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

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. 
Course 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

  • 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.
  • 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.
  • 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.
  • 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.
  • Cool and then serve with your favorite chips.
    Restaurant Style Salsa in a yellow bowl with a freshly made tortilla chip being dipped.

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.