Corn Salsa - The Recipe Rebel (2024)

FAQs

What is corn salsa made of? ›

Corn Salsa Ingredients

Vegetables: You'll need canned corn, an orange bell pepper, a red onion, and a jalapeño. Cilantro: Fresh cilantro adds flavor and color. Lime juice: Brighten things up with fresh lime juice. Honey: Honey lends subtle sweetness.

If you prefer a really thick salsa, drain the liquid in the can of whole tomatoes (personally I would drain it into a container, rather than down the drain). Then process the salsa as directed and add back some of the liquid from the can, a little at a time, until you have the consistency you're looking for.

Peel Tomatoes (Optional).

Using peeled tomatoes will produce the most authentic texture that you find in restaurant-style salsa, but it is a personal preference.

Ingredients. Tomato Puree (Water and Tomato Paste), Diced Tomatoes in Tomato Juice, Jalapeno Peppers, Onions, Vinegar, Salt, Garlic Powder, and Natural Flavor.

Take the stems off the peppers and throw away the stems. Place the peppers and seeds in the bender. Blend well. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.

Corn salsa will stay fresh for about three days in the fridge. This is a great recipe to make the day before a summer get-together. As it sits, the flavors and spices meld together for even more deliciousness. Just be sure to wait until you're ready to serve to add the cilantro so it's fresh and bright green.

While some restaurant-style salsas may be prepared in large batches to meet demand, the emphasis on using fresh, high-quality ingredients remains a constant, no matter the quantity. A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

In fact, the right vinegar will help you taste all of the other flavors of your salsa, and highlight those that it counters. As cookbook author James Peterson told the Chicago Tribune, "Vinegar brings out the intrinsic nature of whatever you're cooking. ... You'll taste more of the other flavors."

After the salsa sits—more on that in a moment—the tomatoes will break down. If you didn't remove the seeds, they will make the salsa extra watery, with a pool of vaguely tomato-flavored liquid at the bottom of your bowl. Nobody wants to scoop vaguely tomato-flavored liquid onto a chip.

To make sure your salsa isn't too watery, I recommend coring and removing the seeds from your tomatoes before adding them to your food processor. Don't over-blend.

Should I use fresh or canned tomatoes for salsa? ›

I'm about to share with you one of the greatest restaurant hacks of all time: making homemade, restaurant-style salsa is not only easy, but inexpensive, and is best – BEST! – made with canned tomatoes.

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

Flecks of black, burnt tomatillo skin are delicious in the finished salsa. As the tomatillos cook down under the broiler, they'll also start to release liquid that will caramelize and turn sticky, like honey.

Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chiles, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot like a relish in texture.

A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe is made with roasted poblano peppers, jalapeños, red onion, citrus juice, and plenty of corn. Use frozen corn like Chipotle does, or follow my easy tutorial for use fresh corn on the cob.

Salsa roja or “red salsa” usually includes cooked red tomatoes, onions, and chili peppers. Pico de gallo is a popular form of uncooked salsa made from lime juice and coarsely chopped raw ingredients including tomatoes, onions, and cilantro leaves.

Mexican Street Corn – Made Two Ways: On The Cobb & Off The Cob. This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a sauce made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.