How To Make Restaurant-Style Salsa
Skip the store bought salsas and whip up your own with this smoky and savory salsa recipe! It’s high quality, spicy salsa that works better on any dish.
Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands.
Broil for 10 to 15 minutes, until softened and charred.
Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt and cumin and pulse until just slightly chunky. Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary.
Transfer to a bowl and serve warm, at room temperature, or slightly chilled. Enjoy!
The salsa can be made 2 days ahead of time; store in a covered container in the refrigerator.
- Calories: 1712.30kcal
- Fat: 144.48g
- Saturated Fat: 9.76g
- Trans Fat: 1.07g
- Monounsaturated Fat: 102.00g
- Polyunsaturated Fat: 25.42g
- Carbohydrates: 104.41g
- Fiber: 24.33g
- Sugar: 50.25g
- Protein: 19.64g
- Sodium: 4335.86mg
- Calcium: 353.57mg
- Potassium: 3937.98mg
- Iron: 8.95mg
- Vitamin A: 575.93µg
- Vitamin C: 243.65mg
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