El Toritos Salsa Recipes

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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

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

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

THE ORIGINAL EL TORITO PICO DE GALLO FROM CALIFORNIA RESTAURANTS



The Original El Torito Pico De Gallo from California Restaurants image

My dad liked this Pico de Gallo that he asked the cook for the recipe. This is the actual recipe that the cook gave my dad.

Provided by deidrestevens

Categories     Mexican

Time 20m

Yield 100-150 remkins, 100-150 serving(s)

Number Of Ingredients 12

5 -6 large tomatoes, chopped
1 -2 green chili pepper, chopped (2 oz. cans)
3 -4 fresh jalapenos, chopped
Tabasco sauce, to taste
cayenne pepper, to taste
1 -2 bushel cilantro, chopped
Worcestershire sauce, to taste
1 chopped med white onion
1 chopped med yellow onion
2 chopped green onions
1 -2 cup tomato juice
1 -2 teaspoon salt and pepper

Steps:

  • Mix together and put into a large jar and set into the refrigeratror. Get's hotter in the refrigerator. This recipe is institutional sized. Use within 3-5 days.

Nutrition Facts : Calories 3.4, Sodium 7.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.1

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