The Best Restaurant Style Salsa Recipe
mylifeinbalancegroup.com/best-restaurant-style-salsa-recipe/Want to recreate a restaurant-quality salsa recipe at home? Grab some fresh tomatoes, serrano peppers, garlic, onion, plenty of cilantro, and your trusty food processor. You'll be enjoying chunky Mexican-restaurant salsa in no time!
Recipe Makes (Approximate): servings
Equipment
- Cutting board
- Sharp chef's knife
- Food processor
- serving bowl or airtight container
Ingredients
- 1-3 medium serrano chili peppers (approximately 4 ounces each, see Notes for heat levels)
- 4 cloves garlic (peeled)
- ½ of one bunch cilantro (approximately ¾ cup loosely packed leaves)
- ½ of one medium yellow onion (or white onion, approximately 3 ounces)
- ¾ pound Roma tomatoes (approximately 6 medium tomatoes)
- 3 14.5-ounce cans diced tomatoes (drained; 42 ounces diced tomatoes total, drained)
- 1 teaspoon salt (more or less to taste)
Instructions
To Prepare the Ingredients
- Using sharp chef's knife, remove stem(s) of 1-3 medium serrano chili peppers. Quarter each pepper, and remove seeds from pepper(s) if desired. Discard stems and seeds. Add quartered pepper(s) to food processor bowl.
- Slice ½ of one medium yellow onion into 1-inch long pieces. Set aside.
- Slice ¾ pound Roma tomatoes into 1-inch long pieces. Set aside.
To Make the Salsa
- Add 4 cloves garlic (peeled) and ½ of one bunch cilantro to food processor with peppers. Pulse peppers, garlic, and cilantro together until ingredients are minced and well combined.
- Add sliced onions to food processor bowl. Pulse ingredients together until onions are finely chopped and mixture is fairly smooth.
- Add sliced tomatoes to food processor bowl. Pulse ingredients together until no large chunks of tomato remain.
- Add 3 14.5-ounce cans diced tomatoes (well drained) and 1 teaspoon salt to food processor. Pulse all ingredients together until desired salsa consistency is achieved. Taste salsa and adjust salt if desired.
- When satisfied with flavor, transfer prepared salsa to serving bowl and serve immediately with tortilla chips. Alternately, transfer prepared salsa to airtight container and refrigerate until ready to serve.
Recipe Notes
- Serrano Peppers: For a mild salsa, use 1 serrano chile with the seeds removed. For a medium salsa, use 1 serrano chile, including seeds. For a hot salsa, use 2 serrano chiles, including seeds. For fiery salsa, use 3 serrano peppers, including seeds. You can replace the serrano peppers with jalapeño peppers if you prefer them, but it will change the overall flavor slightly.
- Diced Tomatoes: Choose a brand without any added sugar.
- Consistency: This is not intended to be a super chunky salsa. Ideally, the end consistency should be fairly smooth with some small chunks, but you can make it whatever consistency you like best.
- Leftovers: Refrigerate salsa in an airtight container. Salsa will keep approximately 2 to 3 weeks if stored properly.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 69calProtein: 3gFat: 1gSaturated Fat: 0.1gSodium: 691mgPotassium: 704mgTotal Carbs: 16gFiber: 5gSugar: 9gNet Carbs: 11gVitamin A: 1291IUVitamin C: 50mgCalcium: 83mgIron: 3mg
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