Roasted Restaurant Style Salsa

Steven

4 years ago

In Texas, every spring we like to plant tomatoes and jalapeños in our gardens, and by the end of summer, we are overwhelmed with an abundance of the crop that we have no idea what to do with. My solution is to make this delicious homemade roasted restaurant-style tomato salsa. Made with a combination of charred tomatoes, jalapeños, and onions. This spicy and smokey homemade salsa is sure to please.

Here in Texas, chips and salsa are a staple in our diets, haha. No seriously, when you go to a Tex-Mex, Mexican or Salvadorian restaurant the first thing that comes to the table is a bowl of complimentary tortilla chips and salsa. It’s a pretty good idea, hot and spicy, nothing gets you spending money on beers and Margaritas like a fiery hot salsa! And I love all types of salsa, whether it’s smooth and smoky like this recipe, or thick and chunky, green salsa, tomato salsa, you name it, I love it.

Many homemade tomato salsas are raw; however, I like roasting the tomatoes, onions, and peppers. First, because I like the smoky flavor, but secondly, because it’s perfect for canning, making large batches of salsa and saving them for a rainy day.

What to serve with Roasted Restaurant Style Salsa

Tortilla Chips and Salsa: This is my favorite, I can, and often do eat tomato salsa and chips morning, noon, and night.
Huevos Rancheros: Fried eggs and fresh homemade salsa on warm corn tortillas with refried beans, this is my favorite breakfast.
Burritos, Tacos, and Nachos: You have to have a variety of salsas when eating Tex-Mex and Mexican food. Salsa Roja, Salsa Verde, they are a must with burritos, tacos, and nachos. Dang, that sounds good, I’m going down the street to get tacos right now.

Ingredients in Restaurant Style Salsa

Tomatoes: Organic is always best. Any variety will work, no need to peel are core them, just give them a good rinse before roasting. I base all of the other salsa ingredients on 1-pound of tomatoes.
Jalapeño Peppers: Depending on how hot you like your salsa, 3-6 peppers per pound of tomatoes is about right. 3-Peppers for a mild to medium-hot salsa, 6-peppers is pretty freaking spicy! The spice level is much hotter when the salsa temperature is hot, once it cools in the refrigerator, the spice tends to mellow out.
Onions: Any variety will work in this type of garden salsa. I like the flavor of a little charred caramelization on the onions for my salsa.
Garlic: Roasting garlic helps to mellow it out. No need for any additional work, just toss the cloves, skin on, into the pan with the other ingredients. The skin protects the cloves while roasting and they are creamy soft and mellow when done.
Mexican Oregano: Any dried oregano will work in my salsa recipe, but Mexican oregano will give you the most authentic flavor. If you have fresh oregano growing, give it a fine chop and reduce the measurement by half.
Salt: 1-Teaspoon per pound of tomatoes is a good ratio for my salsa recipe.

Here is my recipe for Roasted Restaurant Style Salsa