Salsa Roja or Salsa de Mesa or Salsa Mexicana
Simple, fresh and easy to make. A winning Mexican restaurant style salsa prepared with plum tomatoes, onion cilantro, and serrano peppers. Fresh tomatoes, not canned, star in this recipe. In Mexico, it is known as salsa roja (red sauce) or salsa de mesa (table sauce). And just like in the U.S., it is served in every restaurant before your meal with tortilla chips.
How to Make Restaurant Salsa
This is an easy salsa that you will make again and again. Follow the simple steps to get a great salsa.
Fresh Ingredients Count
Start with fresh ingredients. The fresher they are the better the results. Don’t use canned tomatoes. It gives the salsa a metallic taste. Notice that there aren’t any limes. Whhhaaatt? Limes throw off the balance of flavors by overpowering the flavor of the tomatoes. If you prefer your salsa with lime try adding the juice from only one lime.
Chop Before Blending
You need to chop the ingredients before adding them to the blender. Precise chopping isn’t important. You just need smaller pieces so that it is easier to blend.
Don’t Add Water
Put all of the ingredients in your blender. Adding the tomatoes first makes it much easier to blend. Do not add water unless it won’t blend and then only add 2 tablespoons of water at a time. Most of the time you won’t have to add any. Too much water makes the salsa runny. You want a full-bodied salsa.
Pulse to Get It Started
The easiest way to get it started it too pulse the blender 5 or 6 times until the blades start to catch. Then blend for about 30 to 45 seconds until it is fully blended but still has a coarse texture. The salsa sticks to tortilla chips better when it has a little texture.
Fry in Hot Oil
Once the salsa is blended, you are going to fry it in 2 tablespoons of hot cooking oil. To fry it you just pour it into the hot oil. This step is important to develop the flavor of the salsa and helps bind it. Don’t skip it.
Simmer Until Perfect
Bring it to a boil and then reduce the heat to low. Simmer for 15 minutes until it has taken on a deep red color and has more body. Looks good, doesn’t it?
Cool and Serve
Allow your restaurant salsa to cool and then serve with tortilla chips, tacos or anything else you enjoy with salsa.
It is so easy to make you should always have some in your refrigerator.
Let us know what you think!
Try With These Dishes
Restaurant Salsa Recipe
Yield 4 servings
Authentic Mexican restaurant salsa prepared with fresh plum tomatoes, white onion, cilantro and serrano peppers just like they make in Mexico. It's simple, fresh tasting and easy to make.
- 1 pound plum (Roma) tomatoes
- 1 half medium white onion
- 2 serrano chiles
- 8 sprigs of cilantro
- 2 tablespoons cooking oil
- 1 teaspoon salt
- Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
- Roughly chop the tomatoes, onion, chiles and cilantro
- Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple tablespoons at a time)
- Add ½ teaspoon salt
- Blend the salsa until it has a coarse texture
- Preheat 2 tablespoons of oil in a pan
- Pour the blended salsa in the hot oil
- Bring to a boil and then reduce the heat to low
- Simmer for 15 minutes
- Adjust the salt
Only use 1 serrano chile if you prefer a milder salsa.
Add any or all of the following:
- 1 clove of garlic
- Juice from 1 lime
- 1/4 teaspoon cumin
Serving Size 1/4 cup
Amount Per Serving
% Daily Value
Total Fat 5 g
Sodium 338 mg
Total Carbohydrates 5 g
Sugars 3 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.