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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Mention @thewifewiththeknife or tag #wifewiththeknife