Salsa Restaurant Style
Authentic Restaurant style Salsa, made at home. Easy recipe for all our Mexican needs.
Servings: 1 &1/2 cups
Ingredients
- Tomatoes slightly firm - 2 lbs / 900 gms
- Onion - 1/4 cup chopped roughly
- Garlic - 2 cloves chopped roughly
- Jalapeno - 1 chopped roughly
- Cilantro / Coriander leaves - 2 tbsp chopped fine
Oils & Spices
- Oil - 1 tsp to grease the non stick pan
- Cumin ground - 1/2 tsp
- Salt - 1/4 tsp or to taste
- Lime Juice - of 1 large Lime
Instructions
Pan Grilling The Tomatoes
- Wash and pat the tomatoes dry. Cut the tomatoes in halves and set aside.
- Grease a large non stick or hard anodized pan with little oil. Heat the pan.
- Place all the tomatoes on the hot pan, cut side facing down.
- Sear the tomatoes in the pan on high heat, till they are charred from the bottom. Do not stir them or press them. Do not over crowd the pan. All the tomatoes should touch the pan.
- Once they are charred from one side, turn them slightly from all the sides to get mildly charred.
- Take them off the pan. Peel the skin of the tomatoes, while hot. Place them in a plate to cool down to the room temperature.
Making Salsa Restaurant Style
- Take a blender. Add all the ingredients and spices in the blender besides coriander/cilantro leaves.
- Start pulsing the ingredients slowly, for the perfect salsa texture, till you see nice pureed tomatoes.. This will give you a smooth salsa with few chunks of onion, garlic and tomato in between.
- Alternatively, you may puree the salsa into a smooth dipping sauce.
- Pour it in a serving bowl. Add finely chopped cilantro and mix well.
Serving
- Serve it with nachos, tacos, fajitas or any Mexican food of your choice.
Storage
- It stores well for a week in the refrigerator, in an air tight container. Though it tastes best when it is fresh.
Notes
To make it less spicy, you may remove some seeds from jalapeno. To add more color to the salsa, especially with American Tomatoes, add 1/4 tsp of fancy paprika or degi mirch.