My Better Than Restaurant Salsa combines the best of two worlds ~ it’s got that deep rich roasted tomato flavor and thickness that you love from your favorite cantina, but brightened with fresh colorful veggies and cilantro. This is stupid easy, so let’s make it!
Salsa, it’s the 6th food group around here, and it’s awe inspiring how many ways there are to change up this mother of all sauces. It’s also one of the easiest foods to make from scratch. But let’s get real, the very best salsa always seems to be the one you get in a restaurant, restaurant salsa has a undeniable cache about it and I’ve set out to recreate that experience in my own kitchen, and even take it one step further.
When we say restaurant style salsa it’s a catchall phrase for a salsa that is made right in a blender or food processor, and it’s a great way to make a super quick appetizer for a crowd. Today’s recipe is a hybrid restaurant salsa because I only do part of it in the processor. I begin by pulsing fresh garlic, a can of fire roasted tomatoes, and a can of fire roasted peppers. The canned tomatoes and peppers make a thick base that isn’t watery, which I love.
My secret is to add in finely minced fresh peppers (both sweet and hot,) red onion, and fresh cilantro, along with a squeeze of lime, some extra virgin olive oil, and a dash of vinegar for extra acidity. You get this great contrast between the cooked base and the fresh additions, instead of having it all blitzed together into an homogeneous mixture.
Isn’t it great not to have to bother a waiter for yet another refill of salsa ~ I just reload from the vat jar in the fridge!
Tips for fabulous better than restaurant salsa ~
- Be sure to get fire roasted canned tomatoes and peppers, the flavor is wonderful.
- To get that fine even mince on my fresh peppers and onions I use my Alligator Vegetable Chopper, it’s literally one of my favorite kitchen tools and it gets tons of use during summer salsa season.
- Plan to let the salsa rest in the refrigerator for at least an hour before serving so the flavors can develop and mingle.
- Taste just before serving to adjust any of the elements, you’ll be able to judge it better after it has rested.
Ingredients
- 2 cloves garlic, peeled
- 14.5 ounce can of diced fire roasted tomatoes
- 4 ounce can of fire roasted diced green chilies
- juice of 1 or 2 limes (to taste)
- 2 Tbsp extra virgin olive oil
- 1 tsp sherry vinegar (more to taste)
- 1/2 cup minced colorful bell peppers
- 1 red or green jalapeno, minced (seeds and all)
- 1/4 cup minced red onion
- 1/3 cup finely chopped cilantro
- salt and freshly cracked black pepper to taste
Instructions
- With the motor going, drop the two cloves of garlic into the food processor and let go until completely minced. Turn the machine off and add the can of tomatoes and the can of chilies, without draining, to the processor. Pulse until everything is broken down but still has some texture. This is a matter of personal preference, if you like it smoother, pulse a few more times. Remove the salsa to a bowl and stir in the lime juice, olive oil, and vinegar.
- Stir in the minced peppers, onion, and cilantro and season with salt and pepper to taste. Adjust any of the ingredients to suit yourself. Cover and refrigerate for at least an hour before serving.
Make it your own ~
- For a less spicy salsa remove the seeds and veins from the hot peppers, or leave them out entirely.
- For a smoother texture, throw everything in the blender or processor and blitz.
don’t forget to pin this better than restaurant salsa~
18 Comments
Laura | Tutti Dolci
May 10, 2018 at 4:21 pmPlease pass the chips, this salsa looks like the best ever!
2pots2cook
May 5, 2018 at 8:47 amMy cup of tea ! :-) Thank you Sue !
The Gourmet Goddess
May 5, 2018 at 8:45 amWell, this is stellar…color and flavor! You’ve done it yet again. This is my new go-to salsa recipe. Thank you, Sue.
Lea Ann (Cooking On The Ranch)
May 5, 2018 at 7:54 amMy restaurant salsa is one of the most popular recipes on my site. Vinegar is a must ingredient, and I love that you used sherry vinegar. I usually use just cider and can’t wait to try the sherry. It’s my favorite anyway, don’t know why I didn’t think of it. Also, like the bell pepper addition.
Sue
May 5, 2018 at 8:00 amSherry vinegar is my favorite too, it’s got the perfect balance. Thanks for stopping by Lea Ann!
Chris Scheuer
May 4, 2018 at 5:03 pmYum! I would eat this like soup! It looks amazing and so… pretty too with all the vibrant colors!
Sue
May 4, 2018 at 5:46 pmYou’re so right, I didn’t think of it, but it’s basically gazpacho :)
Traci | Vanilla And Bean
May 4, 2018 at 2:47 pmA vat (I mean jar) of homemade salsa is the BEST! Love those fire roasted tomatoes – just my style! Delicious Sue!
Angie@Angie's Recipes
May 4, 2018 at 11:03 amYour salsa looks fantastic. I need to look for some fire roasted tomatoes. Have a great weekend, sue!
Susan Zacharias
May 4, 2018 at 10:20 amNice recipe, Sue. My cookery teacher from El Salvador, says if you cook fresh salsa for just 1 minute then refrigerate, it will keep much longer.
Sue
May 4, 2018 at 10:42 amThat’s interesting, Susan, I’ve never heard that, I’ll try it.
Berni
May 4, 2018 at 8:32 amYou are hilarious! I really enjoy these recipes and have made a few already as I love to cook and this has been fun! I love the Strawberry buttermilk cake and the Tuscan Chicken Thighs! We’ve enjoyed the banana poppy seed cake and many others. Sending you many blessings!
Carolyn
May 4, 2018 at 8:17 amSue, do you have any idea about the nutritional content of your salsa. It looks so healthy but wondering about calories, carbs, and sodium for people on strict diets. Thanks!!
Sue
May 4, 2018 at 9:51 amI added a label for you Carolyn, hope that helps!
Jennifer @ Seasons and Suppers
May 4, 2018 at 8:14 amI love a great salsa and this looks perfect! Will whip up a batch for the weekend :)
ReneeW
May 4, 2018 at 8:08 amGosh this looks almost like gazpacho! Super duper yummy Sue. Thanks for sharing all your great recipes and ideas!
mae
May 4, 2018 at 6:24 amYour observations about the term “restaurant salsa” are spot-on — you must be right that they use a blender or food processor to get that thickness. Your ingredient list also sounds just right, especially cilantro.
best… mae
Tricia @ Saving Room for Dessert
May 4, 2018 at 3:18 amI’m not going to be able to rest until I make a big batch of this beautiful salsa. It looks absolutely perfect in every way. Pass the chips!!!