Enjoy the crunchy tortilla chip with the homemade salsa. It is easy to make restaurant style salsa at home to store for a long time. It costs less than what you spend on restaurant salsa and tastes even better with healthy benefits.
We are using fresh ingredients in this recipe for the best flavor. The ripe tomatoes have the most flavor and they are best for making salsa. This salsa is ideal for canning and you can enjoy it anytime for dipping and for any other Mexican recipes.
If you want to make salsa hot, just remove the seeds from jalapeno peppers but do not remove the white pith. To sterilize the jars, follow the standard canning process for best results. This recipe makes about 5 to 6 pints. Use them within 6 months for optimal flavor.
Ingredients
- 8 pounds ripe tomatoes
- 5 large jalapeno peppers, chopped (remove seeds)
- 3 cups chopped yellow onions
- 1 cup fresh cilantro, chopped
- 4 large cloves garlic, minced
- ½ cup white vinegar
- 1 tablespoon sugar
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
How to make restaurant style salsa
Pour water into a large pot and bring it to a boil on high heat. Drop tomatoes in the boiling water and leave them for 30 seconds then remove. Peel and squeeze the tomatoes in a colander to drain the liquid and remove the seeds.
Finely chop the tomatoes and transfer them to a large pot along with all remaining ingredients. Mix everything to combine and bring to a boil on high heat then reduce to medium and simmer for 10 minutes.
Sterilize the jars and lids and pour the hot salsa into the jars by using a ladle. Leave ¼ inch free space, close the lids, and carefully place the jars in boiling water for 15 minutes. Keep the water level several inches above the jars.
Remove the jars from water and let them rest for 24 hours. Then place the jars in a dark and cool place.
You can store salsa for 1 year but use it within 6 months for the best flavor.
Mexican Restaurant Style Salsa Recipe
Ingredients
- 8 pounds ripe tomatoes
- 5 large jalapeno peppers, chopped (remove seeds)
- 3 cups chopped yellow onions
- 1 cup fresh cilantro, chopped
- 4 large cloves garlic, minced
- ½ cup white vinegar
- 1 tablespoon sugar
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
Instructions
- Pour water into a large pot and bring it to a boil on high heat. Drop tomatoes in the boiling water and leave them for 30 seconds then remove. Peel and squeeze the tomatoes in a colander to drain the liquid and remove the seeds.
- Finely chop the tomatoes and transfer them to a large pot along with all remaining ingredients. Mix everything to combine and bring to a boil on high heat then reduce to medium and simmer for 10 minutes.
- Sterilize the jars and lids and pour the hot salsa into the jars by using a ladle. Leave ¼ inch free space, close the lids, and carefully place the jars in boiling water for 15 minutes. Keep the water level severalinches above the jars.
- Remove the jars from water and let them rest for 24 hours.Then place the jars in a dark and cool place.
- You can store salsa for 1 year but use it within 6 months for best flavor.
