How do you make a good restaurant style of salsa?

Answer 1

Here's my fav recipe.

Dice 4 tomatoes and 1 onion, mince 2 cloves garlic and juice 1 lime. Combine in bowl with 1/8 cup hot sauce (I like texas pete), add 2tbsp minced cilantro, 1tsp cumin and salt to tast. Refrigerate.

OR

32 oz whole tomatoes with basil
4 oz can sliced jalapenos, undrained
1/2 tbsp salt
1 1/2 tbsp minced garlic
Combine all ingredients. Put in a blender until desired texture. Refrigerate.

Answer 2

Restaurant Style Mexican Salsa Recipe

I found this on another web site, its more like the dipping sauce they give you with the chips while you are waiting on your food to arrive. It has a good flavor and you can make it as hot as you want. It is better after it has been in the fridge for a day. Enjoy! !

Time to make: 3 min prep
Change to: Cups US Metric
32 Ounces whole stewed tomatoes (I use just whole tomatoes with basil)
1 (4 Ounce) can sliced jalapenos, undrained
1/2 Tablespoon salt
1 1/2 Tablespoons garlic granules
1 Lb warm tortilla chips, seasoned with salt

Combine all ingredients.
Put in a blender and precess briefly. It has only a slight texture.
Refrigerate.

Answer 3

This is my favority recipe for Salsa. Hope you like it.

Fresh Salsa

4 ripe tomatoes, chopped
2 jalapeno chiles, seeded and chopped
1 red onion, chopped
1 clove garlic, minced
1/4 cup chopped cilantro
1 T. lime or lemon juice
1 t. cumin

Combine all ingredients and let the flavors blend for at least 1 hour before
serving. Keeps well; refrigerate in a covered container.
Yield: About 2 cups

Answer 4

Mild Restaurant Style Salsa

1 can sliced-style stewed -- (14 ounces) tomatoes
2 large Green onions -- snipped w/scissors
1 large Ripe tomato; core -- dice
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 dash Tabasco; or to taste


Directions:

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6 months. NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes

Answer 5

32 ounces whole stewed tomatoes (I use just whole tomatoes with basil)
1 (4 ounce) can sliced jalapenos, undrained
1/2 tablespoon salt
1 1/2 tablespoons garlic granules
1 lb warm tortilla chips, seasoned with salt
Combine all ingredients.
Put in a blender and precess briefly. It has only a slight texture.
Refrigerate.

Answer 6

go to the website allrecipes.com and look at their recipes... I found you can modify the recipes some, and salsas made at home always taste best if you use half fresh (pref. farm ripe... not tasteless store ones) and canned stewed tomatoes... if you like it hot, try Rotel with smoked chipotle added in... and use fresh cilantro... ad sparingly... don't want to overpower... I love to cook and happen to be told I'm a great cook all the time... e mail me if you want more specific details... [e-mail]. Good luck and hope this helps!