CopyCat Old-School Iguana Lounge Salsa
In the year BB ((before babies)), I worked for an engineering firm in OKC, on the edge of Nichols Hills and had money to burn. Well, I NEVER had money to burn – but I could afford the occasional $4.99 lunch special at a string of nearby restaurants. Brown Bag’s Chicken Salad Sandwich & Pearl’s, Red Beans & Rice were among my most favorite lunches. I have shared my “copycat” version of those recipes HERE & HERE. But the one restaurant I have yet to discuss is Iguana Lounge.
Iguana Lounge specialized in New Mexican ((aka Mexican Fusion)) and the food was beyond delicious — like nothing I had ever eaten. My very most favorite was – pretty much any taco or enchilada, and their salsa. When their doors closed ((i.e. they shut down)), I was heart sad. I loved that salsa in the most devoted, pure & committed way possible. One day they were there and one day — gone. Then, as many of you may know, “Iguana Mexican Grill” opened in Midtown. I had high hopes that along with the reappearance of the restaurant, my beloved menu would reappear
But, as much as I can tell, that Old-School IL menu didn’t get resurrected…and most definitely ((and disappointingly)) the salsa didn’t either. The original salsa had an interesting “spicy meets sweet” flavor that was fresh, different and addictively delicious. The most obvious difference was the addition of finely chopped carrots.
One thing about me — I am a salsa-lover and my tastebuds never forget. Okay that’s two things… but who’s counting?? So, with a faint memory of goodness and a determination to awaken the dream, I went to work on a superb-salsa revival.
You may be surprised at how such a short list of ingredients can taste so uniquely good — but trust me: WOW.
- 4 fresh, vine-ripened tomatoes
- 2 medium carrots, shredded
- 1/3 c shredded red onion
- ½ c shredded jicama
- ½ fresh jalapeño, seeded ((more or less depending on your heat preferences))
- 1 14 oz can diced tomatoes
- 1 c fresh cilantro
- ½ – 1 t cane sugar ((to taste))
- kosher salt & black pepper to taste
Pulse in the food processor until you reach the desired consistency.
See the little flecks of red onion & orange carrots?? YUM!
The first bite took me right back to that crowded, bustling, noisy, well-loved, traditional meets modern Mexican restaurant. My mind was telling me I was in that booth, peeking across the afternoon sun-filled room at packed tables of happy diners – and sitting across from my newly wedded hubby. Time flies, families grow, jobs change, people move, restaurants close, once newly-weds are now celebrating 16 years, but good salsa memories — they last forever.
- 4 fresh, vine-ripened tomatoes
- 2 medium carrots, shredded
- 1/3 c shredded red onion
- ½ c shredded jicama
- ½ fresh jalapeño, seeded ((more or less depending on your heat preferences))
- 1 14 oz can diced tomatoes
- 1 c fresh cilantro
- ½ - 1 t cane sugar ((to taste))
- kosher salt & black pepper to taste
- Place all ingredients in a food processor, starting with ½ t of each: salt, pepper & sugar. Pulse to combine but stop BEFORE reaching desired consistency. Taste ((with a chip preferably)) and add more salt, pepper & sugar if necessary. Serve immediately or store for 1 hour to overnight in order to allow flavors to more fully develop.