Sunday, we had fajitas for Sunday lunch and I threw together my Cantina Style Salsa and we could not stay out of it.
Little Man is obsessed with salsa right now. I’m not sure if its because we eat out too much and our main options here are Mexican food restaurants, but when we go out, he wants his own bowl. It started on vacation in New Mexico this summer and he just uses a chip like a spoon.
It’s funny because they usually only put two individual bowls on the table and I have to ask for an extra one for him. Even when we find that it’s super spicy, he will still be scooping it down as fast as he can.
But, I love it and I always want him trying new foods and discovering other ethnic flavors.
When my folks come to visit and I know my dad will be here, I always try to make something for dinner that will be perfect to go with salsa. I usually make a double batch and we eat half while he is here and I send the rest home. It’s been a while since we’ve had something we needed salsa with at home, but Sunday was the day.
What is Cantina Style Salsa?
If you’ve ever visited a Mexican restaurant or enjoyed a homemade Tex-Mex feast, you’ve likely encountered cantina-style salsa. This type of salsa is known for its bold, fresh flavors and chunky texture, making it a favorite for dipping chips or pairing with tacos, grilled meats, and other Mexican-inspired dishes. But what exactly makes cantina-style salsa stand out?
At its core, cantina-style salsa is all about simplicity and freshness. Unlike some smoother, blended salsas, cantina-style salsa typically features coarsely chopped ingredients that give it a satisfying, rustic texture. It’s often made with ripe tomatoes, onions, cilantro, lime, and fresh chili peppers. The flavors are vibrant, slightly tangy, and balanced with just the right amount of heat—perfect for those who want a salsa that complements, rather than overpowers, their meal.
Here’s what you can generally expect in cantina-style salsa:
Key Ingredients:
- Tomatoes: Ripe, juicy tomatoes form the base of the salsa. Their natural sweetness balances the heat from the chiles and the acidity from the lime.
- Chilies: Jalapeños, serranos, or even roasted chipotles are common, depending on how spicy you want your salsa. These chiles provide the signature kick that cantina-style salsa is known for.
- Onions: Red onions are often used for their mild, slightly sweet flavor, though white or yellow onions are also good choices.
- Cilantro: Fresh cilantro adds a bright, herbaceous note that complements the other ingredients.
- Lime: A squeeze of lime juice adds a refreshing acidity that brings all the flavors together.
- Salt: To taste, to enhance the natural flavors of the vegetables and spices.
Texture:
One of the defining features of cantina-style salsa is its chunky, hearty texture. It’s not a smooth puree like some salsas; instead, the ingredients are diced or chopped into sizable pieces. This gives the salsa a satisfying crunch and adds to its homemade, authentic feel.
Why It’s Called “Cantina-Style”
The term “cantina” refers to a casual, traditional Mexican tavern or bar, often serving up simple, hearty dishes and drinks. Cantina-style salsa is designed to be the perfect accompaniment for sharing with friends over drinks or casual meals, much like you might find at your local Mexican cantina. Its rustic, no-frills presentation and bold, easy-to-enjoy flavors make it a crowd-pleasing classic at any gathering.
Its like having restaurant style salsa at home!
So, whether you’re serving it at a backyard BBQ or enjoying it alongside your favorite tacos, cantina-style salsa is a celebration of fresh ingredients and vibrant flavors, making it an essential part of any Mexican meal or snack spread.
5 ingredient Cantina Style Salsa
Ingredients
- 1 can diced tomatoes with chilies
- 2 cans fire-roasted tomatoes
- 1 jalapeno
- 1 bunch cilantro
- 1 lime
- 1 teaspoon minced garlic
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon black pepper
Instructions
- De-seed jalapeno and chop in large pieces. Place in blender.
- Tear off tops of cilantro bunch, leaving stems, and add to blender.
- Pour cans of tomatoes into the blender.
- Cut the lime in half and juice both sides into the blender.
- Add garlic and seasonings to the blender.
- Pulse blender until jalapeno and cilantro is chopped. Continue blending until desired texture – chunky or smooth.
- Taste for seasoning and stir to make sure all your cilantro and jalapenos are mixed up.
- I like to make this a day or a few hours ahead so it can sit in the refrigerator and season and get good and cold!
- Store in the refrigerator for up to one week. Watch the cilantro if are not eating immediately.
Notes
- add cumin or chili powder if desired
- I don’t like the raw onion flavor, but you could also add half a red onion to this as well.
- rough chop the vegetables or make them small if you don’t want a chunky salsa
- for mild, leave out the jalapeno
- use a small can of diced jalapenos, by the green chilies
- I like the fire roasted flavor, but you can use regular diced tomatoes
- If I’m leaving out the jalapeno for my husband, I’ll do – one can diced tomatoes with chilies (Rotel), one can diced tomatoes, one can fire roasted tomato salsa
- watch the salt level because people will be eating this with salty chips.
If you are looking for something to eat with homemade salsa, my Stacked Chicken Enchiladas are a perfect combination! I also like salsa on my eggs for breakfast or as a side with soups.
