Fresh, delicious restaurant style salsa with crunchy cabbage. Perfectly scoop-able with fresh, warm tortilla chips (recipe included)- and highly addicting!
What you need to make it
- Green cabbage
- A fresh tomato
- Sweet onion
- Green onion
- Fresh cilantro (see my post on How to Keep Cilantro Fresh for up to One Month)
- Fresh lime
- Serrano pepper (can substitute jalapeno)
- Tomato juice (unseasoned, like Campbell’s)
- A pinch each of sugar, salt and pepper
**The recipe comes with easy instructions (at the bottom) on how to make your own warm, cantina-style tortilla chips to scoop it with.
If you have one available, I recommend using a food processor for textural reasons. It helps to get tiny, uniform pieces that make the salsa so great.
If you don’t have a food processor, don’t let that stop you! Use a sharp knife, and a large cutting board and be intentional in cutting up small, uniform bits of the ingredients. This is especially important when it comes to the cabbage.
See the photos to know what size to shoot for.
The size does matter, because it determines the texture of the salsa. These small details, along with the perfect balance of sugar, spice and acidity are what make a perfect salsa that you can’t get enough of.
How long will it keep?
It will keep in the fridge for up to five days. It can be eaten right away, but it’s actually best several hours to the next day after it’s been in the fridge since the flavors have time to come together.
Don’t attempt to can this salsa, as the cabbage just doesn’t do well. While it won’t hurt you, it’s just not as tasty. Better off sharing any leftovers, and making a fresh batch each time!
How to make tortilla chips:
The perfect restaurant style salsa needs warm, homemade cantina-style tortilla chips for scooping it all up! Tortilla chips are really easy to make, and totally worth it when you have this amazing salsa to go with them. You can also keep them warm in the oven until you’re ready to serve them.
- To make them cut a stack of small, corn tortillas into six equal triangles to prepare them for frying.
- Heat a large, deep pot with a few inches of frying or vegetable oil to about 350 degrees. This is around the medium high setting on most stove top burners. (You’ll want to keep the oil level below halfway full, because it’s going to rise rapidly once the tortillas get in.)
- Drop the tortilla triangles into the oil in batches of about 20 triangles. Give a little stir and flip here and there. Don’t walk away from the pot, as they become golden and crisp very quickly.
- Remove them with a slotted spoon or frying ladle and immediately salt them with fine salt; layer on a baking sheet or large plate.
- Chips can be kept warm in a 170 degree oven, or even reheated at the same temperature for 5-10 minutes. Store in a plastic or paper bag for up to 5 days.
What to serve it with
- Served with Tacos de Barbacoa (street taco style)
- Easy Shredded Chicken Tacos
- On your favorite simple tacos topped with quick Pickled Radishes
- Alongside Spicy Mango Salsa in a salsa bar
- Beef, chicken, pork or fish saute’d in Homemade Taco Seasoning
- Rolled up in these impossibly soft Homemade Flour Tortillas
Talk to me in the comments, and let me know your favorite ways to eat this!
- 1 large tomato
- 1/2 head cabbage
- 1 sweet onion
- 1 bunch green onion
- 1 bunch cilantro
- 1 lime juice of, two if dry
- 1 Serrano pepper more or less to taste
- 2 cups tomato juice unseasoned
- 1/2 tsp sugar
- 1 tsp salt
- 1/ tsp black pepper more or less to taste
For the Salsa:
- In a food processor, or with a knife and cutting board, finely mince the cabbage, cilantro and Serrano pepper; add to a large bowl.
- Dice the onion and tomato and add to bowl.
- Slice the green onion thinly and add to bowl.
- Pour in the tomato juice, and the juice of one to two limes.
- Add the sugar, salt and pepper.
- Toss together, add more salt or pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
- Using a food processor is the best way to get the perfect texture, but a knife and cutting board will do if you make sure to get the cabbage minced very finely. It's all about the texture and uniform pieces.
- Store salsa covered, in refrigerator for up to 5 days.
- Cut stacks of corn tortillas into 6 equal triangular sections.
- Fry chips in batches, make sure oil is 350 degrees. Test tortilla should sizzle immediately when hitting oil.
- Don't heat oil too hot; if it smokes it's too hot.
- Use a deep stock pot to pour oil in, and leave at least 6 inches head way. Don't fill oil deeper than 2 inches because oil level can rise quickly once tortillas are dropped in.
- Drain chips on a parchment paper or paper bag lined baking sheet.
- Salt fried chips immediately with fine salt while still hot; this helps salt to stick.
- Place pot of oil in a safe space (like in a turned off oven) while it cools down. Even oil that is off the burner can cause severe burns for several hours after frying.