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Restaurant-style salsa 

Restaurant-style salsa 

Making salsa at home requires no special coherence in the kitchen domain. We all can make salsa at home. All you do is chop and mix the ingredients. If you can fetch in the correct flavour balance you are a winner. The tastebuds you own and how efficiently you can listen to them and correct the balance of the salsa you are making will make a greater difference in the end result. 

Restaurant-style salsa 

You can obviously revise the core ingredient which is tomatoes and change it with seasonal fruits or vegetables. I for example made salsa with persimmon, which was greatly loved by my family. 

Persimmon Salsa

Persimmon Salsa

Today I am just sticking to the classic tomato salsa, but making it restaurant style. 

What do these professional chefs change in the recipe that we adore the salsa that is served to us in a restaurant? A sublime fact is that the ambience of a restaurant makes it more delicious, the showy little bowl they serve the salsa also makes a lot of difference in the overall moxie of the salsa. Of course, the method and the recipe are the souls, but these little things do make a difference. 

Restaurant-style salsa 

Not related to the recipe, but next time you serve yourself any meal, make it fancy. You will enjoy it more. I am referring to all those admirable amazing women, who spent their life caring for the family. You got to love yourself so much more. The point is that your crockery and serving style will make a difference. 

Moving forwards with the recipe, it’s a very basic recipe. The prominent difference in the taste comes from a charred tomato. The chariness makes the salsa have a smoky hint. You must try and adjust the seasoning of the salsa you make. The flavour depths will enhance, after an hour. Make sure to keep it in the fridge and serve later.

If you haven’t got a garlic mincer yet, you are missing on easing your life. It is such a blessing to have one in the kitchen.

Restaurant-style salsa 

Restaurant-style salsa 

What do these professional chefs change in the recipe that we adore the salsa that is served to us in a restaurant? The answer is here.
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Course: Appetizer, dips and sauces, Side Dish, Snack
Cuisine: Mexican
Keyword: Food Photography, healthy coleslaw, Restaurant-style salsa , salsa food styling, side dish, snacks, tomato slasa recipe, Vegetarian appetizers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 people

Equipment

  • 1 chopping tray
  • 1 Mixing bowl

Ingredients

  • 2 big ripe tomatoes
  • 1/4th cup chopped onion
  • 1/4th cup chopped capsicum 
  • 1/4th cup fresh coriander
  • 1 tsp minced garlic
  • 1 tsp chopped green chillies
  • salt to taste
  • 1 tbsp lemon juice
  • 1/4th cup tomato ketchup https://amzn.to/3uP6Nkz

Instructions

  • Finely chop one tomato. Over the low medium flame, fire roast a tomato. Remove the skin and blend it to make a puree. 
  • In a bowl add the chopped tomato, onion, capsicum, fresh coriander, minced garlic https://amzn.to/3DvbCU9 , chopped green chillies, salt, lemon juice, and ketchup. Make sure all the vegetables are finely chopped. 
  • To this mix of vegetables add the pureed tomato and mix well. Taste and adjust the seasoning. 
    Let the salsa sit in the fridge for an hour or more, before serving it. 
    Enjoy!

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