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BEST restaurant style salsa (made in a blender!)


The absolute BEST Restaurant style salsa alert in less than 10 minutes in the mixer! It's simple, authentic, and full of Mexican flavors.

Homemade salsa is my weakness. I've tried my fair share of salsa in AZ and I have to say this is the top recipe I've ever tried! We do this at least once a month. Make sure you have Tortilla chips at hand. You've been pretty much warned. 😉

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I got this restaurant salsa recipe from my friend Pioneer women's cookbook) and we've tweaked a bit here and there over the years until it got just right. All you have to do are a few simple ingredients: canned tomatoes, onions, coriander, garlic, salt and fresh lemon juice. Then all you have to do is mix the ingredients in a blender and mix several times.

I usually never measure things and just taste them as I go. If you like it spicy, you can add a jalapeno and a pinch of cumin. Or, you can add more cilantro and spices to your taste. It's very simple to customize to your liking.

This salsa not only tastes good with french fries, but also with almost anything. We love to have a large party and serve Beef tacos or Burrito bowls all week. Mmm … very good! I can eat these things every day and never obtain bored. This is my all time favorite Mexican appetizer!

<img class = "indolent indolent-hidden Aligncenter wp-image-111905 size-medium" title = "The absolute BEST restaurant-style salsa, made in less than 10 minutes in a blender! Simple, authentic and full of Mexican flavors." alt = "Salsa ingredients in the mixer ” width=”720″ height=”504″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2019/04/how-to-make-salsa-720×504.jpg”/>

Tips for the top salsa restaurant

  • Tomato. Whole canned tomatoes give the salsa a great texture. They are not very runny and taste good. Feel free to use fresh tomatoes in their season. Make sure they are ripe with a bright red color and a sweet fragrance. I would probably use 10 to 12 red tomatoes that have been peeled (or about 2 pounds).
  • Consistency. If you like a thicker salsa, I recommend draining the whole can of tomatoes. You can also add water if you prefer thinner.
  • Sweets. It might sound strange, but adding a tiny pinch of sugar really does make a difference in taste. The sweetness helps balance the acidity of tomatoes.
  • Pulse. This is important! Mix the ingredients together (do not mix). This gives you more control over the consistency. It only takes a few hits for everything to arrive together.
  • Let's calm down. After mixing, keep the salsa in the refrigerator. at least one hour. The longer it gets cold, the more flavor it will have.

<img class = "indolent indolent-hidden Aligncenter wp-image-111904 size-large" title = "The absolute BEST restaurant-style salsa, made in less than 10 minutes in a blender! Simple, authentic and full of Mexican flavors." alt = "dipped in a bowl of salsa tortilla chips ” width=”857″ height=”1200″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2019/04/homemade-salsa-857×1200.jpg”/>

Changes in taste

This recipe is SUPER customizable which means you can try the salsa and easily adjust the flavors as needed.

  • Spice up. If you like the heat, have a jalapeno. You can use half or even whole pepper. Remember that the seeds give it a particularly spicy taste. Use them at your own risk. 🙂 You can also use hot, chopped rotel tomatoes instead of soft ones.
  • Garlic. If you're a garlic fanatic add a few more cloves of garlic.
  • Lime. For more flavor, squeeze in additional lemon juice.
  • Sweets. As mentioned above, sugar is optional. Adding a small pinch will help balance the acidity. If you don't want to add it, the salsa will still be delicious.
  • Spice up. I love cumin, so sometimes I have a small trouble adding it. You can also add a pinch of paprika.

Storage + freezing

This mixer salsa continues like two weeks in the fridge, but it never takes that long in this place! 🙂 I love keeping mine in mason jars. They're the great size and great for shaking salsa before serving.

I usually don't freeze homemade salsa because it has more moisture and liquid in it when it thaws. If you want to freeze it, you may need to reduce the liquid a small.

<img class = "indolent indolent-hidden Aligncenter wp-image-111907 size-large" title = "The absolute top restaurant-style salsa made in a blender in less than 10 minutes! Simple, authentic and full of Mexican flavors." alt = "Salsa with tortilla chips bowl ” width=”857″ height=”1200″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2019/04/salsa-recipe-857×1200.jpg”/>

More fresh salsa recipes:

Absolutely the BEST restaurant style salsa made in a blender in less than 10 minutes! It's simple, authentic, and full of Mexican flavors.

  • 28 ounce It could be a whole tomato drained
  • 20th ounce Rotel diced tomatoes and peppers 2 boxes
  • ¼ Cup chopped onion
  • 1/2 Cup coriander finely chopped (more or less to taste)
  • 1 1/2 tablespoon fresh lemon juice
  • one teaspoon minced garlic
  • 1/2 teaspoon cumin
  • ¼ teaspoon kosher salt
  • prize your sugar , Optional

If you like flavorful salsa, cast in a jalapeno.

  • Combine all the ingredients in a blender or food processor.

  • Pulse several times until you have a kind consistency. Try and add spices as needed.

  • Before serving, refrigerate for at least an hour to marinate the flavors. Serve with tortilla chips or over your favorite Mexican dish.

Fresh tomatoes: Feel free to use fresh tomatoes in their season. I would probably use 10 to 12 red tomatoes that have been peeled (or about 2 pounds).
Serving size: It makes about 6 cups in total.

Calorie: 16kcal | Carbohydrates: 3G | Sodium: 111mg | Potassium: 166mg | Sweets: 2 ..G | Vitamin A: 135IU | C vitamin: 8.7mg | Calcium: 26thmg | Iron: 0.9mg

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Jamielyn nye

Jamielyn Nye is the creative director and founder of Follow Us. He is also the author of the Follow Us Cookbook. Jamielyn loves to hunt four small monkeys and sleep with her husband on the sofa when she's not creating in the kitchen.