5 Minute Restaurant Salsa

Photo Credit: The Chunky Chef

This restaurant-style salsa recipe is a delicious fresh blend of tomatoes, jalapenos, lime and cilantro, making it far better than jarred versions. The truth is, this 5 minute restaurant salsa recipe is almost as easy as purchasing from a jar, too, not to mention, so much more robust and flavourful. This tomato salsa recipe uses canned tomatoes, but if desired, you could use fresh tomatoes from your garden as well. The tomatoes don’t necessarily have to be plum tomatoes; you can use whatever kind you have available to you. The benefit to paste tomatoes is that they don’t contain as much water or seeds as other tomatoes. To remove seeds from tomatoes, cut the tomato into quarters and use a knife to remove all the seeds and pulp. Once you have done that, you can weigh the cleaned fruit to the twenty-eight ounces and use it in your salsa. Since you may not have the same kind of moisture as you would get from the canned variety, you can adjust the fluidity by adding some canned tomato juice or water to your salsa recipe.

Part of what makes this salsa dip recipe so easy is the fact that it is prepared in a food processor. Mexican salsa recipes started being made with a molcajete, which is like a mortar and pestle. The ingredients would be crushed into a paste-like sauce. Today, food processors or blenders are used for preparing salsas. The variety of tool used depends on what texture you would like your salsa to have. A blender will make the salsa smooth, while with the food processor, you will see more flecks of ingredients. Less pulsing or chopping by hand can produce a chunkier salsa. There are more than a dozen salsa recipes in Mexican cuisine, including chipotle salsa, tomatillo salsa, and salsa cruda, which is what this tomato salsa recipe is based on. Consider serving your tomato salsa with homemade tortilla chips, which you can make by cutting tortillas into triangles, brushing with oil and baking in the oven. Warm chips from the oven will be the perfect pairing to a salsa that is elevated well above store-bought salsa dips.

Although tomatoes are viewed as a symbol of Italian cuisine, tomatoes didn’t arrive in Europe until the sixteenth century. Tomatoes have their origins in South and Central America, which is why Mexico’s dishes uses them so frequently. Fresh tomatoes are highly delicious, with sweet and acidic taste, but they are also very good for you. Tomato nutrition involves very high amounts of dietary fiber, manganese, vitamin A, vitamin B6 and vitamin C. This salsa recipe is an excellent way to obtain the nutritional benefits of tomatoes, so you may want to make it all year round. If you have a tremendous amount coming out of the garden, blanch them and place them in the freezer until you are prepared to make this salsa recipe though the fall and winter. The taste will be so much fresher than store-bought canned tomatoes, and you will have grown them yourself. Thank you to Amanda, the author of The Chunky Chef recipe blog, for sharing her 5 minute restaurant salsa recipe with us.

Nutrition Facts for: 5 Minute Restaurant Salsa From The Chunky Chef
Ingredients: Canned whole plum tomatoes, onion, jalepeno peppers, garlic, cumin, salt, sugar, cilantro leaves, lime juice.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for ONE full recipe. * Per Serving:Calories 218, Calories from Fat 23, Total Fat 2.6g 4%, Saturated Fat 0.3g 2%, Cholesterol 0mg 0%, Sodium 2382mg 99%, Potassium 2239mg 64%, Carbohydrates 47.8g 16%, Dietary Fiber 12.6g 50%, Sugars 26.4g, Protein 9.6g, Vitamin A 157%, Vitamin C 233%, Calcium 16%, Iron 28%

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