David and I have been frequenting Javier's now for 25 years. It's a very special place to us and one of our favorite restaurants in Dallas. A lot of Javier's staff has been with him for as long as he's been open. The food is authentic Continental Mexican City cuisine. The menu includes such specialty items as their delicious Red Snapper Mojo de Ajo and their different cuts of beef prepared in many different and wonderful ways. I love how they serve their red and green salsas warm and with soft butter....mmmmm, mmmmmm good! It's all too tasty to have favorites.
Here's Javier's Salsa Verde recipe we got our hands on many years ago. We don't use quite as much sugar as this recipe calls for, so add to taste. I'm still on a quest to find his red salsa recipe, I know it's out there because we had it at one point and time along with this recipe I'm posting today. Try the recipes I do have as they're some of the best salsas served in Dallas. Muchas gracias to Javier and his loyal staff for ALWAYS being so kind and so accommodating! We look forward to our next visit, which hopefully will be very soon.
4 lbs tomatillos
1/2 medium white onion, roughly chopped
6 serrano peppers roughly chopped
1 cup cilantro leaves
1 tsp Mexican Oregano
1 tsp garlic powder
1/2 cup sugar
2 oz Worcestershire
1 tsp salt
2 tsp chicken bouillon
1 oz corn oil
Remove the husks on the tomatillos. Boil tomatillos, onion and serrano peppers until the tomatillos change color. Drain the water. Put the mixture in a blender or food processor with the rest of the ingredients except the corn oil and blend well. Pour into a sauce pan and mix in the corn oil and bring to a light boil. Remove foam and serve warm with room temperature butter and tortilla chips.
Homemade Tortilla Chips
If you’re going to go to the effort of making the freshest homemade salsa's, you ought to go the extra mile and make the freshest, homemade tortilla chips as well. It’s not that difficult, and they taste so good you’ll be glad you did.
Just buy some fresh corn tortillas at your local Mexican market and cut them into quarters and lightly fry them in vegetable oil for approximately 5 minutes, turning as necessary to get them to a light crispy brown. Once you take them out of the oil, place them on some newspaper with a little paper towel on it and let them drain of excess oil. As soon as you put them on the paper towels, salt them to taste.