Texas Restaurant Style Salsa

Ingredients (~6 cups)

• 3 Roma tomatoes
• 1 large white onion, cut in half
• 3 cloves garlic
• 3 jalapeño peppers
• 2 Tbsp canola oil
• 1 (28 oz) can whole peeled tomatoes
• 3/4 tsp salt
• 1/2 bunch cilantro
• Lime juice (optional)

Roast the Fresh Vegetables

Preheat your oven to 350F.

Lightly coat the Roma tomatoes, one half of the onion, garlic cloves, and whole jalapeños with the canola oil.

Spread everything onto a large sheet pan and roast for ~30-40 minutes; you’re looking for charred spots on the tomatoes and jalapeños.

Turn the vegetables occasionally so they don’t burn on one side.

Cool and Prep the Roasted Vegetables

Remove from the oven and let the peppers cool to room temperature.

Once cool, remove the stems, seeds, and membranes from the jalapeños.

You can peel the Roma tomato skins if you want – they’ll slip right off after roasting – but it’s totally optional.

Blend the Salsa

In a large blender or food processor, combine the canned tomatoes, roasted Roma tomatoes, garlic, jalapeños, and the cooked onion half.

Pulse until blended but not completely smooth.

Add the salt, cilantro, and the reserved raw onion half; pulse until you reach your desired consistency.

Most folks like it chunky but not too chunky – you don’t want huge pieces of onion in every bite.

Taste and add lime juice if you want a little brightness.

Refrigerate for at least 30 minutes before serving so the flavors can meld together.

Texas Restaurant Style Salsa

This roasted salsa tastes way better than the jarred stuff and costs about half as much. The roasting gives you that smoky, slightly charred flavor that makes restaurant salsa so good.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Cooling Time: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Ingredients

Ingredients (~6 cups)

• 3 Roma tomatoes
• 1 large white onion cut in half
• 3 cloves garlic
• 3 jalapeño peppers
• 2 Tbsp canola oil
• 1 can whole peeled tomatoes 28 oz
• 3/4 tsp salt
• 1/2 bunch cilantro
• Lime juice optional

Instructions

• Preheat oven to 350F.
• Coat Roma tomatoes, half the onion, garlic cloves, and whole jalapeños with canola oil.
• Spread on sheet pan and roast 30-40 minutes until charred, turning occasionally.
• Let cool to room temperature, then remove stems, seeds, and membranes from jalapeños.
• In blender, combine canned tomatoes, roasted Roma tomatoes, garlic, jalapeños, and cooked onion half and pulse until blended but not smooth.
• Add salt, cilantro, and raw onion half and pulse to desired consistency.
• Taste and add lime juice if desired.
• Refrigerate at least 30 minutes before serving.