Derrick’s Restaurant Salsa

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Derrick's restaurant salsa recipe is a mouthwatering blend of fresh ingredients that will elevate your taste buds to new heights. This recipe is the secret behind the tantalizingly delicious salsa served at Derrick's renowned restaurant. Packed with vibrant flavors and a perfect balance of heat, this salsa is sure to impress your guests at any gathering. With just a few simple steps, you can recreate the magic of Derrick's signature salsa in the comfort of your own kitchen.

Keywords: restaurant salsa, fresh ingredients, vibrant flavors, balance of heat, signature recipe.

Derrick's restaurant salsa recipe details

Derrick’s restaurant salsa recipe, recipe Rating: 4.7
Number of votes:118

I have boiled, roasted and grilled more tomatoes, peppers and garlic trying to find the perfect salsa I get my favorite Mexican restaurant. While I came up with some pretty good salsas, this is finally it. The color and consistency tipped me off as to where I was going astray. And while I had to move away from the fresh tomatoes, it was worth it.
Ready in: 15 mins

Ingredients

Serves: 1

• 1 large whole fresh jalapeno
• 1 (14.5 ounce) can peeled tomatoes
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro (more or less to taste)
• 1/4 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste

Preparation method

Prep: 15 mins

1. Cut the tip of the jalapeno with the stem off and place in oven under the broiler, turning as needed until the skin starts charring.
2. Remove tomatoes from can and place in food processor, reserving the juice in the can.
3. Place all other ingredients minus the salt into a food processor. (I tried a blender and it did not come out the same.) I have a little two cup chopper I use.
4. When jalapeno is finished(about 5 mins) remove skin and seeds (leave seeds for more heat), chop and add to the other ingredients.
5. Pulse in food processor until desired consistancy is reached adding tomato juice as needed to thin.
6. Add salt to taste and chill in the fridge.