Restaurant-Style Salsa
FAQ
Is this restaurant-style salsa?
Yes. It’s blended, smooth, and balanced, just like the salsa served with chips at your favourite Mexican restaurant.
How spicy is it?
Medium by default. Jalapeños keep it balanced, serranos turn up the heat. Remove seeds for a milder version.
Can I make it without a grill?
Yes. A cast iron pan, grill pan, or direct flame works just as well to char the vegetables.
How long does it last?
Store in an airtight container in the fridge for up to 5 days. The flavour actually gets better after the first day.
Chef’s Tips
- For a more classic restaurant-style texture, blend the salsa a little thinner. Add 1–2 tablespoons of water while pulsing until it reaches your desired consistency.
- Letting the salsa rest overnight makes a noticeable difference, the flavours round out and the smoke, acid, and sweetness come together.
- If your tomatoes are underripe, a tiny pinch of sugar helps balance acidity. With ripe tomatoes, you likely won’t need it.
Restaurant-Style Salsa
This salsa is smoky, tangy, and built for chips. Char the vegetables just enough to deepen their flavour, blend until smooth with a little texture, and let time do the rest. Serve with warm tortilla chips and watch it disappear.
Equipment
- Blender
- Plastic wrap
Ingredients
- 1¼ lbs ripe tomatoes
- 1-2 jalapeños or serranos
- ¼ medium Spanish onion or ½ small yellow onion
- 1-2 cloves garlic
- 2 tbsp neutral oil canola, vegetable, or grapeseed
- 2 tbsp fresh cilantro roughly chopped
- 1 tbsp white vinegar
- 1 tbsp lime juice
- 1 tsp salt
- ¼–½ tsp liquid mesquite smoke optional, for deeper flavour
Instructions
- Preheat grill or pan to medium-high heat.
- Lightly coat tomatoes with oil. Char tomatoes, peppers, and onion until blistered and slightly blackened.
- Transfer tomatoes to a bowl and cover to steam for 5–10 minutes (this loosens skins).
- Peel or rub off excess tomato and pepper skins.
- Add peppers, onion, garlic, and cilantro to a blender or food processor. Pulse until roughly chopped.
- Add tomatoes, vinegar, salt, and liquid smoke (if using). Blend to desired consistency.
- Taste and adjust seasoning.
- Chill at least 1 hour before serving (overnight is best).
- Enjoy!
Notes
- Texture: Pulse just until combined for a thicker, chunkier salsa, or blend longer for a smoother, pourable texture
- Make-Ahead: Stir before serving if stored (natural separation is normal)
- Spice Level: Adjust jalapeños to taste
- Optional Flavour Boost: Add roasted red peppers for a touch of sweetness
- Fridge: store in an airtight container for up to 5 days
- Freezer: store in an airtight freezer-safe container for up to 2 months
- Thaw in the fridge before serving
Tried this recipe?
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