Best Fiery Hot Restaurant Style Salsa Recipes

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

MEDIUM HOT RESTAURANT STYLE SALSA

Steps:

• Put all ingredients in a blender or food processor and pulse/blend until combined.

FRESH RESTAURANT-STYLE SALSA

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

THE BEST RESTAURANT-STYLE SALSA

Steps:

• Heat a grill over medium-high heat.
• In a large bowl, toss the tomatoes in a drizzle of any high smoke point oil. Grab your peppers and onion, and walk them out to the grill. (You can also use an indoor grill pan or a cast iron skillet for this step. I've also had good results just charring the onion and jalapeno straight over a gas burner.)
• Toss the oiled tomatoes, peppers and onion onto the grill. The goal is for the skin of the peppers and the edges of the onion to get some char, for the tomato skin to get blistered enough that you can peel it off, and for the raw edge to get taken off of most of the tomato. Don't let it get overcooked and mushy, though.
• Remove the tomato, peppers, and onion from the grill. Put the tomatoes back in the same bowl you used to toss them in. Cover the bowl with a plate to let the tomatoes steam. This will help remove the skin. Use the blade of a knife to scrape the skins off of the peppers, and remove seeds as desired (we do not remove them).
• Transfer the peppers to the bowl of a food processor along with the onion, garlic, and cilantro. Pulse a few times until coarsely chopped.
• Using your fingers, peel the tomatoes. The skin should come off easily. If you can't get every last bit of skin, don't worry. Add the tomatoes to the food processor, along with the white vinegar, salt, and liquid smoke. Pulse until you reach your desired consistency (from chunky to runny).
• Pour the salsa into a resealable container and transfer to the refrigerator. The salsa is best served chilled, so let it sit for at least 1 hour in the refrigerator, or ideally overnight, before serving.

RESTAURANT STYLE SALSA

Steps:

• Pan roast with, no oil, the unpeeled garlic cloves and jalapeno peppers on medium-high until skins are darkened on all sides. About 5 minutes for the jalapenos and 8-10 minutes for the garlic.
• Peel garlic and add to food processor with jalapeno and onion. Process until ingredients are finely minced. (de-seeding the jalapenos or only using one will result in a medium heat salsa).
• Add all remaining ingredients (tomatoes, cumin, cilantro, lime juice, and salt) and process until smooth.
• Cool for one hour in refrigerator prior to serving.

CAUTION: EXTREMELY HOT! SALSA

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

FIERY SALSA

Steps:

• Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
• Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.