I don’t seem to see it, elsewhere.

I remember it was a can of tomatoes, an onion, and…. Maybe some bell peppers/probably some chiles.

It would get started, about the same time as the beans would be heated up, and then they’d start the tortillas.

Does this sound familiar to anyone else?

Trying to remember that, and this almost creamy green garlic chile sauce, which was incredibly hot.

I'm confused as to what makes it a "breakfast" salsa. How does it differ from a regular salsa?

You can make a very good creamy green sauce with NM green chile and Mexican crema.

quote:

Originally posted by Aglifter:
Does this sound familiar to anyone else?

Trying to remember that, and this almost creamy green garlic chile sauce, which was incredibly hot.

No, change your search parameters as Breakfast salsa is not a common name. You're describing a creamy tomatillo salsa (aka creamy salsa verde).

Some people make a traditional salsa verde and merely add sour cream, but others get the creaminess from mashing a fresh avocado into traditional salsa verde (ie my preference).

You can make tomatillo salsa with canned tomatillos. The Mexican aisle at many super markets sells 28 oz cans under the brand La Costena.

I'm not home right now so not sure how formatting will act. Here is my salsa verde recipe and the only mod is to add a fresh avocado:

Garden Fresh Tomatillo Salsa (aka Salsa Verde)

Ingredients:

Bunch of tomatillos (if out of season, you can use 28 oz can of tomatillos)

1/2 white onion

1 serrano pepper

1 jalapeno pepper

Bunch of cilantro

1 tbsp of lemon juice

1 tbsp of lime juice

1 clove of garlic (or 1/8 tsp of garlic powder)

1/8 tsp of black pepper

1/8 tsp of salt

Anaheim or poblano pepper (can save time and substitute one 4 oz. can of mild green chilies)

Recipe:

Preheat oven to 375

Husk each tomatillo and rinse off goo

Slice each tomatillo in half and place skin side up on foiled cookie sheet

Slice onion into chunks and place on foiled cookie sheet

Cut off top (stem end) of jalapenos, slice in half, remove seeds, and place of foiled cookie sheet

Cut off top (stem end) of serranos, slice in half, remove seeds, and place of foiled cookie sheet

If using fresh Anaheim or poblano pepper then cut off top (stem end) of pepper, slice in half, remove seeds, and place of foiled cookie sheet

Place cookie sheet in preheated oven for 20 minutes

Remove tomatillo skins (should be easy as most shrank and separated from meat)

Place skinless tomatillos, peppers, and onions in food processor

Add lemon juice, lime juice, garlic, black pepper, salt, cilantro, and (if using canned green chilis) green chilis to food processor

Pulse the food processor

Put in a covered container and refrigerate ~8 hours before serving or adjusting salt

Stir, sample, and season with salt to taste.

Protect and Serve

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

Here on the Mexican border it’s just called salsa or chili macho, and it’s the same recipe as is served at lunch and dinner.

Just wing it . No reason to complicate things .

Fresh garden salsa is one of the joys of summer gardening. I would substitute chiles of various varieties rather than incorporate tomatillos for the "green" aspects. Chop the ingredients separately and toss them into a big bowl to meld. This allows better control of texture

If you do choose to use tomatillos, best to roast or saute them a little before chopping and adding to the bowl. The onions, and tomatoes do not need to be roasted. I usually do not skin or roast the peppers either (depending on the variety and thickness of skin). Two or three raw Habaneros (they're small but mighty) can really liven up a batch.

Don't omit the Cilantro and Cumin, and, especially if serving with beans, the Epazote (it is said to reduce gas production).

If it has avocado in it, it is Guacamole not Salsa.

quote:

Originally posted by flesheatingvirus:
I'm confused as to what makes it a "breakfast" salsa. How does it differ from a regular salsa?

You can make a very good creamy green sauce with NM green chile and Mexican crema.

To clarify, I was talking about two different salsas. I found a recipe for the green salsa.

The “breakfast salsa” was served warm, and only at breakfast.

Probably had some other name/no name.

I think you might be talking about huevos rancheros salsa. Here is a simple one:

1 tablespoon extra virgin olive oil
1/2 medium onion, chopped
1 (15-ounce) can whole or crushed tomatoes (preferably fire-roasted), or 1 to 2 large fresh tomatoes, when in season
1/2 (6 ounce) can diced green Anaheim chiles

Make the salsa:
Sauté the onions in a little olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. If using whole canned tomatoes, break them up with your fingers or a spatula as you put them in the pan.

If you are using fresh tomatoes, chop them first before adding. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with.

Add chopped green chilies. Add additional seasoning to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin.

Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste, if needed.

If you’ve got the green salsa too you can do huevos divorciados. Fried or poached eggs on fried tortillas, red salsa on one and green salsa on the other.

So Texan here and know salsa well being close to Mexico and being married to a 1st Generation Hispanic Wife, but yet I do all the cooking.

I and many others here in Texas really know of and use three different types of salsas:

1) Pico De Gallo: fresh chopped tomatoes, onions, peppers, lime juice, cilantro, etc and put on almost anything. Put on any eggs cooked any way, tacos, fajitas, or just dipped on tortilla chips.

2) Salsa: kinda of the same as Pico De Gallo, but cooked and canned. I made it with all fresh vegetables from my garden, cooked it, and then hot water canned it. I used it as the same way as above. This was just a way of preserving it and adding more flavor. If you are using it soon, then you can cook it without canning it and use it before it spoils.

3) Something like MelissaDallas stated as in Salsa Verde. Usually here when you buy tacos, you have a choice between a red sauce or a green sauce. Both are more on the “puréed” side and the green is hotter than the red. Mostly for breakfast tacos, but can be used on anything.

Any of these are good on anything or just on tortilla chips. Your term “Breakfast Salsa” is probably one of these and just a term used regionally like so many other items. Any salsa is good salsa in my opinion!

Then you have hot sauce. That is a whole other category such as Tabasco. I also would make my own variations of hot sauce when I gardened. Man, I need to get back to having a garden!

I wonder if this might be close? You can modify it. I think I’ll try it. I might try it over eggs.

Yeah, that’s similar. We did rings of onions rather than diced and a bit less tomato vs onion, but it’s pretty much it.

Thank you!