Hey salsa lovers, get ready to spice up your life because we’re diving into the world of Cantina Style Salsa!
If you’ve ever been to a Mexican cantina or just love the idea of fresh, zesty, and mouthwatering salsa, then you’re in for a treat!
In this short blog post, you’ll explore all about salsa cantina. Here we come!
So, What Exactly is Cantina Salsa?
Before knowing what cantina salsa is, understanding the word cantina can be greatly helpful for you.
In the Mexican language, “cantina” means cantine, which we know very well as cafeteria or canteen. It’s a small restaurant where folks gather for some chit-chat in the presence of drinks and meals or snacks on their tables. Yeah, sometimes musicians are also there.
So, the freshest tomato-based salsa served on a cantina table in Mexico is salsa cantina. It doesn’t matter what recipe they use; if the salsa is fresh and red, it’s salsa cantina. BTW, in Mexico, the most popular salsa is salsa roja. Hence, if you make yourself a fresh salsa roja bowl, you’ve got a salsa cantina!
What’s the Secret of Cantina Style Salsa?
Salsa cantina has fresh and simple ingredients. We’re talking juicy tomatoes, fiery jalapenos, zingy onions, tangy lime juice, and a handful of cilantro magic. It’s like a flavor explosion that dances on your taste buds!
What’s the Difference Between Cantina Style Salsa and Regular Salsa?
By now, you understand that freshly prepared salsa is cantina-style salsa. So, any tomato-based salsa that has been made and preserved in a jar using some preservatives or refrigerated, it’s not cantina-style salsa but regular salsa.
You’ve freshly prepared homemade tomato salsa and eat it immediately; it’s salsa cantina. But if you’ve refrigerated the salsa, it’s not salsa cantina.
Can You Make Salsa Cantina at Home?
Yes, you can absolutely make it at home! No need to rely on those jarred salsas with preservatives and mystery additives.
How to Make Salsa Cantina at Home?
Here’s a delicious and easy-to-make Mexican restaurant-style salsa recipe that will wow your taste buds:
Ingredients
- 2 large ripe tomatoes, chopped
- 2 large tomatoes, dry roasted and ground
- 1/2 medium red onion, finely diced
- 1/2 cup fresh cilantro leaves, chopped
- 1-2 jalapeno or serrano peppers, seeds removed and finely diced (adjust to your desired level of spiciness)
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Add the chopped tomatoes, diced red onion, cilantro, and jalapeno or serrano peppers in a medium-sized bowl.
- Mince the garlic and add it to the bowl with the other ingredients.
- Add the ground roasted tomatoes to the bowl.
- Squeeze the juice of one lime into the bowl. The lime juice adds a tangy kick and enhances the overall flavor.
- Sprinkle the salt and black pepper over the mixture.
- Now, it’s time to mix it all up! Gently stir all the ingredients together until they are well combined. Make sure the flavors get cozy with each other.
- Taste the salsa and adjust the seasoning if needed. Add more salt, lime juice, or diced peppers for extra heat.
- Let the salsa cool in the refrigerator for 30 minutes. It’ll help the flavors mix together.
- Serve your homemade Mexican restaurant-style salsa with warm tortilla chips, or use it as a delicious topping for tacos, quesadillas, grilled meats, or any other favorite Mexican dishes.
Enjoy the burst of fresh flavors in every bite!
Note
If you prefer a smoother consistency, you can blend all the ingredients in a food processor or blender.
Feel free to get creative and add your own twist by incorporating other ingredients like diced bell peppers, corn, or even diced mango for a fruity twist! The beauty of this salsa recipe is that you can customize it to suit your taste preferences.
Happy salsa making!
Conclusion
Cantina Style Salsa is all about fresh, vibrant flavors that dance on your taste buds. It’s the perfect way to bring a taste of Mexico to your kitchen, and the best part is that you’re the salsa chef. Get chopping, mixing, and salsa-ing, and let the salsa party begin! Ole!
