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San Francisco Bay Area Salsa

Deconstructing Casa Sanchez Salsa

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Deconstructing Casa Sanchez Salsa

mucknet | Apr 25, 2007 08:04 PM

I LOVE Casa Sanchez Salsa.

I DON'T love paying $5 for a container of it.

I LOVE making my own salsa.

Has anyone else tried to deconstruct Casa Sanchez salsa to get that same great flavor? I spent some time last summer, and I just can't get it right. However, Towards the end of the tomato season I learned a few things that I'm going to pick up on again this summer...

1) Lemon instead of lime gets me a lot closer

2) Salt is good

3) Canned Tomatoes give a richer deep tomato flavor, which gets me closer.

Beyond that, I'm a bit stumped. I THINK that red onions get me a little closer, but I'm not sure. Roasted or raw garlic? What kind of peppers? quantities of all of the above?

Has anyone else tried to figure this out? Better yet, has anyone worked there and holds the secret recipe?? :)

Edit: If this should be in the "Home Cooking" section feel free to move it, but I figured casa sanchez is a pretty local brand, so this would be the best forum.

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