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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 384 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. Ralph B Frahm II says

    October 15, 2020 at 6:05 pm

    2 stars
    The simplicity is great, the flavor is bland. I live in Mexico and this would make a good base for a salsa, but I would be embarrassed to serve it to my neighbors. It needs some fire roasting on the tomatoes and the chiles. I will experiment a little and revise my comment later if possible.

    Reply
    • Sandy Talley says

      August 02, 2021 at 4:07 pm

      What is the main ingredient that the American Mexican restaurants use to make their salsa, I know it’s more that just peppers, tomatoes, garlic and onions???

      Reply
      • Dave says

        October 04, 2021 at 10:58 am

        I know cilantro for sure, I can see the leaves in the salsa. I also think they use lime juice too. Definitely salt, other than that, I can’t tell what else I’m missing. One cook once told me garlic salt, but he worked at a more Americanized Mexican restaurant.

        Reply
  2. Claudia J Davis says

    October 20, 2020 at 1:40 pm

    How long will this keep in refrigerator and can you freeze it??

    Reply
  3. Lambert Helena says

    October 21, 2020 at 8:31 am

    In my experience, adding just a bit of sugar to tomato dishes cuts the acidity. Unless you re using canned tomatoes that already have sugar added, or San Marzano tomatoes which are naturally sweeter, I always add a bit of sugar to my tomato recipes, like spaghetti sauce. But if you re a person that prefers without, you definitely wouldn t have to add it. :) If you can find them Dei Fratelli Seasoned diced tomatoes make a great salsa. This recipe is very similar to what we make and it is marvelous!

    Reply
  4. Delight Connelly says

    April 28, 2021 at 12:03 pm

    I Love the dishes that you serve this Wonderful Mexican Food on!
    Where can I buy them?
    For me, they add to the dining experience and is a “must have “ on my table at home.
    Thanks in advance.

    Reply
  5. Lisa says

    May 22, 2021 at 11:03 am

    5 stars
    I grew up in San Diego, and lived in Jalisco for about a year. I was looking for the basic, straightforward salsa recipe I remembered for years. This is EXACTLY as I remember…incredible. I use a little more cilantro, omit the garlic, and add only a pinch of cumin, but this will be my go-to recipe. I was so happy, I ate it at literally every meal after I made it the first time, and somehow managed to lose 3 lbs. that week as well…lol…it made vegetables tolerable. HIGHLY RECOMMENDED.

    Reply
    • Roz says

      July 07, 2021 at 7:26 am

      I made this today and added in lime and pinch of sugar as someone suggested,plenty of cumin and it was delish.

      Reply
  6. Cate says

    July 25, 2021 at 12:20 pm

    I put my tomatoes, peppers, and onion the smoker and smoked for 2 hours; then followed recipe.

    Reply
    • Ronald D Morrison says

      August 21, 2021 at 6:47 pm

      That sounds like a great idea. I will try it.

      Reply
  7. Rosemarie ALHOLM-DICK says

    September 04, 2021 at 8:46 am

    Since you do not recommend the lime, when should you add it? Before or after you simmer it for 15 minutes?

    Reply
    • Douglas Cullen says

      September 06, 2021 at 9:59 pm

      I would add it after simmering.

      Reply
  8. Freeman says

    September 12, 2021 at 10:48 am

    Thank you, Douglas! A note for all ‘restaurant’ style salsa roja makers is that you can tweak the recipe to your liking. Want it spicier? Add more chiles (jalapeño, serrano, habanero, etc.). For less spicy salsa use milder chiles like Anaheim or poblanos. You can roast or charbroil some or all of your veggies if you want a smokier flavor or stew them if you do not. Also to balance excess acidity from fresh tomatoes you can add a sweet mini bell (‘snacking’) pepper in place of adding white granulated sugar. Baby bells are naturally sweet, even more so when roasted or charred and add chile pepper flavor to the sauce. Chunkier salsa? Blend less, add fresh hand diced and rinsed onion. Thinner? Add small amount of water, lime juice or stock and balance your flavors with a bit of salt.

    In other words the sky’s the limit, experiment and enjoy! And don’t forget the chips and guacamole!

    Reply
  9. Erin says

    September 27, 2021 at 11:34 am

    2 stars
    I don’t blend the ingredients first. It tastes better when you roast the tomatoes, onion, garlic, and peppers on a comal first so they get nice and charred on all sides. Then take out the seeds if you don’t like it really hot or keep them in if you do.
    Then you can blend to the consistency you like for your salsa and add the salt and cilantro at this time. Really easy and tastes great! You can keep it in the fridge for up to 3 days but I freeze it in a couple different bags and I believe that lasts up to 3 months in freezer.

    Reply
  10. Emily says

    September 27, 2021 at 1:37 pm

    5 stars
    Everyone who has tried this is obsessed and told me I should sell it. Thank you for this, I feel like a rock star.

    Reply
    • Joshua says

      February 22, 2022 at 3:21 pm

      5 stars
      Feeling is believing.

      Reply
  11. Susan. Hewston says

    January 14, 2022 at 11:57 am

    4 stars
    Really good but I think roasting the veggies may give it a good flavor also. How can I can this in jars for winter with my fresh veggies and have it on my shelf to grab and use?

    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.

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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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