I’ve finally nailed the Best Restaurant Salsa Recipe, a 20-minute green, white, and red restaurant-style salsa that layers charred tomatoes, tangy roasted tomatillos, and silky crema into bright ribbons for drizzling on tacos and other Mexican dishes.

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I won’t lie, I hunt for that exact, slightly messy salsa restaurants spoon over tacos and after a few tries I came close. This Best Restaurant Salsa Recipe mixes green, white and red vibes and every spoonful makes me want more.

I rely on tomatillos for that tart backbone and cilantro for the fresh pop, those two turn ordinary into something a little wild. I messed up a batch once, forgot to cool it and it blurred the flavors, but when it hits the right balance its addictive.

Try it and you’ll see why I keep making it.

Ingredients

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Tomatillos: bright, tangy, low calorie, good vitamin C, give salsa a lively sour pop.
Serranos/jalapeños: add heat, vitamin C, tiny carbs, flavor more than body.
Cilantro: herbaceous, low cal, contains antioxidants, fresh grassy note some people hate it.
White onion: sharp, adds crunch, small fiber boost, brings sweet when cooked slightly.
Roma tomatoes: meaty, slightly sweet, full of lycopene and water, great body.
Crema or sour cream: adds creaminess, fat for mouthfeel, it balances acid, richer taste.
Lime juice: brightens, adds citric acid, small vitamin C, makes flavors pop, not sweet.

Ingredient Quantities

Green salsa

1 lb tomatillos (about 10 medium)

2 serrano chiles or 1-2 jalapeños

1/2 cup white onion, chopped

1/2 cup cilantro, packed

1 small garlic clove

1 tablespoon fresh lime juice

1 teaspoon kosher salt

Red salsa

1 lb ripe roma tomatoes (about 3-4 medium)

1-2 serrano chiles or 1-2 jalapeños

1/2 cup white onion, chopped

1 small garlic clove

1/2 cup cilantro, packed

1 tablespoon fresh lime juice

1 teaspoon kosher salt

1/4 teaspoon ground cumin (optional)

White salsa

3/4 cup Mexican crema or 1/2 cup sour cream plus 1/4 cup mayonnaise

1 tablespoon fresh lime juice

1 small garlic clove

2 tablespoons finely chopped cilantro

1/4 teaspoon kosher salt

2 tablespoons milk or water (optional, to thin)

How to Make this

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1. Prep everything: husk and rinse 1 lb tomatillos (about 10), halve 1 lb roma tomatoes (3-4), chop 1/2 cup white onion for each salsa, peel 2 small garlic cloves (one for green, one for red) plus one for the white crema, stem chiles (use 2 serranos or 1-2 jalapeños for each green and red salsa) and decide if you want to remove seeds for less heat, measure cilantro (1/2 cup packed for green, 1/2 cup packed for red, 2 tbsp finely chopped for white), get limes, salt and the crema ingredients ready.

2. Roast/char for the green salsa: on a hot cast iron skillet or under the broiler arrange the tomatillos, the serranos/jalapeños and about 1/2 cup chopped white onion; roast, turning, until the skins are blackened and tomatillos are softened, about 6-8 minutes; toss the small garlic clove on the pan for the last 1-2 minutes so it softens but doesn’t burn. Let cool a few minutes.

3. Blend the green salsa: into a blender or food processor put the roasted tomatillos, chiles, onion and garlic plus 1/2 cup packed cilantro, 1 tablespoon fresh lime juice and 1 teaspoon kosher salt; pulse until you reach a slightly chunky restaurant texture, taste and add a bit more salt or lime if needed. If it’s too thin, pulse less; if too thick add a splash of water.

4. Roast/char for the red salsa: using the same pan, char the halved roma tomatoes, the other batch of serranos/jalapeños and 1/2 cup chopped white onion until skins blacken and tomatoes collapse, about 6-10 minutes; add the garlic clove for the last minute so it softens.

5. Blend the red salsa: combine the roasted tomatoes, chiles, onion and garlic with 1/2 cup packed cilantro, 1 tablespoon fresh lime juice, 1 teaspoon kosher salt and 1/4 teaspoon ground cumin if you like that warm note; pulse to your desired consistency, taste and tweak salt, lime or heat. For a smoother salsa pulse longer but don’t overheat the blender.

6. Make the white crema salsa: in a bowl whisk 3/4 cup Mexican crema or 1/2 cup sour cream plus 1/4 cup mayonnaise with 1 tablespoon fresh lime juice, the small garlic clove minced, 2 tablespoons finely chopped cilantro and 1/4 teaspoon kosher salt; thin with up to 2 tablespoons milk or water until it pours like a sauce.

7. Quick hacks: roast both batches at once if you have two pans or broil on a sheet pan in two zones to keep it within 20 minutes; wear gloves when handling chiles, and let roasted ingredients cool a bit before blending so the salsa doesn’t steam and get watery.

8. Serve and store: spoon the green, white and red salsas into bowls or stripe them on tacos for that restaurant look, drizzle the white crema over tacos or bowls; store green and red in airtight containers in the fridge up to 4–5 days, crema 3–4 days. Taste again before using and adjust salt or lime.

Equipment Needed

1. Cast iron skillet or rimmed baking sheet for charring the tomatillos and tomatoes
2. Blender or food processor for pulsing the green and red salsas
3. Sharp chef’s knife for halving tomatoes peeling and chopping onions and garlic
4. Cutting board
5. Tongs or a spatula to turn and move hot produce
6. Measuring spoons and measuring cups for lime salt and crema ingredients
7. Small bowl and whisk to mix the white crema
8. Silicone spatula or wooden spoon to scrape the blender and bowls
9. Thin disposable gloves (optional) for handling chiles and paper towels for cleanup
10. Airtight containers for storing the salsas in the fridge

FAQ

Q: How long will these salsas keep in the fridge? A: Store red and green salsas in an airtight container for about 4 to 7 days, they taste best within 48 hours. The white crema-style salsa keeps 3 to 4 days. If it separates just stir it back together before serving.

Q: Can I make them ahead of time? A: Yes, you can make the red and green 1 to 2 days ahead, the flavors actually mellow and get better. Make the white salsa the same day if you can, but it’s fine a few hours ahead too.

Q: How do I control the heat so it’s not too spicy? A: Use jalapeños instead of serranos, remove seeds and ribs to cut heat, and add chiles gradually while tasting. You can always add more later but you cant take heat away once it’s in.

Q: Should I roast or boil the tomatoes and tomatillos? A: Roasting or charring gives a smoky, deeper flavor, boiling or simmering makes a brighter, fresher salsa. Pick roasting for restaurant style char, pick poaching if you want cleaner, brighter flavor.

Q: Blender or food processor which one should I use? A: Use a blender for a silky, restaurant smooth salsa, use a food processor or pulse in short bursts for a chunkier, rustic salsa. For the white crema you can whisk or blitz briefly in the blender for a smooth finish.

Q: I hate cilantro can I swap it? A: Yes, swap with flat-leaf parsley for a milder herb note, or use green onion plus extra lime to keep brightness. You’ll miss that cilantro zip but it still works great.

The Best Restaurant Style Salsa Recipe Substitutions and Variations

Tomatillos: canned tomatillos (drain and roast a bit), roasted green tomatoes, or jarred salsa verde if you need a shortcut
Serrano chiles or jalapeños: use poblano for a milder salsa, fresno or Thai bird chiles for more heat, or 1 teaspoon red pepper flakes if fresh chiles arent available
Cilantro: flat leaf parsley works ok, or try parsley plus a little lime zest to mimic the brightness, basil in a pinch will change the flavor but still be tasty
Mexican crema or sour cream plus mayonnaise: plain Greek yogurt thinned with a bit of milk or lime juice, crème fraiche, or sour cream alone if you dont have mayo

Pro Tips

– Roast smart and save time: if you have two pans or can set the broiler in two zones, char the green and red batches at once so you’re not repeating steps. Add the garlic only in the last 1–2 minutes so it softens without burning, and let the roasted stuff cool a few minutes before you blend it — hot steam makes the salsa runny.

– Control heat like a pro: wear gloves when handling serranos or jalapeños, and remove seeds if you want less fire. Taste as you go, and remember you can always add a bit more chopped chile or a few seeds after blending if it needs more kick.

– Nail the texture with pulsing: use short pulses to keep a slightly chunky, restaurant-style bite; pulse more for smooth. If it gets too thin you probably overblended or blended while too hot, so pulse less next time or add a tiny splash of water only to thin; if it’s too thick just blend a touch more or add a squeeze of lime to brighten it.

– Finish, store and revive: always re-taste and adjust salt or lime right before serving, especially after chilling. Green and red salsas keep 4–5 days in airtight containers, crema about 3–4 days; if the crema firms up, whisk in a tablespoon or two of milk or water before using.

The Best Restaurant Style Salsa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I've finally nailed the Best Restaurant Salsa Recipe, a 20-minute green, white, and red restaurant-style salsa that layers charred tomatoes, tangy roasted tomatillos, and silky crema into bright ribbons for drizzling on tacos and other Mexican dishes.

Servings

servings

Calories

kcal

Equipment: 1. Cast iron skillet or rimmed baking sheet for charring the tomatillos and tomatoes
2. Blender or food processor for pulsing the green and red salsas
3. Sharp chef’s knife for halving tomatoes peeling and chopping onions and garlic
4. Cutting board
5. Tongs or a spatula to turn and move hot produce
6. Measuring spoons and measuring cups for lime salt and crema ingredients
7. Small bowl and whisk to mix the white crema
8. Silicone spatula or wooden spoon to scrape the blender and bowls
9. Thin disposable gloves (optional) for handling chiles and paper towels for cleanup
10. Airtight containers for storing the salsas in the fridge

Ingredients

Green salsa
1 lb tomatillos (about 10 medium)
2 serrano chiles or 1-2 jalapeños
1/2 cup white onion, chopped
1/2 cup cilantro, packed
1 small garlic clove
1 tablespoon fresh lime juice
1 teaspoon kosher salt
Red salsa
1 lb ripe roma tomatoes (about 3-4 medium)
1-2 serrano chiles or 1-2 jalapeños
1/2 cup white onion, chopped
1 small garlic clove
1/2 cup cilantro, packed
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1/4 teaspoon ground cumin (optional)
White salsa
3/4 cup Mexican crema or 1/2 cup sour cream plus 1/4 cup mayonnaise
1 tablespoon fresh lime juice
1 small garlic clove
2 tablespoons finely chopped cilantro
1/4 teaspoon kosher salt
2 tablespoons milk or water (optional, to thin)

Directions

Prep everything: husk and rinse 1 lb tomatillos (about 10), halve 1 lb roma tomatoes (3-4), chop 1/2 cup white onion for each salsa, peel 2 small garlic cloves (one for green, one for red) plus one for the white crema, stem chiles (use 2 serranos or 1-2 jalapeños for each green and red salsa) and decide if you want to remove seeds for less heat, measure cilantro (1/2 cup packed for green, 1/2 cup packed for red, 2 tbsp finely chopped for white), get limes, salt and the crema ingredients ready.
Roast/char for the green salsa: on a hot cast iron skillet or under the broiler arrange the tomatillos, the serranos/jalapeños and about 1/2 cup chopped white onion; roast, turning, until the skins are blackened and tomatillos are softened, about 6-8 minutes; toss the small garlic clove on the pan for the last 1-2 minutes so it softens but doesn’t burn. Let cool a few minutes.
Blend the green salsa: into a blender or food processor put the roasted tomatillos, chiles, onion and garlic plus 1/2 cup packed cilantro, 1 tablespoon fresh lime juice and 1 teaspoon kosher salt; pulse until you reach a slightly chunky restaurant texture, taste and add a bit more salt or lime if needed. If it’s too thin, pulse less; if too thick add a splash of water.
Roast/char for the red salsa: using the same pan, char the halved roma tomatoes, the other batch of serranos/jalapeños and 1/2 cup chopped white onion until skins blacken and tomatoes collapse, about 6-10 minutes; add the garlic clove for the last minute so it softens.
Blend the red salsa: combine the roasted tomatoes, chiles, onion and garlic with 1/2 cup packed cilantro, 1 tablespoon fresh lime juice, 1 teaspoon kosher salt and 1/4 teaspoon ground cumin if you like that warm note; pulse to your desired consistency, taste and tweak salt, lime or heat. For a smoother salsa pulse longer but don’t overheat the blender.
Make the white crema salsa: in a bowl whisk 3/4 cup Mexican crema or 1/2 cup sour cream plus 1/4 cup mayonnaise with 1 tablespoon fresh lime juice, the small garlic clove minced, 2 tablespoons finely chopped cilantro and 1/4 teaspoon kosher salt; thin with up to 2 tablespoons milk or water until it pours like a sauce.
Quick hacks: roast both batches at once if you have two pans or broil on a sheet pan in two zones to keep it within 20 minutes; wear gloves when handling chiles, and let roasted ingredients cool a bit before blending so the salsa doesn’t steam and get watery.
Serve and store: spoon the green, white and red salsas into bowls or stripe them on tacos for that restaurant look, drizzle the white crema over tacos or bowls; store green and red in airtight containers in the fridge up to 4–5 days, crema 3–4 days. Taste again before using and adjust salt or lime.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.