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?
It depends on your pepper choice. Jalapeños keep it moderate, Serranos bring more heat. You can remove the seeds for less spice.
Can I make it without a grill?
Absolutely. Use a cast iron skillet, grill pan, or char the peppers and onion directly over a gas flame.
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.
- For deeper flavour, let the salsa chill overnight before serving. The difference is noticeable.
- If your tomatoes aren’t super sweet, a tiny pinch of sugar can help round out the acidity — but with good ripe tomatoes, you likely won’t need it.
Restaurant-Style Salsa
This salsa is smoky, a little spicy, perfectly tangy, and easy to make. Char the ingredients just enough to bring out their flavour, blend until smooth with a bit of texture, and let the fridge do the rest. Serve with warm chips and enjoy.
Equipment
- Blender
- Plastic wrap
Ingredients
- 1¼ lbs ripe tomatoes medium to large
- Neutral oil like Canola oil Vegetable oil, Grapeseed oil
- 1-2 peppers jalapeños, serranos, or a mix
- ¼ medium Spanish onion or ½ small yellow onion
- 1-2 cloves garlic
- 2 tbsp fresh cilantro roughly chopped
- 2 tbsp white vinegar
- 1 tsp salt
- ½ tsp liquid mesquite smoke
Instructions
- Preheat grill to medium-high heat.
- Toss tomatoes lightly with oil. Place tomatoes, peppers, and onion on the grill.
- Grill until tomatoes blister, peppers char, and onion caramelizes slightly. Do not overcook.
- Transfer tomatoes to a bowl and cover with plastic wrap to steam for 5–10 minutes. (this will help loosen the skins)
- Scrape most of the charred skin from the peppers. Remove seeds if desired.
- Add peppers, onion, garlic, and cilantro to a food processor. Pulse until coarsely chopped.
- Peel tomatoes and add them to the processor along with vinegar, salt, and liquid smoke. Blend to your desired consistency.
- Chill at least 1 hour before serving (overnight is even better).
- 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 made ahead, as natural separation may occur
- Spice Level: Adjust jalapeños to taste
- Optional Flavour Boost: Add roasted red peppers for a touch of sweetness
- Serving suggestions: Serve with warm tortilla chips, tacos, or grilled meats
- 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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