Want to give your appetizers an extra zing? Why not serve it with a bit of your own restaurant-style salsa? You might say, “Why not just buy bottled salsa from the store?” But love, the bottled stuff just doesn’t hit the right spot. And it couldn’t be more straightforward with my super easy tips and tricks. You’ll be whipping up a batch and hitting the flavor nail smack dab on the head. So get ready to do the SALSA (dance, pun intended😉).
Recipe Ingredients
Many think that salsa isn’t healthy because it’s usually paired with chips, fried foods, and carbs. But if we take a closer look at our restaurant-style salsa, we will see that it uses wholesome ingredients and IS actually good for you. If you want a healthier option, serve it with baked chips instead of fried. Oh yeah! So let’s get to know the ingredients up close and personal…
How to Make Restaurant-Style Salsa
Blend It All Together The First Step – Add fire-roasted tomatoes, jalapeno, onions, garlic, lime juice, cumin, salt, cilantro, and sugar in a blender or food processor. (Photos 1-3) Finishing Touch – Start pulsing a little at a time until you reach the desired consistency. Season with salt, then adjust other seasonings to taste. For best results, let it rest in the fridge for a couple of hours. (Photo 4) Serve with homemade tortilla chips, and enjoy!
Recipe Variations
Tips and Tricks
Fire-roasted tomatoes go well with the jalapenos and cilantro, giving you a smoky restaurant-style salsa. Let it rest for at least an hour for the best results.For a sweeter salsa without adding sugar, try browning your onions before pulsing the mix in the blender. It’s called caramelizing, and it sweetens the onions even more.Remove the jalapeno seeds to tone down the heat for a milder salsa.
Make-Ahead Instructions
If you like to can your own salsa, this is the perfect recipe to double or triple. Ensure your canning jar rims don’t have any chips or nicks, and the lids’ seals are in perfect shape. Fill the jars with salsa, leaving at least a ½ inch space at the top so your jars don’t explode. I really recommend using a pressure canner because modern tomatoes don’t have enough acid to can the salsa safely in a water bath. If you plan to use a water bath, add enough vinegar to your salsa to acidify it so it won’t spoil. It should last a year on your pantry shelf.
Serving and Storage Instructions
This goes great in a cute bowl next to a big platter full of tortilla chips. But hey, it’s so versatile that you can also serve it like bruschetta. Leftover homemade salsa will last in an airtight jar for two weeks in the fridge. I don’t recommend freezing it, but you can. It may separate and be a little soggy when you thaw it. No problem, though; just cook it like spaghetti sauce and serve it over pasta or add it to a casserole. Yum!
What to Serve With Restaurant-Style Salsa
More Delicious Dip Recipes
Conclusion
This restaurant-style salsa is super straightforward and addictively delicious. When do you plan on making it? Gameday or movie night? If you love it, please give it a 5-star rating. Thanks❤️Watch How to Make It
Watch How to Make It
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