Sandra This Bobby Flay Salsa Recipe is a fresh and restaurant-style recipe, which features savory whole peeled tomatoes and zesty fresh lime juice. It’s better than store-bought, ready in about 40 minutes (including chilling time).
Bobby Flay Salsa Recipe Ingredients
- 1 can (28 oz) of whole peeled tomatoes
- 2 cloves of minced garlic
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons of chopped fresh cilantro
- 1 tablespoon of fresh lime juice
- Salt and pepper to taste
How To Make Bobby Flay Salsa Recipe
- Prep the tomatoes: Open the can of tomatoes. Carefully drain the juice into a separate bowl or cup and set it aside (do not discard it). Place the drained whole tomatoes into a food processor or blender.
- Pulse: Pulse the tomatoes a few times until they are finely diced but not pureed into a smooth sauce. You want to maintain a chunky texture.
- Combine the ingredients: Transfer the processed tomatoes to a mixing bowl. Add the minced garlic, diced red onion, minced jalapeño pepper, chopped fresh cilantro, and fresh lime juice. Stir well to blend thoroughly.
- Season and adjust: Season the mixture with salt and pepper to taste. If the salsa is too thick or “dry” for your liking, stir in the reserved tomato juice a tablespoon at a time until it reaches your desired consistency.
- Chill and serve: Cover the bowl with plastic wrap. Refrigerate the salsa for at least 30 minutes. This resting period allows the flavors to meld and the onions to soften slightly in the lime juice. Serve chilled with chips.
Recipe Tips
- Why Canned Tomatoes? Canned whole peeled tomatoes (especially San Marzano) are picked at peak ripeness. Using them ensures a consistent, rich tomato flavor year-round, even when fresh tomatoes are mealy or out of season.
- Controlling the Heat: The heat comes entirely from the jalapeño. For a mild salsa, remove all seeds and white membranes. For a medium kick, leave some seeds in. For spicy, use the whole pepper or swap for a serrano.
- Onion Prep: To take the sharp “bite” out of the raw red onion, you can soak the diced onion in ice water for 10 minutes (drain well) before adding it to the salsa.
- Consistency Control: Don’t add all the tomato juice back in at once. Add it slowly. It is easier to thin out a thick salsa than it is to thicken a watery one.
What To Serve With Bobby Flay Salsa
This salsa is the ultimate all-purpose condiment.
- Tortilla Chips: The classic vehicle for salsa.
- Huevos Rancheros: Spoon over fried eggs and tortillas.
- Grilled Fish: A fresh topping for mahi-mahi or salmon.
- Taco Night: Essential for beef or chicken tacos.
How To Store Bobby Flay Salsa Recipe
- Refrigerate: Store the salsa in an airtight container or jar in the refrigerator. It will stay fresh for up to 1 week. The flavors often get better on day two.
- Freeze: While you can freeze salsa, the texture of the onions and peppers will soften significantly upon thawing. It is best used in cooked dishes (like chili or soup) if frozen.
Bobby Flay Salsa Nutrition Facts
- Calories: 25
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugar: 3g
- Protein: 1g
Nutrition information is estimated per 1/4 cup serving.
FAQs
Yes. You will need about 2 lbs of ripe plum tomatoes. You may need to peel them (blanch and peel) for the best texture, as fresh tomato skins can be tough in a dip.
If you have the gene that makes cilantro taste like soap, simply omit it. You can substitute fresh parsley or just leave it out; the salsa will still be delicious.
If you over-process the tomatoes in the blender, you whip air into them, turning the salsa pink and frothy. Use short pulses to chop rather than blend.
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Bobby Flay Salsa Recipe
Description
A quick, restaurant-style salsa using canned whole tomatoes for consistent flavor, spiked with fresh jalapeño, lime, and cilantro.
Ingredients
Instructions
- Drain tomatoes, reserving the juice.
- Pulse tomatoes in a food processor until diced.
- Combine tomatoes, garlic, onion, jalapeño, cilantro, and lime in a bowl.
- Add reserved juice to adjust thickness.
- Season with salt and pepper.
- Chill for 30 minutes before serving.
Notes
- Texture: Hand-chopping the onions and peppers ensures a nice crunch that contrasts with the softer tomatoes.
- Lime: Fresh lime juice is non-negotiable; bottled juice lacks the necessary brightness.
