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You are here: Home / Salsas & Sauces / Restaurant Style Salsa

Restaurant Style Salsa

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

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.

Mexican Restaurant Salsa

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.

Try With These Dishes

This salsa goes really well with quesadillas, carne asada, chorizo tacos, chicken fajitas, chicken taquitos, and nachos.

This is an easy Mexican salsa recipe that you will make again and again. Follow the simple steps to get great results every time.

Start with Fresh Ingredients. They Count

Homemade salsa starts with fresh ingredients. The fresher they are the better the results. Don’t use canned tomatoes. It gives the salsa a metallic taste.

You’ll notice that there aren’t any limes in the recipe. Whhhaaattt? Lime juice throws off the balance of flavors by overpowering the flavor of the tomatoes. But, if you prefer your salsa with lime try adding the juice from only one lime at a time until you get it perfect.

Ingredients

  • 1 pound plum (Roma) tomatoes
  • 1 half medium white onion
  • 2 serrano chiles or small jalapeños
  • 1 clove garlic (optional)
  • 8 sprigs fresh cilantro
  • 2 tablespoons cooking oil
  • 1 teaspoon salt
Restaurant Salsa Ingredients

Chop the Ingredients 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 without adding water.

Chopped Ingredients Restaurant Salsa

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 slightly chunky tomato salsa.

Salsa Ingredients in Blender

Pulse to Get It Started

The easiest way to get it started it to 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.

Blended Salsa

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.

Cooking Salsa

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? The tomatoes need to be very ripe for the sauce to take on the deep red color in the photos.

Simmering Salsa Roja

There you have it, a delicious cooked salsa recipe!

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!

Make it Your Go To Homemade Salsa Recipe. Provecho!

Mexican Restaurant Salsa and Chips
Print Pin
3.71 from 390 votes

Restaurant Salsa Recipe

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.
Course Salsa
Cuisine Mexican
Keyword How to Make Restaurant Salsa, Restaurant Salsa, Restaurant Salsa Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 60kcal
Author Douglas Cullen

Ingredients

  • 1 pound plum Roma tomatoes
  • 1 half medium white onion
  • 2 serrano chiles or small jalapeños
  • 1 clove garlic optional
  • 8 sprigs cilantro fresh
  • 2 tbsp. cooking oil
  • 1 tsp. salt

Instructions

  • 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 of 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

Notes

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
  • ¼ teaspoon cumin

Nutrition

Serving: 1/4 cup | Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Sodium: 338mg | Sugar: 3g

Tools

  • Cutting board
  • Kitchen knife
  • 4-quart pot
  • Kitchen spoon
  • Serving bowl

More Salsa Recipes

  • Easy Salsa Roja
  • Salsa Verde
  • Guajillo Salsa
  • Grilled Tomato Salsa
  • Enchilada Sauce

More Authentic Mexican Salsas

  • Chunky Mango Salsa
  • Chipotle Salsa
  • Pineapple Habanero Salsa
  • Salsa Roja with Queso Cotija

Reader Interactions

Comments

  1. Joshua says

    February 22, 2022 at 3:29 pm

    5 stars
    This recipe has been on my radar and I finally made it, albeit with jalapenos. Fresh Romas are nice, but the stuff at the supermarket is basically flavorless. I honestly would go with whole peeled in a can. Ironically I used fresh Romas that I had picked and canned myself.

    It came out amazing! I’m super excited to have tried my first stewed salsa recipe.

    Reply
    • Douglas Cullen says

      February 23, 2022 at 5:59 pm

      That’s awesome! We’re glad you like the recipe. Cheers!

      Reply
  2. Cindy says

    March 13, 2022 at 10:22 am

    I cannot use any oil due to health reasons, can I just simmer?

    Reply
    • Douglas Cullen says

      March 18, 2022 at 11:04 am

      Yes, you can simmer it without oil and it will be delicious. Cheers!

      Reply
  3. Kristina says

    May 31, 2022 at 12:57 am

    5 stars
    This recipe is pretty mild for someone who eats a lot of spicy foods so if you like spicy I would recommend using a hotter pepper. That being said it is delicious and flavorful! I will definitely be making it again albeit with jalepenos or habeneros.

    Reply
  4. Terri Hood Noojin says

    July 18, 2022 at 12:05 pm

    Can this salsa be canned?

    Reply
    • Christine says

      July 21, 2022 at 6:34 am

      Yes this can be canned. I made this with 10 lbs of Roma tomatoes and increased the ingredients to fit the poundage of the tomatoes. It’s great

      Reply
      • Erika says

        November 05, 2022 at 7:09 pm

        5 stars
        Did you still fry in the oil prior to canning?

        Reply
        • Laurie B says

          January 22, 2023 at 2:48 pm

          I would ask your local university extension office. Or, go to simplycanning.com, that lady is super smart!

          Reply
  5. Kendra says

    August 25, 2022 at 6:10 pm

    When adding the garlic do you add it after it’s been simmered or along with the other vegetables?

    Reply
  6. Cherisse says

    September 09, 2022 at 6:40 am

    Can this be frozen? I have lots of rims tomatoes.

    Reply
  7. Laurie B says

    January 22, 2023 at 2:47 pm

    5 stars
    This recipe will work perfectly for they whole romas I canned this fall. But, no lime juice? That’s a surprise to me. However, I will follow your directions!

    Reply
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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

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  • Restaurant Style Salsa
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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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