This Restaurant Style Salsa tastes like authentic Mexican salsa. It is easy to make and goes with tortilla chips, tacos, or burritos.
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This Restaurant Style Salsa goes great on vegan nachos, burritos, quesadillas, fajitas, vegan tostadas, or tacos. It tastes just like the one you'll find at your favorite Mexican restaurant.
I am a big salsa fan - especially spicy. What some people call spicy, others say is medium, or even mild.
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 adjusting 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.
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🧾 Ingredients
- Fresh tomatoes: I used hot house tomatoes, but you could use your favorite.
- Onion: I used a yellow onion for its sweet flavor. You could also use a white onion.
- Garlic: Adds a pungent flavor.
- Fresh lime juice: For some acidity.
- Serrano pepper: This pepper packs a lot of heat in a small package. For a milder salsa, leave out the seeds and veins or use a jalapeño pepper.
- Cilantro: Salsa just isn't salsa for me without the cilantro. I know for some people it tastes like soap. If that's the case for you, leave it out or use fresh parsley instead.
- Salt: To enhance the flavors.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: With a knife, make an "x" slit in each tomato.
Step 2: In a large pot, boil enough water to cover 4 tomatoes. Put tomatoes in boiling water for a few minutes.
Step 3: Pull out each one and put it in an ice bath. Peel the skin and cut out the core.
Step 4: In a food processor or high speed blender combine tomatoes, onion, garlic, serrano pepper, salt and lime juice. Blend to desired consistency.
Step 5: Pour salsa into a large pot. Simmer on medium heat on the stove for 30 minutes. The longer you cook it, the thicker and more concentrated it gets.
Step 6: Add chopped cilantro for 3-5 minutes before removing from the heat. Let cool and store in the refrigerator.
🥡 Storage
This restaurant style salsa recipe will last up to 7 days in an airtight container in the fridge.
🍽 Serving
📖 Variations / Additions
- Jalapeño pepper for less heat
- Red onion
- Other type of tomatoes
- Spices: cumin, chili powder, cayenne pepper
- Sugar
- Poblano, chipotle or other peppers
👩🏻🍳 Recipe FAQs
Restaurant style salsa has a smooth texture, whereas chunky salsa has chunks of tomato, onion, and pepper in it.
One way is to cook it down. Cooking salsa concentrates the flavors as the water evaporates.
🎥 Video
This is the salsa you are going to want at all your parties and get-togethers!
I originally posted this recipe on February 9, 2015. I added new photos and text when I republished it.
*Don't forget to come back and leave your feedback and star rating.
📋 Recipe
Restaurant Style Salsa
Ingredients
- 4 Hot House tomatoes
- ½ cup chopped onion
- 2 cloves garlic minced
- 2 tablespoons lime juice
- 1 ½ teaspoons finely chopped serrano pepper
- Salt
- ½ cup chopped cilantro
Instructions
- Slit each tomato with an x on one side.
- Boil enough water in a saucepan for the tomatoes to be able to fit in.
- Put tomatoes in boiling water for a few minutes. Pull out each one and put in an ice water bath. Peel the skin and take out the core. Set aside.
- Put tomatoes, onion, garlic, serrano pepper, salt, and lime juice in a food processor and blend until smooth. Do not add cilantro yet.
- Pour ingredients into a saucepan and simmer on medium-low heat for 30 minutes. The flavors get concentrated as you cook it.
- Add chopped cilantro about 3-5 minutes before you are done cooking.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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