can of whole pickled jalapenos including the carrots, onions, and juice that's in the can. Remove and discard the stems.
1 tsp of salt
2 tsp of garlic powder (reported to be what El Torero uses).
Juice of 1 med sized lime. If you have a huge lime only use half.
Add all the above ingredients, blend, and chill overnight.
It's cooled off a little so I tried it and it's got a strong astringent flavor so I threw in a bunch of sliced raw carrot that I had to see if that does anything since this was also reported. I'm being impatient I know......
After chilling in the fridge overnight it has a good flavor profile but its HOT so definitely less jalapenos and or juice from the can. Maybe a hair less garlic too BUT it does give me that garlicky lip smacking taste that El Torero salsa gives me so NOT BAD at all! I bet you can just add another can of diced tomatoes and maybe some water to fix it and make it a dump and go recipe! Good job Susan Cole.
@@glock36me I am finding the sliced jalapeños are less spicy. I am still playing with it as my hubby am I are eating a vitamix pitcher a week. I want to try their brand of tomatoes soon but I am playing with one 28oz tomato can, small can sliced jalapeño, can old el paso enchilada sauce, garlic, salt, and juice of 2 limes. A tad of h20. Give that a go one day and let me know what ya think.
@@susancole9110 Will do. The enchilada sauce sounds interesting.
I have been trying to copy it as well and this is really close but grrr not exact. I can't decide what it is missing. Have you made any changes since March?
Susan Cole I have not since I've been happy with this result but if you can improve on it please post it here. I have noticed that the Hunts brand makes a better end result over cheaper brands.
I just finished eating at El Torero. Their salsa has no cilantro that I can tell but I knew that. I added it because I like it. Their salsa has more of the jalapeno vinegar taste. Hope this helps make it better.
yes they have the hunts brand on their calendar! I am trying all the different pickled jalapeno products now to see if that makes the difference.
@@glock36me Thank you again. I was wondering, since you tried the Isabella tomatoes - did they get the taste closer to El Toreo? Same question for adding more jalapeno brine than what is in the 7 oz can? I tried the 12 oz can and it was way too hot and too much vinegar taste (not edible). Thanks.
@@jameslince6279 when I tried that Isabella brand tomatoes there was no noticeable difference in flavor. The only difference that I saw was that there was less liquid and more tomato meat in the can. As far as the pickled jalapeno brine I'll stick with the 1/4 cup in the recipe. I don't know how much is in the can since I believe you said you just what was in the can jalapenos?
dam I'm hungrys NOW !!!
FYI You've gotten further than I have but after talking extensively with 2 different El Torero's employees over the years, I've managed to get them to slip me a little info. I know they use garlic powder, not fresh garlic, and they don't use onions. They use Isabella canned whole peeled tomatoes, and I also know they add a sliced carrot (to a multi-gallon batch) after the mixture has been blendered. I'm guessing that last is an acid reducer. Like I said, you still got closer than I ever did but I hope this helps you get closer yet!
Garlic powder is what they told me years ago. This was confirmed again years later by another employee. What they told me specifically was garlic powder, salt, tomatoes, and jalapenos. I discovered the tomatoes were Isabella from the empty boxes tossed out the back door. The carrot slices I observed whenever I order it by the gallon. (they are rather large slices - not blendered) And I very rarely will find a smallish chunk of carrot in the bowl. After 20 years of taking them for granted, I've since moved away from GA and I can't get it anymore so I'm highly motivated to reproduce it at home. I offered one of the owners $400 once for the full recipe but he turned me down.
Lastly, I'm not a fan of cilantro and I'm pretty sure I would know if it was there. Nothing wrong with adding it to your version but I'm just saying there is none in El Torero's.
@@kaelsidhe You are correct about the cilantro. They don't use it. I like the bright note so I added it. Sorry for any confusion. I bet if we ever truly find out the actual recipe we are going to be like "NO WAY!" because its going to be stupid simple. I don't think they measure everything or they sometimes wing it because the salsa does vary in flavor and heat sometimes at the one on Pleasant Hill. Oh and definitely no cumin is used IMHO. I'm very sensitive to cumin and to me it's a salsa killer because that's all that I can taste when it's added.
@Gary Bannister I bet they don't add fresh onions to it but do add the onions from the can of pickled jalapenos that have some onions and carrots in the can too. Man I bet the recipe is an open and dump style for the most part because of the carrots and onions that I have personally seen in their salsa.
@Gary Bannister I've never heard of it, but it would add a tad of sweetness and some body to it. I wouldn't count it out. A lot of salsas or any tomato recipes have a bit of sugar so the carrot could take it's place and not be so straight up sweet.
@@kaelsidhe the pieces of carrot that you found in the gallon of the El Torero salsa that you got, were they hard or were they soft like they've been cooked?
I tried this recipe, but it still kind of tasted like something out of a jar. Are there pitfalls I should have watched out for? Maybe I didn't simmer it long enough.
Hmmmm. I have found that Hunts brand tomatoes taste the best. I tried an off brand and it was not good at all. You just want to do a low simmer for 5 min or so to just cook the onions so you don't get that raw onion flavor. I also think that cooking it too long would mute the flavors.
@@glock36me Thanks, I'll make sure to get Hunt's next time.
@@glock36me Cooking your salsa intensifies the flavors. However, as you mentioned, you don't want to cook for too long. Usually, it's referred to as frying your salsa because you heat a tablespoon of olive oil before adding the salsa.
How close is this to Frontera?
I haven't eat at a Frontera restaurant in a very very long time so I do not remember what there's taste like to be honest.
I would guess this is extremely mild with only those jalapenos. I might try it with serranos.
Has nothing to do with the heat level , el torero has a specific taste profile unlike anything I’ve ever eaten anywhere , unless you have had salsa from el torero it’s hard to know what people are trying to clone here .
Yes I made it exactly from recipe in my friend said it tasted like tomato water. You are right. I quickly added more jalapeños, bit of cumin, more onion and it’s awesome
Did you ever "fine tune" this recipe or learn any new secrets?
This is basically the closest I've come and there has ben some good information posted here but I don't think it's gotten any closer. I do have a video of where I just used the few ingredients people have been told or gathered from employees or has been seen in thier garbage but I haven't edited and posted it yet. How about you any ideas to make it closer?
I will definitely say that just about every single different brand of crushed tomatoes or whole tomatoes taste different and a different outcome with the salsa so it must be that Isabella brand of tomatoes. Something's got to be special about them. Hunts is the best brand for the taste of the finished salsa to me so far.
I lived in Nashville. The only El Torero Restaurants I am familiar with were the ones there. Here is a page about the one I used to frequent. On their menu there is a can of Hunt's Whole Peeled Tomatoes. Not sure if that is significant or not. Could be the different restaurants had slightly different salsa. www.basketofchips.com/el-torero
@@spacelooper5898 interesting. That is the same restaurant menus and interior design. Ours don't use Woks though and the food is actually pretty good but the salsa is where it's at. Its simple and dam good. My copycat recipe has more ingredients per the comments but it has that pickled jalapeno vinegar twang that IMHO is the key to their sauce. It's also amazing how the different brands of canned tomatoes changes the taste of the finished sauce. Hunts so far is in first place.
is this the guy from the radio that does the money talk ??
This is the link to what we made from your recipe!!! www.use.com/OhQyy?pop=false
Looks great!
Are you using canned jalapeños?
Celeste AutoKier Yes, canned pickled whole jalapenos and 1/4 cup of the brine from the pickled jalapeno can.
Los Costena I believe is the most common brand used and what I originally used when I created this recipe. I used San Marcos brand in the video and it was hotter but jalapenos vary in heat.
glock36me thanks we use both brands.
I don’t think El Torero uses cilantro or if they do, very little. I don’t care for cilantro and never taste it in their salsa.
Yes you are correct. I added it because I like it and I should have mentioned that in a video but I did not. This has been mentioned in the comments discussions previously. Thanks for stopping by and watching my video! If you're up to it give this recipe a try without the cilantro and tell me what you think. A lot of people say it's dead on or extremely close.
Too much water no need
Damn... you look up "Mexican salsa" and it's a bunch if white people making salsa. Wtf??
cause white people make it too...and some mexicans are even white.
Ha ha. You don't see alot of Mexicans giving up their salsa recipes.
No I’m
Sorry!
We don’t cook “the salsa”We cook the Chili’s we cook the tomatoes but never “the salsa” 😂
😂😂😂😂😂 i thought the same thing!
Salsa for Americans is tomato soup! No technique or flavor here.
Everyone has many difference's in food and culture. Did you actually make this recipe and try it? What is your culture/salsa name so I can look up a recipe from your culture?
@@glock36me If you're claiming El Torero is a culture, I applaud how naive you are lol
@@Alex-ye1br I didn't claim anything. I just stated that El Toro is one style or type of food in the US. It's salsa is just one style or type of numerous styles and types of salsa in America. El torero is a Mexican restaurant so their particular style of salsa is from the Mexican culture.
Since you said "salsa for Americans is tomato soup" leads me to believe you may not be American so I'm asking you to allow us to see your version of salsa so please can you post your recipe or send me a link to it? That's all I ever asked.
@@Alex-ye1brEl Torero is the best salsa ever made on the planet earth. It’s made by Hispanic people who are from Jalisco. It is bought and consumed by all races of people and particularly by Hispanics. I went to the Satellite Blvd location last night and there were 16 Hispanic families in there eating and enjoying the salsa. Maybe you should get off your high horse and visit El Torero. And interrogate the patrons over the salsa.
@@georgiabigfoot Ok, gringo. I'll stick to my non-chain restaurant salsa, but you do you