How do restaurants make theirs so much better than the store bought stuff?

How do restaurants make theirs so much better than the store bought stuff?

I want to make salsa, how should I do it so it's like the one in restaurants?

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make it with fresh ingredients, the stuff on shelves are pumped full of shit to make it last longer, obviously it'll taste different.

Salsa is one of the easier things to make yourself, and it's also one of the best, in my opinion.

diced tomato
diced onion
cilantro (lots)
diced chilis (to taste)

Optional stuff:

corn
black beans

>How do restaurants make theirs so much better than the store bought stuff?
It's freshly made. On the other hand store-bought salsa is always cooked because it must be in order not to rot on the store shelf at room temperature.

Restaurant-style salsa is dirt fucking simple to make. Get a blender or food processor. Add tomatoes (canned is fine), a little onion, a little cilantro, and however much (and type) of chilies that suit your heat level. Pulse it until you get the texture you want.

food wishes fire roasted salsa is the best salsa i've ever tasted

youtube.com/watch?v=1wn6vnd4xYc

I've done this before but when I put the tomatoes and other ingredients into a blender it becomes very frothy and not quit like the salsa in restaurants. I don't have a food processor to see if that would make it more like what I'm looking for.

Should I cook it out a bit after making it? Like blend it all in a blender and then cook it for a like 15 minutes for the flavors to develop?

>it becomes very frothy
Pulse it bro. Just press the "pulse" button briefly. It just takes a second or two.

>>Should I cook it out a bit after making it?
You can if you want to, but that's probably not the flavor you want. The stuff in the OP pic is not cooked. The VAST majority of salsa like this is not cooked. That's why it tastes so different than the stuff at the supermarket. Supermarket is cooked. Generic Tex-mex is not. There are cooked salsas but that's a whole different thing than you are asking for.

Here is a specifc recipe that will get you exactly what's in OP:
-1 28oz can whole tomatoes, drained
-However many jalapenos you want (fresh or canned)
-However many dried arbol chilies you want
-1 tsp cumin
-1 tsp salt
-4 cloves raw garlic.
-1/2 a raw white onion
-some cilantro

Put everything except the tomatoes in the blender. Puree it. Add the tomatoes (drained). Pulse it briefly so the tomatoes are broken up but it's not frothy.

Be careful with the cilantro. It will get much stronger in flavor as the salsa sits. Use less than you expect you might want because the flavor will grow. You can always add more but you can't take it out!

why would you put it in a blender in the first place?
either just mix the ingredients with a spoon or cook it for a bit. although i suppose just dicing them up would make it a pico de gallo

>why would you put it in a blender in the first place?

Because the blender is far more efficient at cutting up all the ingredients than using a knife, mortar and pestle, etc. It's also less cleanup. Put everything in the blender. Pulse. Pour out your salsa, stick the blender jar in the dishwasher. Done.

And if OP wants the typical tex-mex style salsa that's shown in the OP pic he sure as fuck doesn't want to cook it.

>cilantro