Restaurant-Style Salsa

Content… Homemade Salsa Recipe Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Delicious Dip Recipes Conclusion Watch How to Make It

Homemade Restaurant-Style Salsa Recipe

This recipe is so easy that you can do it in 5-10 minutes. For a fresh, vibrant flavor, put all the ingredients in a food processor and slowly pulse our mixture until you reach the desired consistency. I like mine a little on the chunky side. However, you may enjoy your salsa a tad smoother.

Recipe Ingredients

Many think that salsa isn’t healthy because it’s usually paired with chips, fried foods, and carbs. But if we take a closer look at our restaurant-style salsa, we will see that it uses wholesome ingredients and IS actually good for you. If you want a healthier option, serve it with baked chips instead of fried. Oh yeah!

So let’s get to know the ingredients up close and personal…

1. Tomatoes – This veggie is a good source of lycopene, yes, even canned tomatoes. It’s also rich in fiber that would aid your digestion. I used diced fresh tomatoes in this one.
2. Jalapenos – Have you ever wondered why you sweat so much when eating spicy food? Well, capsaicin (hot pepper’s active chemical compound) speeds up your metabolism, making you sweat. Oh, and our dear jalapenos have lots of it. You can use bell peppers if you want mild salsa.
3. Onions – This versatile veggie gives a pleasant zing that you might overlook but would definitely miss if it weren’t there. Find a less tearful way to cut onions for your drool-worthy salsa.
4. Garlic – The mouthwatering aroma and flavor will have magical flavor fireworks going off in your mouth. And yes, there is an easier way to mince garlic.
5. Seasonings – Our ground cumin, a pinch of salt, and a bit of sugar (optional) make the perfect balancing act and give our salsa its distinct Latin flair.
6. Cilantro or Parsley – This ingredient is one of the most enigmatic plants out there. It’s a love-it-or-hate-it herb, but if we combine it with the other ingredients, we’ll have the best salsa recipe EVER. If you don’t like cilantro, parsley is delicious.
7. Lime Juice – You guessed it! Citrus is an ideal source of vitamin C, and it’s also an excellent garnish for alcoholic drinks and sauces. So let’s get the salsa party started! And, of course, lemon juice works, too.

How to Make Restaurant-Style Salsa

Blend It All Together

The First Step – Add fire-roasted tomatoes, jalapeno, onions, garlic, lime juice, cumin, salt, cilantro, and sugar in a blender or food processor. (Photos 1-3)

Finishing Touch – Start pulsing a little at a time until you reach the desired consistency. Season with salt, then adjust other seasonings to taste. For best results, let it rest in the fridge for a couple of hours. (Photo 4)

Serve with homemade tortilla chips, and enjoy!   

Recipe Variations

1. Sometimes I love a tomato-free salsa. Just replace the fire-roasted tomatoes with a jar of fire-roasted red peppers and add a teaspoon of apple cider vinegar for the win.
2. Add an Asian twist with a piece of lemongrass and a slice of ginger. Yum!

Tips and Tricks

• Fire-roasted tomatoes go well with the jalapenos and cilantro, giving you a smoky restaurant-style salsa. Let it rest for at least an hour for the best results.
• For a sweeter salsa without adding sugar, try browning your onions before pulsing the mix in the blender. It’s called caramelizing, and it sweetens the onions even more.
• Remove the jalapeno seeds to tone down the heat for a milder salsa.

Pro Tip: Don’t over blend it, or it becomes a deliciously flavored tomato sauce.

Make-Ahead Instructions

If you like to can your own salsa, this is the perfect recipe to double or triple. Ensure your canning jar rims don’t have any chips or nicks, and the lids’ seals are in perfect shape. Fill the jars with salsa, leaving at least a ½ inch space at the top so your jars don’t explode.

I really recommend using a pressure canner because modern tomatoes don’t have enough acid to can the salsa safely in a water bath. If you plan to use a water bath, add enough vinegar to your salsa to acidify it so it won’t spoil. It should last a year on your pantry shelf.

Serving and Storage Instructions

This goes great in a cute bowl next to a big platter full of tortilla chips. But hey, it’s so versatile that you can also serve it like bruschetta.

Leftover homemade salsa will last in an airtight jar for two weeks in the fridge. I don’t recommend freezing it, but you can. It may separate and be a little soggy when you thaw it. No problem, though; just cook it like spaghetti sauce and serve it over pasta or add it to a casserole. Yum!

FAQs

What to Serve With Restaurant-Style Salsa

1. Salmon Croquettes
2. Plantain Chips
3. Homemade Tortilla Chips
4. Bruschetta

More Delicious Dip Recipes

1. Beer Cheese Dip
2. Pico de Gallo
3. Mango Salsa
4. Smoked Salmon Dip

Conclusion

This restaurant-style salsa is super straightforward and addictively delicious. When do you plan on making it? Gameday or movie night? If you love it, please give it a 5-star rating. Thanks❤️Watch How to Make It

Watch How to Make It

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