What's the difference between chunky salsa and restaurant style salsa?

Restaurant style salsa is smoother in the texture with small chunks, whereas chunky salsa is usually thicker in texture with larger chunks.

What does restaurant style salsa mean?

It usually refers to the kind of salsa served with chips at a Mexican restaurant. It varies between more or less fresh ingredients. Some versions have fresh onions, garlic etc. and others roast the onions like this recipe.

How do you make restaurant style salsa with fresh tomatoes?

First it's much easier to use fire roasted canned tomatoes, but you can roast fresh tomatoes to make salsa as well. Or you can try my recipe for Pico de Gallo which is perfect for fresh tomatoes.

Restaurant Style Salsa | Get Inspired Everyday!

Name: Easy Blender Fire Roasted Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 jalapeno, halved and deseeded; 6 cloves garlic, peeled; 1 medium white or yellow onion, diced into 1″ pieces; 1 tablespoon olive oil; Sprinkle of sea salt; 1 – 28 oz can fire roasted whole tomatoes, diced; 1/2 teaspoon ground cumin; 2 tablespoons freshly squeezed lime juice; 1/2 cup roughly chopped cilantro; 1/2 teaspoon sea salt, or to taste

Description

Better than going out to eat, this Restaurant Style Salsa is easily made in the blender and perfect for all your favorite Mexican recipes. This salsa recipe also freezes well, so you can make it ahead of time to have on hand at a moments notice. You can serve this salsa with the classic chips, or you can use it in any recipe that calls for salsa.

Ingredients

Scale

1 jalapeno, halved and deseeded

6 cloves garlic, peeled

1 medium white or yellow onion, diced into 1” pieces

1 tablespoon olive oil

Sprinkle of sea salt

1 – 28 oz can fire roasted whole tomatoes, diced

1/2 teaspoon ground cumin

2 tablespoons freshly squeezed lime juice

1/2 cup roughly chopped cilantro

1/2 teaspoon sea salt, or to taste

Instructions

Preheat the oven to 450ºF and line a baking sheet with parchment paper.

Evenly spread the jalapeno halves, garlic cloves, and diced onion onto the baking sheet. Cut the garlic cloves in half if they’re over 1″ across.

Drizzle with the olive oil, and sprinkle with sea salt. Roast the mixture until the veggies begin to soften and brown, about 15 minutes.

Remove the pan from the oven, and let cool for 15 minutes or so until it’s cool enough to handle. Then add the roasted veggies to a blender along with the liquid from the tomatoes (reserving the diced tomatoes until the 2nd blending), cumin, lime juice, and cilantro.

Blend until the mixture is the consistency you desire. We like a slightly chunky salsa, so I always leave good sized pieces in the first blending.

Once you have the consistency you like, add the reserved diced tomatoes, and blend again until your desired texture is reached.

Season to taste with sea salt and serve.

Notes

To store – place any leftover salsa into an airtight container and refrigerate for up to 1 week.

Freeze – place the leftovers into an airtight sealed container and freeze for up to 3 months. Defrost in the fridge overnight before using. If you freeze the salsa in a Ziplock, place the frozen plastic bag into a container in case it leaks as it defrosts.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Appetizer
Method: Blender
Cuisine: Mexican

Keywords: Fire Roasted Salsa Recipe, Blender Salsa Recipe, Restaurant Style Salsa Recipe, Best Restaurant Style Salsa Recipe