This restaurant style salsa is so addicting, you’ll want to add it to just about everything! Chips, scrambled eggs, tacos… you name it!
I’ve been guzzling down this salsa since I was a kid. My best friend’s dad would whip up a batch every single day and us kids would go to town. Her house was sort of the place where we all hung out, raided their refrigerator and claimed spots on their couch wile watching MTV. Now that I have children myself, I’ve realized just how patient her parents actually were.
Try serving this with my Plantain Chilaquiles (another dish her dad would make), Chicken Enchiladas or drizzled over my Mexican Pizzas.
INGREDIENTS FOR RESTAURANT STYLE SALSA:
This is a tried and true recipe, as her dad actually crafted it for our FAVORITE Mexican restaurant, Porfi’s. Man-oh-man how much I miss that place. We’d go there at least once a week. Lucky for me, her dad taught us how to make it at home. All you need is the following items.
- Canned Whole Plum Tomatoes
- White Onion
- Jalapeno Peppers
- Garlic
- Lime Juice
- Fresh Cilantro
- Salt
- Sugar
This salsa comes together so quickly… and it’s so dang delicious! I pulse mine in my food processor, but you can also use a blender if you prefer. I’ve linked the two appliances that I personally have and I’d recommend them both!
OTHER CONDIMENTS YOU MIGHT LIKE:
The Best Chipotle Garlic Aioli
How To Make Aji Verde (Spicy Peruvian Green Sauce)
TIPS FOR THE BEST RESULTS:
- Canned Tomatoes: I’ve tried this with several types of tomatoes and Whole Peeled Tomatoes taste the most authentic. Fire Roasted Tomatoes would be my second choice.
- Chill-ax: The tomatoes need a chance to mingle with their new friends, so pop the salsa into the refrigerator for at least 20 minutes for the best flavor. Seriously, the longer, the better. So if you can make this one day in advance, wow-oh-wow are you in for a treat.
- Acid + Sugar: You need a smidge of sugar to balance out the acidity of the tomatoes and lime juice. Just a touch will do the trick! Otherwise the salsa will be too tart.
VARIATIONS TO THIS RECIPE:
I seldom mix things up, as the original is my fav. However, I’ve also added the following ingredients and the results were really tasty, too.
- 1 small can (4oz) Mild Green Chilies
- A few Chipotle’s in Adobo (spicy!)
- Mexican Oregano
- Chili Powder
- Cumin
- Yellow Onion instead of White (milder taste)
- 28 oz. Whole Plum Peeled Tomatoes, do not drain
- 1 Small White Onion, peeled and quartered
- 2 Jalapeño Peppers, seeds removed
- 2 - 3 Garlic Cloves, peeled
- Juice of ½ Lime (about 2 Tbsp.)
- ½ Bunch Cilantro
- 1 tsp. Salt
- ½ tsp. Granulated Sugar, optional (see note below)
- Place all ingredients in the food processor and pulse until desired consistency.
- Taste, and adjust to taste. Refrigerate for at least 20 minutes before consuming.
NOTES ON THIS RECIPE:
- Depending on the acidity and natural sugars in the tomatoes, you may need to add more or less lime juice, salt and/or sugar.
- I like a bit of heat in my salsa, so I leave half the seeds inside the jalapeños. If you would like a milder salsa, you could use 1 jalapeño instead of two and make sure to remove all seeds.
- Leftovers should be stored in a sealed container in the refrigerator. I recommend using within 3 days.
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