Homemade Restaurant style Mexican Salsa

 

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Homemade Restaurant style Mexican Salsa is a Mexican sauce or salsa, made with juicy tomatoes, red onions, and jalapenos (the spicier the better!!!) with a splash of vinegar or lime juice.  They are normally served with a bowl of tortilla chips and used as a topping for most Mexican dishes like burritos, tacos, chimichangas etc.

Most Mexican restaurants welcome you with a bowl of their special tomato salsa along with a mountain of tortilla chips in their customary cane basket!! They are served unlimited and I used to always look forward to biting into these crisp chips coated with the hot and chunky salsa.  We never failed to request their hot variety of salsa as we love a lot of spiciness and heat in all our dishes!!  Making them at home was the next best thing to frequent trips to the nearest Mexican joint to dig into a bowl of salsa and chips!!!

chip and salsa2

Different types of tomatoes give a different flavor and taste to this homemade salsa.  I prefer the juicier tomato with a little bit of sourness in them. The spicier the jalapenos or chillies the better! Red onions give the best flavor to this addictive sauce.

salsa ingredients1

Mexican salsa is a totally vegan perfect party pleaser; just plonk a large bowl of this amazing spicy salsa with an unlimited supply of tortilla chips or even potato chips (the thicker variety) and be ready to keep refilling these bowls endlessly!! With just a few ingredients already in your pantry, making this salsa is easy and quick.

Homemade Restaurant Style Mexican Salsa
Serves 6
Homemade Restaurant style Salsa is a Mexican sauce or salsa, made with juicy tomatoes, red onions, and jalapenos (the spicier the better!!!) with a splash of vinegar or lime juice. They are normally served with a bowl of tortilla chips and used as a topping for most Mexican dishes like burritos, tacos, chimichangas etc.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
56 calories
13 g
0 g
0 g
2 g
0 g
235 g
38 g
8 g
0 g
0 g
Nutrition Facts
Serving Size
235g
Servings
6
Amount Per Serving
Calories 56
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Sugars 8g
Protein 2g
Vitamin A
37%
Vitamin C
151%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 large juicy tomatoes (vine ripened or country tomatoes)
  2. 1 large onion
  3. 3 to 4 green chillies or jalapenos
  4. ½ teaspoon oregano flakes
  5. 1 teaspoon white vinegar
  6. 1 teaspoon sugar
  7. Salt to taste
Instructions
  1. Wash and cut the tomatoes, onions and green chillies roughly into big chunks.
  2. Place them in a pressure pan or cooker with a little water. Add just enough to coat the bottom of the pan to up to ½ inch only.
  3. Close the pan and cook until one whistle. Turn off the heat and when the pressure drops, open the lid and allow to cool a little bit.
  4. We need to blend this, so it is better to cool it before we put it in the blender jar.
  5. Once it is cool enough, blend this in a blender or mixer to a coarse paste without adding any water.
  6. Pour into a saucepan along with remaining water in the pressure pan.
  7. Stir in the oregano, vinegar, sugar and salt to taste.
  8. Mix well and bring to a boil. Once it comes to a boil, reduce the heat and simmer on low till the desired thickness of the sauce or salsa (about 15 minutes).
  9. Adjust the amount of vinegar, sugar and salt to your taste.
  10. Cool and serve with tortilla chips, potato chips or any Mexican dish.
Notes
  1. For a different flavor, you can add about ¼ cup of chopped coriander leaves or cilantro while cooking the sauce.
  2. If you do not like the flavor of vinegar, you can add lemon or lime juice. I have tried both; our family prefers the flavor of vinegar in salsas.
  3. Some people prefer cumin powder in the sauce. I do add this sometimes for an additional flavor.
  4. Play around with the amount of vinegar, salt, sugar, chillies etc to achieve the perfect balance of sweet, salt, sour and spicy.
beta
calories
56
fat
0g
protein
2g
carbs
13g
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Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

  • Wash and cut the tomatoes, onions and green chillies roughly into big chunks.
  • Place them in a pressure pan or cooker with a little water. Add just enough to coat the bottom of the pan to up to ½ inch only.

IMG_2694

  • Close the pan and cook until one whistle.  Turn off the heat and when the pressure drops, open the lid and allow to cool a little bit.
  • We need to blend this, so it is better to cool it before we put it in the blender jar.
  • Once it is cool enough, blend this in a blender or mixer to a coarse paste without adding any water.
  • Pour into a saucepan along with remaining water in the pressure pan.

afte blending1

  • Stir in the oregano, vinegar, sugar and salt to taste.
  • Mix well and bring to a boil. Once it comes to a boil, reduce the heat and simmer on low till the desired thickness of the sauce or salsa (about 15 minutes).
  • Adjust the amount of vinegar, sugar and salt to your taste.
  • Cool and serve with tortilla chips, potato chips or any Mexican dish.

final chip and dip2

Note:

  1. For a different flavor, you can add about ¼ cup of chopped coriander leaves or cilantro while cooking the sauce.
  2. If you do not like the flavor of vinegar, you can add lemon or lime juice.  I have tried both; our family prefers the flavor of vinegar in salsas.
  3. Some people prefer cumin powder in the sauce.  I do add this sometimes for an additional flavor.
  4. Play around with the amount of vinegar, salt, sugar, chillies etc to achieve the perfect balance of sweet, salt, sour and spicy.

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