Homemade Salsa with fresh ingredients and full of flavor, just like the one you’re served at your favorite restaurant! This restaurant style salsa is made with roasted tomatoes and onions which enhances all the flavors. Delicious and simple!
You know that salsa you get at Mexican restaurants the minute you walk in with lots of chips? Well, that’s my favorite part and I’ve never been able to get flavor that out of a jar! But this recipe is simple enough that you can make yourself at home with a handful of fresh ingredients.
I really believe that salsa is best when only a few key ingredients are involved. While there are so many recipes for this dip, literally millions and some with dozens of ingredients, I still believe in my mantra: simple is always best. This recipe is the perfect accompaniment for quesadillas, fajitas, taquitos, or served beside some homemade guac. You name it!
HOW TO MAKE SALSA
The first step for this recipe is to halve the tomatoes, quarter the onions, and throw them all on a sheet pan with the garlic. Toss the pan in a nice and hot oven, and let everything roast. I believe that roasting your tomatoes and onions gives the salsa so much complexity of flavor. I prefer to roast my own tomatoes rather than buy canned roasted tomatoes. It literally only takes minutes! I like to roast the tomatoes just until they start to slightly char.
Now the hard part is done! Phew. All that’s left to do is dump the rest of your ingredients into a food processor or blender, and pulse until you have the perfect consistency.
WHAT INGREDIENTS ARE IN THIS SALSA RECIPE?
For my salsa recipe I like to stick with the key ingredients. In my books those would be tomatoes, garlic, onions, cilantro, chiles or jalapeños and a little bit of lime juice. The beautiful thing about salsa is that you can really get creative with it and make any changes you want to create your perfect version.
I did choose canned diced chilies in this recipe only because I wanted a milder salsa with a hint of smokiness, but if you want a spicier salsa, leave out the diced chiles and roast a couple of jalapeños along with the tomatoes. Or you can even use both. Totally up to you! Want to give it a nice kick? Use a habanero, scotch bonnet, or ghost pepper to really crank up the heat.
I added a bit of lime juice, which is totally optional if you don’t like a tangy salsa. Last but not least, don’t forget to season well with plenty of salt and pepper.
LOOKING FOR MORE GREAT DIP RECIPES? TRY THESE:
- Easy Hummus
- Crockpot Bacon Queso Blanco Dip
- Red Lentil Hummus
- Spicy Cheesy Corn and Tomato Dip
- Baba Ganoush
- 8 medium tomatoes halved, (I used Roma tomatoes)
- 2 medium onions quartered
- 6 cloves garlic peeled
- 4.5 oz mild diced green chiles (1 can)
- 1/2 cup fresh cilantro
- 2 tbsp lime juice freshly squeezed
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to tste
- Preheat your oven to 350 F degrees.
- Place the tomatoes, onions and garlic on a baking sheet and roast for 15 minutes or just until the onions and tomatoes start to get a little char on them. Remove the baking sheet from the oven and let the tomatoes cool for about 5 minutes.
- Add the tomatoes, onions, garlic, green chiles, cilantro, lime juice and salt and pepper to a food processor and pulse a few times until you get the desired consistency.
- Pour in a bowl and cover with plastic wrap (or an airtight container) and refrigerate for 2 to 4 hours before serving.
- To add more spiciness to the salsa, add 1 or 2 jalapeños (or other favorite hot peppers) to the baking sheet and roast along with the tomatoes.
- To get a tangier salsa, add more freshly squeezed lime juice.
- This salsa will last for 5-7 days in the fridge, or 3-4 months in the freezer.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.