Chuy's Salsa Recipe: Fresh Summer Festivities Dip

Globalization has worked wonders for foodies, that’s for sure. Now, there is access to food from cuisines that people wouldn’t even have known existed a few decades ago. Some of these end up being bland, and salsa is a big example of that. There is no question that salsa is as good as a condiment gets. But most salsa you will taste is bland, and you will forget all about it in a few minutes. But Chuy’s salsa recipe is an exception. It brings the traditional dish to your own home, with all the authenticity, originality, and delicacy. 

Juicy, savory, and spicy. That’s what you get with Chuy’s salsa recipe, and you don’t even have to cook. With that being said, salsa is always better when paired with other foods. Chips are common, but that’s boring. Don’t play it safe. Chicken, fish, and eggs go great with salsa as well!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage 
• Pro Tips
• Chuy's Salsa Recipe: Fresh Summer Festivities Dip
• Comments

Ingredients

• Roma tomatoes —  1 ½ pounds, chopped
• Serrano peppers — 1 oz., chopped  
• Onion — 1 cup, peeled and chopped 
• Lime juice — ⅓ cup 
• Salt — 1 tsp. 
• Garlic — 1 tsp. 
• Cilantro — ½ cup, fresh 

Instructions

Substitutions

• Roma tomatoes — All the good salsas have one thing in common: They are all made with Roma tomatoes. Although it was hard, beefsteak tomatoes and heirloom tomatoes also worked for me. 

• Serrano peppers — Although not everyone might agree, the flavor and the spice that comes with serrano peppers fit this recipe. It’s no coincidence that Chuy’s salsa recipe is traditionally made with those. The closest you can get to serrano peppers is probably jalapeno peppers. Although the latter is milder in spice, it has a unique flavor profile. 

• Lime juice — Lime juice is traditionally used in most salsa recipes, and this copycat of Chuy’s salsa recipe is no exception. Regardless, lime juice can’t replicate the rich and complex flavor provided by vinegar. Apple cider vinegar is my go-to, but it’s up to you. You could also opt for orange juice and lemon juice. 

Variations

• Sugarcoat it — Here’s a tip. Adding a tad of granulated sugar will balance the acidity of both tomatoes and lime juice/vinegar. Although it might be unimportant, sometimes it’s what sets the line between an average salsa and a flavorful one. 

• Earthy — One might say that Chuy’s salsa recipe is too minimal. If you are making some additions, consider adding chili powder and cumin for an earthy and maybe a bit of a spicy twist. 

• Fruity — This one might upset some, but sometimes, all your salsa needs is fresh fruit. Pineapples are fine, and so are berries. Pick one and add it to the blender with the rest. 

Equipment

• Measuring cups and spoons

• Food processor 

• Serving bowl

Storage 

• Transfer the leftovers to an airtight container. Once refrigerated, your leftover salsa will last for between 4-5 days. 

• You could freeze the leftover salsa with the help of freezer bags. Once stored in your freezer, the salsa will last for up to a year at most. 

• Don’t forget to label the salsa with the date before freezing. 

Pro Tips

• The consistency — If you believe your salsa has ended up watery and thin, a good solution is to add some canned tomatoes to thicken it a bit. 

• The tomatoes — Chuy’s salsa recipe is great, but it will only work if you use the ingredients properly. Remember that you should always deseed the tomatoes for the best results.