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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Mention @thewifewiththeknife or tag #wifewiththeknife