Hot Salsa

[toniale76]

We used to live in San Antonio and I absolutely loved the breakfast burritos from the mom and pop restaurants around town. Every one had a salsa (hot sauce?) that they served on the side and I couldn't get enough of it. It was almost brown in color and had a good kick to it. I can't help but think it was a pretty generic recipe because every place you went, the taste was pretty much the same, but I can't find a recipe that works. Any ideas out there? Thanks for the help.

[pinky kookie]

Maybe you would like to try this very good salsa recipe that I adapted from Uncle Julio's Restaurant in North Dallas Area, and it is very popular in several Mexican and Tex-Mex restaurants:

ROASTED TOMATO CHIPOTLE SALSA RECIPE -
http://www.food.com/recipe/roasted-tomato-chipotle-salsa-410466

And here are these links with good salsa recipes for you to check them out:

28 RECIPES FOR SALSAS, SAUCES & CONDIMENTS - CHEF RICK BAYLESS FROM HIS CHICAGO RESTAURANTS -
http://www.rickbayless.com/recipe/category?categoryID=7

ROASTED TOMATO ARBOL CHILE SALSA RECIPE - RICK BAYLESS -
http://www.rickbayless.com/recipe/view?recipeID=366

SALSA DE TOMATILLOS & CHILE PASILLA DE OAXACA - RICK BAYLESS -
http://www.rickbayless.com/recipe/view?recipeID=227

493 MEXICAN SALSAS RECIPES - FOOD.COM
http://www.food.com/recipes/mexican-salsas

[Zeldaz]

It would be really helpful to know the name of the salsa you are looking for. If it was brown it's likely that some or all of the ingredients were roasted before combining, or perhaps brown dried chiles were commonly used. There are many salsas that call for roasting, and there are lots that call for dry-toasting in a pan. The chiles can vary widely from region to region, as well. Can you provide any more information about the specific flavors, textures, ingredients, heat levels, or even favorite restaurants? It would assist those who might have some suggestions.