Easy Homemade Salsa Recipe (Better than the Restaurant!) (2024)

FAQs

Why does Mexican restaurant salsa taste so good? ›

A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely. This is no place for big chunks of tomatoes, man.

All great salsa need a hit of acidity to lighten and brighten their flavors. Perry and Damuck like lime juice (skip the zest; it's too perfume-y), plain white vinegar, or red wine vinegar, which is a nice match for the tomatoes. Avoid vinegars with overly bossy or clashing flavors, like balsamic and apple cider.

Edge to homemade. Both dips are loaded with vegetables, but the store-bought version is much higher in sodium than homemade. It took me 45 minutes to make salsa from scratch. Homemade should be consumed the same day that it's made, or it will become soggy.

Most Mexican restaurants use a table salsa or a salsa roja or salsa de mesa. Restaurants serve fresh salsa and warm fried tortilla chips to every table while they wait for their meal to be made.

Restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to ensure a consistent product.

Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product.

If there is a “secret” to making a great salsa, it's using very fresh, in season, very ripe tomatoes. Your favorite recipe will tell you everything else.

What are the best tomatoes for salsa? ›

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

While fresh tomatoes make great pico de gallo, you gotta go with canned tomatoes if you want that true restaurant salsa flavor.

Limiting salsa intake to a few tablespoons per day is acceptable if the salsa is homemade and you have controlled the amount of salt and sugar. However, eating store-bought salsa every day would lead to the consumption of excessive amounts of sodium consumption. Too much sodium leads to hypertension and ulcer.

In fact, you could use just about any type of tomato to make salsa roja! That's because, unlike pico de gallo, the amount of water or seeds doesn't quite matter here since all the ingredients get blitzed in a blender. That being said though, if you want a thicker consistency, go with Roma or other tomato paste.

Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product.

While salsa is unquestionably healthy, there is one potential drawback to the food - many commercially-made varieties are high in sodium. The suggested daily limit of sodium sits at 2300 mg by the FDA, and prepared salsas generally contain between 90-270 mg per two-tablespoon serving, which can add up pretty quickly.

The HERDEZ^® brand allows consumers to experience the real flavor and culture of Mexico at home with authentic salsas and cooking sauce. The HERDEZ^® brand is the No. 1 selling brand in Mexico and the leading authentic Mexican salsa brand in homes across the US.

High in vitamins and minerals: Salsa is packed with vitamins and minerals such as vitamin C, vitamin A, potassium and iron, which are essential for maintaining a healthy body. Rich in antioxidants: Salsa is rich in antioxidants.