I love making salsa. It’s the perfect condiment that goes with anything. I moved to the midwest many years ago, and the one thing that I missed was true Tex Mex salsa. There are so many great Mexican restaurants around here, but none make salsa the way you get it in Texas. They usually lack spice and the balance of everything is just not the same.
Once tomatoes are in season, I will make batches of salsa and can it for the season. Around my house, I am usually having to make more by October, that’s how much salsa we eat in our house. The steps for this one need to be followed if you are canning the salsa. If you decide to not can, you can skip the cooking phase. I encourage you to cook this salsa though. I actually encourage you to eat it warm. You haven’t had greatness until you try it warm.
There was a restaurant in Arlington that used to serve their salsa warm at the table. I thought it was weird, and then I tried it. Definitely not weird and absolutely tasty! #TailgateSaturday #tailgate #CopyCatRecipe
Recipe highlights:
- Don’t skip on roasting the tomatoes or peppers. This is an important step and helps to create depth to the salsa.
- I have adjusted the recipe based on heat level. Keep in mind that we LOVE heat in my house. You can adjust this as you are making the dip. Also, not all jalapenos are created equally. I’ve bought some that have NO heat whatsoever. Of course, I am in touch with the fact that if I’m not crying it’s not hot enough.
- Cilantro or no? I prefer cilantro in my salsas. I do understand that some are completely opposed to the flavor. It can be skipped, but I’m absolutely pro cilantro.
Tex Mex Restaurant Salsa
Ingredients
- 2½ cups Roma Tomatoes sliced in half
- 1 Small Onion
- 4 Cloves Garlic
- 2 Tbsp Cilantro
- 1 Tbsp Lime Juice
- 1 Tbsp Salt
- 1 32oz Tomatoes - San Marzano Buy the chopped variety.
Mild
- 2 Jalapeno peppers
Medium
- 2 Jalapeno Peppers
- 1 Serrano Pepper
Hot
- 3 Jalapeno Peppers
- 1 Serrano Pepper
- 1 Habanero Pepper
Make Me Sweat
- 4 Jalapeno Peppers
- 3 Serrano Peppers
- 2 Habanero Peppers
Instructions
- Place the tomatoes skin side up on a baking sheet and broil in the oven until the skin is blistered. Set aside and cool. You will remove the skins when the tomatoes are safe to touch.
- In a skillet, brown your peppers and garlic cloves until brown and blistered.
- Place tomatoes, peppers, garlic, cilantro, salt, onion, and lemon juice in a blender and roughly puree.
- In a dutch oven over medium-high heat, combine all ingredients from blender, can tomatoes, and water and bring to boil. Reduce heat to medium and continue to boil for 15 minutes.
- Salsa can be eaten warm or cooled in the fridge for later.
Canning
- If canning, place mason jars in large pot of water and bring to a boil. You will want the inner seal of the lid in the water while the water is coming to a boil.
- Fill jars to the bottom of lip, then cover with lid and loosely tighten. Return to boiling water. Ensure that the water covers the jars and boil for 25 minutes.
- Turn off heat and leave jars in bath for 5 minutes.
- Let sit 24 hours then test to ensure that the seals are tight.
