Restaurantsalsa Recipes

FRESH RESTAURANT-STYLE SALSA

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

HOMEMADE SALSA RECIPE

Steps:

• Add all ingredients to a food processor. Pulse a few times to break up larger pieces, then process until texture is mostly smooth (or as smooth or chunky as you'd like).
• Taste the salsa and based on personal preference, adjust salt/sugar levels as necessary.
• Transfer to airtight container and refrigerate for a couple of hours for best flavor.
• Serve with tortilla chips and enjoy!

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

THE BEST RESTAURANT SALSA MADE AT HOME

Steps:

• Basically, you just stir up the ingredients and you got it, but since the original recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
• I take the pickled jalapeños (which at my store comes as jalapeño rings) and I chop them up fine in my mini processor. Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeños. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand. I also like to add a little bit of the juice from the jar, b/c I think that's what helps give it that restaurant flavor. Just a few dribbles.
• My suggestion is to go light on the jalapeños for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it. It gets hotter after it has had time to sit. So if the next day it isn't hot enough for you, add more chopped jalapeños or just add a little of the jalapeño juice from the jar.
• When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought). So again, go light and then add small amounts till it tastes right. Same thing with the garlic powder.
• Remember you can always add but ya can't take out. Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalapeños and some of the juice!).
• The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!

FRESH TOMATO SALSA RESTAURANT-STYLE

Steps:

• Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.