This restaurant style spicy Salsa is made with with cilantro, garlic, onion, serrano pepper, tomatoes, and lime juice.
I am a big salsa fan – especially spicy. What some people call spicy, others say is medium, or even mild.
I have thought a salsa was pretty mild when my guests said it was hot. Keep that in mind when making this Salsa.
Even though the flavors get stronger as you cook them down, you can get a good idea of how spicy it will be by tasting it in the early stages, and adjust accordingly.
You could also add a pepper with less heat, like a jalapeño. I happen to gravitate toward serrano peppers, probably because you get a lot of spice in a small package.
Salsa pictured here with my Portobello and Pepper Fajitas
This is the salsa you are going to want at all your parties and get-togethers!
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Aren’t these ramekins cute for serving salsa!
- 4 Hot House tomatoes
- 1/2 cup onion
- 2 cloves garlic
- 2 tablespoons lime juice
- 1/2 serrano
- 1/2 cup cilantro
- Boil enough water for the tomatoes to be able to fit in.
- Slit each tomato with an x on one side.
- Put tomatoes in boiling water for a few minutes. Pull out each one and put in an ice water bath. Take off the skin and core. Set aside.
- Put tomatoes, onion, garlic, serrano, salt, and lime juice in a food processor and mix. Do not add cilantro yet.
- Heat on the stove at a simmer for 30 minutes to an hour. The length of time depends upon how thick you like it. The flavors get more concentrated the longer you cook it.
- Add chopped cilantro about 3-5 minutes before you are done cooking.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.