How do Mexican restaurants make their salsa? It has to be simple, yet I can't figure it out.?

You need:

- tomatoes, seeded and chopped

- tomato sauce

- onion, peeled and chopped (I like to use red onion, but some prefer green onion)

- jalapenos, chopped (seed them if you want mild, otherwise it will have a kick, and throw in one or two red jalapenos and/or yellow hots for more flavor and heat)

- cilantro, chopped

- garlic, minced

- lemon and lime juice

- salt to taste

You can blend all of these together for a smooth salsa, or blend all but half of the chopped tomato and onion, then add them back in for a thick-n-chunky salsa.

Mexican Restaurant Salsa Recipe Secret

Jane, dear, most, but not all, buy it ready-made. A restaurant operates on a very tight budget, and paying someone to make the salsa on premises simpy is not cost-effective. And few patrons can tell whether the salsa is "boughten" or "home-made". Heck, I grew up in New Mexico where more than half the populace is Latino, and learned to cook Mexican and Tex-mex (hey, it impressed the heck outa my female classmates) - and even I can't make a salsa as good as some of the commercial products available at reasonable cost!

REAL Mexican restaurants ALWAYS make their own salsa. Its so simple.

FRESH (never canned) Roma tomatoes, diced

Diced white onion

FRESH lime juice (just enough for a hint of lime flavor)

Fresh cliantro, chopped

Serrano chile (its the long skinny one, about 2 to 3 inches, very hot. you don't need much)

Salt to taste

Never use anything from a can to make mexican salsa.

You can chop the tomatoes and onions anysize you want, but try to keep them all about the same size.

HOT MEXICAN SALSA

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 oz Canned tomatoes -- drained

1/2 sm Onion

1/4 c Green chili peppers -- canned

4 tb Fresh coriander -- chopped

1 Garlic clove

1/2 tb Vinegar

1/4 ts Tabasco sauce

1/8 ts Cayenne pepper -- ground

Preparation Time: 1:10 Place all ingredients in blender jar. Process

briefly until blended but not smooth. Cover and refrigerate.

HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion,

chilis, and coriander with the tomatoes. Finely chop the remaining onion,

chilis, and coriander and add them to the blended sauce. Keeps well in

refrigerator. This is a very hot salsa. Use less cayenne pepper, if

desired.

The amount of coriander may also be varied to suit your taste

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RE:

How do Mexican restaurants make their salsa? It has to be simple, yet I can't figure it out.?

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It depends on if you like it thin;

15 oz.Can chopped tomatoes

1/2 sweet onion -chopped fine

1 -2 cloves finely chopped garlic

1-3 chopped fresh jalapenos- number depends on how hot you like it, or use green chill pepper ( not bell peppers).

If you like cilantro add some fresh chopped not too much it is strong. Add and then taste.

Salt to taste.

If you like it more homogenous mix - blend it, if not chunks of fresh veggies are good.

Hope you remember the tortilla chips!

.

If you like it really thick with little juice, use fresh tomatoes chopped instead of canned ,then it is called Pico de Gallo.

Dear Jane Divid.

You are right Jane.....Mexican restaurants have the best salsa! I do not know how they make it, but I usually eat all the salsa and chips before my entree arrives. I know that corriander is one of the secret ingredients and, of course, tomatoes. But as for the other ingredients...I do not have a clue.

I've found that you can get tomato's in the can with the peppers and onion already choped in it will be in the stewed tomato and crushed tomato isle it taste good for the price is cheaper then jar and getting all ingredients to make fresh