Restaurant Style Salsa is so simple to make and it’s amazing how it tastes just like what you would get at your favorite Mexican restaurant. Serve it with your favorite tortilla chips or serve it with any dish that you would serve salsa with.
This is made with a handful of ingredients and turns out so tasty. You won’t find an easier cooked recipe that this restaurant-style salsa.
One of my favorite things to eat when going to a Mexican restaurant is the tortilla chips and salsa. To tell the truth I could make a meal of these two things, although I do enjoy the entree during the meal also.
Now I love making it at home and every time I make it I am amazed how easy it is to make. I think that you will enjoy this recipe too.
- Use ripe tomatoes, this will add a richer flavor to your salsa
- Make sure to peel the tomatoes before adding them to the slow cooker.
- For a hotter/spicier salsa leave some of the seeds with the jalapenos
- Don’t worry about removing the seeds from the tomatoes, they will get blended up.
- Roma tomatoes work well for salsa, but for this one, I used beefsteak tomatoes from my garden. I added a small can of tomato paste to help with thickening the salsa.
- Don’t worry about chopping the ingredients up to fine. Once it is done cooking in the slow cooker it will be blended with a blender.
- An immersible blender works great for blending the salsa up, but don’t worry you can use a blender or a food processor to blend up the cooked ingredients.
- After the ingredients are blended cook for about another half hour this will help thicken up the salsa.
- Cool the salsa once it is done cooking. After it is cooled place in the refrigerator until chilled before serving.
- This makes a large batch. I like to make it when the family comes over. If you have leftovers store in an airtight container in the refrigerator for up to a week.
Steps for making Restaurant Style Salsa:
Add tomatoes that have been peeled and cored, green pepper, onion, jalapeno peppers, tomato paste, cilantro, the juice from a lime, cumin, sugar, and kosher salt.
Cook on high for 3 to 4 hours or on low for 5 to 6 hours. With an immersible blender blend, the ingredients until all are blended well. If you don’t have an immersible blender you can use a regular blender or a food processor.
Continue to cook the salsa uncovered for about another 30 minutes.
Put in a container and cool until it is cool enough to place in the refrigerator until chilled before serving.
If you are looking for recipes to serve with chips take a look at these recipes:
Restaurant Style Salsa
- 5 cups tomatoes peeled and cored (about 3 pounds 6 medium tomatoes)
- 1 large green pepper
- 1 large onion
- 2 large jalapeno peppers
- 6 ounces tomato paste
- 1 teaspoon cumin
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons sugar
- juice from one lime
- Small bunch cilantro or more if desired
- Cut the tomatoes, green pepper, onion, and jalapeno peppers and add to the slow cooker.
- Add the tomato paste, cumin, Kosher salt, sugar, and juice from the lime mix together
- Cook for 3 to 4 hours on high or 5 to 6 on low. Once the ingredients have been cooked use an immersible blender and blend the vegetables until well blended.
- Continue to cook after the salsa has been blended for another 30 minutes uncovered.
- Once the salsa is done cooking, place in a large airtight container and cool. Refrigerator until chilled before serving.
- Make sure to peel and core the tomatoes.
- Roughly chop the vegetables, no need to chop them into small pieces
- An immersible blender works well for blending the salsa.
- Chill the salsa in the refrigerator until cold before serving.
- The salsa can be made the day before you serve it.
- Store in an airtight container for up to a week.