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Fresh Restaurant Style Salsa Recipe

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4.4 from 28 reviews

This Fresh Restaurant Style Salsa recipe delivers a vibrant, smoky flavor achieved by charring ripe Roma tomatoes, jalapeños, onion, and garlic before blending them with fresh cilantro and creamy avocado. Perfectly balanced with sea salt and a hint of heat, this salsa is a delicious and versatile condiment ideal for chips, tacos, and more.

Ingredients

Vegetables & Herbs

  • 8-10 very ripe Roma tomatoes
  • 2-3 jalapeños
  • 1 medium white onion, cut in half
  • 6 garlic cloves
  • 1 cup loosely packed fresh cilantro leaves
  • 1 ripe avocado

Other Ingredients

  • 3 tablespoons canola oil
  • 1 cup canned crushed tomatoes
  • 2 teaspoons sea salt, plus more to taste

Instructions

  1. Char the vegetables: Heat canola oil in a large pot over high heat. Once the oil is glistening, add the Roma tomatoes, jalapeños, half of the white onion, and garlic cloves in a single layer. Cook undisturbed until the vegetables are charred on one side, about 3-5 minutes. Turn them over and char the other side for an additional 3-5 minutes.
  2. Simmer the vegetables: Reduce the heat to low and cover the pot with a lid. Let the vegetables simmer, covered, for 15 minutes or until they become mostly tender. Remove the pot from heat and allow the vegetables to cool for about 15 minutes.
  3. Blend ingredients: Transfer the charred vegetables (beginning with only one jalapeño) along with the canned crushed tomatoes, fresh cilantro, sea salt, and the remaining half of the white onion into a food processor. Blend on low speed until you reach your desired salsa texture. Add the remaining jalapeños one at a time to adjust the spice level to your preference.
  4. Add avocado: Add the ripe avocado to the food processor and pulse gently until just combined, giving the salsa a creamy consistency without over-blending.
  5. Adjust seasoning and store: Transfer the salsa to a bowl and taste, adjusting sea salt as needed. Store the salsa in an airtight container in the refrigerator for up to one week.

Notes

  • Adjust jalapeño quantity to control the heat level.
  • Using very ripe Roma tomatoes ensures a rich, natural sweetness.
  • Be careful not to over-blend the avocado to keep a nice texture.
  • Store leftovers in an airtight container to maintain freshness for up to one week.
  • Canola oil is used for its high smoke point, perfect for charring the vegetables.

Find it online: https://justsosavory.com/fresh-restaurant-style-salsa-recipe/