What is the difference between restaurant-style salsa and chunky salsa?

Restaurant-style typically has a more smooth texture. The ingredients are finely minced and the salsa has a thinner consistency. This is why a blender is so helpful in making restaurant-style salsa. Chunky salsa usually has a chunkier texture and less liquid.

How do you make salsa from scratch?

It's much easier than you think thanks to fire-roasted diced tomatoes! Typical salsa ingredients include tomatoes, onion, garlic, cilantro, jalapeno, lime juice, and salt. You can either chop or blend all the ingredients together and voila - you've got homemade salsa!

Is it cheaper to make your own salsa?

Homemade salsa costs about the same as storebought salsa. You can either spend a few dollars on a jar of salsa or a few dollars on the ingredients to make your own! But homemade salsa allows you the flexibility to customize the ingredients to suit your tastes!

5 Minute Restaurant Salsa Recipe

Name: Easy Restaurant Style Blender Salsa
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 2 (15 oz.) cans fire-roasted diced tomatoes; 1/2 red onion, roughly chopped; 3-4 cloves smashed garlic; 1 jalapeno, ribs and seeds removed; 1 cup fresh cilantro leaves; juice of 2 limes; 1/2 teaspoon cumin; pinch cayenne pepper; a couple large pinches Kosher salt; large pinch fresh cracked pepper

Easy Restaurant Style Blender Salsa

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This quick and easy blender salsa takes just 5 minutes to throw together thanks to fire-roasted canned tomatoes. It’s loaded with fresh flavors and tastes just like that smooth restaurant-style salsa from your favorite restaurant!

Author: Kylie
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 8-10 servings
Category: Appetizer
Method: No Cooking Required
Cuisine: Mexican
Diet: Vegan

Ingredients

Units Scale

2 (15 oz.) cans fire-roasted diced tomatoes
1/2 red onion, roughly chopped
3-4 cloves smashed garlic
1 jalapeno, ribs and seeds removed
1 cup fresh cilantro leaves
juice of 2 limes
1/2 teaspoon cumin
pinch cayenne pepper
a couple large pinches Kosher salt
large pinch fresh cracked pepper

Instructions

Add all ingredients to a high-speed blender or food processor.
Blend for about a minute until everything is well minced and combined.
Serve with your favorite tortilla chips!

Equipment

wide mouth mason jar

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Notes

If you like a thicker salsa, feel free to drain the juices from the canned tomatoes before blending. I prefer a nice smooth consistency, so I blend the juices along with the tomatoes and other ingredients.

If you like a chunkier salsa, don’t blend it for quite as long. I’m a HUGE fan of the smooth consistency of restaurant-style salsa, but if you like chunks of tomato and onion, scale back the blending time. Give it a few quick pulses until it reaches your desired consistency.

You don’t necessarily need a high-speed blender for this salsa. If you’re using just a regular blender, you might need to blend for longer than a minute. Use your judgment – when the salsa ingredients are well minced and combined, the salsa is done. You could also use a food processor to make this salsa! Again, just use your judgment on consistency.

The longer this salsa sits the more the flavors will blossom. If you’re having friends over, feel free to make this salsa a day or two in advance (and then hide it in the back of your fridge so your kids and husband don’t eat it all)! 24 hours in the fridge will make this salsa the best of the best. ALSO – Add more salt to taste just before serving if it’s been in the fridge for a couple days. This salsa will stay fresh for up to 5 days in the fridge.

Nutrition

Serving Size: 1/10 of salsa
Calories: 33
Sugar: 2.9 g
Sodium: 211.8 mg
Fat: 0.1 g
Carbohydrates: 7 g
Fiber: 1.8 g
Protein: 0.4 g
Cholesterol: 0 mg

Find it online: https://midwestfoodieblog.com/simple-summer-salsa/