What is the difference between Mediterranean oregano and Mexican oregano?

Mexican oregano is a traditional herb in Mexican cuisine, offering a more intense and slightly citrusy flavor compared to regular Mediterranean oregano. If you can't find Mexican oregano, marjarom makes a better substitute than regular Mediterranean oregano.

How long does salsa keep in the refrigerator?

When stored properly in an airtight container, homemade salsa can last in the refrigerator for about 1 week. Freezing is not recommended.

Can I use fresh tomatoes instead of canned?

I actually prefer canned tomatoes for this recipe. Not only are they super convenient, but they're also harvested and canned at peak ripeness, ensuring a consistent and vibrant flavor year-round. The canning process also intensifies the tomatoes' natural sweetness and depth of flavor. However, fresh tomatoes can be used; just be sure to blanch and peel them first.

Can I replace the cilantro with another herb?

Yes, you can substitute cilantro in salsa with Italian flat-leaf parsley if you're not a fan of cilantro. Use it in the same quantity as cilantro called for in the recipe. Keep in mind that the flavor will be slightly different, but it will still be delicious. Alternatively, you can simply leave the cilantro out.

Salsa (Restaurant-Style) - Once Upon a Chef

Salsa (Restaurant-Style)

By Jenn Segal

Whip up a restaurant-style, chip-worthy salsa in just 10 minutes using canned tomatoes and a blender.

Servings: Makes 4 cups (8 to 10 servings)

Prep Time: 10 Minutes

Total Time: 10 Minutes

Ingredients

1 (28 oz.) can whole peeled tomatoes, with their juices
1 cup roughly chopped, loosely packed fresh cilantro
1 cup diced white onion, from 1 small white onion
2 tablespoons red wine vinegar
2 cloves garlic, roughly chopped
1 tablespoon crushed red pepper flakes (use less for mild salsa)
2 teaspoons salt
1 teaspoon Mexican oregano (see note)
1 teaspoon smoked paprika
¼ teaspoon ground cumin
¼ teaspoon sugar

Instructions

In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.
Note: Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can't find it, marjoram makes a better substitute than regular oregano.
Make-Ahead Instructions: The salsa will keep in an airtight container in the refrigerator for up to 1 week.

Nutrition Information

Serving size: 1/2 cup
Calories: 29
Fat: 0 g
Carbohydrates: 6 g
Sugar: 4 g
Fiber: 3 g
Protein: 1 g
Sodium: 294 mg
Cholesterol: 0 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.