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Restaurant Style Texas Salsa Recipe

Updated on July 17, 2010

My husband and I were both born and raised in Texas. We don’t ride horses, we don’t wear boots, and we don’t speak with that heavy Texas twang. We do however say y’all, (a lot!) and we also LOVE our salsa. Salsa and Texas go together like chocolate and peanut butter; the perfect combination. Over the years we have tried several different jars in the stores. We've also gone from restaurant to restaurant, searching endlessly for the best salsa. In the end we found it in the least likely place, our kitchen. One day my husband came home from work raving about some salsa his co-worker made, and after some serious baking and sucking up, he returned home the next week proudly displaying the magic recipe. He has since continued to improve the recipe and, after several weeks of my begging, has agreed to let me share it with the world, well the cyber world at least. This recipe is simple, delicious, and straight from the heart of Texas. We will never buy salsa in a jar again, and neither will you once you try this out!

3 “normal” size cans of whole stewed tomatoes – (They should be around 15 oz cans, and the cheap store brand work the best. The brand names are too sweet!)

3 fresh Jalapenos

3 cloves of garlic

1/8 small onion, sliced

Fresh Cilantro (must be fresh) – to taste, I use about 20-30 little leaves

Salt to taste – a pinch to 1/8 of a teaspoon

Juice of ½ Lime (optional)

First, dry roast the jalapenos and garlic in a pan. Simply take the stem off the peppers, leave the paper on the garlic cloves, and throw them in a medium high pan with no oil. Sometimes I use a little olive oil for a milder taste. If you do it this second way, peal the garlic well first. It should take about 10 minutes or so.

Next, take the peppers and garlic off the heat, add a little olive oil in the pan, and sauté the onions. While they’re cooking, chop the stems off the peppers and throw them and the peeled garlic into the blender. Once the onions are done do the same with the onions. Add a few ounces of water and blend until the mixture is just slightly chunky.

Now, drain the tomatoes and add them to the blender. Chop the mixture (I use the “crush ice” setting) about 8-10 times. Add the cilantro and salt (if you like lime, this is where you put the juice in) and give it 4-5 more chops in the blender, at least. If you like it finer, keep going.

Finally, pour it into a bowl and let it chill for at least an hour. After that you should be good to go. It should last you a good couple of weeks, but if you’re like us, it won’t last that long!


This is a similar recipe.


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    • las81071 profile image

      las81071 4 years ago

      This sounds very easy to make my last try at homemade salsa was a mess I will give it a try now that I have found some great recipes here. Thanks When I looked at the photo it looked like the kind of salsa I would buy in the grocery store so I really want to try yours.

    • MissE profile image

      MissE 4 years ago from Texas

      I like to remove the seeds...... my husband likes to keep them. It is hotter with the seeds! I like eating without that burning sensation personally. :)

    • Solaras profile image

      Solaras 4 years ago

      I am salivating! Do you remove the seeds from the jalapenos or leave them intact? That seems like it might make the salsa very hot!

    • MissE profile image

      MissE 6 years ago from Texas

      Mmmmm.... that's true. We've used that method also. You can grill the onion and garlic too. Awesome. Thanks for the tip!

    • profile image

      ybot 6 years ago

      For a different twist. Use fresh roma tomatoes and smoke everything on the pit for about half an hour then blend it all up.

    • MissE profile image

      MissE 6 years ago from Texas

      Awesome! Can you remember the name of the restaurant? Sounds so good!!! Thanks for the great comment!

    • JayeWisdom profile image

      Jaye Denman 6 years ago from Deep South, USA

      I lived in the Dallas area for eight years and learned to love restaurant salsa. (I also loved Dallas!) It's the amount of cilantro that makes or breaks salsa for me. I lived near a small family Mexican restaurant that sold their fresh hot chips (in a greasy paper bag) and fresh cold salsa (in an unlabeled jar) to go. Needless to say, I took home a lot of those chips and that salsa over the years! Wish I had some today. I've never found chips so good again, nor have I been able to duplicate the salsa exactly. Thanks for the recipe, which I'll try.


    • MissE profile image

      MissE 7 years ago from Texas

      Can't argue with that!

    • profile image

      Travis_S_Music 7 years ago

      Love salsa, great article! But I think the origins of salsa have Texas beat ;P

    • MissE profile image

      MissE 7 years ago from Texas

      Thank you for the comment Keira. This recipe really is awesome!

    • keira7 profile image

      keira7 8 years ago

      Hello MissE, its always nice to come to visit your great hubs. Thanks for the nice recipe. See you soon my friend. God Bless.:)

    • Lissa Lynn profile image

      Lissa Lynn 8 years ago from upstate NY

      Great hub MissE :) I LOVE salsa :) I will definitely have to try this out :)

    • MissE profile image

      MissE 8 years ago from Texas

      It can be hot depending on the peppers. You can use two.


    • resspenser profile image

      Ronnie Sowell 8 years ago from South Carolina

      I will try it since it looks like fun to do. Is it very hot? Maybe I will use two peppers instead of three.

      Good hub, thanks for the recipe!