This wicked easy restaurant-style salsa is quick, easy, and beyond delicious! You’ll never again rush to a restaurant or resort to a jar to get your fix now that you have this tasty recipe in your arsenal!
I won’t eat jarred salsa.
No way. No how.
It not only pales in comparison to the fresh stuff, but fresh salsa is so stinkin’ easy to make it would be a sin to waste my money on that sub par jar of meh.
If you’re debating whether or not to finally make your own salsa… allow me to convince you!
Wicked Easy Restaurant-Style Salsa
Wash + place on a baking sheet.
Toss them in the oven
Remove from oven + toss in food processor w/ the rest of your goodies.
…and last but certainly not least…
Utilize your favorite method for shoveling salsa into your face.
Here are the detailed instructions for those of you ready to get your salsa on:
Wicked Easy Restaurant-Style Salsa
This wicked easy restaurant-style salsa is quick, easy, and beyond delicious! You'll never again rush to a restaurant or resort to a jar to get your fix now that you have this tasty recipe in your arsenal!
- 6 Roma tomatoes
- 1/4 medium red onion
- 1 medium jalapeno pepper
- 1 clove garlic
- 1 TBSP white vinegar
- 1/2 tsp salt
- fresh cilantro to taste
- Preheat oven to broil on high.
- Line a baking sheet with foil and roast tomatoes, whole, for 15-20 minutes on the center rack of the oven.
- Don't be alarmed when the skin of the tomatoes peels back a bit during cooking; some will bubble, some may turn inside out, but its totally normal!
- Once tomatoes have had their time in the oven and cooled down a bit, toss everything in the food processor and pulse a few times and blend to your favorite level of smoothness [or chunkiness!]
- Once blended, allow to cool to room temperature and dig in face first with some chips or veggies!
Feel free to serve with a side of fresh lime wedges to add burst of citrus to your salsa!
Recipe yields 1 heaping cup of salsa or approx. 4 quarter-cup servings.
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed! xo
If you get a chance to try this Wicked Easy Restaurant-Style Salsa, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
salsa tips and tricks
For medium salsa, add a whole jalapeño. To make a mild salsa without heat, remove the seeds and ribs of the jalapeno before blending.
Want it super mild? White onion has less flavor than red/purple and is a little blander for kids and sensitive taste-buds.
Want it super spicy? You know what to do! Add an extra pepper or grab a habanero even! When it comes to choosing amounts of cilantro, onion, and pepper to add, start with a little of each and then taste and add as you go. The ratio in this recipe, to me, tastes exactly like the salsa Mexican restaurants serve + is so good I’ve been making it every week!
For thicker salsa, add the onion, pepper, garlic and cilantro to the food processor first, blend, then add the cooked tomatoes and pulse just a few times.
As if you’ve ever doubted it, it’s awesome on everything! Since the oven was already hot, I topped some chips with organic cheddar and fridge pickled jalapeño peppers and made some impromptu nachos for the salsa.
It’s also amazing drizzled on top of my famous Sheet Pan Nachos!
The next morning the salsa went on my eggs and, as soon as I finish this post, the remainder is getting mixed into an avocado to make some guacamole.
There’s no right or wrong way to make salsa.. and with tomatoes so deliciously in season right now, there’s no reason not to make at least one bowl this summer!