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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
    3.70 from 463 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 minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes 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

    • Mexican chile morita salsa in white ceramic serving bowl
      Chile Morita Salsa
    • salsa borracha in a molcajete
      Salsa Borracha con Cerveza
    • Mango Salsa
      Chunky Mango Salsa
    • Salsa de Chipotle
      Chipotle Salsa

    Reader Interactions

    Comments

    1. Aaron says

      September 19, 2018 at 12:23 pm

      5 stars
      Just an extra thought, chipotle peppers are canned in adobo. Adobe is a mud based building material. Or a software company. 😃

      Reply
    2. Sheena says

      December 22, 2018 at 10:28 am

      I LOVE this salsa recipe and my husband does too. I make it all the time now. Thank you so much for sharing :)

      Reply
    3. Larry scott. buffalo ny says

      December 29, 2018 at 5:16 pm

      Can’t stand most jar salsas. Been looking for a restaurant type salsa and this worked out great..

      Reply
    4. Leslie Larson says

      January 31, 2019 at 9:19 am

      1 star
      I emailed this jerk-off Douglas-C 3 times over 2 weeks to say that the sauce NEVER turned a dark red. I made it twice. The jerk-off NEVER responded. Don’t place your recipe on social media if you are going to be a JERK-OFF. Your sauce sucks.

      Reply
      • Emma says

        July 03, 2019 at 4:54 pm

        lol

        Reply
    5. Glen Spencer says

      February 14, 2019 at 5:41 pm

      Hello Douglas my name is Glenn and I’m wondering about all the different red salsas is it okay to charge the vegetables on all of them and then fry them or just charm and don’t need to fry em does it make a difference looking forward to your response thank you and God bless by

      Reply
    6. Glen Spencer says

      February 17, 2019 at 10:48 am

      Hello Douglas this is Glenn I’m sorry for the misuse of the words that was the operator of the phone malfunction I was wondering about Charing the vegetables on all the red salsa recipes if it’s a good thing and frying them or not a good thing thank you

      Reply
    7. Danielle says

      March 05, 2019 at 6:55 pm

      Do I really need a lender or is there a way around it please!!!thank you!

      Reply
    8. Jonnny Rocket says

      March 16, 2019 at 10:31 pm

      2 stars
      A good idea, sounds great, but underwhelming. It’s a bit like finely chopped, cooked pico. I think cooking it killed the fresh cilantro and onion. Net time, I will use stewed tomatoes and then put in everything else fresh before I pulse in the food processor. Still chasing that dream!

      Reply
      • Geoff says

        March 02, 2020 at 9:43 pm

        2 stars
        I agree. I had a similar problem. Everything tasted great until I “fried” it in the oil. It completely removed the punchy cilantro and pepper flavors. It made the salsa taste like bland tomatoes with a little heat. I ate it, but I had to re-add fresh cilantro and peppers. Flavor should take priority over “binding”. Also, I like it more runny, less chunky… like you get at a Mexican restaurant.
        Sounds like we had the same dream.

        Reply
        • Douglas Cullen says

          March 03, 2020 at 10:11 pm

          Thanks for giving the salsa a try and sharing your feedback. Cheers!

          Reply
    9. Glen Spencer says

      March 21, 2019 at 10:14 pm

      If a person doubles or triples this to make five or six cups would that work?

      Reply
    10. Laurie McCabe says

      June 26, 2019 at 12:14 am

      5 stars
      Terrific recipe … the frying tip really adds to the overall flavor!

      I roasted and blistered the tomatoes, jalapeño (I had those on hand), and garlic, and I used a half bunch of cilantro. It was easy and flavorful.

      Thanks!

      Reply
    11. Mark says

      August 06, 2019 at 10:49 pm

      5 stars
      Fry it Huh.
      That must be the secret , mine came out dark red and sweet ,had to add some Cholula .
      My tomatoes were really ripe, I also think I blended a little to long.
      I hate raw tomatoes and this is perfect
      Thanks

      Reply
      • Colin says

        July 05, 2020 at 6:01 pm

        Mine was orange….

        Reply
        • James says

          May 06, 2021 at 4:04 pm

          Normally when you blend tomatoes in a blender, it turns them orange due to all of the air being added. Use a food processor to solve the problem. Same thing when you make marinara.

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

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