You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. If you are concerned about the level of heat, add only one Serrano pepper at this point.

Transfer the vegetables and juices to a food processor fitted with the metal blade.

Broil until softened and charred, 10-15 minutes.

Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands.

Line a rimmed baking sheet with aluminum foil.

Preheat the broiler and set an oven rack about 5 inches beneath the heating element.

14 Cinco de Mayo Recipes For A Fiesta To Remember.

Salsa goes with so many recipes! Try pairing it with: Taste and add the remaining chili pepper(s), if desired.Īdd the cilantro leaves and lime juice and pulse a few times until the cilantro is finely chopped. (Note: This is a spicy salsa - you may want to start with one pepper in the food processor, and then blend the other(s) in if you want more heat.) Transfer the vegetables to a food processor fitted with a metal blade, and add the salt and cumin. Broil the vegetables until blistered and slightly charred, 10-15 minutes. How To Make Restaurant-Style Salsaīegin by tossing the quartered tomatoes (I don’t even bother coring them), onion wedges, garlic and whole peppers with the vegetable oil directly on a baking sheet. Feel free to substitute jalapeño peppers, if you like, but keep in mind that you’ll only need one or two, depending on how spicy you like your salsa.

Serrano peppers are similar to jalapeño peppers in taste and appearance but they are smaller and hotter. What You’ll Need To Make Restaurant-Style SalsaĪs you can see, this salsa recipe calls for three serrano peppers. It’s easy to make and, if you’re having a party, you can prepare it a few days ahead of time. This is the only salsa recipe I make other than my salsa verde, which is almost identical (only tomatillos replace the tomatoes). Roasting intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a touch of smokiness. It is unique from most salsas, which are either raw or made from canned tomatoes. Utterly addictive, this bright and spicy restaurant-style salsa recipe combines blistered vine-ripened tomatoes, onions, garlic and chiles with fresh cilantro and lime. The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness.

Salsa recipes