I know, I’m a cheap date, but one of my favorite things at Eldorado Cafe is completely free. The first basket brimming with tortilla chips arrives sometimes before you even secure a seat, no questions asked, aside from which type of salsa you want. From mild to wild, there’s not a single wrong answer, and it would serve you well to double down with an extra order or two. However, I can confidently say that Salsa X, which falls in the middle of the road in terms of heat, is absolutely at the top of the hierarchy.
What is Salsa X?
Salsa X could easily be overlooked. Rusty orange, emulsified to a creamy consistency, it’s smooth aside from some flecks of charred chilies and spice. Unadorned and unpretentious, the flavors speak for themselves. Deeply roasted tomatoes, ripe with umami, meet with a gradual heat that builds to a comfortable smolder. Balanced by acidity to cut through the richness of the roasted elements, there’s a subtle, natural sweetness that smooths out the edges, preventing any bitterness from creeping in. For something so simple, it’s remarkably layered in complex flavor.
Taking second place twice in the Austin Chronicle Hot Sauce Festival for the restaurant red sauce category, I know I’m not alone in my obsession. Still, no one seems to have quite cracked the code for a perfect replica, nor even figured out why it’s called “Salsa X.” I can’t help with the latter, but I’d like to take a shot at the former.
Making Salsa X at Home
To reverse engineer this Tex-Mex masterpiece, we need to start at the source. A bit of internet sleuthing reveals the base ingredients: tomato, onion, garlic, chile de arbol, chile morita, water, oil, salt. From there, it strikes me as having a similar construction as doña sauce, replacing the fresh jalapeño with toasted chilies, and roasting up tomatoes and onions for a bit more body. Could it really be that simple?
I would never be so bold as to say that it’s perfect replica. I would, however, say that it’s pretty damn close. Smooth, subtly smoky, and savory, with heat that slowly blooms, but never overwhelms.
Every ingredient, few as they are, carries incredible weight in the final blend. Technique is just as important too; this is no dump-and-stir recipe. Take time to properly roast the vegetables and toast the chilies, and your patience will be rewarded. Restaurants benefit from scale, equipment, and repetition that’s hard to match, but home cooks have the upper hand when it comes to attention to detail. You have the power to adjust to taste, either in the heat or consistency, until it’s just right. Maybe, you’ll end up with something entirely different, in a good way. Maybe you’re just a step away from discovering Salsa Y or Z.
Until Eldorado Cafe takes mercy on us salsa-lovers and bottles the stuff for sale nationwide, I’m reasonably content with my copycat, interspersed with visits for the real deal, of course.
Salsa X
Unlock the x-factor of Eldorado Cafe's Salsa X at home! This copycat recipe emulates that unparalleled starter with charred tomatoes and smoky dried chiles, blended into a smooth, emulsified sauce that’s rich without being heavy.
Ingredients
- 4 Roma Tomatoes, Halved
- 1/2 Medium Yellow Onion, Quartered
- 3 Cloves Garlic
- 3 Dried Chile De Arbol
- 2 Dried Chile Morita
- 1 Teaspoon Salt
- 1/4 - 1/3 Cup Neutral Oil (Such as Avocado or Grapeseed)
- 2 - 4 Tablespoons Water
Instructions
- Begin by charring the tomatoes, onion, garlic, and both types of dried chiles in a hot cast-iron skillet over high heat, on a grill, or under a broiler. Cook until everything is blistered and blackened in spots, about 5 - 7 minutes, turning occasionally for even roasting. Once cooled slightly, tear the dried chiles into smaller pieces, removing seeds if you want less heat.
- Transfer all the charred ingredients to a blender or food processor. Add the salt, then pulse to begin breaking down the mixture. With the blender running, slowly drizzle in the oil until the salsa emulsifies and becomes smooth and creamy. Add 2 - 4 tablespoons of water as needed to reach your desired texture. Taste and adjust the salt or add more water or oil to balance flavor and consistency.
- Let the salsa rest for at least 30 minutes before serving to let the flavors meld. Serve at room temperature or chilled with chips, tacos, roasted vegetables, or grilled proteins. Store leftovers in an airtight container in the fridge for up to a week... If it lasts that long.
Recommended Products
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 280mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Something for me to make for hubby! I don’t do spicy if it’s too hot.
I’d call this one solidly medium heat! If you’d like to take it down a notch, you can always add more tomatoes and onions to lessen the impact of the chilies.