Best 4 My Restaurant Style Salsa Large Batch Recipes
Salsa, a vibrant and flavorful condiment, holds a special place in Mexican cuisine and beyond. Its versatility extends from complementing tacos and burritos to elevating nachos, chips, and grilled meats. This article presents a collection of restaurant-style salsa recipes, ranging from mild to spicy, that will tantalize your taste buds and transform your meals into culinary masterpieces.
The first recipe, aptly named "My Restaurant Style Salsa," captures the essence of a classic salsa. With a perfect balance of tomatoes, onions, cilantro, and jalapeños, this salsa strikes the right chord between freshness and heat. The addition of lime juice adds a refreshing tang, while a touch of garlic and cumin infuses a delightful depth of flavor. Prepare to be captivated by its authentic taste and vibrant color.
If you prefer a milder salsa, the "Mild Restaurant Style Salsa" recipe has you covered. This variation tones down the heat without compromising on flavor. Sweet corn and black beans add a delightful texture and subtle sweetness, while a blend of spices, including cumin, chili powder, and cayenne pepper, creates a harmonious flavor profile. Its versatility makes it a perfect accompaniment to a wide range of dishes.
For those who crave a fiery kick, the "Spicy Restaurant Style Salsa" recipe delivers an exhilarating experience. Habanero peppers take center stage, bringing intense heat and a lingering warmth. The addition of roasted tomatoes, onions, and garlic adds a smoky and caramelized flavor dimension. A hint of honey balances the heat, creating a symphony of flavors that will leave your taste buds dancing.
Lastly, the "Roasted Tomato Restaurant Style Salsa" recipe presents a smoky and savory twist on the classic salsa. Roasting the tomatoes, onions, and garlic intensifies their flavors, resulting in a rich and complex salsa. A combination of chili powder, cumin, and oregano adds a subtle warmth and depth of flavor. This salsa is perfect for those who enjoy a smoky and robust salsa experience.
With this comprehensive collection of restaurant-style salsa recipes, you'll have a salsa for every occasion and palate. Prepare to embark on a culinary journey, transforming your meals into flavorful fiestas.
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
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.
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
THE BEST RESTAURANT-STYLE SALSA
This is the best restaurant-style salsa recipe-at least, by our family's estimation! It's pretty straightforward to make, and you can't help but dunk chip after chip after chip!
Provided by Kaitlin
Categories Condiments
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 394 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
BIG BATCH SALSA (FOR CANNING)
My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts.
Provided by CindyMarie
Categories Sauces
Time 3h30m
Yield 12-14 Quart, 104 serving(s)
Number Of Ingredients 8
Steps:
- Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
- Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
- Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
- Ladle hot salsa into jars, leaving ¼-inch head space.
- Clean rim with damp cloth. Adjust two-piece caps.
- Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
- Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.
Nutrition Facts : Calories 36.8, Fat 0.3, SaturatedFat 0.1, Sodium 339.2, Carbohydrate 8.3, Fiber 1.8, Sugar 5.7, Protein 1.4
Tips:
- Choose ripe tomatoes: Using ripe, flavorful tomatoes is essential for making a great salsa. Look for tomatoes that are deep red and slightly soft to the touch.
- Roast the tomatoes: Roasting the tomatoes before making the salsa intensifies their flavor and adds a smoky depth of flavor. You can roast the tomatoes in the oven or on the grill.
- Use fresh ingredients: Use fresh ingredients whenever possible. Fresh herbs, onions, and garlic will give your salsa the best flavor.
- Don't over-process the salsa: Pulse the salsa in a food processor or blender just until it reaches your desired consistency. Over-processing can make the salsa too smooth and thin.
- Taste the salsa and adjust the seasonings: Taste the salsa and adjust the seasonings to your liking. You may want to add more salt, lime juice, or cilantro.
Conclusion:
This recipe for restaurant-style salsa is a great way to use up fresh tomatoes and make a delicious, versatile condiment. It's perfect for serving with chips, tacos, burritos, or any other Mexican dish. The salsa can also be used as a marinade for chicken, fish, or shrimp. With its bright, fresh flavor and smoky depth, this salsa is sure to be a hit at your next party or gathering.
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