Restaurant Style Salsa Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pound plum (Roma) tomatoes
1 half medium white onion
2 serrano chiles or small jalapeños
1 clove garlic (optional)
8 sprigs fresh cilantro
2 tablespoons cooking oil
1 teaspoon salt
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Directions: |
Directions:1. You need to chop the ingredients before adding them to the blender. Precise chopping isn’t important. You just need smaller pieces so that it is easier to blend without adding water.
2. Put all of the ingredients in your blender. Adding the tomatoes first makes it much easier to blend. Do not add water unless it won’t blend and then only add 2 tablespoons of water at a time. Most of the time you won’t have to add any. Too much water makes the salsa runny. You want a full-bodied slightly chunky tomato salsa.
3. The easiest way to get it started it to pulse the blender 5 or 6 times until the blades start to catch. Then blend for about 30 to 45 seconds until it is fully blended but still has a coarse texture. The salsa sticks to tortilla chips better when it has a little texture.
4. Once the salsa is blended, you are going to fry it in 2 tablespoons of hot cooking oil. To fry it you just pour it into the hot oil. This step is important to develop the flavor of the salsa and helps bind it. DON'T SKIP IT!!!!
5. Bring it to a boil and then reduce the heat to low. Simmer for 15 minutes until it has taken on a deep red color and has more body. Looks good, doesn’t it? The tomatoes need to be very ripe for the sauce to take on the deep red color in the photos.
6. Allow your restaurant salsa to cool and then serve with tortilla chips, tacos, or anything else you enjoy with salsa.
It is so easy to make you should always have some in your refrigerator. Let us know what you think! |
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