Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Restaurant Style Salsa recipe
A salsa recipe with flavour you’ll be able to’t purchase in a jar. No want to attend on your subsequent go to to your favorite Mexican restaurant. Simply make it at residence!
Fats free, filled with flavour, and totally addictive, it is a restaurant type salsa that’s the proper consistency for scooping up with corn chips. Or go tremendous wholesome and serve it with crudités!
Salsa recipe – restaurant type
You’ve seen the jars bought alongside corn chips on the grocery retailer. You’ve devoured inordinate quantities of it at your favorite Mexican restaurant.
And now it’s time to make it at residence.
It’s more healthy, it’s cheaper and it tastes SO GOOD! Flavour, flavour, flavour – do-it-yourself salsa has flavour you merely can not purchase in a jar!
What goes in salsa
Listed here are the elements in my salsa recipe. The key issues that add nice flavour to salsa are cumin, cilantro/coriander, garlic, onion and jalapeño. I additionally like so as to add canned inexperienced chiles which provides terrific smokiness and small contact of warmth (not a lot).
Canned inexperienced chiles are a well-liked Tex-Mex ingredient in America that’s not (but) out there right here in Australia. I convey again dozens each time I go to the US, that’s how a lot I find it irresistible! It’s simple to sub the flavour utilizing chargrilled peppers – although they’re purple, not inexperienced, they add the identical smokiness that the inexperienced chiles add.
Prime Tip: Use good high quality canned tomato
On condition that tomato is the important thing ingredient on this recipe, your salsa will solely be nearly as good because the tomato you employ.
Utilizing crushed canned tomato on this recipe isn’t nearly comfort. It’s additionally as a result of we are able to’t all the time get actually nice high quality contemporary tomatoes, however we are able to all the time discover nice high quality canned tomatoes.
Should you’re eager to make a recipe utilizing contemporary tomatoes, do that one from Jo Cooks. I made it over Christmas and it’s terrific!
When you’ve gathered your elements, it’s so simple as plonk and blitz. Make it as chunky or easy as you want. I like mine extra easy as a result of I discover you get higher flavour when the onion and many others are blitzed up fairly finely.
Additionally, the chunkier the salsa, the extra it separates when sitting round. So it holds up higher the smoother it’s.
How and what to serve with salsa
The plain option to serve is as a dip for corn chips or something appropriate for dunking, however there’s a complete bunch of different actually nice methods to make use of salsa! Right here’s a couple of concepts:
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Topping / dipping for tacos, burritos, fajitas, nachos, quesadillas – mainly every part and something Mexican
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Spoon over crispy pan fried fish, juicy baked chicken breast, plain or marinated pan fried pork chops
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Dollop on this Mexican Chicken Salad
For the healthiest dip platter ever, serve salsa with crudités (that’s a elaborate phrase for veggie sticks), like this one – a photograph from my Hummus recipe.
I make this salsa recipe rather a lot as a result of I’m a self confessed Snack Monster and that is my method of getting one thing nibbly with out the guilt. It’s a type of meals I name “by the way wholesome”. That means – it’s not a stripped again “weight loss plan” model of the best way it’s imagined to be.
Snack Monsters unite! Consider all of the guilt free snacking potentialities! (Simply ignore all of the photographs of the corn chips throughout this publish. Suppose – carrot sticks. 😂) – Johnsat x
Salsa recipe
Watch the right way to make it
Ingredients
- 1/4 cup chopped onion (white, brown or yellow)
- 1 tbsp jalapeño pepper , seeds removed, roughly chopped (fresh best, canned ok)
- 400g / 14 oz canned crushed tomato , best quality
- 4 oz / 120g canned diced green chiles (Note 1)
- 1/4 cup (packed) cilantro/coriander , roughly chopped
- 1/2 tbsp+ lime juice
- 1 clove garlic , minced
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 teaspoon ground cumin
Instructions
- Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
- Blitz to desired consistency – I like mine pretty smooth because you get better flavour out of the onion etc.
- Taste test with corn chip for salt and lime. Adjust if necessary.
- Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).
Notes
1. Canned Green Chiles – a popular Tex Mex ingredient sold in America not yet available in Australia. I bring back dozens every time I go to the US! Not spicy, more for smokey flavour. Tastes like chargrilled peppers (capsicum) which is a near perfect sun (except it’s red instead of green). Use the same quantity (about 1/3 cup). Or leave it out – still so so tasty.
2. Serve on the day, or refrigerate in a sealed container for up to 3 days. May need freshening up with freshly chopped coriander/cilantro and lime juice.
Did You Make This Recipe?
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