Restaurant Style Salsa
This Restaurant Style Salsa recipe delivers a fresh, vibrant, and perfectly balanced dip reminiscent of your favorite Mexican restaurant. Made with fire-roasted tomatoes, fresh herbs, and just the right amount of heat, it’s quick to prepare, customizable, and perfect for serving with tortilla chips, tacos, or grilled meats. Unlike jarred salsa, this version bursts with bright, fresh flavors and a smooth-yet-chunky texture you’ll love.
Equipment
- Blender or food processor
- Knife and cutting board
- Citrus juicer
- Sheet pan (for roasting)
- Mixing bowls
Ingredients
- Fire-roasted canned whole peeled tomatoes (or fresh Roma/plum tomatoes, roasted)
- White or red onion
- Fresh garlic
- Fresh jalapeño or serrano pepper
- Fresh cilantro
- Fresh lime juice
- Salt
- Ground cumin
- Optional: sugar, vinegar, smoked paprika
Instructions
- Prepare Tomatoes: Roast fresh tomatoes and peppers if using fresh; drain canned tomatoes if desired.
- Combine Ingredients: In a blender or food processor, add tomatoes, onion, garlic, jalapeño, cilantro, lime juice, salt, and cumin. Pulse until a smooth yet chunky consistency forms.
- Adjust Seasonings: Taste and adjust salt, lime juice, and optional sugar or vinegar to balance acidity and flavor.
- Chill and Serve: For best flavor, chill salsa for 30 minutes before serving. Serve with tortilla chips or as a topping for your favorite Mexican dishes.
Notes
- Texture Tip: Pulse gently to maintain some chunkiness—avoid over-blending.
- Heat Control: Remove seeds and membranes from peppers for milder salsa. Add more peppers for extra heat.
- Freshness: Use fresh lime juice for best brightness; bottled juice can dull flavor.
- Make Ahead: Salsa can be refrigerated for up to 3 days—flavors deepen over time.
- Serving Ideas: Use as a dip, taco topping, or spoon over grilled meats and eggs for a fresh kick.