Restaurant-Style Salsa
Restaurant-Style Salsa is an easy recipe that replicates the delicious salsas that you get at your favorite Mexican restaurant. It’s made in the blender or food processor, and simply requires dumping all the ingredients in and pushing “start”. How can you not love that?!
Using a can of whole, peeled tomatoes, place it in a blender or food processor. Combine it with chopped cilantro, diced onion, red wine vinegar, garlic, crushed red pepper flakes, Mexican oregano, smoked paprika, ground cumin and sugar.
It’s important to use Mexican oregano. It has a more pungent flavor than Greek oregano and is especially good in chile-based recipes. If you don’t have it, or can’t find it, substitute marjoram, not Greek oregano.
Refrigerate the salsa up to one week. Serve with tortilla chips and guac!
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Restaurant-Style Salsa
Makes: 4 cups (8-10 servings)
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 1 (28-ounce) can whole peeled tomatoes, with their juices
- 1 cup roughly chopped, loosely packed fresh cilantro
- 1 cup diced white onion, from 1 small white onion
- 2 tbsp red wine vinegar
- 2 cloves garlic, roughly chopped
- 1 tbsp crushed red pepper flakes (use less for mild salsa)
- 2 tsp kosher salt
- 1 tsp Mexican oregano (see Chef’s Note)
- 1 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp sugar
Instructions
In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.
Chef’s Note:
Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can’t find it, marjoram makes a better substitute than regular oregano.
Recipe by Once Upon a Chef
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