Utterly addictive, this bright and spicy restaurant-style salsa recipe combines blistered vine-ripened tomatoes, onions, garlic and chiles with fresh cilantro and lime. It is unique from most salsas, which are either raw or made from canned tomatoes. Roasting intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a touch of smokiness.
This is the only salsa recipe I make other than my salsa verde, which is almost identical (only tomatillos replace the tomatoes). It’s easy to make and, if you’re having a party, you can prepare it a few days ahead of time.
What You’ll Need To Make Restaurant-Style Salsa
As you can see, this salsa recipe calls for three serrano peppers. Serrano peppers are similar to jalapeño peppers in taste and appearance but they are smaller and hotter. Feel free to substitute jalapeño peppers, if you like, but keep in mind that you’ll only need one or two, depending on how spicy you like your salsa.
How To Make Restaurant-Style Salsa
Begin by tossing the quartered tomatoes (I don’t even bother coring them), onion wedges, garlic and whole peppers with the vegetable oil directly on a baking sheet. Broil the vegetables until blistered and slightly charred, 10-15 minutes.
Transfer the vegetables to a food processor fitted with a metal blade, and add the salt and cumin. (Note: This is a spicy salsa — you may want to start with one pepper in the food processor, and then blend the other(s) in if you want more heat.)
Process until slightly chunky. Taste and add the remaining chili pepper(s), if desired.
Add the cilantro leaves and lime juice and pulse a few times until the cilantro is finely chopped.
Serve with tortilla chips and enjoy!
How To Serve Restaurant-Style Salsa
Salsa goes with so many recipes! Try pairing it with:
- Fajitas
- Guacamole
- Chili Con Queso
- Carne Asada
- Southwestern Burgers
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