Jul 14 2026
Restaurants›BABALU - East Memphis›Salsa Recipe

Salsa Recipe

Inspired by BABALU - East Memphis
Time25m
Serves6

Make Salsa Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fresh Salsa (Pico de Gallo)

Roasted Tomato Salsa (optional variation)

Method

Fresh Salsa (Pico de Gallo)

  1. 1

    Prepare Tomatoes

    Core and dice the 4 medium ripe tomatoes into roughly 1/4-inch pieces. If tomatoes are very juicy, scoop out seeds and excess liquid before dicing to avoid a watery salsa.

  2. 2

    Chop Onion

    Finely dice 1/2 a red onion into small pieces (about the same size as the tomato dice) to create a balanced texture.

  3. 3

    Seed and Chop Jalapeño

    Slice the jalapeño in half lengthwise, remove seeds and membranes for mild heat (leave some for more spice), then finely dice. Use gloves if sensitive to capsaicin.

  4. 4

    Chop Cilantro

    Roughly chop 1/2 cup packed fresh cilantro leaves and tender stems. Measure after chopping for accurate volume.

  5. 5

    Combine Ingredients

    In a medium mixing bowl, combine the diced tomatoes, diced red onion, chopped jalapeño, and chopped cilantro.

  6. 6

    Season

    Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon extra-virgin olive oil (optional). Gently toss to combine, tasting and adjusting salt or lime as needed.

  7. 7

    Rest and Serve

    Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld. Serve immediately or refrigerate in an airtight container up to 3 days. Stir before serving.

Roasted Tomato Salsa (optional variation)

  1. 8

    Preheat and Prepare

    Preheat broiler or grill to high. Halve the 6 roma tomatoes lengthwise, quarter the onion, and leave the garlic cloves unpeeled. Place tomatoes, onion quarters, garlic cloves, and the serrano or jalapeño on a sheet pan or grill rack, cut sides up for the tomatoes and onion.

  2. 9

    Roast/Grill

    Broil or grill until vegetables are charred and blistered on the surface (8–12 minutes), turning as needed for even charring. The garlic should be soft and blackened on the outside.

  3. 10

    Cool and Peel

    Let the vegetables cool until you can handle them. Peel the garlic and discard any excessively blackened papery skin. Remove large charred skins from tomatoes and onion if desired (keeping some char adds smoky flavor).

  4. 11

    Pulse in Blender

    Add the roasted tomatoes, onion, peeled garlic, and roasted chile to a blender or food processor. Pulse a few times until you reach a chunky salsa consistency—do not over-blend if you want texture. Alternatively, finely chop by hand.

  5. 12

    Finish

    Transfer to a bowl and stir in 1 tablespoon fresh lime juice, 1/4 cup chopped fresh cilantro, 1 teaspoon kosher salt, and 1/4 teaspoon ground cumin (optional). Taste and adjust seasoning. Chill for 20–30 minutes for flavors to meld or serve warm.

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