It might be controversial, but the unique taste of restaurant fajitas comes from liquid smoke, soy sauce, and butter – so these are used to season the salsa in moderation.
​
**INGREDIENTS:**
4 Roma tomatoes
3 bell peppers, multi colorÂ
2 jalapenosÂ
1 large sweet onion
2 TBSP butter (melted)
1 TBSP + 1.5 tsp lime juiceÂ
1 TBSP + 1 tsp soy sauceÂ
1/2 tsp black pepperÂ
1/2 tsp dry onion powder
1/2 tsp chili powderÂ
1 bullion cube
1/4 tsp liquid smoke
1/4 tsp dry garlic powder
1 TBSP sea saltÂ
1/2 tsp vinegarÂ
1/4 tsp cayenne pepperÂ
​
**PROCEDURE:**
In the broiler or comal roast the veggies until charred/blackened. Chop into large course pieces. Combine everything in a bowl with seasonings. For the butter melt in a microwave before adding. Because of the coarsely chopped jalapenos make sure to allow the salsa to sit overnight in the fridge before serving.
​
**THOUGHTS:**
It successfully came out tasting like restaurant fajitas. When adding salt and lime juice it can be tempting to season like a vegetable side dish you would eat directly, but remember this is a salsa and needs to be seasoned to a higher level to compliment chips or whatever you’re serving it on.
1 Comment
**INTRO:**
Inspired by a [comment](https://www.reddit.com/r/SalsaSnobs/comments/14bw6y1/comment/johqthh/?utm_source=share&utm_medium=web2x&context=3) u/garynova made the other day about “fajita salsa” I decided to make a salsa designed to mimic the taste of restaurant fajitas. This isn’t just a salsa to *use with fajitas*, the salsa itself should taste like fajita veggies.
It might be controversial, but the unique taste of restaurant fajitas comes from liquid smoke, soy sauce, and butter – so these are used to season the salsa in moderation.
​
**INGREDIENTS:**
4 Roma tomatoes
3 bell peppers, multi colorÂ
2 jalapenosÂ
1 large sweet onion
2 TBSP butter (melted)
1 TBSP + 1.5 tsp lime juiceÂ
1 TBSP + 1 tsp soy sauceÂ
1/2 tsp black pepperÂ
1/2 tsp dry onion powder
1/2 tsp chili powderÂ
1 bullion cube
1/4 tsp liquid smoke
1/4 tsp dry garlic powder
1 TBSP sea saltÂ
1/2 tsp vinegarÂ
1/4 tsp cayenne pepperÂ
​
**PROCEDURE:**
In the broiler or comal roast the veggies until charred/blackened. Chop into large course pieces. Combine everything in a bowl with seasonings. For the butter melt in a microwave before adding. Because of the coarsely chopped jalapenos make sure to allow the salsa to sit overnight in the fridge before serving.
​
**THOUGHTS:**
It successfully came out tasting like restaurant fajitas. When adding salt and lime juice it can be tempting to season like a vegetable side dish you would eat directly, but remember this is a salsa and needs to be seasoned to a higher level to compliment chips or whatever you’re serving it on.