The Best Restaurant Style Salsa Recipes

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-STYLE SALSA

Steps:

• Heat a grill over medium-high heat.
• In a large bowl, toss the tomatoes in a drizzle of any high smoke point oil. Grab your peppers and onion, and walk them out to the grill. (You can also use an indoor grill pan or a cast iron skillet for this step. I've also had good results just charring the onion and jalapeno straight over a gas burner.)
• Toss the oiled tomatoes, peppers and onion onto the grill. The goal is for the skin of the peppers and the edges of the onion to get some char, for the tomato skin to get blistered enough that you can peel it off, and for the raw edge to get taken off of most of the tomato. Don't let it get overcooked and mushy, though.
• Remove the tomato, peppers, and onion from the grill. Put the tomatoes back in the same bowl you used to toss them in. Cover the bowl with a plate to let the tomatoes steam. This will help remove the skin. Use the blade of a knife to scrape the skins off of the peppers, and remove seeds as desired (we do not remove them).
• Transfer the peppers to the bowl of a food processor along with the onion, garlic, and cilantro. Pulse a few times until coarsely chopped.
• Using your fingers, peel the tomatoes. The skin should come off easily. If you can't get every last bit of skin, don't worry. Add the tomatoes to the food processor, along with the white vinegar, salt, and liquid smoke. Pulse until you reach your desired consistency (from chunky to runny).
• Pour the salsa into a resealable container and transfer to the refrigerator. The salsa is best served chilled, so let it sit for at least 1 hour in the refrigerator, or ideally overnight, before serving.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.