Restaurant-Style Salsa

Allergy-friendlyVeganApps & SnacksSides
Written By Lisa Woodruff, RDN
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I love fresh tomatoes.

My husband has been bringing home pounds of fresh tomatoes from work lately. Literally. Pounds of tomatoes.

This is one of my favorite things about living in the Midwest - everyone is always down to share their extra garden produce with co-workers, neighbors, friends, etc.

Fresh salsa is always a great way to use that tomato surplus, but for years I struggled to find or create a recipe that mimics the texture and flavor of restaurant-style salsa.

But then I stumbled upon a recipe from Iowa Girl Eats on social media. Her Restaurant Style Salsa served as the inspiration for my adaptation of restaurant-style salsa.

In order to use my fresh tomato surplus, I did a two-minute blanch to get a consistency that was close to canned tomatoes. The texture might not be quite as smooth, but you just can’t match the flavor of fresh tomatoes. Read more about choosing and storing tomatoes in my CSA Spotlight on tomatoes.

This salsa recipe is free of the top 9 allergens, which makes it a great dish for a tailgate party or appetizer for your next cook-out.

So, ready to give it a try?

Step 1: Wash your hands with soap and warm water. Gather your ingredients:

  • 6 large or 10 medium tomatoes

  • ½ cup red onion, diced

  • 2 garlic cloves, diced

  • 2 jalapenos, partially seeded and diced

  • 1 teaspoon salt

  • 1 Tablespoon freshly squeezed lime juice

  • ½ teaspoon sugar

Step 2a: Bring a large stockpot of water to a boil over high heat.

Step 2a: Bring a large stockpot of water to a boil over high heat.

Step 2b: Fill a large bowl with ice and water; set close to the stove.

Step 2b: Fill a large bowl with ice and water; set close to the stove.

Step 3a: Prepare tomatoes for blanching. First core the stems.

Step 3a: Prepare tomatoes for blanching. First core the stems.

Step 3b: Slice a shallow “X” in the bottom of each tomato.

Step 3b: Slice a shallow “X” in the bottom of each tomato.

Step 4: Carefully drop half the tomatoes into boiling water for two minutes. Use a slotted spoon to remove tomatoes and place in the ice water for two minutes. Repeat with remaining tomatoes.

Step 4: Carefully drop half the tomatoes into boiling water for two minutes. Use a slotted spoon to remove tomatoes and place in the ice water for two minutes. Repeat with remaining tomatoes.

Step 5: Peel the skins from the tomatoes. Chop one third of the tomatoes. Add to a large bowl and set to the side.

Step 5: Peel the skins from the tomatoes. Chop one third of the tomatoes. Add to a large bowl and set to the side.

Step 6: Place the remaining tomatoes in a food processor fitted with the blade attachment. Add remaining ingredients on top.

Step 6: Place the remaining tomatoes in a food processor fitted with the blade attachment. Add remaining ingredients on top.

Step 7: Pulse ingredients until desired consistency is reached. Taste and add more salt, sugar, or lime juice if necessary.

Step 7: Pulse ingredients until desired consistency is reached. Taste and add more salt, sugar, or lime juice if necessary.

Step 8: Add salsa puree to chopped tomatoes and stir to combine. Refrigerate before serving.

Step 8: Add salsa puree to chopped tomatoes and stir to combine. Refrigerate before serving.

Lisa Woodruff, RDN

Lisa is a FARE-trained registered dietitian and food allergy mom. She helps families and individuals learn how to confidently manage food allergies while nurturing a healthy relationship with food. Lisa is a food allergy dietitian licensed to practice in Iowa, Illinois, and Nebraska. She also wrote the children’s book Be a Food Allergy Helper! and hosts the podcast Let’s Talk Food Allergies.

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