Easy Restaurant-Style Red Salsa Recipe is everything you want in a fast, easy and delicious salsa with a little twist. For extra flavor, tomatoes, onions and jalapeño are broiled until slightly charred then everything is blended with cilantro and salt.

 

A bowl of Easy Restaurant-Style Red Salsa with tortilla chips and cilantro

We all should have a good red salsa in our repertoire and this salsa recipe could not be easier. You can just through everything into the blender, but why not take the time to broil the vegetables to add a little extra flavor.?  The charring and slight cooking of the veggies really brings out their natural sweetness. I can’t think of a reason not to, since it only takes 15 minutes.

 

Salsa is always good as a snack with tortilla chips, but I like to use this salsa in my recipe for Crockpot Mexican Shredded Chicken (recipe link below). It is an amazing and quick way to take plain chicken breasts and turn them into flavorful shredded chicken for tacos, taquitos, tamales, enchiladas and so much more!

 

A tortilla chip being dipping to Easy Restaurant-Style Red Salsa

 

Easy Restaurant-Style Red Salsa Recipe – Step by step

A collage of steps for making Easy Restaurant-Style Red Salsa Recipe

Added spice options

 This recipe is a mild salsa. To add heat, add in 1 red chili de arbol, a pinch of red pepper flakes, or replace the jalapeno with a serrano pepper.

 

Salsa color tip

Blended salsas can turn pink because of the extra air added when blending. If you don’t like the color and want to develop the redness of the tomatoes, add the salsa to a saucepan and simmer for 20 minutes until the pink turns red.

 

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Yield: 4

Easy Restaurant-Style Red Salsa Recipe

A bowl of Easy Restaurant-Style Red Salsa with cilantro and tortilla chips

Tomatoes, onions and jalapeño are broiled until slightly charred then everything is blended with cilantro and salt. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 pound Roma tomatoes, cut into quarters
  • 4 ounces white onion, 1/2 an onion, cut into large pieces
  • 1 jalapeño pepper
  • 1 tablespoon vegetable oil
  • 1 garlic clove, peeled
  • 1 handful fresh cilantro
  • 1 teaspoon salt, or to taste

Instructions

  1. Preheat broiler.
  2. To a baking sheet add the tomatoes, onion and jalapeño. Drizzle lightly with vegetable oil
  3. Broil until the vegetables until they get slightly charred. Remove and allow to cool.
  4. When the jalapeno is cool enough, cut in half and remove the stem and seeds.
  5. Add the tomatoes to a food processor and pulse 3 times. Add the onion, jalapeño, cilantro and salt. Blend until it reaches your desired consistency. Taste for salt, add more if needed.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 73Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 542mgCarbohydrates 9gFiber 2gSugar 5gProtein 2g

Crockpot Mexican Shredded Chicken

Crockpot Mexican shredded chicken in a grey bowl with cilantro and tortillas