Name: Homemade Restaurant style Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 large juicy tomatoes (vine ripened or country tomatoes); 1 large onion (preferably red/purple onion); 3 to 4 green chilies or jalapenos; ½ teaspoon oregano flakes; 1 teaspoon white vinegar; 1 teaspoon sugar; Salt to taste

Homemade Restaurant style Mexican Salsa is a Mexican sauce or salsa, made with juicy tomatoes, red onions, and jalapenos (the spicier the better!!!) with a splash of vinegar or lime juice.

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(Full Printable/Save RECIPE CARD as well as step-wise instructions are below)

This Mexican sauce recipe is one I have been following for decades and the only sauce my family loves with their Mexican dishes!

This lip smacking, made in a jiffy salsa or sauce is normally served with a bowl of Nacho or tortilla chips and as a topping for most Mexican dishes like burritos, tacos, tostadas, chimichangas etc.

TEX-MEX CUISINE

Tex Mex cuisine originated in USA, specifically in the state of Texas.

It is basically a mix of Mexican and American flavors, specifically by "Tejanos"; that is Texans of Mexican descent.

Texas which was part of Spain and later Mexico before it became part of USA and borders with Mexico is the origin of Tex Mex cuisine which I am more familiar with.

My love for Tex Mex (or as it is mostly identified as Mexican food all over USA) began decades ago when I was in Denver, Colorado, USA after my marriage.

Denver was the Mexican food capital of USA in the 70s and 80s and most Hollywood stars apparently used to fly down to Denver to enjoy delicious Mexican food.

So, I had the luck to taste some of the best Mexican cuisine could offer in the various restaurants around Denver.

Of course, now, you can see these dishes everywhere in the world!

But my favorites were that fresh, spicy salsa, smothered burritos soaked in that sauce, smothered chimichangas (chimichanga are deep fried burritos), crispy tacos (now soft taco is more popular) and crispy tostadas (flat, crispy corn tortilla) etc.

Most Mexican restaurants, even today normally welcome you with a bowl of their special tomato salsa along with a mountain of tortilla chips in their customary cane basket while you order and wait for your favorite Mexican food to arrive!!

They are served unlimited and me and my family used to always look forward to biting into these crisp, freshly made, warm tortilla or nacho chips coated with the hot and chunky salsa while we wait for our order.

We never failed to request their hot variety of salsa too as we love a lot of spiciness and heat in all our dishes!!

Making them at home was the next best thing to frequent trips to the nearest Mexican joint to dig into a bowl of salsa and chips or getting a jar of store bought one too!!!

Now, I make them all the time at home.

INGREDIENTS NEEDED

Basic ingredients are really so simple and minimal....

Tomatoes
Onions
Green chilies or Jalapenos
Dry oregano flakes
Dash of vinegar or lemon/lime juice
Salt
Pinch of sugar

Different types of tomatoes give a different flavor and taste to this homemade salsa.

I prefer the juicier tomato with a little bit of sourness in them. Roma or regular tomatoes are okay but I love the tanginess vine ripened or country tomatoes give to the salsa!

You can use a mix of both the varieties of tomatoes if you like.

The spicier the jalapenos or chilies the better! Well, add according to your preference but for my family, more the merrier aka spicier!

Red/purple onions give the best flavor to this addictive sauce. So, do use that only.

Vinegar (our family's preference as opposed to lime/lemon juice in this salsa) adds a lovely tang to the sauce. But use lime or lemon juice if you like that natural flavor.

Dry oregano flakes is optional but I have been adding this for ages in my kitchen and my family seems to love that exotic aroma in the salsa.

HOW TO MAKE MEXICAN SALSA:

All you need to do is to pressure cook the onions, tomatoes and green chilies for just a bit.
Cool a few minutes and then blitz to your desire, be it smooth or like we love...slightly chunky! No need to peel the tomatoes!
Add the rest (oregano, vinegar, salt and sugar) and boil and simmer until you get your desired thickness.

This amazing sauce which is oil free, vegan, plant based and so, so delicious is best served hot over burritos, chimichangas (basically fried burritos) etc. and a bit warm or at room temperature on tacos, tostadas.

I love to serve it with a big bowl of nacho or tortilla chips when we need something to munch on in front of the telly or at parties and get togethers!

Once you make this at home, you might never ever get store bought for your dips and Mexican dishes.

Homemade Restaurant style Mexican Salsa is a perfect party pleaser.

Just plonk a large bowl of this amazing spicy salsa with an unlimited supply of tortilla chips or even potato chips (the thicker variety) and be ready to keep refilling these bowls endlessly!!

With just a few ingredients already in your pantry, making this salsa is easy and quick.

Love making your own sauces? Then do try these too:

Homemade Marinara Sauce

Used mainly in Italian dishes like spaghetti, in lasagnas etc.

Homemade Chilli Garlic Paste/Sauce

My favorite pantry/fridge condiment which I use to spice up my dishes!

Easy Homemade Queso/Cheese Dip

An easy party or even as a homemade dip to enjoy with Nachos, Tortilla chips, potato chips ete.

Homemade Guacamole

Avocados are our favorite and this dip is something I always make when having Mexican dishes or even as a dip to enjoy with nachos, tortilla chips, on toasts etc.

Now, to my recipe of Mexican Salsa:

Homemade Restaurant style Salsa

This delicious sauce is a Mexican salsa made with juicy tomatoes, red onions, and jalapenos (the spicier the better!!!) with a splash of vinegar or lime juice.They are normally served with a bowl of tortilla chips as a dip and used as a topping for most Mexican dishes like burritos, tacos, chimichangas etc.

Course Appetizer

Cuisine Mexican, tex mex

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Ingredients

6 large juicy tomatoes vine ripened or country tomatoes
1 large onion preferably red/purple onion
3 to 4 green chilies or jalapenos
½ teaspoon oregano flakes
1 teaspoon white vinegar
1 teaspoon sugar
Salt to taste

Instructions

Wash and cut the tomatoes, onions and green chilies roughly into big chunks.
Place them in a pressure pan or cooker with a little water. Add just enough to coat the bottom of the pan to up to ½ inch only to avoid any burning.
Close the pan and cook until one whistle if using an Indian stove top pressure cooker.
(If using an Instant Pot, pressure cook on "HIGH" for just 2 minutes).
When the pressure drops, open the lid and allow to cool a little bit.
We need to blend this, so it is better to cool it before we put it in the blender jar.
If there is too much excess water, then drain and add to sauce after blending.
Once it is cool enough, blend this in a blender or mixer to a coarse paste (or smooth if you prefer) without adding any water.
Pour into a saucepan along with remaining water in the pressure pan. Do not add too much water as you the will need to thicken the sauce for a longer time to get the thickness preferred.
Stir in the oregano, vinegar, sugar and salt to taste.
You need a spicy, tangy, savory and well balanced flavor for the sauce.
Mix well and bring to a boil. Once it comes to a boil, reduce the heat and simmer on low till the desired thickness of the sauce or salsa (about 15 minutes).
Adjust the amount of vinegar, sugar and salt to your taste.
Cool and serve with tortilla chips, potato chips or any Mexican dish.

Recipe Notes

For a different flavor, you can add about ¼ cup of chopped coriander leaves or cilantro while cooking the sauce.
If you do not like the flavor of vinegar, you can add lemon or lime juice. I have tried both; our family prefers the flavor of vinegar in salsas.
Some people prefer cumin powder in the sauce. I do add this sometimes for an additional flavor.
Play around with the amount of vinegar, salt, sugar, chilies etc to achieve the perfect balance of sweet, salt, sour and spicy.
Enjoy and Happy Cooking/Eating!

Step-by-step method:

Gather the ingredients.

Wash and cut the tomatoes, onions and green chilies roughly into big chunks.
Place them in a pressure pan or cooker with a little water. Add just enough to coat the bottom of the pan to up to ½ inch only and avoid any burning.

Close the pan and cook until one whistle in an Indian stove top cooker.
If using instant pot, then pressure cook on "HIGH" for just 2 minutes and then QPR (quick pressure release).
When the pressure drops, open the lid and allow to cool a little bit.

We need to blend this, so it is better to cool it before we put it in the blender jar.
If there is too much excess water, then drain and blend.
No need to peel the tomatoes.
Once it is cool enough, blend this in a blender or mixer to a coarse paste without adding any water. Just a couple of whizzes and you should be good. If you love smooth sauce then puree until fine.
Pour into a saucepan along with remaining water in the pressure pan. Don't add too much water as you need a thicker sauce and you may end up using your stove longer time!

Stir in the oregano, vinegar, sugar and salt to taste.
Mix well and bring to a boil. Once it comes to a boil, reduce the heat and simmer on low till the desired thickness of the sauce or salsa (about 15 minutes or so depending upon the content of water in the sauce).
Adjust the amount of vinegar, sugar and salt to your taste.