You know how salsa is always different when you go to a Mexican Restaurant? Some places it’s chunky, some places it’s smooth, some places it’s bland and some places it’s spicy. Salsa is as individual as the person making it! For this recipe, I want to help you make a Taqueria-style salsa – which has a smooth consistency and a moderate spice level. This Taqueria Salsa is perfect for dipping chips in, adding to tacos and burritos or dipping a Taco Grilled Cheese in it – like we did!
The big difference about this salsa is that you actually cook it instead of just chopping up the ingredients and serving. After you blitz it with the immersion blender, you want to cook in a shallow saute pan to really bring the flavors together. It also gives it the deeper red color (it will look almost pink after you blitz it). Once it’s cooked and cooled you can store it in the fridge in a sealed jar for up to a week.
You can increase or decrease the amount of spicy you want by keeping or removing the seeds and ribs of the jalapeno or you can add another – stronger -pepper all together. I think this recipe has just the right amount of heat – you can taste the flavor of the jalapeno without it setting your mouth on fire.
Now, I did something a little different with salsa. I served it with Taco Grilled Cheese, in the place of a tomato soup. So I took the idea of grilled cheese and tomato soup and next-leveled it by adding in meat and beans to the sandwich and making the “soup” spicy. It really was a gamble that worked out in my family’s favor – as they all loved it!
Now Let’s Get Cookin’!
- 4 Roma Tomatoes rough chopped
- 1 Jalapeno rough chopped
- 1 Small White Onions rough chopped
- ½ cup Cilantro rough chopped
- 1 Lime zest and juice
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Chili Powder
- Prepare all of the ingredients.
- Add ingredients to a blender and blitz until desired level of chunkiness (should be mostly smooth).
- In a large saute pan over medium-low heat, a salsa and let simmer, stirring regularly for about 10 minutes. Remove from heat and pour into a mason jar. Let cool for at least 15 minutes before putting ring and lid on.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!