Restaurant Style Salsa
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
4
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Course
Condiments
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Cuisine
Mexican
Restaurant Style Salsa
Description
This salsa uses a food processor to finely blend fresh onion and jalapeno with generous amounts of crushed tomato and canned diced green chiles. The cilantro adds herbal brightness while lime juice provides acidity to brighten flavors. Aromatics like minced garlic and spices including ground cumin, salt, pepper, and a touch of sugar round out the flavor profile. The ingredients are processed until fairly smooth, emphasizing flavor release and blending.
The texture is smooth rather than chunky, helping distribute the flavors evenly. The jalapeno’s heat is moderate, especially with seeds removed, and the canned green chiles add a smoky element without intense spiciness. This salsa works well as a topping for Mexican dishes, a dip for corn chips, or a condiment to complement other foods.
It is chilled to let flavors meld and served cold or at room temperature. Adjust lime juice and salt after blending to achieve desired balance. The recipe uses accessible canned ingredients, making it convenient without sacrificing flavor complexity.
Salsa is best consumed within a few days when refrigerated and can be refreshed with extra chopped cilantro or lime juice if flavors mellow over time.
Ingredients
- 1/4 cup onion white, brown or yellow, chopped
- 1 tbsp jalapeno pepper , seeds removed, roughly chopped (fresh best, canned ok)
- 400g / 14 oz crushed tomato best quality, canned
- 4 oz / 120g green chiles Note 1, canned diced
- 1/4 cup Coriander roughly chopped, aka cilantro, packed
- 1/2 tbsp+ lime juice
- 1 clove garlic , minced
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 teaspoon cumin ground
Instructions
- Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
- Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
- Taste test with corn chip for salt and lime. Adjust if necessary.
- Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).
Notes
- Canned green chiles provide a smoky flavor similar to chargrilled peppers; if unavailable, omit or substitute the same quantity with another mild pepper.
- Remove jalapeno seeds to reduce heat if preferred; fresh jalapenos yield better flavor but canned can be used in a pinch.
- Refrigerate salsa in a sealed container for up to 3 days; refresh with fresh cilantro and lime juice before serving if flavors mellow.
- Adjust seasoning to taste after blending, especially salt and lime juice, for balanced acidity and saltiness.
User Reviews
Overall Rating
4.9
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