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Yellow crock with Restaurant Style Salsa garnished with cilantro.
5 from 6 votes
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Restaurant Style Salsa

Restaurant Style Salsa that will keep you coming back for more! Bright and intensely flavored with garden-fresh tomatoes, garlic, jalapeno, onions, cumin seeds, cilantro, sea salt and a fresh squeeze of lime just before serving. 

Category Appetizer
Cuisine Mexican
Keyword Cooked Salsa, Restaurant Style Salsa
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 quarts
Author Mean Green Chef

Ingredients

  • 4 pounds blanched vine ripe tomatoes, cored + roughly chopped
  • 1/2 large white onion, roughly chopped
  • 5 cloves garlic, smashed + chopped
  • 1 whole jalapeno, sliced (deseed if you want less heat)
  • 1/2 cup cilantro, washed
  • 1 1/2 teaspoons cumin seeds, sub 1/2 teaspoon powder or to taste
  • 2 teaspoons oregano, dried
  • 1 teaspoon Kosher sea salt, or to taste

Instructions

  1. Toss all ingredients into a heavy-bottomed saucepan (terra cotta is amazing if you have it). 

    Ingredients ready to be cooked for Restaurant Style Salsa.
  2. Bring to a simmer over medium-low heat and cook for 35 minutes, or until the components have cooked down and become soft and fragrant.

    Ingredients that have been cooked down for Restaurant Style Salsa.
  3. Blend with a hand blender or carefully pour the ingredients into a food processor or standard blender and whiz for 30 seconds. 

    Ingredients that have been run through the food processor for Restaurant Style Salsa.
  4. Return the salsa back to the pot and continue to cook over medium-low heat for another 15 minutes.

    Pureed Restaurant Style Salsa ready for the final cook.
  5. Cool and then serve with your favorite chips.

    Restaurant Style Salsa in a yellow bowl with a freshly made tortilla chip being dipped.

Recipe Notes

  • Prep time is approximate.
  • Keep homemade salsa in a tightly sealed container in your refrigerator up to 4-6 days.
  • You can also freeze in airtight containers or heavy-duty freezer bags for 10-12 months.
  • Thaw overnight in the fridge, you may need to cook off excess water due to freezing. Cook down until it's reached the desired texture.