Who has the best salsa in OKC?

I have to say that I ate at Ted's on May about a week ago and the salsa was so delicious I could have eaten gallon. It was addictive.

Also, I was surprised by how good the salsa was at Interurban on Memorial.

As an aside, does anyone have a good salsa receipe that tastes similar to Ted's?

I've always been partial to the El Chico salsa and of course Laredo's salsa. If anyone has a recipe for either of those I'd love to try it.

El Chico's Salsa
From a copycat site.

2 cups tomatoes (either fresh or canned)
1/2 cup onions, chopped
1 tablespoon fresh cilantro, chopped
2 tablespoons green chilies, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated sugar
1 tablespoon vinegar

Mix all ingredients thoroughly.
Serve immediately or cover & refrigerate.

The Atomic Salsa at Ted's is much better than their regular salsa. And not too hot, either, IMO.

Iguana Grill's 'Salsa Bar' appetizer is good stuff.

I had some of the best salsa I've ever had at the Iguana Lounge the other day. It was their standard salsa. But, yes, their salsa bar has some outstanding salsas.

Thanks for the salsa recipe. I'll give it a try soon and let you know.

Screw that stuff...Make your own...And cook it like a man....ON THE GRILL. WITH FIRE.

6 tomatoes
6 to 10 jalapenos (use more if small, fewer if large)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons liquid mesquite smoke (or not...If you don't like the smokey flavor)

1. Get your grill hot...Yeah HOT.
2. Remove any stems from tomatos, then rub some oil over each tomato. Leave the stems on the jalapenos and rub some oil on them, too.
3. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pince the stem end from each of the peppers, remove and skin that has burned, and place the peppers into the food processor with the tomatoes.
5. Add the remaining ingredients to the food processor and puree on high speed for 5 to 10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight so that the flavors develop.

That's the gist of it...And it's pretty much how Chevy's makes theirs.

The salsa I make in my kitchen.

It's straight from Mexico.

I used to love Don Pablo's salsa, but I don't think they're open anywhere in the metro now.

Chevy's is amazing. Ate at the one in San Diego and was overwhelmed.

the salsa i make in my kitchen.

it's straight from mexico.


your kitchen's in mexico? heck of a trip just to grab a snack!



my favorite is iron head salsa which is made in paul's valley. it was once a referigerated store-bought variety. from what i understand, they had problems with keeping the product fresh so they only sell a mix called iron head stuff... it's everything but the tomatoes. haven't tried the mix yet, but the salsa used to be dynamite.

-M

World Famous Salsa & Green Chile Sauce - El Pinto (http://www.elpinto.com/store/pc/home.asp)

your kitchen's in mexico? heck of a trip just to grab a snack!

Freakin' Dangling Modifiers, my bad.

95% of the locally-owned Mexican restaurants in the metro (that aren't on SW 29th) have very similiar-tasting, bland salsa (and everything else). Even Ted's is just a better version of the same salsa. It is very disappointing that most of the chains have better salsa than most of the locally-owned restaurants.

Ted's is better than Poblano grill and Poblano Grill is better than Chelino's... but it's all pretty much the same.

I don't like the "cooked" salsas. I prefer the fresh salsas. I'd try the Pintos, is it store available or only mail order.

I don't like the "cooked" salsas. I prefer the fresh salsas. I'd try the Pintos, is it store available or only mail order.

It used to be available in Albertsons. So far, I haven't seen it anywhere else here in the metro. I've ordered it online and didn't have any problems. They don't spam you and are prompt with the order. You can mix and match also, get half hot and half medium or half green.

It used to be available in Albertsons. So far, I haven't seen it anywhere else here in the metro. I've ordered it online and didn't have any problems. They don't spam you and are prompt with the order. You can mix and match also, get half hot and half medium or half green.

Hey, they have a zip code search function on their site. I looked up my zip (Houston area) and it lists the Wal-Marts and Krogers near my home.

I'll pick some up. Thanks for the suggestion.

Keep posting the recipes. I've got about a thousand chile peppers of all sorts from my garden right now. In a few weeks it will be in the hundreds of thousands I'm sure.

Hey, they have a zip code search function on their site. I looked up my zip (Houston area) and it lists the Wal-Marts and Krogers near my home.

I'll pick some up. Thanks for the suggestion.

Awesome. They must have added that recently. It's been a while since I've ordered any, I keep a pretty hefty stock on hand. lol. It's good stuff.

This is an actual restaurant in New Mexico - if anyone is ever there I highly recommend going. Their entire menu is fantastic. Be aware that the custom of serving is highly different in this area though. Once they bring you your food and drink they ask if you need anything else, then they leave and you will never see them again. This is normal and they don't like to bother the customers. It's that way in 90% of the authentic restaurants in this area. I believe the big chain places were not this way - but the locals hate that. They are not used to being "hovered over" as they put it.

I love the salsa from Las Palomas, a restaurant on NW 23rd and Meridian. Plus, the food there is better than anywhere in the metro (Ted's, Abuelos, El Chico, Iguana Lounge, it beats them all).

Don't know why, but I think chili's has the best. I wish they would sell it at the store like the do with the on the border kind...

Don't know why, but I think chili's has the best. I wish they would sell it at the store like the do with the on the border kind...

I've got some in my fridge right now.

Chili's food supplier sends them basically a bag of salsa without the water or the tomatoes...They then mix it all up with some fresh 'maters and VOILA! Salsa!

My neighbor works for their supplier....So every now and then he'll buy some of the stuff and we'll make about 3 gallons of it. Except we change up the recipe all the time. Sometimes it's got more flavor, sometimes it's chunkier, but it's ALWAYS a LOT hotter :D

I'm a HUGE fan of the salsa fresca from Mexico Joe's in Stillwater. I've always felt that all the Joe's chain restaurants were a little overrated (yes, including the cheese fries) but the salsa at Mexico Joe's is absolutely amazing. Very fresh, chunky and yummy enough to eat with a spoon.

On The Border has suprisingly good salsa (Reno location)
-- the standard they bring is fresh and not watered down
we asked if they had something hotter and were very impressed with the new stuff!

other favorites are the salsa verde from Los Palomas and El Alex

also recently tried the new Nino's on NW 23rd & Ann Arbor
ask for a "hotter salsa" and they bring the good stuff!
dark green and very spicy
(awesome tortilla soup too!)

Who has the best salsa in OKC?

I have to say that I ate at Ted's on May about a week ago and the salsa was so delicious I could have eaten gallon. It was addictive.

Also, I was surprised by how good the salsa was at Interurban on Memorial.

As an aside, does anyone have a good salsa receipe that tastes similar to Ted's?

--------------------------------------------------------------------------------------------------------
Try this one....follow it to a T however:.....remember this is fresh and must be kept refrigerated and if you don't use it all within a few days it begins to sour..You will be pleasantly surprised at the flavor, texture and taste....

You MUST use a Food Processor NOT a blender. Most people like their Salsa "chunky" that is why you need a food processor. You can Blend it to just juice but it tastes better in chunks:....

1 Shot of Tequila
1 #10 (institutional can) can of Diced Tomatoes
2 Jalapeno Peppers:......FRESH ONLY
1 Large White Onion...not red or yellow
2 tablespoons of Salt
1 tablespoon of black pepper
2 tablespoons of Garlic Powder
1/2 bunch of stemmed Cilantro

Chop all of the above together to the texture of your taste....If you want it thicker:.....Cook it to a slow simmer then take it off the store and put in jars......
VERY SIMPLE>>>>VERY<VERY Good.

If you want it sweet add Heinz ketchup to YOUR taste......


See ya next time:.......................Better than Ted's..............

as for homemade...

anybody ever try ironhead stuff? you mix it with one pound fresh, diced tomatoes. it's plenty hot and the flavor is great... i highly recommend it.

oh... and it's made in oklahoma, too!

-M

Maria Rae's (http://www.mariaraes.com/default.html)

Maria Rae's is great Oklahoma Made Salsa. The website has a locator of where to find it at stores in your area. I make a special trip to Cresent Market just for this stuff.

My Brother has the absolute best!
He has been trying to market it.
There are a few stores in the metro that carried it, it flies off the shelf for the people who carried it.
I will make a phone call and find out if he still makes the stuff.

El Chico's Salsa
From a copycat site.

2 cups tomatoes (either fresh or canned)
1/2 cup onions, chopped
1 tablespoon fresh cilantro, chopped
2 tablespoons green chilies, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated sugar
1 tablespoon vinegar

Mix all ingredients thoroughly.
Serve immediately or cover & refrigerate.

Cilantro does not belong in El Chico salsa. In fact, I have given up on salsa anywhere in the metro. Everyone's salsa tastes exactly the same - tomato and cilantro. Blah.

I buy the good stuff from Crest. They carry a brand called Santa Fe that comes from a restaurant in Lubbock, Texas. It has fewer preservatives in it too, like less salt. So once you open a jar, you have to eat it fairly quickly. But it's the same as what they serve in the restaurant and it is excellent! Everybody should run out and buy some so they'll keep carrying it.

There Jacob. I'm outed. LOL.

as for homemade...

anybody ever try ironhead stuff? you mix it with one pound fresh, diced tomatoes. it's plenty hot and the flavor is great... i highly recommend it.

oh... and it's made in oklahoma, too!

-M

Used to devour that back when I shopped at Crest in Moore...I guess they gave up on the refrigerated salsa and now have a mix?

Will definitely try it out...Their refrigerated salsa was the best store bought I have ever had

My favorite is Abuelo's. I must ashamedly say my second favorite is On the Border.

In my defense, I despise everything else at On the Border...

I despise everything else at On the Border...

Except the Fish Tacos.. those are to die for.. I'm hungry.

the Mango-Habenero Salsa at Mamasita's is really good. That'd be my pick.

used to devour that back when I shopped at crest in moore...i guess they gave up on the refrigerated salsa and now have a mix?

will definitely try it out...their refrigerated salsa was the best store bought i have ever had

their salsa was my favorite, too. i contacted the company around a year ago after not being able to find a store that carried it. they informed me that they had qc problems whereas the salsa was prone to mold... even before leaving the store shelves. i'd have to say that i never once picked up a bad jar but apparently enough people did.

instead of pasteurizing the product, which would have altered the flavor, ironhead opted to sell a mix. we made some last weekend and it tastes just like the original... at crest they've got the jars in the produce section near the tomatoes.

-M

Well you forced me to head to Crest last weekend mmm...Tastes just like I remembered it...It's still a little pricey but it's light years better than the second best salsa Herdez

Keep posting the recipes. I've got about a thousand chile peppers of all sorts from my garden right now. In a few weeks it will be in the hundreds of thousands I'm sure.

I became addicted to this a few weeks ago... much to my scale's dismay..

Jalapeno peppers.. cut lengthwise, remove seeds and stems.

Fill with cream cheese.. .. you can also add shrimp or mushrooms or ??? ..... wrap with bacon, use a toothpick to secure and bake or grill in foil,until peppers are cooked ( we cooked them in a smoker until the peppers were soft, the cream cheese absorbed the pepper/bacon taste... omg.. we couldn't stop eating those suckers).

http://www.okctalk.com/images/vbe2blue/misc/progress.gif

The best salsa made in okla,city is el rancho salsa. the verde salsa is the only one that is all natural,just peppers and spices(to die for)all the others are all natural and have a strong cumin and garlic flavor. I BOUGHT MINE FROM WAREHOUSE MARKET

1492 makes 2 very good salsas ... .. ask for the Hab if you like hot stuff it is great

Pablano grill
Casa Perico
1492
Market fresh brand salsa from Sams Club is surprisingly good. There are about 5-10 ingredients on the back label total. Tastes really fresh and is really chunky!

The state fair is also right around the corner and that is a good time to stock up on some really good local salsa!!

A four year-old thread resurrected for the day....how fun!

We loved Head Country Garden Rich Salsa out of Ponca City. Unfortunately, they quit making it two months ago. They said they had to go back and stick to their tried and true BBQ sauce. We're sad.

The salsa at Flattire in Edmond was surprisingly very good

The OMG at Big Truck is outstanding.

I use:

- 5-6 tomatoes
- 1/4 chopped red onion
- 2-3 garlic cloves
- 1 poblano
- 1 jalapeno
- cilantro
- cracked black pepper
- sea salt
- cumin
- 1/2 lime

I put the poblano and jalapenos under the broiler until they start to blister, then remove the seeds and stems. Using a food processor, i put the peppers and garlic and pulse until blended completely. I then add the tomatoes, cliantro and onions and pulse a few times until it is still chunky. I then season with the salt, pepper and cumin, and then add the lime. This is my go-to salsa... pretty easy!

Iguana's. They have the perfect combination of ingredients. I absolutely love cilantro and you can tell their salsa has it.

Their coral snake salsa was the thing I was most excited about when the restaurant reopened, but their standard is excellent as well.

I hate to say it, but personally I think Chili's has the best salsa!!

I hate to say it, but personally I think Chili's has the best salsa!!

Prepare for wrath...

I hate to say it, but personally I think Chili's has the best salsa!!

No shame there as they do have one of the best restaurant salsas around

I use:

- 5-6 tomatoes
- 1/4 chopped red onion
- 2-3 garlic cloves
- 1 poblano
- 1 jalapeno
- cilantro
- cracked black pepper
- sea salt
- cumin
- 1/2 lime

I put the poblano and jalapenos under the broiler until they start to blister, then remove the seeds and stems. Using a food processor, i put the peppers and garlic and pulse until blended completely. I then add the tomatoes, cliantro and onions and pulse a few times until it is still chunky. I then season with the salt, pepper and cumin, and then add the lime. This is my go-to salsa... pretty easy!

This is the recipe we make except, we use a habanero in place of the poblano and we put the onion under the broiler with the peppers. We also add 1/2 of one the small cans of tomato paste to give it a richer red color. Very good. The most recent batch, my wife couldn't locate any habaneros and substituted with a poblano and I think we actually liked it better. Didn't take quite as long for the tongue to recover.
Store bought we go for Maria Raes when we can find it (usually stock up at the fair) or On the Border.

I don't eat out at all the places you all do, but to me Ted's has amazing salsa. I also like Chili's. I don't like super spicy things, but these two are my favorites.

I like Moma Roja's. Not the stuff they automatically bring to your table, but the warm kind you have to know they have and ask for specifically.

The "Best salsa in OKC" is available in "Kit Form" at a local grocery store with a good produce section.
It has yet to be discovered. But we are working on it.

Los Dos Amigos Mexican Restaurant (Norman)

What I meant to say. . .
(below)

I like Moma Roja's. Not the stuff they automatically bring to your table, but the warm kind you have to know they have and ask for specifically.

I like the various "Salsa(s)" at Casa Perico.
Is "Mama Roja's" the place that replaced "Bahama Breeze (by The Lake)?
Are the entrees that accompany the salsa just as good? (as The Salsa)

If so, both locations are equidistant vis-a-vis driving . . .
But your suggestion [may be] next to a lake instead of an intersection.

(I've been wanting to try Mama Roja's for a long time. Thanks for the tip.
Hope they don't use TOO Much cilantro . . . =)

I am guessing most opinions are about "red" salsa. Anyone have opinions on the verde option?

I prefer some version of "Salsa Verde" by a factor of at least two to one.
(just my personal taste . . . I like tomatillos/lime/serranos etc. with just a few "red flecks" thrown in for decoration)

It's on the lake, but I have no idea about Bahama Breeze. I think that must have been before my time here. We really like the food there. Some things more than others, but all in all, we really enjoy it. They also have a good salsa verde.

Inter urban has a great salsa.

I like Moma Roja's. Not the stuff they automatically bring to your table, but the warm kind you have to know they have and ask for specifically.
This kind, but at Diego's on NW 23rd east of Classen. Also, Chuys has lots of good salsas, about 10 or so to choose from.