Best Restaurant Style Salsa Recipes

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

FRESH RESTAURANT-STYLE SALSA

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

AUTHENTIC MEXICAN RESTAURANT STYLE SALSA

Steps:

• Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.

RESTAURANT STYLE SALSA, ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.3/5)

Steps:

• You only need to rough chop the vegetables and toss them into a food processor, which includes: Onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse just a few times. Add the tomatoes and mild green chilis (or the Rotel tomatoes, if using). Pulse until you get the salsa to the consistency you'd like-I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

PIONEER WOMAN RESTAURANT STYLE SALSA

Steps:

• 1. Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
• 2. Combine whole tomatoes, Rotel, onion, jalapeno (just cut the ends off and then cut the jalapeno into 4 chunks...you add the whole jalapeno including the seeds and membrane) garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses (10 to 15 pulses is how Ree likes it...I like it a little chunkier, so I pulse it 5 times and then check it. Pulse till it's the consistency you want).Test seasonings with a tortilla chip and adjust as needed.
• 3. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
• 4. Pat's Note: You can make this as hot as you want by getting the hotter Rotel instead of the original and increasing the jalapeno pepper used to two instead of the one. When I have fresh tomatoes out of the garden, I use the same weight of them as the canned tomatoes. I will also use my home canned tomatoes. I also use two 14.5 oz. cans diced tomatoes and juice in place of the whole tomatoes. Adjust the garlic and onion to your taste.

FRESH TOMATO SALSA RESTAURANT-STYLE

Steps:

• Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.

RESTAURANT-STYLE SALSA (PIONEER WOMAN)

Steps:

• Into a food processor or blender, add the whole tomatoes with their juice, the Rotel, and the onion.
• Quarter the jalapeno lengthwise, then slice it thinly.
• Add the jalapeno and garlic to the mix.
• Next, add the sugar, salt, cumin, lime juice, and cilantro.
• Pulse several times until it reaches the consistency you like.
• Serve with chips.

MEDIUM HOT RESTAURANT STYLE SALSA

Steps:

• Put all ingredients in a blender or food processor and pulse/blend until combined.

MY RESTAURANT-STYLE SALSA-SMALL BATCH

Steps:

• Pour the tomatoes, Rotel, green onions and cilantro into an 7-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
• Add garlic, jalapeno (if using), sugar, salt and cumin.Pulse until the consistency that you like. I pulse about 10 mores times.
• Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
• It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.

PIONEER WOMAN'S RESTAURANT STYLE SALSA

Steps:

• Combine all ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you like (about 10-15 times). Test and adjust seasonings. Refrigerate for at least an hour. Serve with tortilla chips.

PIONEER WOMAN RESTAURANT STYLE SALSA

Steps:

• Chop garlic, jalepeno (I leave the seeds in for a little heat), onion, and cilantro. Add in a blender with all other ingredients. Pulse blender to desired texture. Refrigerate for at least one hour. Makes 12 servings.
• Number of Servings: 12

FIERY HOT RESTAURANT STYLE SALSA

Steps:

• Put all ingredients in a blender or food processor and pulse/blend until combined.

MY RESTAURANT-STYLE SALSA-LARGE BATCH

Steps:

• Pour the tomatoes, Rotel, green onions and cilantro into an 11-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
• Add garlic, jalapeno (if using), sugar, salt and cumin.
• Pulse until the consistency that you like. I pulse about 10 mores times.
• Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
• It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.

RESTAURANT STYLE SALSA

Steps:

• Place the canned tomatoes, onion, garlic, lime juice, and optional jalapenos into a blender. Cover, and blend until it reaches the desired consistency. Add cilantro and pulse until combined.

RESTAURANT STYLE SALSA

Steps:

• Pan roast with, no oil, the unpeeled garlic cloves and jalapeno peppers on medium-high until skins are darkened on all sides. About 5 minutes for the jalapenos and 8-10 minutes for the garlic.
• Peel garlic and add to food processor with jalapeno and onion. Process until ingredients are finely minced. (de-seeding the jalapenos or only using one will result in a medium heat salsa).
• Add all remaining ingredients (tomatoes, cumin, cilantro, lime juice, and salt) and process until smooth.
• Cool for one hour in refrigerator prior to serving.

BLENDED SALSA (TYPICAL RESTAURANT STYLE)

Steps:

• Place all of the ingredients in a blender or food processor. Blend on low 10-30 seconds depending on the desired consistency. While it tastes great right away, you get the best flavor if you let it sit for a few hours or overnight.

RESTAURANT STYLE MEXICAN SALSA

Steps:

• Combine all ingredients.
• Put in a blender and precess briefly. It has only a slight texture.
• Refrigerate.

DANIEL'S RESTAURANT STYLE SALSA

Steps:

• Put all ingredients in a blender or food processor and pulse/blend until combined.

RESTAURANT STYLE RED SALSA

Steps:

• Heat a pan to med heat. Rinse tomatillos and cut into quarters. Add tomatillos, stewed tomatoes (reserve the juice in the can for later) chopped garlic, onions, and chili peppers (I used 4 and it wasn't too spicy. Normally I'll add more because I love the heat but I was also making this for kids to eat as well) to the pan and let it cook for 20 mins or until the tomatillo skin feels soft.
• Transfer everything in the pan into a blender and blend and add the stewed tomato juice so it mixes well and blend for 10 seconds or until everything is nice and mixed (salsa looking).
• Pour salsa into a large bowl, add the chopped cilantro, water, squeeze of a lime wedge, salt and pepper. Let chill covered in the fridge for a few hours.

RESTAURANT STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate the salsa for at least an hour before serving.