Rio Grand Cafe/Uncle Julio's Salsa Recipe............

I did a search, I know there used to be a thread regarding the Salsa recipe from Rio Grand cafe, but I couldn't find it. I wanted to post this there....
 
I did it, I finally did it. I've re-created the salsa from Rio Grand Cafe!!!!!!!!!!!! I've had several friends try it, all who are big fans of the original, and they all have said they couldn't tell the difference in a Pepsi challenge.
 
So here it is, I suggest serving it warm, with a good quality corn chip, the thinner the chip is the better. Warm the chips a bit also....
 
The recipe makes about a quart and a half.
 
16- Medium sized garden fresh tomato's (I used Roma, and a few beefsteaks, cuz that's what were ready to pick from my garden Saturday)
 
2- Medium sized onions (I used Vidalia, cuz that's what I had on hand)
 
1- Large Jalapeno
 
2- small Serrano peppers
 
1/2- Cup chopped Cilantro
 
4- big cloves of garlic
 
Juice of one lime
 
Salt
 
Fresh ground Black Pepper (I think one of the keys is to use a good amount of black pepper)
 
Build a fire a fire using lump charcoal. I threw several hunks of hickory into the chimney starter with the lump charcoal. light it and let it ash over like you would if you were grilling. Dump the coals out into a pile.
 
Start with the peppers....throw them right on the coals and let them char, I mean really char!
 
Put them in a Ziploc or some other container and seal them up so the steam for 10 minutes or so. Just like roasting any other pepper peel them and remove the seeds chop them coarsely, and set them aside
 
Cut the onions in half, and peel the paper off of them and throw them into the coals next. Let them get black all over really let them char. Remove them coarsely chop them and set them aside with the peppers.
 
Now the tomato's same thing throw them in the coals and let them get black all over, remove them core them and coarsely chop them.
 
Do the same thing with the garlic, leave the skin on to protect the cloves a bit, but get them nice and black.
 
Now everything goes into the food processor, be sure and add all of the juices that have accumulated. Pulse until it reaches a nice sort of chunky consistency, If you've had the Rio Grand Salsa you'll have a good idea of what it should look like.
 
Put the Salsa into a large bowl and add the lime juice, cilantro, salt to taste, and a good amount of fresh ground pepper. Taste, add more lime juice if you'd like....and enjoy.
 
 
 
 

Gawd, that sounds like a lot of work, but you're right the original is terrific! QFan was in DC area about 6 wks ago and had to make two stops at Rio Grande (Uncle Julio's nowadays) for a fix. Thanks for all your effort.

QFan
Bonita Springs, FL

Sounds really, really good!!

QFan


Gawd, that sounds like a lot of work, but you're right the original is terrific! QFan was in DC area about 6 wks ago and had to make two stops at Rio Grande (Uncle Julio's nowadays) for a fix. Thanks for all your effort.

QFan
Bonita Springs, FL

QFan,
 
I'm a little disappointed in the change to Uncle Julio's. I hadn't been to Rio Grand in several months, I recently moved and the closest one is about an hour and a half away. I noticed a significant change in just about everything, none for the better last month when I stop in for my beloved Guadalajara Platter.
 
I don't want to go into detail, since this is a recipe forum not the controversial "Chain/Fast Food" forum, but I am not happy with the change to Uncle Julio's even though Julio's is the "parent" restaurant.

I have been trying to figure out Uncle Julio's salsa recipe for a while, and I am pretty close- but I am pretty sure that it has some red wine vinegar in it, have you tried that?

Nope, never even considered adding vinegar of any sort........I think the lime is all it needs so far as acidity.