I’m a sauces and salsa kinda person…
Are you? I always love going to Mexican restaurants (or any restaurant for that matter) and love to eat chips and’ salsa. Sometimes I rant and rave about the homemade salsa, and sometimes I complain (to my husband only of course) when you can taste that it is jarred salsa.
Don’t get me wrong, there ain’t nothing wrong with jarred salsa, but there IS just something about homemade salsa. It’s ingredients taste much more fresh, it’s prettier, and the flavors are out.of.this.world. If you’ve never made restaurant style salsa, now’s your chance to make THE best restaurant style salsa.
What’s the difference between salsa and pico de gallo?
Salsa and pico de gallo are both popular Mexican condiments, but they differ in texture, preparation, and usage:
- Consistency: Salsa is typically more liquid, while pico de gallo is chunky.
- Preparation: Salsa ingredients are usually blended or processed, while pico de gallo ingredients are chopped and mixed.
- Usage: Salsa is more versatile as a sauce or dip, while pico de gallo is primarily used as a topping or fresh condiment.
Both condiments bring vibrant flavors and fresh ingredients to the table, enhancing a variety of dishes in their unique ways.
Ingredients Used to Make Restaurant Style Salsa
- Roma tomatoes
- Red onion
- Garlic cloves
- Jalapeños (optional)
- Fresh cilantro
- Lime juice
- Seasonings: ground cumin, salt, sugar
- 28oz can of Rotel
How to Make Restaurant Style Salve
- Add all ingredients except Rotel to a blender or food processor. Blend until chopped and combined.
- Add can of drained ROTEL. Puree until combined. Serve!
This restaurant-style salsa not only brings a burst of fresh, vibrant flavors to your table but also adds a delightful, homemade touch to any meal or snack. So, next time you're craving that authentic, restaurant-quality salsa, whip up this quick and easy recipe and elevate your dining experience with a few extra layers of deliciousness!
Quick Cooking Recipe
- Preparation Time: 5 minutes
- Total Time: 5 minutes
- Author: Jen Sharpin | So Damn Delish
- Yield: 4 cups
- Author: Jen Sharpin | so damn delish
- Yield: 4 cups
This restaurant style salsa is made with fresh ingredients, is bright and fresh, easy to customize the spiciness, and takes about 5 minutes to make.
Ingredients
- 8 roma tomatoes, ends cut off, and halved
- 1 medium red onion, peeled and quartered
- 3 garlic cloves, peeled
- 1 jalapeño, stemmed and seeded, halved
- 1/2 cup fresh cilantro, packed
- juice of 1 lime
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 (28 oz) can Rotel (original, mild, or hot), drained
Instructions
- Add all ingredients except Rotel to a food processor or blender. Blend until thoroughly chopped and combined.
- Add Rotel to a food processor and blend/puree until just combined. Refrigerate until ready to be served.
Notes
- Use no jalapeños for mild, one for medium, and two for hot.
- Salsa will keep for 10-12 days in the fridge or it will freeze well.
Nutrition Facts (per serving)
- Calories: 35
- Sugar: 4g
- Sodium: 250mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Did you know you can freeze fresh herbs?
Yes, you can freeze fresh herbs! Freezing herbs is an excellent way to preserve their flavor and extend their shelf life, allowing you to enjoy fresh herbs even when they are out of season. Here’s how you can freeze them effectively:
- Freezing Whole or Chopped Herbs
- Freezing Herbs in Oil or Water
- Herb Puree
- Tips:
- Use within 6 months: For the best flavor, use frozen herbs within six months.
- Keep herbs separated: When transferring to containers, ensure each type of herb is stored separately to avoid mixing flavors.
- Label and date: Always label the containers with the type of herb and the date it was frozen to keep track of freshness.
Freezing herbs is a convenient way to maintain their flavor and nutritional value, making it easy to add a touch of freshness to your meals year-round.
This restaurant-style salsa recipe not only brings a burst of fresh, vibrant flavors to your table but also adds a delightful, homemade touch to any meal or snack. So, next time you're craving that authentic (like Butter Garlic Noodles), restaurant-quality salsa, whip up this quick and easy recipe and elevate your dining experience with a few extra layers of deliciousness!
By following this guide on how to make restaurant style salsa at home at So Damn Delish, you’ll be able to enjoy the best restaurant style salsa anytime you want.
Print
5-Minute Restaurant Style Salsa: Fresh and Delicious
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 cups 1x
Description
This restaurant style salsa is made with fresh ingredients, is bright and fresh, easy to customize the spiciness, and takes about 5 minutes to make.
Ingredients
- 8 roma tomatoes, ends cut off, and halved
- 1 medium red onion, peeled and quartered
- 3 garlic cloves, peeled
- 1 jalapeño, stemmed and seeded, halved
- 1/2 cup fresh cilantro, packed
- juice of 1 lime
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 (28 oz) can Rotel (original, mild, or hot), drained
Instructions
- Add all ingredients except Rotel to a food processor or blender. Blend until thoroughly chopped and combined.
- Add Rotel to a food processor and blend/puree until just combined. Refrigerate until ready to be served.
Notes
- Use no jalapeños for mild, one for medium, and two for hot.
- Salsa will keep for 10-12 days in the fridge or it will freeze well.
Nutrition
- Calories: 35
- Sugar: 4g
- Sodium: 250mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
