Copycat El Torito Salsa Food

COPYCAT EL TORITO SALSA

Copycat El Torito Salsa image

This version of the restaurant's famous salsa contains both canned and fresh tomatoes, onion, jalapenos, serranos, cumin, oregano, and fresh cilantro.

Provided by pumpkinrecipes

Time 29m

Yield 2.25 cups

Number Of Ingredients 11

Ingredients

1 cup crushed tomatoes with added puree (such as Progresso)
2 cups tomatoes, diced 1/4 inch, including juice
1/4 cup yellow onion, diced 1/4 inch
2 green onions, finely chopped
1 tablespoon canned jalapenos, seeded and finely chopped
2 fresh serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon dried Mexican oregano, crumbled
1/4 teaspoon salt
1/4 cup cilantro leaves, chopped

Steps:

In a food processor or blender, process crushed tomatoes with added puree about 30 seconds. Mixture should still be somewhat chunky. Add crushed tomatoes to other ingredients in a non-reactive bowl and mix well. Can be refrigerated.

Nutrition Facts :

EL TORITO SALSA (VERSION OF)

El Torito Salsa (Version Of) image

After searching and searching, I found a recipe for their salsa. This is the one I find is the closest. I wanted to share it since I have not found a recipe for this on Recipezaar. I am open to all feedback to make it better or more like the original. I love chips and salsa so as long as its good I'll eat it :) For a more milder salsa, cut the jalapenos and serranos portions in half. To give credit where it is due: original recipe by : Norma Kelley, updated by me.

Provided by Jolie-Michelle

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups tomatoes (finely diced)
1/4 cup yellow onion (finely chopped)
2 green onions (finely chopped)
1 tablespoon jalapeno, seeded and diced
2 serrano chilies
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup fresh cilantro
1/2 cup canned crushed tomatoes in puree

Steps:

Remove seeds and stems from jalapenos and serrano chilies.
Combine all ingredients in a large bowl, except the last two.
Put the last two in a blender/food processor and blend until chunky or to the consistency you prefer. If it is too thick add water a tablespoon at a time.
Add blended mixture to fresh ingredients and mix well.
Refrigerate until cold. The longer you refrigerate the better it will taste since the flavors will have time to marinate together.

Nutrition Facts : Calories 25.8, Fat 0.3, SaturatedFat 0.1, Sodium 152.4, Carbohydrate 5.7, Fiber 1.6, Sugar 3.2, Protein 1.2

EL TORITO CILANTRO AND PEPITA SALAD DRESSING

El Torito Cilantro and Pepita Salad Dressing image

I love this dressing at El Torito. I could sit there and just eat it with a spoon. I found this copy-cat recipe and I wanted to post it so I can make it myself, and secretly eat it straight from the jar :-)

Provided by Aussie-In-California

Categories Salad Dressings

Time 20m

Yield 1 Quart, 64 serving(s)

Number Of Ingredients 11

Ingredients

2 medium anaheim chilies, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

Steps:

Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
Place in an airtight container and refrigerate.
Will keep for three days.

Nutrition Facts : Calories 54.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 44.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.4

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