5 Minute Blender Salsa (Restaurant-Style) Recipe | Little Spice Jar (2024)

FAQs

Is it better to make salsa in a blender or food processor? ›

If you don't own a food processor, then don't fret–you can still make excellent salsa by using your blender. Just make sure to pulse your ingredients instead of blending to achieve that yummy salsa texture. You may get a smoother, more liquid salsa with your blender, but still delicious and full of flavor.

While some restaurant-style salsas may be prepared in large batches to meet demand, the emphasis on using fresh, high-quality ingredients remains a constant, no matter the quantity. A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

Once the salsa is ready, pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner.

In all the years I've been canning foods, I've never had an issue as long as I follow all the steps. Disclaimer: While canning salsa in quart jars is common and done safely and successfully by many people, there is no “official” recommendation for canning salsa in quarts.

Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product.

By far, salsa roja is the most popular Mexican salsa, and after a bite, it is not hard to see why. Different chefs will often vary the amount of heat by adjusting how much and what kind of chilis are added to the mix.

I've found restaurant style to be less salty and slightly thicker than cantina, best with salsa or in nachos. Whereas cantina is thinner, crunchier, and salty, best for snacking.

You don't have to, but you could

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them.

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

An open jar of store-bought salsa lasts about 2–4 weeks in the fridge, but you should always check for signs of mold, fuzz, funky smells, and any other signs that something is awry before diving in. If you make your own salsa, it'll stay good for just five to seven days in the fridge.

What can I use to thicken my homemade salsa? ›

Salsa can be thickened by adding tomato paste

Never thicken salsa with flour or cornstarch before canning as this may produce an unsafe product.

You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice. Lemon juice is more acidic than vinegar and has less effect on flavor.

You CAN substitute some of the vinegar for bottled lemon or lime juice (this will affect the overall flavor). DO NOT USE FRESH LEMON OR LIME JUICE; it is not acidic enough. Dried spices won't affect pH, so you can also experiment with those, but the amount of vegetables and tomatoes and acidity need to stay the same.

Use a blender if your final product is something you can drink, such as a mocktail or protein shake, drizzle or dip. In addition to pureeing, a food processor can slice, grate, shred, dice and more. As a general rule, use a food processor if the outcome will be eaten with a fork or spoon.

a blender is better than a food processor at handling anything liquidy, like smoothies, as well as puréeing soupy or saucy items. Blenders perform best with at least a little liquid to get things going. Blenders are also more efficient than food processors at getting food incredibly smooth.

You can use a food processor to blend liquids, too, but they aren't leakproof and are more prone to overflowing, and the result won't be as smooth as if you used a blender. Food processors can also be useful when making buttery doughs, like shortcrust pastry or cookies—just be careful not to overprocess the dough.

The blender is a food processor's close relative in the kitchen and makes a great food processor substitute for a few tasks. These two countertop appliances are sometimes interchangeable for things like emulsifying and pureeing, but a blender can more thoroughly break down foods for ultra smooth results.