Mexican Restaurant Salsa Without a Blender Recipe


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Do you want to make a delicious batch of salsa without a blender or food processor? Do you want something different than pico de gallo and are craving some restaurant-style chips and salsa? Then this recipe is for you.

Getting the style of salsa that you can expect from a delicious Mexican restaurant is actually really easy, doesn’t require any special equipment and uses fresh and tasty ingredients. Though it is a little bit time-consuming, it is not at all difficult and the results are well worth it. It also makes for a great accompaniment with other kinds of salsa, such as my mango salsa recipe!

So if you’re looking for something to do with beautiful fresh tomatoes or are simply sick of jarred salsa and want to try your hand at making it from scratch (I promise you that it’s better), then you’re sure to love this Mexican restaurant-style salsa without a blender or food processor!

Mexican Restaurant Salsa Without a Blender
Mexican Restaurant Salsa Without a Blender

How to Make Salsa Without a Blender

The first step of making this salsa without a blender is by roasting your tomatoes and vegetables. For this, we’re using fresh tomatoes (the best tomatoes you can get your hands on!), jalapeños, garlic and shallots (you can use a white or yellow onion here, too).

Before you do anything, you will want to ensure that your oven rack is adjusted to the centre position and turn on the boiler.

Ingredients for this Mexican Restaurant Salsa
Ingredients for this Mexican Restaurant Salsa

Then start by prepping your tomatoes. Because we’re not using a blender or food processor, we’re going to want to peel the tomatoes eventually.

To make this easier, make two shallow perpendicular cuts on the bottom of each tomato. Then place them on a baking sheet with the cut side facing up. After they’re finished roasting, it will be very easy to slip the peels right off.

Prepping the tomatoes
Prepping the tomatoes

The same goes for the garlic — simply add a couple of cloves of unpeeled garlic to the baking sheet. Once it is roasted, the cloves will slide right out of their skin.

Then, slice the tops of the jalapeños and split them down the middle. Place them, cut side down, on the baking sheet.

Cut the flower end off of your shallots and then split them in half through the root. Peel the shallots and place them, cut side down, on the baking sheet.

Placing the vegetables onto a baking sheet
Placing the vegetables onto a baking sheet

If you’re using an onion, follow the same instructions but cut the onion into quarters instead of halves (this will allow everything to cook at the same rate).

Move your baking sheet to the oven and roast your veggies until they are beginning to blacken and blister, about fifteen to twenty minutes.

Keep a keen eye on them as every oven is different. Once the veggies are done, remove them from the oven and set them aside until they’re cool enough to handle.

Roasted vegetables
Roasted vegetables

Once the vegetables have cooled, remove the peels from the tomatoes and garlic cloves and scoop out and reserve the seeds and ribs from the jalapeños (you’ll be using them later so don’t toss them out!).

Add the peeled tomatoes to a large bowl and break them up with a potatoes masher.

Because you’re making salsa without a blender or food processor, this is going to be the easiest way to puree the tomatoes. Mash the tomatoes until they are mostly broken down.

Pureeing the tomatoes
Pureeing the tomatoes

Then, finely chop the jalapeños, onions and garlic. Put a small saucepan over medium-high heat and add a bit of oil.

Add the tomato puree and other chopped vegetables, stir to combine, and cook for about five minutes, or until the flavours are cohesive.

Cooking the tomatoes, jalapeños, onions and garlic
Cooking the tomatoes, jalapeños, onions and garlic

This is a good time to add a bit of the reserved seeds and adjust for salt if you want it to be spicier.

Then, pour the salsa into a bowl and allow it to come to room temperature. Once it has cooled down, stir in some lime juice and some chopped, fresh cilantro.

Adding cilantro to the salsa
Adding cilantro to the salsa

Taste to adjust for heat and seasoning. Then transfer to an airtight container and refrigerate for at least thirty minutes before serving.

Mexican Restaurant Salsa Without a Blender

Mexican Restaurant Salsa Without a Blender

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

This Mexican restaurant-style salsa doesn't require any special equipment, is absolutely delicious and a breeze to make!

Ingredients

  • 500g (1lb) fresh tomatoes
  • 2 cloves garlic, unpeeled
  • 2 jalapeños, halved
  • 2 shallots, peeled and halved through the root
  • 4g (1/4 cup) cilantro leaves, chopped
  • 15ml (1 tablespoon) lime juice
  • Salt & pepper

Instructions

  1. Adjust oven rack to the centre position and preheat broiler. Line a broiler-safe baking sheet with aluminium foil.
  2. Using a sharp knife, cut two shallow perpendicular cuts into the bottom of each tomato. Set the tomatoes on the baking sheet with the cut side facing up.
  3. Arrange the garlic, jalapeños and shallots on the baking sheet with the tomatoes. Drizzle with one tablespoon of neutral oil and season with salt. Transfer to the oven and broil until the vegetables are significantly charred, about 15-20 minutes. Remove from the oven and set aside until cool enough to handle.
  4. Remove the peels from the tomatoes and garlic. Scoop the seeds from the jalapeños and set aside for later.
  5. Add the peeled tomatoes to a large bowl and break up with a potato masher until fully pureed and few large pieces remain. Set aside.
  6. Using a sharp knife, finely chop the jalapeño, shallots and garlic.
  7. Set a small saucepan over medium-high heat. Add half a tablespoon of neutral oil and heat until shimmering. Pour over the pureed tomatoes and add the chopped jalapeños, shallots and garlic. Stir to combine and cook until slightly reduced and bubbly, about 5 minutes. Turn off the heat and transfer to a large bowl.
  8. Allow the tomato mixture to come to room temperature before adding the chopped cilantro and lime juice. Taste to adjust for seasoning, adding salt and pepper where needed. If you would like to increase the heat in the salsa, chop and add the reserved jalapeño seeds in increments, tasting with each addition to ensure you reach the desired level of heat.
  9. Transfer the salsa to an airtight container and refrigerate for at least 30 minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 84mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 2g

Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

And that is how to make salsa without a food processor or blender! It is very easy and within an hour or so from starting, you can be digging into a delicious Mexican restaurant-style salsa without needing any special equipment.

Are you wondering how to make salsa without a blender? Have any questions about this recipe? Let me know in the comments!

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Maggie is the creator behind No Frlils Kitchen. She is a home cook and world traveller who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others.

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