Chipotle red salsa
 

I could eat at Chipotle every other day and be plumb happy. I know it's not authentic Mexican but in the land of cheese, bratwurst and Leinenkugel's, it's welcome relief...and an hour plus to the nearest one:mad:. I'm working on replicating their steak for burritos but can't find a reasonable substitute for their red salsa. Any recommendations for that stuff in a can or bottle?

Looks like a lot of recipes on line that are supposed to be the same. Here's one of many.

https://minimalistbaker.com/chipotle-red-salsa/

I do like Chipotle's salsa.
Some of the best Mexican salsas I've had also had finely chopped cabbage in them.
Family owned Mexican restaurants in back of Mexican markets.
Yum!

Here is an idea for ya.
Juice of a coupla Lemons or a few Limes
2..3 cloves crushed Garlic

Salt pepper

A coupla table spoon olive oil

Tablespoon of Chili powder

A dash or two of Cumin powder

Let meat marinate for a coupla hours in mix before you grill.

We always ask for their hot salsa and use it at home for other meals. Its delish.

Everyone really likes my homemade Chip Juice. Give it out as Christmas presents by the quart. When I make it the amount of peppers varies by how hot or mild they are at the time so every batch is just a little different. Usually make it just hot enough you want more.

Canned Mango
Tomato
Apricot All Fruit
White Onion
Fresh Cilantro (chopped)
Jalapeno Peppers
Serano Peppers
Sweet Peppers (not bell)
Habanaro Peppers
Garlic Powder
Black Pepper
Ground Cayenne or Red Pepper

Squeeze the juice out of the tomatos and canned Mangos.
Deseed and cut the stems off the Peppers.
Mix in a food processor until smooth

Simmer in a frying pan for 15 minutes medium heat to blend the flavors.

The longer it cools the hotter it gets. Overnight in the fridge it gets hotter.

When done right it starts out sweet, then you taste mango, then pepper, then a little heat.
The heat is just enough to make you want more. The more you eat the hotter your mouth gets.
Careful, it is addicting.

How far are you from Fort Atkinson? There's a large Mexican grocery store with a little sit-down restaurant inside that is unbelievably good. La Tienda Mexicana. The real deal!

Thanks for the inside scoop (as well as to all who've replied)!

I'm a fair bit north (like 3 hours) but really need to get out an start enjoying things more so if I have reason to visit Madison, will try to get there! May I ask how you found yourself there?

I make a dozen basic burritos and freeze them:
1).1 cup rice. Brown is better but takes 1/2hr+. Cilantro. The fresh lemon/lime is a nice touch.
Put in bowl. ladle.

2). Can of black beans cooked until just ready. I add heavy cilantro and garlic to this.
Put in bowl. spatula.

3). Steak. Choice or Porterhouse whatever. Cut in 3/4" strips across the grain. McCormicks steak seasoning only with a bit of extra garlic powder. No oil. Fry in dry cast iron rubbed with Crisco. Medium heat with a bit of room to breathe. Flip whenever seared. Under cook.
Put in bowl. big spoon.

4). Uncooked diced onions.
Put in bowl. spoon.

5). Mexican cheese mix.
Put in bowl. big spoon.

6). Two packages of tortillas.
(overpriced %&^#$@##* flour.)

Assemble in production line. Freeze in quart freezer bags.

have you tried making good old Pico De Gallo?

Two large tomato's
One white onion
One large jalapeno (seeded for mild, leave seeds in for medium, use serrano for hot).
Juice from a large lime.
Pinch of salt


Amazing how a few simple ingredients can taste so good.

Friends in Lake Mills. I don't remember how exactly we stumbled upon it years ago, but once we did we make a stop there every time we're in the area.

...and I put in chopped Cilantro.